Chocolate Toffee Candy Cookies Saltine Candy
Indulge in the ultimate sweet-and-salty treat with these irresistible Chocolate Toffee Candy Cookies, also known as Saltine Candy. This easy-to-make recipe transforms simple pantry staples—like crisp saltine crackers, rich butter, and semi-sweet chocolate chips—into an addictive dessert that’s perfect for holidays, parties, or a cozy night in. The magic happens when bubbling homemade toffee seeps into the crackers, creating a crunchy caramelized base, which is then smothered with velvety melted chocolate and a sprinkle of sea salt. Add chopped nuts for an extra layer of texture and flavor! With just 10 minutes of prep and 15 minutes of cook time, this no-fuss, crowd-pleasing treat is as quick to make as it is impossible to resist.
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Recipe Information
Ingredients
- 40 sheets Saltine crackers
- 1 cup Unsalted butter
- 1 cup Light brown sugar
- 2 cups Semi-sweet chocolate chips
- 1 teaspoon Sea salt or flaked salt
- 0.5 cup Chopped nuts (optional, such as pecans or almonds)
Instructions
Preheat your oven to 400°F (200°C). Line a standard 10x15-inch baking sheet with aluminum foil, ensuring the foil extends over the edges for easy removal later. Spray lightly with non-stick cooking spray or grease with butter.
Arrange the saltine crackers in a single layer on the baking sheet with no overlapping. Break crackers if necessary to fit tightly.
In a medium saucepan, melt the butter over medium heat. Once melted, add the light brown sugar and stir until combined. Bring the mixture to a boil and let it simmer for 3–5 minutes, stirring occasionally, until it thickens and appears bubbly.
Carefully pour the hot toffee mixture evenly over the crackers, spreading it gently with a spatula to cover all the crackers.
Place the baking sheet in the preheated oven and bake for 5–7 minutes, or until the toffee layer is bubbling and looks golden. Keep an eye to avoid burning.
Remove the baking sheet from the oven and immediately sprinkle the chocolate chips over the hot toffee. Wait 1–2 minutes for the chocolate to soften, then use a spatula to spread the melted chocolate evenly over the toffee.
Optional: Sprinkle the chopped nuts evenly over the melted chocolate. Finish by sprinkling sea salt or flaked salt on top for added flavor.
Let the candy cool completely to room temperature. For faster setting, place the baking sheet in the refrigerator for 1–2 hours until firm.
Once fully set, lift the candy out of the pan using the foil edges. Break it into smaller pieces using your hands or a knife.
Store in an airtight container for up to one week, or refrigerate for extended freshness.
Nutrition Facts
Calories |
3961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.4 g | 302% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 508.2 g | 185% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 385.5 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1240 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
