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Chocolate Saltine Toffee

This recipe from www.loavesanddishes.net
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: Choclate saltine toffee
Servings: 16 servings
Calories: 155kcal
Author: Loaves and Dishes
Cost: $5


  • ½ sleeve saltine crackers - about 30-40
  • 1 cup 2 sticks Butter
  • 1 Cup dark brown sugar
  • 2 Bags dark chocolate chips 12 oz
  • Kosher salt - to taste


  • Preheat the oven to 425. In a sauce pan, melt the butter and brown sugar together and bring to a boil. Allow to boil for about 5-6 minutes - stir occasionally.
  • Put down parchment or a silpat mat or greased aluminum foil on a rimmed baking sheet. Lay saltine crackers out to cover the baking sheet (the rim part is important).
  • Pour the brown sugar/butter boiling mixture over the crackers, cover as evenly as possible
  • Bake at 425 for 4-5 minutes until bubbly.
  • Remove the sheet pan from the oven and pour the chocolate chips over the crackers. Don’t worry - they will melt. When they melt, use the back of a wooden spoon and spread the chocolate over the crackers. Sprinkle Kosher salt evenly over the surface.
  • Place the entire baking sheet into the fridge or even the freezer until the chocolate is hard - about an hour. Break it into pieces or cut with a knife or even a pizza cutter to create different sized pieces.
  • Store in a resealable container and keep in the fridge.



  • The saltine crackers don't have to be perfectly lined up on the pan, they are going to scootch around when you pour the butter/sugar mix over the top.
  • Line your pan with something - aluminum foil, parchment paper... something. Otherwise, everything will stick and it will be a total mess.
  • Try to pour the butter sugar mix as evenly around as possible. It's going to spread out on its own, but you don't want it so very thick in the middle of the pan.
  • Sprinkle the chocolate chips and then let them sit for about 5 minutes. They will look like they aren't doing anything at all, but no worries, they are melting and you'll be able to spread them with a spatula.
  • If you don't have a spatula, the back of a large spoon will work for spreading the chocolate.
  • Let it cool just a little bit before you add the salt
  • Allow the whole pan to completely cool before you break apart into pieces or you'll have a gooey mess.
  • Don't fret about making the toffee part of this recipe, just cook it according to the directions below. You might have heard horror stories about toffee, but this finishes in the oven, no worries. Just MAKE SURE you have a non stick covering on your pan.
  • You might think it's weird to use saltines in a dessert recipe, but crackers have been used for all kinds of substitutes in recipes for literally ever. Check out this history.


Calories: 155kcal | Carbohydrates: 14g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 139mg | Potassium: 24mg | Fiber: 1g | Sugar: 13g | Vitamin A: 507IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg