Ingredients
Scale
- 40 saltine crackers (about one sleeve)
- 1 cup (225g) unsalted butter
- 1 cup (200g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (270g) semi-sweet chocolate chips
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon (for topping)
- Optional: a pinch of sea salt flakes for finishing
Substitution suggestions: If you don’t have light brown sugar, dark brown sugar works beautifully and adds a deeper molasses flavour. For a dairy-free version, swap butter for coconut oil and choose dairy-free chocolate chips. If saltines aren’t available, water crackers can be a handy alternative, but the saltine’s saltiness truly makes this recipe sing.
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Arrange the saltine crackers in a single layer on the baking sheet, fitting them snugly side by side to cover the whole surface.
- In a medium saucepan, melt the unsalted butter over medium heat.
- Once melted, add the light brown sugar and cinnamon to the butter. Stir continuously and bring the mixture to a gentle boil. Let it bubble for about 3-4 minutes, stirring often to prevent burning. You’ll notice it thickens and turns a rich caramel colour — this moment always reminds me of the slow, patient stirring my mum insisted on, teaching me that good things take time.
- Remove the saucepan from heat and stir in the vanilla extract.
- Immediately pour the hot caramel evenly over the arranged saltine crackers, spreading it gently with a spatula to ensure every cracker is coated.
- Bake the toffee-covered crackers in the preheated oven for 8-10 minutes until the caramel is bubbling and golden. Keep a close eye — it can go from perfect to burnt in moments, and that’s a lesson I learned early on when I was first sneaking into the kitchen before dawn.
- Remove the baking sheet from the oven and sprinkle the chocolate chips evenly over the hot caramel. Let them sit for 5 minutes to soften, then use a spatula to gently spread the melted chocolate into a smooth layer.
- Mix the granulated sugar with the remaining teaspoon of cinnamon and sprinkle it generously over the chocolate layer. This finishing touch is what really elevates the toffee into something reminiscent of a churro’s sugary coating — a little nod to my Devon roots where cinnamon-spiced apple crumbles were a Sunday staple.
- Allow the toffee to cool completely at room temperature, then transfer it to the fridge for at least 1 hour to set firmly.
- Once set, break the toffee into irregular pieces and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
