This chocolate saltine toffee recipe is accessed regularly, especially during October for Chocolate Week and National Baking Week, and then again in December – this lovely tray back is also known as Christmas Crack!
This chocolate saltine toffee recipe should come with a warning as once you start eating it, you really don’t want to stop.
Last year we went to a lovely wedding held at the magical Enchanted Oaks in California. The family has bakers and chefs on both sides so we were treated to a wonderful buffet.
Amongst the delicious dessert selection was one particular treat that both my husband and I become particularly enamoured with called Chocolate Saltine Toffee. It was something that we had never come across before.
When we saw the newlyweds later in the week, we asked what it was and requested the recipe. Cyndi told me that it is one of her mum’s recipes and was made with saltine crackers. I made sure that I bought a box to take back home as I was unsure if they were available in England (they are).
Miss Vickie’s recipe followed shortly after and I set about modifying it to UK measurements and ingredients and made it the very same day. It is utterly sublime and so quick and easy to make. Even easier to eat.
I’ve included both recipes here for you to try out.
Box of saltine crackers
100g brown sugar
125g broken chocolate pieces (I used supermarket branded dark chocolate bars)
crushed brazil nuts
additional melted chocolate to drizzle as a topping
(most UK supermarkets sell Doria Doriano but I think you could also use other similar flat crackers and get a similar result)
15-20 saltine crackers
½ cup butter
½ cup brown sugar
5 oz Hershey Kisses (Pumpkin Spice)
¼ cup crushed pecans
¼ cup melted chocolate chips
1. Preheat the oven to 200.
2. Line a flat baking tray with greaseproof paper and spray with cooking oil.
3. Lay the crackers on the tray touching each other.
4. Melt butter in a pan on the hob and stir in the sugar.
5. Bring to the boil, remove from hob and let the mixture thicken for 3 minutes, stirring occasionally.
6. Pour the toffee mix over the crackers and bake for 10 minutes.
7. Remove from oven, place chocolate pieces/Hersheys over the toffee and return to the oven for approx. 2 more minutes.
8. Remove from oven and spread the softened chocolate evenly with a spatula.
9. Sprinkle the crushed nuts over the top and drizzle additional chocolate if required.
10. Allow to cool and place in the freezer for 30 mins.
* I also topped with sultanas which gave a more chewy texture.
* To try and recreate the spice of the Hersheys, I added just a dash of ginger powder or mixed spice to the nuts or sultanas before sprinkling over the chocolate. My husband thought I was mad but it did give a hint of warmth and flavour which we really liked.
* It would be nice to drizzle with white chocolate too, the options are endless.
* I’ve since seen variations topped with red and green crushed M&Ms for a particularly festive Christmas Crack!
These can be stored in an airtight tub, if they last that long.
So huge thanks to Cyndi Vavra Hren and Miss Vickie for introducing us to this delight. Guess what I will be bringing back in bulk when I visit the USA next? Yep boxes and boxes of saltine crackers!
In the meantime here are some more chocolate based recipes that you might like to try: