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You’ve got to try Saltine toffee, that’s right, you heard me…


I am a Pinterest recipe stalker, and this was my latest obsession. It looked and sounded so good, I had to make it. I could have eaten the whole batch, but instead I brought it to the office. Everyone loved it, and I was asked for the recipe several times.

The ingredients list is short, and inexpensive. The total time is about an hour, and the result is delicious!
The stealth ingredient that makes this amazing is the simple saltine.
It will make great gifts for the holidays, or bring it to a potluck, and be the belle of the buffet.
The recipe that I used is from the blog sixsistersstuff. I tweaked it very little and I really think I have a new favorite. I hope you try it soon.

Saltine Toffee
40 (or more as needed) salted saltine crackers
1 cup (2 sticks) unsalted butter, sliced into cubes for easy melting
1 cup packed brown sugar
1/2 tsp vanilla extract
2 cups milk chocolate chips
1 cup chopped nuts (I used cashews, you can use whatever kind you like)

Preheat oven to 400 degrees.
Line a large jelly roll pan with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes without stirring. After three minutes remove from the heat, and add the vanilla. Pour the hot brown sugar mixture evenly over the saltine crackers.
Bake in the preheated oven for 8 minutes. Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).
Sprinkle chopped nuts on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the fridge for about 30 minutes to help it set up quickly).
Once cooled, remove the foil, and toffee from the pan, and slice toffee into bite-size pieces.
To store, keep in an air-tight container for 1-2 weeks or in the freezer for a couple of months. (Ha, just try to keep it around for 2 days!)

*use the best ingredients you can. I used Premium saltines, and Ghiardelli Milk Chocolate


About sweetaddict

I'm a crazy, candy-infatuated, blogger who s so happy that you stopped by. This place is dedicated to all of us who always end up in the candy aisle. I'm totally impartial and answer only to my taste buds. I write about all things sweet from candy to baking to ice cream and beyond. Let me know your favorites.

10 responses »

  1. I have made something similar with a graham cracker base and it is very popular with friends.

  2. Sounds good indeed! Also, thank you for stopping by my blog πŸ™‚

  3. Reblogged this on my sweet addiction and commented:

    This one is worth re-visiting….yum!

  4. yes, love this! So simple and so crazy good πŸ™‚

  5. YUMMY YUMMY YUMMY!! I made a batch last night and this is GOOOOD!!! I used semi-sweet morsels & slivered almonds because I used what I had on hand….Oh, didn’t have cooking spray either, so, I used butter instead…..Oh, you know how butter makes everything better πŸ™‚ Wonderful treat! Thanks for sharing & finding such a simple & great recipe!

  6. I believe I have this pinned and had planned to make during the holidays. Thanks for the reminder. Agree sounds delish!


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