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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- 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!
How about using graham crackers as the base instead of saltines?
Salted!
Thanks so much! I forgot to ask, do you prefer salted or unsalted butter for these?
Hi, it’s all personal preference. I personally love dark brown sugar and using semi-sweet. I’m not a huge found of bittersweet. But you can use dark or milk chocolate.
Alice, looking forward to trying this. Do you use dark brown sugar or light brown sugar in this? And would you recommend bittersweet or semisweet chips? Finally do you take the pan out of the oven as soon as the sugar gets bubbly (which could be just 5 min) or leave it in to keep bubbling for the full 15 min? Many thanks!!! So love your blog and recipes!!! Your chocolate and vanilla buttercream frostings are now my go-to!
I’ve made these every year since you first posted this in ’09. They are so yummy and make great little gifts. Everyone loves them! Thank you for this recipe!! And thanks for an AWESOME blog!! Have a blessed Christmas! 🙂