What You’ll Need
- Saltine crackers. Use 40 crackers and arrange them edge to edge in a single layer. Break a few as needed to fill gaps.
- Unsalted butter. One cup melts into the brown sugar to make the toffee layer.
- Brown sugar. Pack 1 cup firmly into the measuring cup.
- Semisweet chocolate chips. Use 2 cups for an even layer of chocolate over the crackers.
How to Make Cracker Toffee
Line a rimmed baking sheet with parchment or foil and arrange the saltines in one layer. Set the pan near the stove before you start the toffee so you can pour it while it’s still easy to spread.
Melt the butter in a saucepan over medium heat and stir in the brown sugar. Once the mixture reaches a steady boil, cook for 3 minutes, stirring often. Pour it evenly over the saltines and bake at 400°F for 5 minutes, until the toffee is bubbling across the surface.
How to Spread the Chocolate
Scatter the chocolate chips over the toffee as soon as the pan comes out of the oven. Let them soften for 2–3 minutes, then gently spread them into an even layer with a spatula.
How to Cool and Break the Toffee
Set the pan on a wire rack for about 15 minutes, then refrigerate until the chocolate and toffee are firm. Lift the slab from the pan, peel away the lining, and break it into about 24 pieces. For more even portions, cut it with a sharp knife.
4-Ingredient Depression Era Cracker Toffee
Saltine crackers topped with buttery brown sugar toffee and semisweet chocolate.
- Stovetop time — 3 minutes once the toffee reaches a steady boil
- Bake time — 5 minutes
- Cooling time — About 15 minutes, plus chilling until firm
- Yield — About 24 pieces
Ingredients
- 40 saltine crackers
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 400°F. Line a 10-by-15-inch rimmed baking sheet with parchment paper or foil. Arrange the saltines in a single layer, breaking a few to fill gaps if needed.
- Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and bring to a steady boil. Boil for 3 minutes, stirring often.
- Carefully pour the hot toffee evenly over the crackers. Spread it gently as needed, then bake for 5 minutes, until bubbling across the surface.
- Remove the pan from the oven and immediately scatter the chocolate chips over the hot toffee. Wait 2–3 minutes, then spread the softened chocolate into an even layer.
- Cool on a wire rack for about 15 minutes, then refrigerate until firm. Peel away the lining and break or cut the toffee into about 24 pieces.