This Quick and Easy Salted Chocolate Toffee recipe has been around forever and I've just gotten around to trying it. I thought now would be a good time, because on a recent Costco visit without me Bret bought a 72 ounce bag of chocolate chips - I've made as many batches of chocolate chip cookies as I can take.
For some reason, saltine cracker toffee just sounded a little weird to me. I always thought the butter/sugar mixture would make the crackers soggy, but I was wrong!
The toffee comes out crunchy and chocolatey with a touch of salty-sweet after sprinkling the sea salt on top. It's a quick fix for a sweet-tooth craving, but for full-blown toffee, I'll stick to my mother-in-law's recipe. It's the best.
Took awhile, but finally got a pretty good picture of the toffee the second time I made it. With the first one I put the chips on the warm toffee and tried to spread them (disaster).
In the second batch (pictured below), I melted the chocolate first, then spread it on the toffee. I've never had good luck with putting the chips on and spreading while they're solid
Probably everyone has tried a version of this toffee. It really is easy and tasty.
This Quick and Easy Salted Chocolate Toffee recipe has floated around the cooking-sphere forever and I'm glad I finally tried it. It will be quick to whip up at the last minute and the ingredients are always right on hand!
Quick and Easy Salted Chocolate Toffee
Sweet and salty, quick and easy saltine toffee
- 35-40 saltine crackers
- 1 C. butter, cubed
- ¾ C. sugar
- 2 C. 12 oz semisweet chocolate chips
- 1-2 teaspoon sea salt
- Preheat oven to 350°.
- Place crackers in a single layer (crackers touching) on a foil-lined 15" x 10" x 1" cookie sheet.
- In a saucepan, melt butter and add sugar - bring to a boil. Reduce heat and simmer, uncovered for 5-7 minutes or until mixture is thickened and sugar is completely dissolved. Carefully spread mixture over the crackers.
- Bake for 7-8 minutes or until bubbly.
- Meanwhile, melt chocolate chips in microwave or over a double-boiler. Remove crackers from oven and pour chocolate over them, spreading with a spatula. Sprinkle sea salt over chocolate.
- Chill in refrigerator for at least 30 minutes (the longer, the crisper). After chilled, break into pieces. Store in refrigerator.
Tips and Stuff:
If salted crackers and sea salt seems too much salt for you, use unsalted crackers. I've seen this recipe using graham crackers, too.
If you want a darker toffee, boil the butter/sugar mixture a little longer till it turns golden. Be sure and watch it carefully.
Do not sit down with the container of finished toffee. You will eat it all.
Nutrition Information:Yield: 40 Serving Size: 1 piece
Amount Per Serving: Calories: 109Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 182mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 1g
Nutrition Values are Approximate
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