Cheese Cracker Saltine ToffeeCheese Cracker Saltine Toffee

Cheese Cracker Saltine Toffee

5 from 1 reviews
Cheese Cracker Saltine Toffee
 
Prep time
Cook time
Total time
 
Love the famous Saltine Cracker Toffee recipe? I KNOW it sounds kind of weird but TRUST ME, it's really really good with CHEESE CRACKERS as the base! Something about that salty toffee with the cheddar crunch is the perfect combination. You'll thank me later.
Author:
Serves: 9-12
Ingredients
  • 64 cheese crackers (like Cheez-Its)
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 4 ounces semisweet chocolate chips (fair-trade only)
  • 5 Almond Roca bars, chopped (or use Heath toffee bits)
Instructions
  1. Preheat the oven to 350 degrees F. In an 8-inch square baking pan, create a a foil sling and spray it with cooking spray. Line the cheese crackers in a single layer over the bottom of the pan, breaking them in half to fill in spaces as needed.
  2. In a heavy-bottom saucepan, melt the butter over medium heat. Add the brown sugar and bring to a boil. Cook, stirring constantly, for about three minutes. Pour over the cracker layer and work quickly to gently spread the mixture to the edges. Place the pan in the oven for 4 minutes. Remove and sprinkle chocolate chips evenly across surface and return to the oven for 2 minutes. Spread the chocolate chips into an even layer of chocolate across the top and sprinkle on chopped Almond Roca or toffee bits.
  3. Chill for 30 minutes or until firm. Cut into squares and serve.

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6 Comments on Cheese Cracker Saltine Toffee

  1. Cardamonbraid
    January 22, 2019 at 2:42 pm (3 months ago)

    Wow its amazing how even though its a Large World it actually is a small world. I actually met Mook back in the days of her costume designing.

    Reply
    • Julie Ruble
      January 22, 2019 at 2:49 pm (3 months ago)

      Oh that is too cool!

      Reply
    • Susan Widney
      January 22, 2019 at 6:53 pm (3 months ago)

      Mook is my sister-in-law. She was a fantastic baker, and my husband, (Richard), is the same as she. Mook gave us her cookie and bread recipes about ten years ago. We started our business , and named it Mook and Pop in her honor. Pop was her husband, and died two years ago at 90. Mook is still alive at 91- she’s doing okay. I remember going to Laguna to see the pageant and her unbelievable wor. They are a very creative family. Richard was a floral designer in San Diego for over 30 years, (Widney House), retired, and the bakery business started.

      Reply
      • Julie Ruble
        January 22, 2019 at 9:18 pm (3 months ago)

        Thank you for bringing her delicious recipes (and many more) to us! I so enjoyed tasting and trying, and I know others will enjoy buying your brickle from near and far ๐Ÿ™‚ The creativity and talent obviously runs in the whole family.

        Reply
  2. Joanna
    January 23, 2019 at 5:38 pm (3 months ago)

    We have a similar recipe that we love, but it uses saltines as the base. Now you’ve got me VERY interested…

    Reply
    • Julie Ruble
      February 5, 2019 at 4:45 pm (3 months ago)

      Hope you love it, Joanna!

      Reply

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