The colourful top layer of the saltine toffee
The colourful top layer of the saltine toffee

When I read this recipe thanks to Pinterest, I wasn’t quite sure how it would turn out. It had crackers, caramel, chocolate and almonds! Sounded delicious enough to try out, what i however didn’t expect is the completely blow-your-mind-out crunch, texture, taste and flavour. The salt from the biscuit base enhanced the flavours of the chocolate and the caramel added that perfect crunch! Truly an amazing find. Also make loads of these, they get wiped out faster than it takes to put them together.

I’m not too sure if you can call these cookie chocolates, or biscuit chocolates or just toffee, they are a combination of so many elements that one needs to create a name for them, till then I will just call them saltine toffee. :)

The irresistible saltine toffees
The irresistible saltine toffee

Makes: about 45 pieces 

Total time: 30 minutes

Cooling time: minimum 10 mins

Prep time: 20 minutes

Baking time: 10 minutes 

Skill Levels: Basic

Equipment needed: Microwave, oven and hot plate

Ingredients: 

  • 45 salty biscuits (I’ve used Top because of the shape and salt content, you can use any square salty-buttery biscuit)
  • 100 grams butter
  • 1 cup tightly packed brown sugar
  • 200 grams of tempered chocolate
  • Handful of Gems or M&Ms
  • 1/2 cup crushed roasted almonds
  • 1 teaspoon vanilla essence

Method:

Use any salty biscuit for the base. It's easier to go with square or rectangular shapes. Make sure the biscuits are buttery!
Use any salty biscuit for the base. It’s easier to go with square or rectangular shapes. Make sure the biscuits are buttery!

1 Line the biscuits in a baking tray, that been lined with baking paper.

2. Pre-heat the oven to 180 degree centigrade.

3. On a hot plate melt the butter and add the brown sugar and vanilla essence. Keep cooking till the sugar melts and forms a caramel.

The caramel needs to bind with the biscuit base, so ensure it gets time in the oven
The caramel needs to bind with the biscuit base, so ensure it gets time in the oven

4. Pour the caramel over the biscuit layer and spread it evenly. Do not worry about empty spaces as the caramel will melt and spread all over. Place it in the oven for about 7 to 10 minutes. Till the caramel gets a darkish tinge.

5. Temper the chocolate. Once its got a good shine. It’s ready for use.

You need to be really quick at this step. I wasn't and got an uneven surface. But that's ok as the chocolate is covered up with crushed almonds
You need to be really quick at this step. I wasn’t and got an uneven surface. But that’s ok as the chocolate is covered up with crushed almonds

6. When the caramel is ready, take it out of the oven and pour the hot chocolate over it, spreading it all across the caramel, you need to be really quick with this step.

7. Sprinkle the crushed roasted almonds all over the chocolate. And add a sprinkle of rushed M&Ms too.

8. Let this set in the fridge for 10-20 minutes.

9. Break the saltine toffee into large bite size pieces and serve.

Spread the crushed dry fruits and M&Ms all over the chocolate base and then let it cool
Spread the crushed dry fruits and M&Ms all over the chocolate base and then let it cool. The top needs to look delicious and have a crunch!

 

 

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