Side Pannel
Saltine Toffee Candy
Saltine Toffee Candy
- Recipe Submitted by maryjosh on 10/31/2016
Ingredients List
- 1/2 cup butter
- 1 cup dark brown sugar
- 1-2 tsp. sea salt
- 2 cups semi-sweet chocolate chips
- colorful sprinkles
Directions
Preheat the oven to 350F degrees. Line a baking sheet with a parchment paper or aluminum foil then lightly spray with nonstick spray.
In a small saucepan, place butter and brown sugar. Cook over medium heat until it reaches a rolling boil then carefully remove from stovetop and pour over the layer of saltine crackers. Use a offset spatula or spoon to spread the toffee mixture over all the saltines.
Bake at 350F degrees for 5 minutes or until the toffee mixture is bubbly. Remove from oven and sprinkle sea salt over the saltine toffee.
While the saltine toffee is still warm, sprinkle semi-sweet chocolate chips over them and wait for a minute or two.
Using an offset spatula or back of a spoon, spread the softened chocolate evenly over the saltine toffee.
Sprinkle colorful sprinkles all over the chocolate layer.
Place the baking sheet of saltine toffee in the refrigerator and allow to chill for about 15-30 minutes until the chocolate has set. Break apart into smaller pieces. I try to break them into the same saltine square shapes because I think it looks pretty, but that's just me. You can keep them in an airtight container in the refrigerator for up to a week.
In a small saucepan, place butter and brown sugar. Cook over medium heat until it reaches a rolling boil then carefully remove from stovetop and pour over the layer of saltine crackers. Use a offset spatula or spoon to spread the toffee mixture over all the saltines.
Bake at 350F degrees for 5 minutes or until the toffee mixture is bubbly. Remove from oven and sprinkle sea salt over the saltine toffee.
While the saltine toffee is still warm, sprinkle semi-sweet chocolate chips over them and wait for a minute or two.
Using an offset spatula or back of a spoon, spread the softened chocolate evenly over the saltine toffee.
Sprinkle colorful sprinkles all over the chocolate layer.
Place the baking sheet of saltine toffee in the refrigerator and allow to chill for about 15-30 minutes until the chocolate has set. Break apart into smaller pieces. I try to break them into the same saltine square shapes because I think it looks pretty, but that's just me. You can keep them in an airtight container in the refrigerator for up to a week.
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