Saltine Toffee Bars
Saltine Toffee Bars are the ultimate sweet and salty treat. With just 5 ingredients, this recipe can be made in 20 minutes from start to finish. The combination of flavors is simply irresistible!
Saltine Toffee Bars are a Christmas tradition at our house, but they are also a go to when I want something sweet and easy to make. The ingredients are most always on hand and any type of nut will work as a substitution if we are out of M&M candies.
What you will need:
- Saltine Crackers – One sleeve plus a few more crackers
- Two sticks of Butter – I use salted butter, but unsalted will work just fine too.
- Brown Sugar
- Semi – Sweet Chocolate Chips – 11 oz bag or about 2 cups
- Mini M&M Candies
- I love this recipe with pecans , but walnuts or peanuts work great as well.
- Substitute graham crackers for the saltine crackers and sprinkle mini marsh mellows in place of the M&M candies. S’more Toffee Bars sound delicious to me.
- Who will you be serving? Would your party goers appreciate sour gummy worms? The possibilities are endless!
Saltine Toffee Bars
- 35-40 Saltine Crackers - One sleeve plus a few.
- 1 c Brown Sugar
- 1 c Butter I use Salted, but unsalted will work
- 1 11 oz Semi-Sweet Chocolate Chips About 2 cups
- 1/2 c Mini M&M, Sliced Almonds, Chopped Pecans or Walnuts
- Preheat oven to 350 degrees.
- Line a 12 x 17 baking sheet with aluminum foil.
- Line the pan with saltine crackers and set aside.
- Over medium heat in a sauce pan melt butter and brown sugar together.
- Bring to a boil. While whisking continuously, let boil for about three minutes.
- Remove from heat and pour over crackers. Spread toffee over crackers and bake for 5 minutes or until the toffee just begins to bubble on the edges.
- Sprinkle chocolate chips over toffee. Let sit for a few minutes while the toffee melts the chips. Spread the chocolate evenly over toffee.
- Add mini M&M candies.
- Refrigerate until the chocolate and toffee are set. Break into squares and serve.
- Store in an air-tight container in the refrigerator for 1 – 2 weeks or in the freezer for up to 2 months.