Posts Tagged ‘saltine crackers’

Dark Chocolate Pistachio Saltine Cracker Toffee

After finding the dark chocolate roasted pistachio toffee at Trader Joe’s over the holidays I have been a bit obsessed with the combination. First I annihilated that toffee, then I baked mini pistachio cupcakes with a dark chocolate ganache, and now made my own version of that toffee using the saltine cracker toffee recipe as the base.

Dark Chocolate Pistachio Saltine Cracker Toffee 1

Crispy crackers are topped with crunchy toffee, a layer of dark chocolate, and sprinkled with chopped pistachios. If you thought the original saltine cracker toffee was hard to resist, just wait until you get your hands on these. And as a side note, feel free to be amazed at the fact that I was able to make these without a trip to the grocery store. I wasn’t kidding when I said my pantry was stockpiled, needing to be used up before moving.

Dark Chocolate Pistachio Saltine Cracker Toffee 2

One year ago: Meyer Lemon Curd

Two years ago: Peanut Butter Cinnamon Raisin Apple Bars

Three years ago: Strawberry Fig Newtons
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Saltine Cracker Toffee

Another reminder to vote for my Funfetti Truffle Chocolate Cupcakes in the “So You Wanna be a CakeSpy” contest. I am 1 of 30 finalists trying to win a trip for two to Seattle and CakeSpy headquarters, along with some other great stuff! Feel free to use all three methods to vote and I promise the toffee will still be here waiting for you when you’re done ;-):


Before I left east TN this past Sunday, my parents had a few friends over to play a card game called Five Crowns. They had just taught me the night before in preparation (it is like rummy but with five suits and a few trick cards that change with the number of cards in your hand) so I stuck around for one full round before hitting the road. I totally won, go newbie!

Of course what’s a party without food? One friend of theirs brought over a toffee that was made with a saltine cracker layer. I really liked how it made the toffee less hard and added a little extra saltiness. Naturally I had to find out how to make this in order to have a stash of it for myself. She told me it was from Food Network, but I could not find it on there (probably goes by a different name). However a quick Google search led me to Christy’s recipe on The Girl Who Ate Everything and I made these quick!

One year ago: Papaya Blueberry Almond Granola Bars


Serves 10-12


40 salted saltine crackers or enough to line your pan

1 cup unsalted butter*

1 cup packed brown sugar

2 cups milk chocolate or semisweet chocolate chips

3/4 cup chopped pecans (optional)

*You can either use salted butter or salted saltines but not both. I used salted crackers and unsalted butter in this one.


  1. Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with aluminum foil or parchment paper. Line saltine crackers in a single layer on the cookie sheet.
  2. In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
  3. Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.

Source: The Girl Who Ate Everything

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