This chocolate cracker toffee is one of my favourite holiday treats! It’s basically crackers, whether saltine, ritz, graham, etc., that are covered in crispy and buttery toffee and topped with chocolate and any optional extras, like peppermint candy cane bits, nuts, or even bacon! Caramel and toffee can be tricky to make but this recipe is pretty easy! You simply boil butter and brown sugar for a few minutes before pouring it over the crackers and baking it. Boiling the butter and sugar in the pan turns it into a caramel sauce and baking it in the oven brings it to the point of toffee, where it will turn into a crispy solid when it cools to room temperature. When the pan is pulled out of the oven, chocolate (chips or chopped) is sprinkled over the top of the still hot toffee and it melts enough that you can spread it out over the top really easily! The final component of the chocolate cracker toffee is topping it with any additional things while the chocolate is still wet so that they stick to the top! You can top these off with pretty much anything and this year I went with three different toppings, one with peppermint candy cane bits, one with chopped walnuts and one with bacon!
Chocolate toffee crackers keep well in the fridge for weeks so you can make it early and serve it throughout the holiday season! It also makes for an amazing holiday gift or present!
Is this the perfect homemade holiday food gift for Christmas?
Chocolate Cracker Toffee
Crispy toffee coated crackers topped with chocolate!
- 4 ounces crackers (saltine, graham, ritz, etc.) (gluten-free for gluten-free)
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 2 cups (10 to 12 ounces) semi-sweet chocolate, chips or chopped
- Place the crackers in a single layer on the bottom of a baking pan.
- Place the butter and brown sugar in a large saucepan, bring to a roiling boil and cook for 5 minutes.
- Pour the mixture on the crackers and gently spread it out evenly over them.
- Bake in a preheated 400F/200C oven until the caramel is bubbling all over, about 5 minutes.
- Remove from the oven, sprinkle the chocolate on immediately, wait until the chocolate turns a dark glossy colour, about 30 seconds, and gently spread the chocolate over the top.
- Sprinkle any toppings on while the chocolate is still wet before letting it cool completely.
- When everything is set, break into pieces and enjoy.
Tip: Cover the bottom of the pan with aluminum foil to easily remove it from the pan.
Option: Add 1 teaspoon vanilla extract into the caramel sauce.
Option: Add a pinch of salt to the caramel sauce.
Tip: The chocolate should melt from the residual heat of the toffee when it’s removed from the oven. If it does not, you can return the pan to the oven for a few seconds to melt the chocolate.
Option: Top with 1/2 cup nuts, chopped
Option: Top with 1/3 cup chopped candy cane
Option: Top with 1/3 cup sprinkles
Option: Top with 1/2 cup mini m&m’s
Option: Top with 1/2 cup cooked and crumbled bacon
Option: Sprinkle some coarse grained salt on for a sweet and salty combo!
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