Saltine Cracker Cookies
Transform your pantry staples into a sweet and salty indulgence with these irresistibly simple Saltine Cracker Cookies! Also known as "cracker toffee" or "Christmas crack," this quick dessert combines crunchy saltine crackers, buttery caramel, and a luscious layer of melted chocolate for a treat that's as easy to make as it is delicious. Ready in under 30 minutes, these cookies deliver a delightful mix of textures and flavors, with optional sea salt for a gourmet touch. Perfect for holidays, potlucks, or anytime snacking, this crowd-pleaser is sure to satisfy your sweet tooth while keeping prep time minimal.
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Recipe Information
Ingredients
- 40 pieces Saltine crackers
- 1 cup Unsalted butter
- 1 cup Brown sugar, packed
- 1.5 cups Semi-sweet chocolate chips
- 0.5 teaspoons Sea salt (optional, for garnish)
- 1 bottle Cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Line a rimmed baking sheet with aluminum foil, ensuring it completely covers the edges of the pan. Spray the foil generously with cooking spray to prevent sticking.
Arrange the saltine crackers in a single layer on the prepared baking sheet, leaving no gaps. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar and stir to combine.
Bring the mixture to a boil, stirring constantly, and let it boil for 3 minutes to create a caramel-like texture. Be careful not to overcook.
Immediately pour the hot caramel mixture evenly over the layer of saltine crackers, using a spatula to spread it if needed to ensure all crackers are coated.
Bake the caramel-coated crackers in the preheated oven for 5 minutes. Remove the pan carefully and place it on a heat-resistant surface.
While the caramel is still hot, sprinkle the chocolate chips evenly over the top. Let them sit for 2–3 minutes to soften from the heat.
Using a spatula or the back of a spoon, gently spread the softened chocolate over the caramel layer to create a smooth, even topping.
If desired, sprinkle a pinch of sea salt over the chocolate layer for added flavor and texture.
Allow the cookies to cool at room temperature for 15–20 minutes, then transfer the pan to the refrigerator for 1–2 hours, or until the chocolate is completely set.
Once set, remove the cookies from the refrigerator and carefully peel the foil away. Break or cut the cookies into irregular pieces.
Serve immediately or store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
5265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.5 g | 480% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 454.4 g | 165% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 332.6 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1150 mg | 24% | |
*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.
