Molly’s Toffee (Saltine Toffee)
📜 Collection: Patsy Collection | ✍️ Attribution: Molly | 📂 Category: Desserts An easy and addictive vintage toffee candy made with a base of saltine crackers, boiled butter-sugar toffee, melted chocolate, and chopped pecans. Often called ‘Christmas Crack,’ this sweet and salty treat is perfect for holiday gifting and quick preparation.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 12 mins | 25 mins | Approx. 40 pieces |
🔪 Key Equipment
- Cookie sheet
- Aluminum foil
- Medium saucepan
- Spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Sleeve | Saltines | salt side up |
| 1 Cup (2 sticks) | Butter | None |
| 1 Cup | Brown Sugar | packed |
| 1 (12 oz) bag | Chocolate Chips | None |
| 1 Cup | Pecans | chopped |
Instructions
Preparation and Baking
- Preheat your oven to 350°F. Line a cookie sheet completely with foil, making sure the foil goes up the sides.
- Arrange a single layer of 1 sleeve saltines on the foil, salt-side up.
- In a medium saucepan, combine the 1 cup (2 sticks) butter and 1 cup brown sugar. Bring to a boil over medium heat, then boil for exactly 3 minutes, stirring constantly until the mixture is bubbling vigorously and turns a rich caramel color.
- Immediately pour the hot toffee mixture over the saltines and spread it evenly to cover all the crackers.
- Bake for 8 minutes until the toffee is bubbling and golden brown.
- Remove the pan from the oven and immediately sprinkle the 1 (12 oz) bag chocolate chips over the hot toffee. Let them sit for 3-5 minutes until they are soft, shiny, and melted.
- Use a spatula to spread the melted chocolate chips into a smooth, even layer.
- Sprinkle the 1 cup pecans over the top, pressing down gently so they stick.
- Chill in the refrigerator for about 25 minutes until the chocolate is completely firm and set.
- Once firm, break the toffee into irregular pieces. Store in an airtight container.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Original Recipe Scan
