Friday, December 25, 2009

Saltine Toffee Candy

This is one of those recipes that seems to be everywhere in the food blogosphere. And with good reason . . . because it's fan-freakin-tastic and ridiculously easy. Only right that we should include it here also.

I first saw this particular version on Peabody's blog where she said she preferred butter crackers but after a little bit more searching, it seems like the larger preference is saltines. And who am I to mess with popular opinion? Kristen and I first made this last Christmas and we were skeptical, at best. But, lo and behold, it was amazing. It was such a simple idea. Use saltines as a base for homemade toffee, melt and spread chocolate on the top, cool and break into pieces. The result is a wonderful "bark"-like candy that is an absolute winner!

This year I had some white chocolate chips laying around so we got the idea to experiment with the topping. On half, we repeated last years version, which was milk chocolate with sliced almonds. On the other half we used white chocolate with red and green sugar crystals to add color and in the middle we swirled the white and milk chocolates together. They were all amazing but we all decided that the milk chocolate and almond combo is still the best.

Saltine Toffee Candy
(Recipe adapted from Culinary Concoctions by Peabody)

1 cup butter (2 sticks)
1 cup brown sugar
Enough crackers to make a layer on a cookie sheet
1 cup chocolate chips (or white chocolate chips)
Sliced almonds, sprinkles, toffee pieces, etc (for topping)

Pre-heat the oven to 350 F. Line a cookie sheet with foil (very helpful lator on when you are trying to break the candy). Put a single layer of saltines on the cookie sheet, close together. Bring the butter and brown sugar to a boil in a saucepan and simmer it for about 5 minutes. Pour the brown sugar mixture over the crackers and bake for about 6-10 minutes at 350F.

Remove and immediately pour the chocolate chips over the crackers, evenly distributing them. The following are Peabody's instructions and I really think she has nailed doing this the easy way:
  • "The recipe will tell you to spread immediately…I don’t. I let it sit for about 30 seconds. Then with the back of a spatula I move the chocolate chips just a little bit. I wait another 30 seconds and repeat. I start to slowly move the chocolate around being careful not to move the crackers. I let is sit for another 30 seconds and at this point it pretty much spreads like frosting."
At this point, top the candy with whatever you like. Like I mentioned above, we've tried different types of chocolate with colored sugar and nuts. I'm not a fan of mint so we obviously went another direction, but crushed candy canes would look very nice and festive for the holidays. Use your imagination! Cool the candy in the refrigerator until hard and then break into bite-sized pieces and serve!


PS: I hope everyone is having a wonderfully Merry Christmas today!!!


  1. so glad you posted this. yumm yumm is all I can say. melt is your mouth deliciousness.