Description
This festive Holiday Toffee recipe combines crunchy saltine crackers with a rich, buttery brown sugar caramel layer, topped with melted semisweet chocolate, colorful holiday M&Ms, and festive sprinkles. It’s a quick and easy no-bake treat perfect for the holiday season, offering a delightful mix of salty and sweet flavors in each bite.
Ingredients
Base Layer
- 35 saltine crackers
Caramel Layer
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
Topping
- 1 3/4 cups semisweet chocolate chips
- 1 bag red and green holiday M&Ms
- 1 jar holiday sprinkles
Instructions
- Prepare the Baking Sheet: Preheat your oven to 350°F. Line a baking sheet or jelly-roll pan with tin foil and coat it with cooking spray to prevent sticking. Arrange the saltine crackers in a single layer, covering the entire surface of the pan. Set aside.
- Make the Caramel Layer: In a medium saucepan, melt the unsalted butter and brown sugar over medium heat. Stir continuously and bring the mixture to a boil. Let it cook while stirring for about 2 minutes until it is bubbling and fully combined.
- Bake the Toffee Base: Pour the hot caramel mixture evenly over the arranged saltine crackers, ensuring all crackers are covered. Place the pan in the preheated oven and bake for 12 to 15 minutes. This will create a crisp, caramelized base layer.
- Add Chocolate Topping: Immediately after removing the pan from the oven, sprinkle the semisweet chocolate chips evenly over the hot caramel. Let them sit for a few minutes to melt completely. Use a spatula to smooth the melted chocolate into an even layer.
- Decorate and Cool: While the chocolate is still soft, sprinkle the red and green holiday M&Ms and holiday sprinkles over the top for a festive look. Once decorated, cut the toffee into squares. Allow it to cool completely until the chocolate hardens for easy serving.
Notes
- Using unsalted butter allows better control over the saltiness of the toffee since saltine crackers are already salted.
- For a gluten-free version, substitute saltine crackers with gluten-free crackers.
- If you prefer a richer chocolate flavor, use dark chocolate chips instead of semisweet.
- Store the cooled toffee in an airtight container at room temperature for up to one week.
- Be sure to let the toffee cool completely before removing from the pan to prevent breaking.