Soda Cracker Toffee is so fun to make and it is so addicting! Made with saltine crackers, homemade toffee, chocolate and pecans.
Hi all! This cookbook was another find at the estate sale I went to a few week ago. This little booklet called “Saling House Cookbook” was a fundraiser for the Saling house in Weston, Oregon. The book was printed in 1997, and sadly it looks like the Saling house still hasn’t been renovated.
Not only did I find this Soda Cracker Toffee recipe, I found so many more! One recipe that made me chuckle was “Velveeta Fudge”. I’m no snob to Velveeta, but I don’t think I’d want it in my fudge. Though I asked my readers on Instagram if they would eat it and a majority said yes!
I really enjoyed making this recipe. It’s on my to-do list for my holiday parties this year, so good and a great conversation starter.
To make this toffee start with soda crackers (saltine crackers).
Then pour over the homemade toffee made from butter and brown sugar (see the full recipe below). Then bake.
Add chocolate chips and bake a bit more to melt.
Spread the chocolate chips and sprinkle over pecans.
Let cool in the fridge.
Break apart in to serving size pieces.
And enjoy! Doesn’t this look great! My husband brought a ziplock bag of this to work and enjoyed it for a few days from his desk drawer, LOL. It’s very addicting so beware!
Soda Cracker Toffee
Ingredients:
- 48 soda crackers (saltine cracker)
- 1 cup salted butter (2 sticks)
- 1 cup brown sugar
- 12 oz. semi-sweet chocolate chips
- 1/2 cup chopped pecans
Instructions:
- Place foil on a large sheet pan that has a lip on it. Spray the foil with non-stick spray. Add the saltine crackers to the pan. Don’t worry if you have to use less or more crackers, the recipe will work just fine still.
- Preheat oven to 350 degrees
- In a medium-sized pot over medium high heat, add the butter and brown sugar. Stirring occasionally, let the butter melt. Let the butter and brown sugar come up to a boil, stirring often, do not let burn. Let boil for 3 minutes, stirring almost constantly. Pour over the crackers, spread over evenly.
- Place in the oven for 5 minutes.
- Remove from oven and sprinkle over the chocolate chips. Put the pan back into the oven for 1-2 minutes to allow the chocolate chips to melt.
- Remove from oven and spread the chocolate chips over the toffee. Sprinkle over the pecans immediately.
- Place the sheet pan in the fridge for about an hour to set.
- Break apart into pieces with your hands to desired size. Serve and enjoy.
- This stayed good for about 3 days in our house. The toffee seemed to get sticky and stale after that. Would be great for holiday parties!
How to Video:
Recipe Notes:
Nutrition:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Carmen Rohde says
Been making these and velveeta fudge at Christmas time since the 1970’s, for my cookie boxes,,, tried and true for my family!!!
Linda says
My chocolate chips didn’t melt! They clumped!