Cracker toffee is one of those pinterest-y things that many of you may have eaten your whole life, but I only learned existed in the last few years. But, really, once you try it, you’ll never go back. It’s so fast and easy to make (done in about 10 minutes, 15 tops) and is the perfect marriage of crunch-creamy textures and sweet-salty tastes. It is almost like it was designed for last minute holiday-party
panic contributions, as in “crap! I totally forgot that party is tonight and I don’t have the time or energy to bake!” – that kind of contribution.
The only drawback: the crackers. Until recently, there weren’t a ton of great gluten free options (that didn’t get soggy quickly) and certainly no grain free options. But arming yourself with a few boxes of Simple Mills Fine Ground Sea Salt crackers opens so many doors, and behind Door #1 is cracker toffee. What a wonderful grain free world we live in!
And then there’s the toffee part, itself. Most toffee is made with sugar, corn syrup and more sugar. Don’t worry, those ingredients don’t fly in my house either. This crispy toffee is made with maple syrup and palm sugar, and the rich, slightly caramel-y sweetness of the resulting toffee is guaranteed to convert almost any traditional-homemade-toffee lover. Plus, it’s covered with a thick, luscious layer of dark chocolate so honestly, what’s not to love?
A couple of things to know about this recipe:
- It will make your life really, really, ridiculously easier if you line your baking pan with a nonstick pad, which allows you to remove your toffee with minimal frustration. In lieu of that, parchment paper should work (you might have to do a little careful peeling to separate it from the cooled toffee) but do not use wax paper. The heat from the hot toffee will melt the wax into your candy!
- If you have had Simple Mills Fine Ground Sea Salt crackers before, you know that they have a tiny hint of garlic and onion flavors. You’re not crazy. They do contain some garlic powder and onion powder. However, I’ve been assured by multiple taste testers that once the crackers are doused in toffee and chocolate, you absolutely cannot taste these flavors (unless you’re one of those super tasters, maybe).
- You can use any chocolate that you want for this, including semi sweet for a sweeter finished product (not that it needs to be) or Enjoy Life brand for a dairy free/vegan version.
- You can top them with whatever you want, or nothing at all. I like the garnish because I think it makes it more festive, but feel free to be creative! My suggestions would be: sprinkles, shredded coconut, mini white or dark chocolate chips, or finely chopped nuts.
So there you have it: a couldn’t-be-simpler, crowd-pleasing, holiday-friendly dessert that only takes a few minutes of hands on time. It’s a Christmakwanzakuh miracle! 🙂
PS: Just a friendly reminder that this post was pre-scheduled, since I am currently on maternity leave. If you have any questions or comments about this recipe, feel free to leave me a note below or email me (firstname.lastname@example.org) and I will get back to you as soon as I can – but probably not as quickly as usual. Thanks for understanding!
Cover a large baking sheet with a nonstick pad.
Arrange the contents of the box of crackers in a single layer on the prepared baking sheet. Try to use the broken crackers to fill in gaps, creating a solid cracker layer. Set aside.
Stir together the palm sugar and maple syrup in a small stock pot, then turn the burner on to medium-high heat. Stir constantly to prevent the sugar mixture from sticking or burning and cook until the temperature reaches 275-280 degrees F (see note).
Immediately pour the hot sugar mixture (carefully!) over the layer of crackers and let it cool until set. You can cool it in the fridge if you're in a hurry.
One the sugar mixture is cooled and hardened, melt the chocolate in the microwave or in a double boiler.
Pour the melted chocolate over the hardened toffee layer and use a spatula to gently spread it into an even layer that completely covers the toffee layer.
Immediately top with garnishes, if using.
Let the chocolate harden to room temperature (don't refrigerate or you'll risk the chocolate "blooming", which is that white powdery look that chocolate sometimes gets), then use a large, sharp knife to cut into individual servings.
Serve toffee immediately, or store in an airtight container in the fridge for up to 3 days or in the freezer for up to a month.