Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Calories: ~210 kcal per serving
🧂 Ingredients
1 sleeve saltine crackers (≈ 40 crackers)
1 cup unsalted butter
1 cup packed brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1 ½ cups white chocolate chips
¼ cup granulated sugar
1 tsp ground cinnamon (for dusting)
👩🍳 Directions
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
Easy Cleanup: Parchment paper prevents sticking and saves scrubbing later.
Extra Crunch: Refrigerate before breaking into shards for a crisp texture.
Chocolate Swap: Try milk or dark chocolate chips for a different flavor twist.
Festive Version: Add a sprinkle of sea salt or drizzle with caramel before cooling.