After making crab cakes on Valentine’s Day, which were incredible, and coming to the blog soon, I have almost an entire box of saltine crackers leftover. I didn’t want them to go stale and the only other way I am a fan of saltines is in my chicken noodle soup. Doesn’t seem like a bad problem in February, unless you live in North Carolina and the weather is cray and has decided to grace us with Spring temperatures.
I have always been intrigued by saltine cracker toffee, but I had never made it. I always stick with my usual addicting recipe, but I am glad I tried a new one. No wasting of crackers here! This was super easy to make and I had all of the ingredients on hand.
I may have gone a little overboard on the sprinkles, is that possible?
- 30-40 Saltine Crackers
- 1 cup of Butter, unsalted
- 1 cup of Brown Sugar
- 2 cups of Chocolate Chips
- ½ cup of Toppings: Sprinkles, Toffee Bits, Chopped Pecans, etc.
- Preheat your oven to 350 degrees.
- Prepare a 9x13 inch pan with parchment paper and sprayed with cooking spray.
- Line 30-40 saltine crackers, not overlapping, in the pan.
- In a medium saucepan, over medium heat, melt the butter and brown sugar together, stirring occasionally. When it comes to a boil, reduce heat to low for 3-4 minutes and do not stir.
- Pour mixture over crackers. Bake for 5-6 minutes. Remove from oven and sprinkle chocolate chips on top, put back in oven for 2 more minutes. Remove from oven again and use a spatula or spoon to coat the chocolate in an even layer over the crackers. Top with toppings immediately and let cool/harden for at least an hour.
- Cut or break into bite size pieces.
Happy Cooking, The Barbee Housewife