Chocolate Saltine Toffee

Servings: 16 servings


  • 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
  • 2 cups unsalted butter, cut into pieces
  • 5 ounces sliced almonds, toasted
  • 6 1/2 ounces (approx. 60) saltine crackers
  • 2 cups granulated sugar
  • 2 tablespoons corn syrup


  • In a half sheet pan lined with parchment paper, lay out saltine crackers, salt side down, in a single layer. Set aside.
  • In a medium-size sauce pot, combine sugar, butter and corn syrup. Place over medium heat until butter melts, stirring continuously. Increase to high heat and cook until mixture registers 350°F on a candy thermometer, stirring occasionally. Remove from heat and carefully pour mixture over saltines, spreading evenly.
  • Let sit a few minutes and then sprinkle chocolate over toffee. Once chocolate melts, spread in an even layer over toffee. Sprinkle sliced almonds on top.
  • Freeze until chocolate sets. Once the chocolate is set, break into pieces.

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