Introduction

This Better Than Anything Toffee is a delightful treat that combines salty crackers, buttery caramel, and rich chocolate for an irresistible snack. Quick to make and perfect for sharing, it’s a sweet and crunchy dessert that everyone will love.

Four pieces of rectangular dessert bars sit on a wooden cutting board with a handle, placed on a white marbled surface. Each bar has two layers: a bottom golden-brown crust and a thick dark chocolate layer on top, sprinkled with uneven chunks of light brown walnuts. The texture of the chocolate layer is slightly rough, and the crust looks crumbly. The bars are arranged casually, with one piece noticeably smaller than the others. photo taken with an iphone --ar 4:5 --v 7

Ingredients

40 saltine crackers (one full sleeve)
1 cup (2 sticks) unsalted butter
1 cup light brown sugar
2 cups semi-sweet chocolate chips (or your preferred type)
1 cup chopped pecans or walnuts (optional)
Flaky sea salt for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: Arrange the saltine crackers in a single, tight layer on the prepared baking sheet, covering the entire surface.
Step 3: In a saucepan, melt the butter and brown sugar over medium heat, stirring continuously until the mixture is smooth and well combined.
Step 4: Bring the mixture to a boil and cook without stirring for 2 to 5 minutes, until it thickens and reaches about 265°F to 280°F on a candy thermometer.
Step 5: Immediately pour the hot toffee evenly over the saltine crackers and spread it gently with a spatula to cover all crackers.
Step 6: Bake in the preheated oven for 5 to 8 minutes, or until the toffee is bubbling.
Step 7: Remove the baking sheet from the oven, sprinkle the chocolate chips evenly over the hot toffee, and let them sit for 1 to 2 minutes to melt.
Step 8: Spread the melted chocolate evenly over the toffee layer with a spatula, then sprinkle with chopped nuts and flaky sea salt if desired.
Step 9: Allow the toffee to cool completely at room temperature or refrigerate for 20 to 30 minutes until fully set.
Step 10: Break into pieces and serve or store in an airtight container.

Tips & Variations

For a different nutty flavor, try using almonds or macadamia nuts instead of pecans or walnuts.
If you prefer a richer chocolate taste, use dark chocolate chips in place of semi-sweet.
Be sure to watch the toffee carefully as it boils to avoid burning or overcooking.
Adding a sprinkle of flaky sea salt enhances the balance of sweet and salty flavors.

Storage

Store the toffee pieces in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. When ready to serve, let refrigerated toffee come to room temperature for best texture. Avoid storing in humid environments to keep the toffee crisp.

How to Serve

Two square dessert bars are stacked on a white plate placed on a white marbled surface. Each bar has two visible layers: a bottom layer that is a soft orange color with a smooth texture, and a thicker top layer that is dark brown and slightly rough, almost like a baked chocolate or fruit paste. The top layer is decorated with scattered light brown walnut pieces that add a crunchy texture. The bars are slightly uneven, showing a homemade look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of crackers instead of saltines?

Saltine crackers are best for their salty crunch and thin texture, but you can experiment with similar plain crackers if needed. Avoid heavily flavored or thicker crackers, as they may alter the final texture and flavor.

How do I know when the toffee mixture is ready?

The toffee is ready when it reaches between 265°F and 280°F on a candy thermometer, and the mixture thickens visibly. If you don’t have a thermometer, cook until the mixture bubbles vigorously and thickens slightly, but be careful not to overcook.