Did you know you can make toffee with Saltine crackers? Well, you can, and with a mix of brown sugar, Biscoff, and white chocolate, this easy sweet treat is absolutely phenomenal!
Okay, so if you haven’t made Saltine toffee before, you’re probably wondering how on earth this stuff works – and tastes. I spotted it last year on Sally’s blog, and I trust her 100 percent, so I knew it would be great. I made her chocolate and peanut butter version for Christmas Eve, and almost ran out of the stuff before the tray made it to my mom’s house.
It’s sticky and chewy and not skinny-jean friendly, but it’s totally worth it. Trust me on this.
The undersides of the crackers are coated with a caramelized glaze of butter and brown sugar…
…with the salty crackers sandwiched between the toffee and the mixture of melted white chocolate and Biscoff.
This is decadence at its finest, and I’m totally on board with it.
I’ve also heard this treat referred to as “Christmas Crack” – primarily because it’s made with crackers…but also because it’s nearly impossible to stop eating it.
- 1 sleeve saltine crackers (about 40 crackers)
- 1 cup light brown sugar
- 1 cup (2 sticks) butter
- 6 tablespoons Biscoff
- 2 cups white chocolate chips
- sprinkles, optional
- Preheat oven to 400 degrees and arrange rack in the center position.
- Line a baking sheet with parchment paper or a Silpat. Arrange crackers evenly on your baking sheet, leaving a bit of space in between each cracker. I was able to fit 5 rows of 8 crackers on my sheet.
- Combine butter and brown sugar in a saucepan over medium-high heat, stirring constantly until melted. Allow mixture to come to a boil for 3 minutes without stirring. Pour the hot mixture over your crackers and bake for 5 minutes.
- While your crackers are in the oven, melt the Biscoff in a small saucepan or in a microwave safe bowl. Remove the toffee from the oven and spread the melted Biscoff over the top. Quickly sprinkle with chocolate chips, and return to the oven for 1 more minute.
- Remove from oven and use a spatula to gently smooth out the Biscoff and white chocolate mixture. Place in the freezer for one hour to set. Break into pieces to gift or enjoy yourself.
- Keep airtight in refrigerator or at room temperature for 10 to 14 days.
recipe adapted from Sally's Baking Addiction