Triple-Decker Saltine Toffee Bars

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Saltine crackers are a surprising way to add crispiness to old-fashioned toffee bars.

Nicole Hopper

Published on December 16, 2022

Triple-Decker Saltine Toffee Bars — Photo:
Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Missie Neville Crawford

Chill Time:

2 hrs

Active Time:

35 mins

Total Time:

2 hrs 45 mins

Yield:

25 crackers

What’s better than a plain single-layer toffee bar? Why these Triple-Decker Toffee Bars, of course! If you can stack saltines and know how to use a microwave, you can whip up this sweet-and-savory holiday treat to impress your guests this season.

How to Make Saltine Toffee Bars

Plain and simple crackers get layered in an 8x8-inch baking pan, then topped with a quick-and-easy stovetop toffee enriched with sweetened condensed milk and a splash of vanilla extract.

And let’s not forget the chocolate! Lean on the microwave to get the chocolate nice and melted, cooking on HIGH power in 30-second intervals until the chocolate is melted and smooth. Be sure to stir after each interval to help the heat distribute evenly.

For a final festive flourish, sprinkle some flaky sea salt over the top. After the mixture has cooled in the refrigerator for about 2 hours, remove it from the pan, and cut into bars using a knife rinsed in hot water to make slicing easy.

Ingredients

48 saltine crackers (from 1 [16-oz.] pkg.), divided
3/4 cup packed light brown sugar
1/2 cup unsalted butter
1 (14-oz.) can sweetened condensed milk
3 Tbsp. heavy whipping cream
2 Tbsp. light corn syrup
1/4 tsp. kosher salt
1/2 tsp. vanilla extract
1 cup (6 oz.) milk chocolate chips (from 1 [11 1/2-oz.] pkg.)
1 tsp. flaky sea salt

Directions

Line an 8-inch square baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Generously coat foil with cooking spray. Arrange 16 of the crackers in a single layer on prepared pan. Set aside.
Cook sugar and butter in a saucepan over low, stirring often, until sugar is dissolved and butter is melted, about 5 minutes. Stir in condensed milk, cream, corn syrup, and salt. Increase heat to medium; bring to a simmer, stirring constantly. Simmer, stirring constantly, until mixture is thickened and darkened to a deep golden color, 6 to 8 minutes. Remove toffee mixture from heat; stir in vanilla.
Pour one-third of the toffee mixture (about 2/3 cup) over crackers in pan; using an offset spatula, gently spread into an even layer. Arrange 16 of the saltines evenly over toffee layer. Repeat layers with one-third toffee mixture and remaining 16 crackers. Finish with a layer of remaining toffee mixture on top. Let cool slightly, about 5 minutes.
Heat chocolate chips in a medium-size microwavable bowl on HIGH until melted, 1 to 2 minutes, stopping to stir every 30 seconds. Slowly pour melted chocolate over toffee; spread into an even layer. Let cool slightly, about 5 minutes. Sprinkle evenly with sea salt.
Transfer pan to refrigerator. Chill, uncovered, until set, about 2 hours.
Remove from refrigerator. Using foil overhang as handles, gently lift bars from pan and transfer to a cutting board. If desired, trim edges using a sharp knife. Slice into 25 (1 1/2-inch) square bars. Store in an airtight container in refrigerator up to 1 week.