Saltine Toffee Cookies

I used crushed peanuts instead of pecans. It was great

I tried the doubling the toffee method as someone suggested but found it too thick for my taste. I prefer the original version as there’s a little crispness to them. I’ve made these many times and they are addictive! This time thought I I had chocolate chips but discovered I was out in the midst of making recipe Decided to sub butterscotch chips as I’ve been curious how they would work. They’re ok but a little too sweet so I’ll stick to chocolate from now on.

Thinking great recipe taste too good if u know what I mean. Recipe is easy to make and I took it to my dr office and they were thrilled. Will make again

Here is how I made the recipe, I hope it helps, because I was confused by the different versions I found all over the Internet. Line pan with foil and spray. Pre-heat oven to 350° (Not 400). Line up crackers in sheet. I doubled the recipe and used the 10 x 15 pan with higher sides. If you have dark brown sugar, use that, as it will intensify the toffee flavor. I used half light brown and half dark brown sugar since the recipe did not specify. Melt the butter completely on low before adding the sugar, then increase to medium heat and stir until it comes to a full boil. Boil undisturbed for 3 minutes, may need to reduce the heat a little below medium if you feel like it’s boiling too fast. Pour over crackers and spread with spatula, you have about a minute before it starts to change consistency. Put in 350° oven and bake for just a little less than 5 minutes. Mixture will bubble on top of crackers. When lifting out of the oven, crackers are “floating” in the mixture so hold the pan as still as possible when setting on the stove or the crackers will shift. Mine did and fortunately it took a little bit to cool down and I had time to put the crackers back in the proper position Let cool for about 2 minutes before adding chocolate chips, for my big pan I use 24 ounces of chocolate chips. You may need to put back in the oven for 30 seconds to melt the chocolate, then spread with spatula. I decorated mine for Easter with mini M&Ms, toasted and untiadted coconut flakes, toasted pecans, and colored sprinkles. You have to hurry a little bit when spreading the toffee, but the chocolate layer stays wet for quite a while, so you have plenty of time to decorate it. I am leading mine cool at room temperature for about two hours before putting it in the fridge. I read somewhere that if you cool it too fast the toffee layer can separate from the crackers. I will know if I made it right until I break it up, but the pot that I made the toffee in now has a hardened caramel layer on the bottom so I assume I did it right

My 10th time making them I give them as gifts and I also love them.

Omg these are a sin!!!! I made them exactly as the recipe states and they’re perfect!

Super good, Super easy.

I made one with dark chocolate topped with crushed honey roasted peanuts and one with milk chocolate topped with coarse sea salt. Both out of this world!

I melted my butter in the oven while it warmed up to 400 degrees. Then I took it out and added the cup of brown sugar. Once it all melted I added the saltine crackers and made sure they were covered in the mixture. They were not fully covered and so I sprinkled on about 2 Tbsp of brown sugar and put them back in the oven for the remaining time, and followed the rest of the directions. Mine tasted great, like toffee!

I made the Saltine Toffee Cookies this Christmas with nuts on top instead of the toffee bits because I couldn’t find them in my local stores. I followed the recipe and gave it away as part of my neighbor gifts – they loved it. I’ve even had a request for the recipe!

This has quickly become a family favorite. We call it Christmas Crack! I line a cookie sheet with freezer paper, add enough saltines to fill then follow the recipe. Regular size cho chips work best. I crush 2-3 candy canes to use as a topping and the secret ingredient is grinding salt before adding the candy cane pieces.

We enjoyed the toffee cookies. Easy to make. I had to figure out how many saltines to use. Four sleeves to a box so I used one sleeve. Placed saltines across the cookie sheet. I used a 11×17 cookie sheet. The one sleeve filled the cookie sheet. I suggest patting down the pecans on the chocolate while it is still warm.

I’ve made these before and they are the best! One variation I like is to use white chocolate chips on top and then sprinkle with crushed peppermint candy pieces.

Delicious! I used Heath Toffee bits instead of the nuts. I used Freezer paper, the side with NO wax (the store was out of parchment paper). I followed the recipe to a “T”. Merry CHRISTmas & Happy New ’23.

These turned out so good! I slipped a piece of parchment paper on the cookie sheet before I put the crackers on it. I used chopped pecans & almonds on top. I’d better make another batch because it’s fantastic and easy peezy to make.

Loved it! After I took the pan out of the oven & sprinkled the chocolate chips over the top, I put another sheet pan on top of the pan for 5 minutes to melt the chocolate chips faster. Worked great!

Loved this! So easy! Originally, I was looking for a treat I could make for my diabetic neighbor, so I replaced the toppings with two kinds of stevia sweetened toffee candies and the pecans.

Simply delicious can’t wait to give for gifts bags.

Followed these easy instructions and they turned out horrible. I don’t think it would be because I doubled the reciperiod but I guess it could. They turned out soft and mushy instead of crispy as they should be. yuck

The recipe was easy and was explained very clearly. I don’t think it really tasted like toffee, and the bottom was too oily from the butter. I wouldn’t make these again.

Or family and friends call this Christmas crack because it is so addicting!! We just don’t add nuts.