salted chocolate cracker crack (saltine toffee) with roasted almonds
Prep time
Cook time
Total time
Makes: one ½ sheet pan o' crack
  • 40-50 saltine crackers
  • 1 cup (2 sticks) unsalted butter
  • 1 cup brown sugar, packed
  • ½ teaspoon vanilla extract
  • 1 cup dark chocolate chips
  • 1 cup white chocolate chips
  • ½ cup chopped roasted almonds
  • sea salt
  • cooking spray
  1. Preheat oven to 350F. Line a rimmed baking sheet with aluminum foil and spray liberally with cooking spray (the sprayable coconut oil stuff did the trick for me).
  2. Arrange crackers aligned edge-to-edge in a single layer on the sheet. (Some overlap is ok if you're really trying to cram those last two crackers from the sleeve onto the sheet!)
  3. In a saucepan, combine butter and sugar; bring to a boil set over medium-high flame while stirring constantly. When mixture is bubbling, reduce heat and simmer, uncovered, 3-5 minutes (continuing to stir frequently) until sugar has fully dissolved and mixture has thickened. Do not scorch.
  4. When mixture has thickened, remove pan from the heat; wait 30 seconds, then stir in vanilla.
  5. Pour toffee evenly over crackers.
  6. Bake toffee'd crackers in preheated oven for 5-7 minutes, or until toffee mixture becomes melty and bubbly.
  7. Remove pan and allow to rest 3-5 mins.
  8. When toffee-crackers have rested, sprinkle white and dark chocolate chips over the top. Allow to melt 3-5 mins before using a silicone spatula to smooth them into an even layer. (You could get fancy here and attempt to do something crazy creative with the mix of white and dark chocolate, but I kinda just smeared them together kinda quick-like.)
  9. Scatter melted chocolate with almonds and finish with sea salt.
  10. Pop entire confection into the fridge or freezer until completely set before breaking into pieces. Enjoy!
Cooking time doesn't include chilling, which adds about an hour (in the fridge) or less (in the freezer). Also, Averie notes that this stuff can be stored in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 4 months, but ours has never lasted more than a few days!
Recipe by the pig & quill at