No-Bake Caramel Saltine Crunch Toffee
A delightful no-bake dessert combining salty saltines, buttery caramel, and chocolate for a perfect balance of flavors and textures.
Ingredients
Main Ingredients
- 40 pieces saltine crackers Crispy, salty crackers serve as the base.
- 1 cup unsalted butter 2 sticks, melted.
- 1 cup light brown sugar Packed, for caramel layer.
- 2 cups semisweet or milk chocolate chips Choose your preference for chocolate type.
- ¾ cup chopped pecans Optional for added crunch.
- Kosher or sea salt For sprinkling on top, optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13" jelly-roll pan by lining it with foil or parchment paper, then spray with nonstick spray.
- Arrange the saltines in a single layer across the bottom of the pan, covering the entire surface.
Cooking
- In a medium saucepan over medium heat, melt the butter and stir in the brown sugar.
- Keep stirring until the mixture comes to a full boil, about 3 minutes, until thickened.
- Carefully pour the caramel over the saltines, spreading it evenly to coat every cracker.
- Bake for 5-8 minutes, until the caramel is bubbly and golden.
- Sprinkle the chocolate chips over the hot caramel and let sit for 1-2 minutes to soften, then spread evenly.
- If using, sprinkle chopped pecans and sea salt over the melted chocolate while warm, pressing gently to adhere.
Cooling
- Allow the toffee to cool at room temperature, then refrigerate for 30-60 minutes to set completely.
- Once set, break or cut into bite-sized pieces and serve.
Notes
For best results, line the pan with parchment for easy removal. Ensure butter is fully melted to prevent graininess and cool long enough before cutting to maintain structure.