Easy sweet treats like this Saltine Toffee with Pecans and Toffee Bits are a family tradition. I love making it at the holidays or anytime of year that I want to make something special. The salty base is made with saltine crackers that are smothered with warm homemade toffee then baked just until the flavors marry. Sprinkle the top with chocolate chips and allow to melt forming the glue for the toffee bits and toasted pecan pieces. After the saltine toffee cools you then break or cut it into pieces. It makes for a delectable homemade gift for teachers, neighbors, Sunday school teachers or loved ones anytime of year.
I think everyone steps up their baking game near the holidays. I’m no different however, my oven really never shuts down. It doesn’t matter what we’re celebrating be it birthdays, Easter, Valentine’s Day there’s always a reason to bake. Saltine toffee is an old Southern recipe and it appeals to my love of the combination of sweet and salty. Just to elevate it a bit, I like adding toffee bits and toasted pecan pieces to the top. This recipe will work with or without the toppings and you could also use a different nut like walnuts or peanuts, if you prefer.
I personally love breaking this homemade toffee bark into irregular pieces because I think it adds to it’s homemade charm. If you’re a stickler for perfection then cutting will work better for you. Package the pieces in a bag tied with a pretty bow, arrange in a festive tin or include it on your holiday goodie trays this year. It’s a handheld indulgence that’s timeless. Checkout my recipe for no-bake Chocolate Toffee Cashew Clusters, too!
- 1 sleeve saltines, plus additional as needed
- 1 cup chopped pecans, toasted
- 1 cup butter (2 sticks)
- 1 cup light brown sugar
- 1 tsp pure vanilla extract
- 2 cups (12 ounces) semisweet mini chocolate chips
- ½ cup Bits-o-Brickle English toffee bits or milk chocolate covered toffee bits
- Preheat the oven to 350°F. Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil overlapping the edge. Spritz lightly with cooking spray.
- Spread the pecans on a separate baking sheet in a single layer. Toast in the oven for 6-8 minutes until fragrant. Set aside to cool.
- Arrange saltines in a single layer on foil side by side. Set aside.
- Meanwhile,in a large heavy saucepan over medium heat, melt together butter and sugar. Bring to a boil; cook for 2 minutes stirring constantly or until sugar is dissolved.
- Remove from heat and stir in vanilla. Mix well then pour evenly over crackers.
- Bake for 5-7 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toasted pecans and toffee bits.
- Chill for 1 hour or until set. Break or cut into pieces.
- Store in an airtight container chilled for up to 1 week.