Description
This Salted White Chocolate Toffee combines the satisfying crunch of saltine crackers with a rich, buttery toffee layer, topped with smooth white chocolate and toasted pecans. Finished with a touch of flaky sea salt, this dessert offers the perfect balance of sweet, salty, and nutty flavors, making it an irresistible treat for any occasion.
Ingredients
Scale
Base
- 54 saltine crackers (about 1½ sleeves)
Toffee Layer
- 1 cup salted butter
- 1 cup packed brown sugar
Topping
- 12 ounces white chocolate melting wafers (e.g., Ghirardelli)
- 1 cup chopped toasted pecans
- ¼ teaspoon flaky sea salt
Instructions
- Prepare the Base: Line a baking sheet with parchment paper and arrange the saltine crackers in a single layer, filling the entire surface tightly so there are no gaps.
- Make the Toffee: In a medium saucepan over medium heat, melt the salted butter and brown sugar together. Stir constantly until the mixture reaches a rolling boil. Continue boiling and stirring for 3 minutes to allow the toffee to caramelize properly and thicken.
- Pour the Toffee: Immediately pour the hot toffee mixture evenly over the arranged saltine crackers, spreading it out with a spatula to cover every cracker. Be careful as the mixture will be very hot.
- Bake the Toffee: Place the baking sheet in a preheated oven at 350°F (175°C) and bake for about 5 minutes or until the toffee is bubbly and set.
- Add White Chocolate: Remove the baking sheet from the oven and quickly sprinkle the white chocolate melting wafers evenly over the hot toffee layer. Let them sit for a few minutes to soften, then spread the melted chocolate evenly over the surface with a spatula.
- Top with Pecans and Salt: Sprinkle the chopped toasted pecans evenly over the melted white chocolate, then finish by sprinkling the flaky sea salt on top for added texture and flavor contrast.
- Cool and Set: Allow the toffee to cool completely at room temperature, then place it in the refrigerator to set firmly for at least 2 hours before breaking into pieces and serving.
Notes
- Use high-quality white chocolate melting wafers for smooth melting and best flavor.
- To toast pecans, spread them on a baking sheet and toast at 350°F for 5-7 minutes, stirring once to prevent burning.
- Store leftover toffee in an airtight container at room temperature for up to one week.
- Be cautious when pouring and spreading the hot toffee mixture to avoid burns.
- If preferred, substitute salted butter with unsalted butter and add a pinch of salt to the toffee mixture.
Keywords: Salted white chocolate toffee, saltine toffee, white chocolate dessert, toffee with pecans, easy holiday treat