Saltine cracker toffee recipes include the similar saltine toffee cookies and saltine toffee bark. Both recipes feature saltines topped with chocolate and toffee made from scratch. The cookies have chopped pecans on top, while the bark is topped with packaged toffee bits.
Saltine toffee bark requires 25 minutes to prepare, plus time for the melted chocolate to solidify. The recipe calls for 40 saltine crackers, 1 cup of butter cut into cubes, 3/4 cup of sugar, 2 cups of semi-sweet chocolate chips and 8 ounces of English milk chocolate toffee bits. The saltines are arranged on a foil lined baking sheet and the oven heated to 350 degrees. You then melt the butter in a medium saucepan and stir in the sugar and bring the mixture to a boil. Stir constantly until the sugar is entirely dissolved, about one to two minutes, and then remove from heat and pour immediately over the crackers. Next, bake the crackers for eight to ten minutes, or until bubbly. Remove from the oven and sprinkle with chocolate chips and after a few minutes the English toffee bits. Let cool to room temperature and then refrigerate for at least one hour.
Saltine toffee cookies use 4 ounces of saltines, 1 cup of butter, 1 cup dark brown sugar, 2 cups semi-sweet chocolate chips and 3/4 cups crushed pecans. First preheat the oven to 400 degrees and line a cookie sheet with the crackers. Next, make toffee from the sugar and butter as in the toffee bark recipe, spread over the crackers and bake for five to six minutes. Remove the crackers from the oven and sprinkle with the chocolate chips, allow them to melt for five minutes and spread the chocolate over the crackers. Lastly, sprinkle the pecans on top and allow to cool completely.