Description
A quick and delicious holiday treat made with saltine crackers, toffee, and chocolate, perfect for any festive occasion.
Ingredients
Main Ingredients
- 40 pieces Saltine crackers (Arranged salt-side up to fully cover the pan.)
- 1 cup Unsalted butter, cut into chunks (Melts evenly for the toffee.)
- 1 cup Light brown sugar, packed (Essential for the toffee base.)
- 2 cups Semi-sweet chocolate chips (Milk chocolate can be used for a sweeter taste.)
- 1 teaspoon Vanilla extract (Optional for flavor depth.)
- 1 pinch Flaky sea salt (Sprinkle on top for contrast.)
Optional Toppings
- 1/2 cup Chopped toasted almonds, pecans, or pistachios (For added crunch and flavor.)
- 1 cup Crushed candy canes (Adds a minty flavor and festive color.)
- 1/2 cup Mini marshmallows (Gives a rocky-road vibe.)
- 1/2 cup Sprinkles or holiday confetti (Fun for kids.)
Instructions
Preparation
- Heat your oven to 350°F and line a rimmed sheet pan with parchment, leaving some overhang for easy removal.
- Lay saltines in a tight single layer on the prepared pan, touching but not overlapping.
Making the Toffee
- Combine butter and brown sugar in a medium saucepan over medium heat, stirring as it melts.
- Once it starts bubbling, reduce the heat slightly and keep it at a steady simmer, stirring often for 3 to 4 minutes until thickened and glossy.
- Remove from heat and stir in vanilla extract if using.
Baking and Topping with Chocolate
- Pour the hot toffee over the saltines and spread quickly to coat.
- Bake for 8 to 10 minutes until the edges are set and bubbling.
- Sprinkle chocolate chips over the hot toffee and wait 2 minutes, then spread the melted chocolate evenly.
Finishing and Cooling
- Sprinkle flaky sea salt and your favorite toppings over the melted chocolate.
- Let it cool at room temperature for 30 minutes, then move the pan to the fridge for 45 to 60 minutes to fully set.
- Lift the slab out and break into pieces with your hands or a knife.
Notes
Store at room temperature in an airtight container for up to 5 days; in the fridge for 1 to 2 weeks; and in the freezer for up to 2 months. Use parchment to separate layers in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Cuisine: American, Holiday