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Super simple to make, you probably have all the ingredients in the cupboard already! And it is TO. DIE. FOR! Hands down the best toffee recipe I’ve ever made! Thanks for posting!
Tammy
Oh hi there.
We meet again. It feels a little weird to be acting normal because in the last three days I’ve become a hopeless wanderer in the land of pre-Christmas, running into things such as quick trips to the store for wrapping paper because somehow, some-how, I did not buy enough? It’s really a mystery. Add to that a failed Swedish tea ring, a sore throat sick day, and hours spent trying to track down UPS packages. WHAT IS GOING ON. And honestly, UPS, please call me. Puhleeese.
But happy times. Seriously, every time I see our tree all lit up I just get a little giddy. And when I eat handfuls of this saltine toffee, I get a lot giddy. It’s a week before Christmas and that means it’s time for us procrastinators to make some foolproof toffee. Did I mention that the toffee base is my two favorite Christmas things: Butter and Brown Sugar? And that it’s topped with melted peanut butter and chocolate and then frozen into salty sweet perfection? Okay, well, I’m telling you now.
In the name of keeping things simple, here’s a simple little visual recipe with photos of how you can make this happen in about two seconds.
Baddabing baddaboom. Chocolate Peanut Butter Saltine Toffee ready for all your Christmas parties, neighbors, coworkers, friends, and self. This, crunchy and frozen, with a glass of cold milk or hot chocolate? It’s magical stuff..
Toes = tingling.
Watch How To Make Our Saltine Toffee:
Chocolate Peanut Butter Saltine Toffee
- Total Time: 20 minutes
- Yield: 10 1x
Description
Chocolate Peanut Butter Saltine Toffee! The most basic, delicious dessert for the holiday season. Just a few ingredients and super easy to make!
Ingredients
- 1 cup brown sugar
- 1 cup salted butter
- 1 sleeve Saltine crackers
- 3/4 cup peanut butter
- 1 1/2 –2 cups chocolate chips
- sprinkles!
Instructions
- Cover a 9×13 baking dish with foil. Spray with nonstick cooking spray or grease with oil. Arrange the saltines in one layer in the pan, leaving a little bit of room between each cracker, and set aside. Preheat the oven to 400 degrees.
- Melt the butter and brown sugar in a small nonstick saucepan. Bring to a boil and let boil without stirring for three minutes. Pour the hot mixture over the crackers and bake for 5 minutes.
- Drop the peanut butter onto the hot cracker and toffee mixture; bake for another 1 minute to melt. Spread the peanut butter. Sprinkle with chocolate chips; bake for another 1 minute to melt. Spread the chocolate evenly and top with sprinkles.
- Freeze or chill for 1 hour or until set. Break into small pieces for serving.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
Keywords: saltine toffee, chocolate toffee, chocolate and peanut butter, peanut butter toffee
One more thing!
It’s a day for sharing pictures of my family adventure to get the Christmas tree! Ya know, just for fun, to make up for a few days of Christmas mania and remind myself of why this all is worthwhile. We love the Wolcyn Tree Farm in me and Bjork’s small-town-home-town and it’s a tradition for my family to go there every year to get our tree. Partly because of the cider and cookies, but partly more because of the amazing Adie who sorta runs the place (top right, in full Christmas joy form). This year was no exception; we had a great time cutting down our own tree – me with a saw – yes. And G-ma even came along.
After being in the Philippines last year and missing out on all these little things, I am so extra thankful for the family moments this year. ā„ļø
Hope you’re all having a great time Christmasing! XO
This is a classic for me, I’ve made it for the last 5 or 6 years and people now request extra! It is the best!
The saltines intrigued me enough to try this and whoa, so delicious and simple. Highly recommend. Just don’t make too far in advance of your event/gifting or you will eat the whole tray.
This recipe sounded amazing so I tried it. I had trouble melting the chocolate chips. I had to put them back in the oven for over 5 minutes and I was afraid I ruined the cracker and the chocolate still didnāt melt. I am going to try another batch. Is there something I am doing wrong? I welcome any suggestions.
Hi there, Linda! We’re not sure why the chocolate was taking a bit longer to melt. You could melt the chocolate beforehand in the microwave and spread the melted chocolate on top of the peanut butter next round. Let us know how this goes for you!
Iāve made this several times and looooove it! Dangerous stuff! I would like to make it for some gluten-free friends. Do you happen to know if this would still work well with GF crackers, if so, a brand youād recommend?
Just made these last night for a cookie exchange. How long will these keep for? And do they freeze well?
Should keep for about a week, and should freeze just fine!
Super simple to make, you probably have all the ingredients in the cupboard already! And it is TO. DIE. FOR! Hands down the best toffee recipe I’ve ever made! Thanks for posting!
I usually don’t have a problem replicating desserts but I found this one tough. The recipe looks so easy and I followed it to a T, but it didn’t work out well at all. The peanut butter and chocolate layers don’t spread as easily as described. The toffee layer also comes out very thick at the end and sugary – not smooth at all.
Hi Lindsay! Do you think this recipe would work with natural peanut butter? (The kind that separates). Thank you for your advice!
We haven’t tried it, but think it should work if it can harden when cold!
This recipe was a hit when I brought it to a Holiday Party! I am going to share it with friends!
Thank you!
Heidi
Thank you for the recipe! I loved it! Very easy to follow and extremely delicious!
Two questions. I found that the saltines/brown sugar/butter mixture broke away from the peanut butter chocolate topping when I tried to cut them after they were chilled. Any suggestions?
Also, if I doubled the recipe and used a sheet pan, would you recommend doubling the cooking times too or would those times stay the same?
Thanks for your help!š
Hi Amber! We haven’t had that issue before, so can’t really say. For doubling the recipe, I don’t think you’d have to add much more time to the baking, but if you find the ingredients aren’t melted, then you can definitely keep it in longer!
What kind of chocolate chips did you use?
Whatever you’d prefer! We use milk chocolate. š
This looks amazing and I can’t wait to try it! But….I’m a little confused. You say to use a whole sleeve of Saltines but to put them in a 9×13 pan. There’s no way that many Saltines will fit in that size dish. Help! š
How do you recommend storing them if not serving right away after they freeze?
You should be able to store it in a sealed container in a cool, dry place. š
Oh this sounds sooo awesome!!! I have made it without the peanut butter before but had thought it would be pretty amazing! Was in search of a recipe that had it so that I would not mess up and burn! Yeah…Peanut butter can be funny that way!I am getting a late start too this year…So-THANK YOU for keeping me from making a big blobby mess…I am going to make a ton of this today and leave it out on my porch!It should freeze pretty quickly as it is like 1,000 below ZERO!!!
Enjoy, Amy! š
Hi,what are Saltine crackers please ?
Hi Chantal! They are just standard, salty crackers that can be found in most grocery stores. The most common brand is Nabisco Original Premium Saltine Crackers.
I have no idea why I tried this recipe, it seemed weird to use saltines, BUT, I always have a stash of them in the pantry so I gave it a whirl. Omg! Super yummy, super easy and super sweet. I ran to the kitchen looking for a counter balance to the sweetness, so people…everything in moderation…lol make sure you follow the “don’t stir” instructions on the butter, sugar combo. It works but I was twitching as I fought the urge to stir. Try this recipe, you will amaze your eaters with the reveal of the base ingredient of saltines. It’s good to be amazing once in a while!
Hahaha – Donna, I just made this today and did the exact same thing during the three minutes of no stirring!
These looked great but when I boiled the butter and sugar it didn’t come together like the picture. I finished the recipe and am now cooling it…don’t think it will work. Any idea why the butter and sugar didn’t come together like the picture?
Thanks
I’ve had issues making a smooth butter/brown sugar sauce when my heat is too high so I would say try lower heat!
My chocolate chips didn’t melt either…I had them in for one minute, and they were only a tiny bit melted and wouldn’t spread. Another minute in, and no dice. Still another minute, and they overcooked and got dry.
I am making this to bring to a christmas party. Can I freeze it over night and then leave it out to serve after dinner, or does it have to be served right out of th freezer? Thanks.
Yes! I would let it thaw out a little bit.
I tried to make this…don’t know what I did but chocolate chips would not get soft – could not r chocolate to spread – any clue why
Hi Vickie! did you put it back in the oven? If it’s in too long, they probably got overcooked and hard, but it’s also possible they weren’t in long enough to melt. You could also slowly melt them over the stove or in the microwave and then spread on – it’ll be a little messy but it should work!
Wow, I really wish I had read this recipe before the holidays. I hope I can remember this for next year!
this was so yummy! we had issues spreading the peanut butter though – not sure why! still tasted really delicious at the end, but didn’t look as pretty. we also had trouble cutting it into pretty pieces!!! but overall, it was yummy and mostly easy š
Thanks Sara! Usually I just break it apart and it should come off in some uneven pieces fairly easily. I kind of stab it with a knife until it breaks. Maybe I should have explained my excellent techniques a bit better … š Glad you liked it!
Wow these look amazing!!!! Gorgeous photos as always š
Would I be able to use Ritz crackers or would the buttery taste interfere? Thanks for your amazing recipes! [:
This looks 100% a-m-a-z-i-n-g!!!