Saltine Cracker Toffee
Updated: Jan 14
With Toasted Hazelnuts & Spiced Wafer Cookie Crumble
Freaking out because 1) it’s Friday after my first full week of work since the beginning of November and 2) 2021 has already started out in a less than savory way 😓 This week called for some emergency comfort food in the form of a sweet and salty treat.
1 cup unsalted butter
1 cup brown sugar
40 salted saltine crackers (~1 sleeve)
10 oz 60% cacao dark chocolate chips
½ cup raw hazelnuts, toasted & ground
10 spiced wafer cookie, finely ground
1 tbsp coarse sea salt
Preheat oven to 375°F. Place hazelnuts on a baking sheet, and toast in the oven for 10 minutes. Remove from oven, and immediately transfer nuts to a clean towel. Vigorously rub the nuts in the towel to remove as much of the skins as possible. Set nuts aside until completely cool. Place nuts in a food processor, and process until finely ground. Transfer to a separate bowl and set aside.
Place the spiced wafer cookies in the food processor and process until finely ground, but not dusty. Pour into the bowl with the hazelnuts and mix until well combined. Set aside.
Preheat oven to 350°F. Line a large rimmed baking sheet with aluminum foil and spray with cooking spray. Spread the crackers on the foil in a single layer. Cut some of the crackers in half to get as close to the edge of the baking sheet as possible. Set aside.
In a small saucepan, melt the butter and brown sugar on medium-high heat. Bring to a roiling boil. Reduce the heat to medium and continue to boil for 5 minutes, stirring occasionally. Pour over the bed of crackers and spread with a small spatula to cover completely and evenly.
Bake for 5 minutes in the oven. Remove from oven and immediately sprinkle the chocolate chips on top.
Let stand for 2 minutes, or until the chocolate starts to look shiny. Place back in the oven for 1 minute to help melt the chocolate. Remove from the oven and evenly spread the chocolate over the toffee.
Evenly sprinkle the sea salt over top of the chocolate layer, followed by the hazelnut and cookie mixture.
Allow to chill in the refrigerator for 2 hours or overnight to harden. Peel away the foil and cut into pieces.