You all know I’m not exactly a pro in the kitchen. I’m barely on amateur level, to be honest! I can make a few things pretty well, though, and Saltine Toffee is one of them. My aunt introduced me to this fun treat years ago. I don’t make it often because it’s not exactly health food, and it goes way too fast when I do. Mostly because I eat it! The other night, I realized that I never made the peanut butter chocolate chip cookies that I had planned for the holidays, so I decided to switch things up a bit and try a new take on the Saltine Toffee recipe.
How to Make Saltine Toffee with Peanut Butter Chocolate Chips
- 1 full sleeve of Saltine crackers, plus a few to crumble on top
- Two cups of peanut butter chocolate chips. These are the kind that have both types of chips in them. I was a little short, so I cut up a baking chocolate bar that we didn’t use to make up the difference.
- 1 Stick of Butter
- 1 cup brown sugar, packed
Directions for Saltine Toffee Candy
- Preheat your oven to 350 degrees.
- Lightly spray cookie sheet with cooking spray, or cover with foil. Line the cookie sheet with your sleeve of saltines, in a single layer. Try to make sure there aren’t any major gaps. If there are a few spaces, it’s not the end of the world, but you don’t want huge blank spots in between the crackers.
- In a small saucepan, combine the butter and brown sugar. Cook over medium heat until it really starts boiling. Stir throughout the make sure it’s all mixed together. Um, I know you’re not supposed to stir with a metal spoon because the handle can get hot, so just ignore that little faux pas and use something that won’t burn your hand!
- Pour the concoction over your crackers. Try to get a little on every cracker. I had to use a spatula to spread it out. It will thin and bubble over to nearby crackers in the next step if you miss a few spots.
- Place the cookie sheet in the over and let bake for 5 minutes. While you’re waiting, get your chocolate peanut butter chips and put them in a bowl. It’s just easier to mix everything together for the next step.
- Take the cookie sheet out of the oven (I think it goes without saying to use an oven mitt!). Immediately pour the chocolate peanut butter chips over the molten-hot toffee mixture. They’ll melt right in. Use a spatula to spread them around.
- Stick the cookie sheet in your fridge for about half an hour. Once the mixture hardens, use a spatula to lift it up, then break it into bark-like pieces.
- Eat your delicious Saltine Toffee. Maybe share with the family. Or not. Keep it in the fridge, though, I think it tastes better cold.
Helpful hint- don’t try to clean the stove top when it’s still hot. You’ll burn your hand. Uh, not that I know this from personal experience or anything. I’m way smarter than that! Really, I am!
I think I’m going to try this with graham crackers next. Has anyone ever done that? What other variations on the Saltine Toffee recipe would you try?