Saltine Toffee Cookies
Indulge in the irresistible combination of sweet, salty, and crunchy with these easy-to-make Saltine Toffee Cookies! This crowd-pleasing treat transforms humble saltine crackers into the perfect base for a buttery toffee layer, topped with a rich blanket of melted semi-sweet chocolate. With optional add-ons like chopped pecans or a sprinkle of flaky sea salt, these cookies are effortlessly customizable to suit any craving. Ready in just 20 minutes, this no-fuss recipe is perfect for holiday parties, gift-giving, or an anytime dessert that delivers gourmet flavor with minimal effort. Get ready to savor every bite of this addictively simple treat!
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Recipe Information
Ingredients
- 50 pieces Saltine crackers
- 1 cup Unsalted butter
- 1 cup Light brown sugar
- 2 cups Semi-sweet chocolate chips
- 0.5 cup Chopped nuts (optional, e.g., pecans or almonds)
- 0.25 teaspoon Flaky sea salt (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil, ensuring the edges are well-covered, and lightly spray with non-stick cooking spray.
Arrange the Saltine crackers in a single layer over the prepared baking sheet, with edges touching. Set aside.
In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring frequently until the mixture is combined and begins to bubble. Allow it to boil for about 2-3 minutes, stirring constantly, until it becomes a smooth toffee mixture.
Carefully pour the hot toffee mixture evenly over the Saltine crackers, using a spatula or offset knife to spread it if necessary.
Transfer the baking sheet to the preheated oven and bake for 5 minutes, or until the toffee starts to bubble again.
Remove the baking sheet from the oven and immediately sprinkle the semi-sweet chocolate chips over the hot toffee layer. Allow the chocolate to sit for 2-3 minutes to soften from the heat.
Using a spatula or knife, spread the melted chocolate evenly over the toffee and crackers to create a smooth layer.
If desired, sprinkle the chopped nuts and/or flaky sea salt over the top of the melted chocolate while it is still warm.
Let the toffee cool completely at room temperature. For faster setting, transfer the baking sheet to the refrigerator for about 1-2 hours, or until firm.
Once fully set, break or cut the toffee into irregular pieces. Store in an airtight container at room temperature or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 16.0 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 40 mg | 1% | |
*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.
