Mint Chocolate Saltine Cracker Toffee – This sweet and salty treat gets a twist with the addition of Andes Mint pieces on top!
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Mint and chocolate are a favorite flavor combination of mine. I also love quick and easy desserts and this mint chocolate saltine cracker toffee definitely falls into that category! Now, don’t let the word toffee scare you away. This is not a traditional hard toffee, but really more of a cheater version.
Here’s how to make saltine cracker toffee:
First, preheat the oven to 325 degrees F.
Next, you’ll need to grab a jelly roll pan/cookie sheet. Line it with tin foil and spray with non-stick cooking spray.
Open a package of saltine crackers and lay them out in a single layer, close to each other. You’ll end up using about 50 crackers.
In a medium saucepan, melt the butter over medium-low heat. Once melted, add the brown sugar and stir until incorporated. Continue stirring the butter/brown sugar together over medium high heat until the edges are bubbling and it is a caramel color, about 3 minutes. Remove from the heat.
Carefully pour the toffee over the top of the saltine crackers. Grab a silicone spatula and quickly spread it out over the entire surface. Try to move quickly so the toffee doesn’t start to harden. It doesn’t need to be perfect because it will spread in the oven so don’t stress about it. Pop the pan in the oven and let it bake for 7-9 minutes.
Remove the pan from the oven and sprinkle the chocolate chips on top. Let the chips sit for a few minutes to allow them time to melt. Then use a silicone spatula to spread the chocolate out in a thin layer over the toffee.
Lastly, sprinkle the Andes Mint pieces over the top of the chocolate layer. Put the pan in the freezer to let it finish cooling (about 15 minutes).
To portion it out, remove the toffee by lifting the tin foil out of the pan and pulling it away from the sides. Let it thaw for 3-5 minutes, then use a large knife to cut it into pieces. Or, you can even break it into pieces by hand if you’d like.
To store, keep in a sealed container for 1-2 weeks. (I prefer to keep mine in the fridge so the chocolate isn’t too soft and sticky.)
This mint chocolate saltine cracker toffee is so quick and easy to put together for parties. There are so many different versions you could create to fit your theme!
Variations
- sliced almonds or chopped nuts
- M&Ms
- White chocolate in place of milk/semi-sweet chocolate
- Peppermint pieces
Mint Chocolate Saltine Cracker Toffee
This sweet and salty treat gets a twist with the addition of Andes Mint pieces on top!
Ingredients
- 50 saltine crackers (approx.)
- 1 c salted butter
- 1 c brown sugar (packed)
- 2 c chocolate chips
- 1 c Andes Mint pieces
Instructions
-
First, preheat the oven to 325 degrees F.
-
Next, you'll need to grab a jelly roll pan/cookie sheet. Line it with tin foil and spray with non-stick cooking spray. Open a package of saltine crackers and lay them out in a single layer, close to each other. You'll end up using about 50 crackers.
-
In a medium saucepan, melt the butter over medium-low heat. Once melted, add the brown sugar and whisk until incorporated. Continue whisking the butter/brown sugar together over medium high heat until the edges are bubbling and it is a caramel color, about 3 minutes. Remove from the heat.
-
Carefully pour the toffee over the top of the saltine crackers. Grab a silicone spatula and quickly spread it out over the entire surface. Try to move quickly so the toffee doesn't start to harden. It doesn't need to be perfect because it will spread in the oven so don't stress about it. Pop the pan in the oven and let it bake for 7-9 minutes.
-
Remove the pan from the oven and sprinkle the chocolate chips on top. Let the chips sit for a few minutes to allow them time to melt. Then use a silicone spatula to spread the chocolate out in a thin layer over the toffee. Lastly, sprinkle the Andes Mint pieces over the top of the chocolate layer. Put the pan in the freezer to let it finish cooling (about 15 minutes).
-
To portion it out, remove the toffee by lifting the tin foil out of the pan and pulling it away from the sides. Let it thaw for 3-5 minutes, then use a large knife to cut it into pieces. Or, you can even break it into pieces by hand if you'd like.
-
To store, keep in a sealed container for 1-2 weeks. (I prefer to keep mine in the fridge so the chocolate isn't too soft and sticky.)
Recipe Notes
Recipe adapted from I Heart Naptime
Have you ever had saltine cracker toffee? What would you put on top?
9 Comments
OMG this flavor combination must be amazing. I can’t wait to try it. My kids are going to love it.
Oh wow, what an incredible looking dessert! I’ll have to make it with my kids for sure. We love mint chocolate treats.
My kids are going to love this so much. Making it for them this weekend.
This is such an intriguing flavor combination! I love mint and chocolate and also saltine toffee, but I’ve never tried them all together. I am definitely interested in this.
I’ve had saltine cracker toffee before, but never tried it with Andes mint chocolate on top. What a creative addition! I’ll have to test it out for myself in the future. Thanks for sharing this fun recipe!
Wow, this looks like such a yummy treat! Definitely have to make this sometime, my family would love it!
Kileen
cute & little
this looks delicious! i’ll have to try it!
xoxo
sabiithefirst.com
My sister makes something like this. They are incredible! and addicting.
I’ve always loved this snack but haven’t had a recipe! Can’t wait to make it now!