No-Bake Caramel Saltine Crunch Toffee
A delightful treat combining salty and sweet with buttery toffee over saltine crackers, melted chocolate, and optional crunchy pecans.
Ingredients
Base Ingredients
- 40 crackers 40 saltine crackers These crisp, salty squares form the crunchy base of your toffee.
- 1 cup 1 cup (2 sticks) unsalted butter The heart of the caramel, lending richness and smooth flavor.
- 1 cup 1 cup packed light brown sugar Adds a deep, rich sweetness that caramelizes beautifully.
Topping Ingredients
- 2 cups 2 cups semisweet or milk chocolate chips For that dreamy, melt-in-your-mouth chocolate layer.
- ¾ cup ¾ cup chopped pecans (optional) Adds texture and earthy flavor, enhancing your toffee experience.
- to taste pinch Kosher or sea salt, for sprinkling (optional) Elevates the flavors, making it even more irresistible.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your 9×13" jelly-roll pan by lining it with foil or parchment paper, then spraying it with nonstick spray.
- Arrange the saltines in a single layer across the bottom of the pan, covering the entire base.
Cooking
- In a medium saucepan over medium heat, melt the butter and stir in the brown sugar. Keep stirring until it comes to a full boil.
- Boil for about 3 minutes until thickened. Pour the bubbling caramel over the saltines, spreading it evenly.
- Bake for 5-8 minutes until the caramel is bubbly and golden, keeping an eye on it to prevent burning.
- Sprinkle chocolate chips over the caramel and let them sit for 1-2 minutes to soften. Spread the melted chocolate into an even layer with a spatula.
- If using nuts and salt, sprinkle them on top while the chocolate is still warm to help them adhere.
Cooling and Serving
- Allow the pan to cool at room temperature, then transfer it to the fridge for 30-60 minutes to set properly.
- Once set, break or cut into bite-sized pieces and serve.
Notes
For a richer flavor, try using brown sugar in the chocolate layer as well. Store leftovers in an airtight container at room temperature for up to a week.