candy
Christmas Toffee
Christmas Crack aka: Saltine Cracker Toffee. Saltine crackers coated with caramel and chocolate. A salty, crunchy holiday treat. What's not to love?
Tips:
- Cool this candy overnight in the fridge since cooling in the freezer can cause the chocolate layer and the cracker layer to separate when you "crack" the candy.
- You can use darker chocolate with higher percentages of cocoa, but these chocolates sometimes become brittle and separate from the cracker layer. [* Nestle Semi-Sweet Does Not Work or other brands do not work as the chooclate layer seperates from the toffee]
Tips:
- Cool this candy overnight in the fridge since cooling in the freezer can cause the chocolate layer and the cracker layer to separate when you "crack" the candy.
- You can use darker chocolate with higher percentages of cocoa, but these chocolates sometimes become brittle and separate from the cracker layer. [* Nestle Semi-Sweet Does Not Work or other brands do not work as the chooclate layer seperates from the toffee]
.INGREDIENTS
- 35 to 40 saltine crackers (about one sleeve, enough to line your tray)
- 1 cup packed dark brown sugar
- 1 cup (or 2 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 2 cups (10 to 12 ounces) Ghirardelli semi-sweet chocolate
1 - Preheat the oven to 400F. Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom.
2 - To make the caramel sauce:
Place the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract.
(Note: You're not actually making true caramel here, so you don't need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.
2 - To make the caramel sauce:
Place the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract.
(Note: You're not actually making true caramel here, so you don't need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.
** See More notes Below)
3 - Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers.
4 - Move the pan to the oven and bake for 5 minutes. Warning The caramel will be hot and bubbly.
5 - Melt the chocolate:
Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted.
6 - Once the crackers are done baking, remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.
7 - Cool the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool over night.
8 - "Crack" the crackers:
The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard.) Cut the candy into snack-sized pieces using a chefs knife (you can use your hands, too, but I find it easier with a knife).
Store in an airtight container in the refrigerator for about a week.
TRIED & TRUE - Kari 2020
3 - Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers.
4 - Move the pan to the oven and bake for 5 minutes. Warning The caramel will be hot and bubbly.
5 - Melt the chocolate:
Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted.
6 - Once the crackers are done baking, remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.
7 - Cool the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool over night.
8 - "Crack" the crackers:
The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard.) Cut the candy into snack-sized pieces using a chefs knife (you can use your hands, too, but I find it easier with a knife).
Store in an airtight container in the refrigerator for about a week.
VARIATIONS:
White Chocolate Pecan Saltine Toffee - using the same saltine toffee recipe as your base, top this cracker toffee with melted white chocolate and chopped pecans.
Peppermint Toffee - topped with white chocolate and instead of sprinkles, top with crushed candy canes
Peanut Butter Cracker Toffee - substitute 1/2 your butter with equal parts of peanut butter
Cookies and Cream - a combo of semi-sweet chocolate chips and white chocolate chips, swirl add crushed oreos
GRAHAM CRACKER VARIATIONS:
Brickle Bars - aka: Graham Cracker Toffee Bars.
S’mores Cracker Toffee - is layers of graham cracker toffee, marshmallows, and chocolate.
Caramel Coconut Cracker Toffee - Top with chopped nuts and coconut, and bake. Melt the chocolate chips and drizzle over the top.
Another recipe from TheGiftedGabber and more Variations from shugarysweets
Caramel Coconut Cracker Toffee - Top with chopped nuts and coconut, and bake. Melt the chocolate chips and drizzle over the top.
TIPS - Version 2 - FOR MAKING THIS CHOCOLATE SALTINE CRACKER RECIPE
- Place your saltine crackers as evenly as you can on the cookie pan – with 8 rows of 6 crackers.
- Make sure to stir your mixture frequently as it comes to a boil.
- During the 3 minutes of boiling time, stir continuously so it doesn’t burn.
- When working with the hot butter mix, smooth is as quickly and consistently as you can over the crackers.
- After you bake the crackers for five minutes, you will pour the chocolate chips on top and leave them alone until they are shiny and limp looking.
- After two minutes or so, “frost” the cookies with a big flat spatula so the entire rectangle of crackers is covered with smooth chocolate.
- Optional: pour a little sea salt and chopped pecans over at least half the tray. (I say half because some people don’t like nuts or can’t have them.)
- After you refrigerate the pan, do not be tempted to pull it out until the crack cookies are completely chilled and firm. I recommend at least two hours.
- When ready, break the huge rectangle up into lots of irregular, jagged chocolate toffee bars.
- Store in an air-tight container. (I recommend keeping the bowl of chocolate Christmas crackers in the fridge until ready to serve as they can become gooey if the room temp becomes warm with the heater.)
