A few Christmas’ ago, my sister was telling me about these cookies she made for a cookie exchange using saltine crackers. The moment she used the word saltines, she lost me. However, because she has good culinary taste buds (it must run in the family) I thought I would give it a go and make them for myself to try. All I have to say is that I’m a fool for waiting this long to make these yummy treats. Now I affectionately call them my “Holiday Crack”. As it already is, I’ve determined these will have to be my signature treat at the next cookie exchange. Who doesn’t love a cookie that taste like Almond Roca? Make these and I bet they’ll be yours too! I must warn you though.. these are high in butter, sugar, and chocolate. Can life get any better? Enjoy!
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| Almond Chocolate Toffee Crunchies |
- 1 sleeve of saltine crackers
- 1 cup butter
- 1 cup packed brown sugar
- 2 cups chocolate chips
- 1 cup chopped almonds, toasted
- Preheat oven to 350 degrees F. Spray a rimmed cookie sheet with non-stick spray.
- Line the crackers on the cookie sheet side by side.
- Melt butter and brown sugar in a medium pan on medium-high heat. Stirring often, heat the mixture for about 3-5 minutes until it turns into a nice caramel looking sauce.
- Pour the sauce over the crackers until they are completely covered.
- Bake for 15 minutes. Remove from oven and immediately sprinkle chocolate chips over the toffee covered crackers. The chocolate will begin to melt. Spread chocolate over the toffee mixture and top with nuts.
- Allow the crackers to completely cool before breaking toffee up in pieces. Enjoy!
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Saltine crackers? That’s nuts…and quite possibly brilliant. I think I need to try these.
Those look so good!! Saltines are now on my shopping list for this weekend.
I think I will try this recipe, looks good and think
the saltine trick is brilliant
Ok, gotta say that you got me with the Saltines. think that I’ll give it a try with Graham Crackers as well.
Thanks for all the comments so far. The very fact it has Saltines was enough for me to put off making these for months. Now that I’ve done it, I can testify that these cookies are awesome. I hadn’t thought about making it with graham crackers but it would be fun to try. I’ll do that soon.
Your picture is drool-worthy!
They look so yummy!
Oh dear… that looks sooo good. I love toffee, too. Nice use of saltines!
My mom makes those at Christmas every year and they are always among the first cookies to dissappear!
Yours look beautiful.
I’m not sure why people seem to make this only at Christmas time but this cookie is being included in my regular rotation. My husband absolutely loves these.
Looks great. I can totally see the Saltines. For one thing, salt is key in sweets, and they should provide a nice crunch too.
Oh…WOW!! Your pictures are incredible and your recipes look soooo amazing!! Can’t wait to try some! Beautiful baby, by the way
these are like crack. the salty and the sweet are killer!!!
I’ve made these for several years using matzoh for the saltines. It’s been dubbed “passover crack” and because of it I have a guaranteed place at a friend’s seder every year. Baking the matzoh for a bit before adding the sugar-butter mixture makes for a better crunch. Cooking Light has a “healthier” version which uses less toffee and chocolate, but clearly more butter, sugar and chocolate= more fun.
I think calling them crack would be appropriate.
Since I haven’t seen the Cooking Light version before.. I wonder how you could make them healthier? And thanks Iowa Girl for the comment about my son. He is a cutey.. yet such a stinker.
I’m definitely going to try these! I love chocolate, toffee & crackers. Plus all of your food photos are amazing! I love your website.
I was a little lost at the saltines too.. I”ve never tried this, but I’ve gotta make this.. wow.. I’m drooling already
Don’t let the Saltines get to you.. they put me off but now I’m a believer.
I’ve had these before, a friend of my mom makes them every year….and they are SO crazy good!! And the fact that they’re saltines just makes them so cool. Addictive though
Saltines… hmmm. If I read the recipe – I’d be skeptical, but the photos make this look delicious.
These look incredible – I love the idea of the saltines, very inspirational! Gorgeous photo.
oh wow! so going to make this:)
I already fell in love with it. I want to try it but I think it’s too much fat I dont like too much sweet. Can I reduce 1/2 cups of butter or replace butter with oil and brown sugar? Can I reduce 1 cup of chocolate chip? Pls let me know which brand of saltine biscuit, you use? First time in ur blog. I subscribed and want to visit ur blog often.
Ohhhhhhhhh, this is gorgeous!!!
Rajee: You could easily do this without butter however I must warn you this is a very sweet treat because it is pretty much sugar and chocolate. With that said if I were you, I would substitute the brown sugar for white sugar and instead of butter use water. I would boil the mixture (stirring constantly) until it starts caramelizing. You are essentially making hard toffee. I’m sure if you look on the internet you can find instructions on how to do this so you don’t over cook the sugar. Hope that helps!
Seriously, just looking at these pictures makes me crave some of these.
Ugh, I liked! So clear and positively.
Hello~ ^^
I’m Korean. ^^;;
Accidently, I know this site and your recipe.
Thankyou for your recipe~~
Wow these look so good. I really want to make these!
Oh yeah! These are worth the cavity!
Looks so good! I’ve made something very similar every year for 10+ years at Christmas using graham crackers and pecans. I got the recipe from Bon Apetit and they called them Natchez Cookies. It is definitely my signature cookie for the holidays. I will try this version.
love this recipe so much.
was wondering if i can use salted butter in this recipe as i accidentally grab the wrong butter during my last grocery shopping. Will this recipe work with salted butter?? thx
I thought the your Chocolate Banana Bread was the end all but after I tried this….oh my gosh, again! The perfect snack for those hormonal days. hee hee
Hi Alice,
i wake up yesterday morning dream of making this cookie (how funny this that).. so I try this wonderful recipe first time yesterday with the salted butter i got at home. it actually taste really good as the salt help reduce the sweetness of the caramel..
Is this cookie meant to taste “really really crunchy”? coz my hubbie say it was too crunchy and hard to bite. i dun have internat at home so i bake this by my memory and i cant really remember the temperture require for baking so i bake it under 120 degree C for 20 min. is this why the cookie is too crunchy? Are the crakers meant to absorbed the caramel or it should just harden over the crackers?
thank you for answering my questions. ^.^
Hi Julia,
Thanks for writing. I love this cookie, they are soooo addicting. The cookies should be baked at 175 degree C. for 15 minutes. The crackers do absorb the brown sugar sauce and the brown sugar sauce does form a candy-toffee layer as well. The cookie itself should be crunchy but ever so slightly chewy. The toffee forms as the brown sugar heats and transforms into a “candy stage”. If you have any more questions please feel free to ask.
Alice
I’m making these tomorrow – yeahs!
i plan to make these this week. would like to know if they can be stored at room temp. i plan to take them out of town and worried the chocolate topping my melt. please advise. thank you for sharing this recipe.
Yes, they can be stored at room temp in a zip lock back or container. However, if you are in an area where the weather is very hot, the chocolate may melt like any other type of chocolate candy bar. Hope that helps. Let me know if I can answer any more questions!
Alice
Mt friend’s mom made these for us during a Christmas sleepover back in 1991. My life was NEVER the same! I make them at least 4 times a year. The recipe hasn’t changed at all, lol.
I’ve seen these done before, but I’ve never tried them. Now I really want to!!
Those are the best crackers I have ever seen:)
I’ve been making a version of these for years but mine uses graham crackers in lieu of saltines. Intriqued by saltines..especially since the whole salted chocolate caramel craze is on! Will try this next time, thanks for a great idea.
I stumbled upon Alice’s blog yesterday, made the brittle last night, and brought it in to work today. Everyone raved and marvelled that the base was saltines. An easy recipe with awesome results! Thanks, Alice! And here’s a little tip I’ll pass along – I would allow at least a few hours for the chocolate to set/dry before trying to break apart. I was surprised at how long it was taking and even thought something had gone wrong. But once sufficient time had passed, they came out just fine. Definitely a keeper!
these were a HIT!! thank you. and i LOVE your photos.
this is yummmy! i’ve been looking for this recipe for almost a year…my aunt made these as a christmas giveaway last year! thank you!
my mom got a recipe like this and i thought it was weird to use saltines but they are AMAZING! i could eat a whole pan of them=)
Hi, I made these cookies for a cookie swap today and put them on my blog, with a link to your blog. Thanks for a great idea!
How about sprinkling some red and green sprinkles on top for the Holidays?
I tried this recipe today and my family loved those crackers – thank you!
I tried these today and my mother and I almost passed out they’re so good. try them with toasted hazelnuts on top!
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