Sweet, salty, crunchy… this dessert has it all. Oh, and you can make it in less than 20 minutes.
It feels like I’ve been reading about this insanely sinful dessert made with saltine crackers for years now. Finally, I broke down and made it, and oh my goodness – this is chocolate, caramel, peanut butter crack.
You may be wondering: saltine crackers in a dessert, really? To that, I say – yes! – throw all caution to the wind and give it a try. I hope you enjoy it as much as my friends and family did!
- One sleeve of Saltine crackers (about 30-35)
- 1 stick of unsalted butter
- 1 cup of packed light brown sugar
- 4 tablespoons of creamy peanut butter (optional)
- 2.5 cups semi-sweet chocolate chips
- 4 ounces crushed white chocolate bar, with hazelnuts (optional)
- Preheat oven to 400 F. Line a baking sheet with parchment or wax paper, then spray it with cooking spray.
- Line the sleeve of saltine crackers on the baking sheet, in an approximate 5x8 pattern.
- In a medium saucepan over medium/high heat, gently stir the butter and light brown sugar and bring it to a boil. Once it begins to boil, let it set (untouched) for 2-3 minutes.
- Evenly pour the boiling mixture over the saltine crackers. Bake for 5 minutes.
- While the sheet is in the oven, melt the peanut butter (if using) in the microwave (15-20 seconds).
- Remove toffee from the oven. Drizzle the melted peanut butter on top, then sprinkle with the chocolate chips. Place back in the oven for 2 minutes, until the chips are soft enough to spread.
- Remove the toffee from the oven and using the back of a spoon or spatula, spread the chocolate evenly across the toffee.
- Sprinkle with the crushed white chocolate (or seasonal sprinkles). Lightly press into the chocolate.
- Cover the toffee with foil and cool in the fridge for 3 hours or overnight. Once hardened, break it into pieces.