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!
I tried this recipe today and my family loved those crackers – thank you! 🙂
How about sprinkling some red and green sprinkles on top for the Holidays?
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!
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=)
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!
these were a HIT!! thank you. and i LOVE your photos.
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!
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.
Those are the best crackers I have ever seen:)
I’ve seen these done before, but I’ve never tried them. Now I really want to!!
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.
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
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.
I’m making these tomorrow – yeahs!
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
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. ^.^
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
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
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.
Oh yeah! These are worth the cavity!
Wow these look so good. I really want to make these!
Hello~ ^^
I’m Korean. ^^;;
Accidently, I know this site and your recipe.
Thankyou for your recipe~~
Ugh, I liked! So clear and positively.
Seriously, just looking at these pictures makes me crave some of these.