Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Calories: ~210 kcal per serving
🧂 Ingredients
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1 sleeve saltine crackers (≈ 40 crackers)
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1 cup unsalted butter
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1 cup packed brown sugar
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1 tsp vanilla extract
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1 tsp ground cinnamon
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1 ½ cups white chocolate chips
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¼ cup granulated sugar
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1 tsp ground cinnamon (for dusting)
👩🍳 Directions
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Preheat & Prep Pan
Heat oven to 350°F (175°C). Line a large baking sheet with parchment paper or foil. Arrange saltines in a single, tight layer to cover the surface. -
Make the Toffee Layer
In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, vanilla, and 1 tsp cinnamon. Bring to a gentle boil and cook for 3–4 minutes, stirring constantly until the mixture is thick and bubbly. -
Coat Crackers
Pour the hot mixture evenly over the saltines and spread quickly with a spatula to coat. -
Bake
Bake for 5–7 minutes, or until the caramel layer is bubbling and lightly golden. -
Add Chocolate
Remove from oven and sprinkle the white chocolate chips evenly over the hot crackers. Let sit 2–3 minutes to soften, then spread evenly into a creamy layer. -
Cinnamon Sugar Finish
Combine granulated sugar and 1 tsp cinnamon, then sprinkle evenly over the melted chocolate. -
Cool & Break
Let the candy cool completely at room temperature (or chill in the fridge for faster setting). Once firm, break into pieces and serve.
💡 Tips & Variations
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Easy Cleanup: Parchment paper prevents sticking and saves scrubbing later.
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Extra Crunch: Refrigerate before breaking into shards for a crisp texture.
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Chocolate Swap: Try milk or dark chocolate chips for a different flavor twist.
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Festive Version: Add a sprinkle of sea salt or drizzle with caramel before cooling.
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