Saltine Toffee Recipe


  • 1.5 sleeves of saltine crackers
  • 1 stick (4 oz) butter
  • 1 cup packed brown sugar
  • 2 cups chocolate chips


1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.

3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.

4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.

5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.

6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

Some recipes that you should totally add to your repetoire

Buttermilk Roast Chicken from Smitten Kitchen

This chicken was so freaking good it’s practically perfect. Only a couple small changes that aren’t that earth shattering. Since I had to dig around in the brine to get the chicken out, I also scooped up the crushed garlic and sprinkled that on top. I cooked this at the same time as the below dish so I went with the lower cooking temp: 350 for 45 minutes, then turned up the stove to 425 for 15 more minutes. I didn’t get the level of browning the she says too, but the chicken was super moist and tasty.

Spinach Quiche-Casserole from The Hairpin

My mom used to make this all the time and it’s amazing. To quote Katie, this is some Pioneer Woman realness. The only thing I do differently is shred the cheddar and reserve a third of it to sprinkle on top. It looks a lot prettier that way. I’m sure there are ways to change this recipe to make it “healthier” if you don’t mind it tasting like ass.

Coconut Curry Chicken

I decided to be a responsible adult and make my damn lunch. Actually a few days worth of lunches.

The cafe at work serves a coconut curry chicken that is delicious, but they don’t feature it enough for my liking. Then I saw this link floating around tumblr yesterday and I was inspired to make my own.

I bought some halved chicken breasts on sale at the store. They had skin and a bones, so I had to butcher it myself. That was fun and made me feel powerful. I saved the boney bits to make stock with this weekend.

I started out with Bittman’s recipe and just tweaked it a bit. I added about 3/4 cups of coconut milk because I had this whole can of it and it seemed a waste not to use it. I also added 2 tablespoons of curry and shredded coconut to the sauce. I served this over rice with a side of broccoli.

It’s got a nice bite to it because of the ginger, but I need to work on getting more of the coconut and curry flavors to come out. The taste was a little thin. Fingers crossed that it will improve from sitting in the fridge for a couple days. I brought all the leftovers to work to see me through the next couple of days, so there’s no chance of me forgetting to bring my lunch.

Also! I hadn’t really explored the ethnic food section of my grocery store because I usually only go there to grab tortilla shells so I didn’t realize that there were tons of spices available for way less money and in bigger quantities than in the baking aisle!! This pleases me greatly since we make tacos and chili almost every week and now I can buy all the cumin and chili powder.