Toffee Saltine Bars with Chocolate and Nuts

We have been waking up for a few weeks now with part of our kitchen counter top covered in holiday baking ingredients. It is now starting to dwindle down which is great because to be honest, I’m a bit tired of looking at all of it taking up space, but what I still love about it is that every time I walk by them I begin thinking of things I can make out of them. Sure it is pretty much the same ingredients (butter, flour, sugars, variety of chocolate chips, extracts, nuts, and snacks) but something always comes to mind, well at least after a few thought attempts!

I made these toffee saltine bars for a couple of reasons. I recall someone in my family stating they did not like coffee, or nuts on their desserts, and for my advantage I wanted to use up some leftover saltine crackers that were just on the brink of getting stale, so this was an easy challenge to make haters of toffee and nuts into lovers and get rid of the crackers. I will mention that I won on both accounts!

Toffee Saltine Crackers with Chocolate and Nuts
Toffee Saltine Crackers with Chocolate and Nuts

Let’s get started.

Ingredients:

  • 1 1/2 sleeves of saltine crackers
  • 2 sticks of unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 1 bag of semi sweet chocolate chips
  • 1 cup pecans, roughly chopped, optional
  • 1 pinch of salt
  • parchment paper, recommended

Preheat your oven to 350 degrees.

Start by heating a small pot on medium heat. Add in your sugar and butter, and let that begin to come to a light simmer.

During this time, line a baking sheet(s) with parchment paper. Lay the saltine crackers onto the parchment paper, covering edge to edge if possible, salt side up.

Once the butter and sugar is completely melted and bubbling, let it bubble for about 1 minute, the pour the mixture over all of the saltines, covering all of them.

Place these into the preheated oven and bake for about 8 minutes.

 

Remove from the oven, and pour on the chocolate chips, covering all of the crackers.

Toffee Saltine Crackers with Chocolate and Nuts
Toffee Saltine Crackers with Chocolate and Nuts

Let the chocolate chips set for about 2-3 minutes, then use an offset spatula or spatula and gently spread the chips as they should easily be melted.

Once covered, top with the chopped nuts. As you can see I did a half sheet of nuts, and one with just chocolate. A win/win for everyone. Doing so prevents kids or adults from taking a bar covered in nuts and stopping them from brushing off any nuts!

Let these cool and harden, about 1 hour or 10 minutes in my garage, and then begin breaking them into bite sized pieces. Place them onto a serving platter, or freeze in a ziplock bag until ready to gift.

The result is a real crowd pleaser. These a chocolaty, buttery, and crunchy deliciousness. There was no doubt on the toffee part would be a overall treat, and something that won over the family. Hope you enjoy!

 

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.





Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Toffee Saltine Bars with Chocolate and Nuts”

  1. Spread the chocolate as soon as it softens and before it begins to cool. If the chocolate cools and cannot be spread, the batch is ruined. The chocolate will not remelt and be spreadable. Also, gently press the pecans into the chocolate while the chocolate is still soft so they won’t easily fall off when eaten.

  2. I wonder if graham crackers may be used in place of saltines. And if crushed peppermints could be sprinkled on chocolate in place of nuts. I will give this a try. This is a wonderful recipe, I bet I make it again and again.

Leave a Reply

Your email address will not be published. Required fields are marked *