If you have never tried saltine toffee before, I have to warn you that this stuff is very addictive! I don't think it's possible to stop at just one piece.
Prep Time10 mins
Cook Time5 mins
Chill time2 hrs
Total Time15 mins
- 40 saltine crackers
- 1 cup 2 sticks unsalted butter
- 1 cup packed light brown sugar
- 12 ounce bag semisweet chocolate chips
Preheat oven to 425 F. Line a rimmed cookie sheet with aluminum foil. Fill sheet with all 40 saltine crackers in a single layer.
In a medium saucepan over medium-high, melt butter and brown sugar together and bring to a boil. Stir occasionally until combined and sugar is melted.
Then boil undisturbed for 5 minutes.
Remove from heat and pour caramel mixture over the cracker layer. Spread with a wooden spoon if needed to cover them evenly.
Bake in preheated oven for 4-5 minutes, or until just bubbly.
Remove from oven and sprinkle immediately with chocolate chips. When chips begin to melt, spread them over crackers with an icing spatula. Transfer pan to refrigerator until firm, about 2 hours. Break into pieces and store in an airtight container.
Serving: 1piece | Calories: 102kcal | Carbohydrates: 10g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 28mg | Potassium: 51mg | Sugar: 7g | Vitamin A: 120IU | Calcium: 10mg | Iron: 0.6mg