These Triple Decker Saltine Toffee Bars feature layers of homemade caramel, crispy saltine crackers, and rich chocolate, for the perfect sweet and salty treat!
Triple Decker Cracker Toffee Bars
These triple layer toffee cracker bars are one of those homemade recipes that you can tell is going to taste amazing just by looking at them! Luscious layers of homemade caramel, delightfully crispy saltine crackers, and rich chocolate all in one bite – need I say more?
When I was growing up, Granny always subscribed to magazines such as Better Homes and Gardens, Good Housekeeping, and my personal favorite, Ladies Home Journal.
I know my grandmother also subscribed to some of those and one of her favorites must have been McCall’s because there are several recipes from that magazine.
Over the years, I’ve gone through my share of magazines and clipped recipes from them to try. And through this blog, I am finally getting around to trying many that I’ve had for years.
This week, I found a recipe that I’ve had for years called Triple Decker Toffee Bars, made with saltine crackers.
This reminded me of a recipe that was very popular 30 – 40 years ago, a toffee bar recipe that just had one layer of crackers, toffee, and chocolate.
To be honest, sometimes, I quit making certain recipes because they are TOO good. Toffee bars is one of those. The combination of flavors is so delicious; it can be difficult to stop eating.
The solution is to share of course!
This toffee bar recipe takes that much loved recipe and takes it to a new level, from a snack to a dessert.
Ingredients
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- 48 saltine crackers (about two sleeves)
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter
- 2 TB Corn syrup
- 3 TB Heavy whipping cream
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup Chocolate chips
- Chopped pecans (optional)
Helpful Kitchen Tools
Instructions
To Prep: Line an 8×8 inch square pan with foil or parchment paper, leaving an overhang on all sides. Coat with non-stick cooking spray.
- Arrange 16 crackers in a single layer on the prepared pan and set aside.
- Make the Toffee – Cook sugar and butter in a saucepan over low until sugar is dissolved and the butter is melted. Add the condensed milk, cream, corn syrup, and salt and increase the heat to medium, bring the mixture to a gentle simmer. Stir constantly until mixture thickens and is a deep golden color, about 6 – 8 minutes. Remove from heat and stir in the vanilla extract. Pour 1/3 of the toffee mixture on top of the crackers.
- Layer – Place the next 16 crackers on top of the toffee, then spread another layer of toffee (another 1/3 of the mixture). Repeat one more time, ending with toffee on top.
- Add the Chocolate Topping – Heat the chocolate chips in a microwave safe cup or bowl, stirring every 20 or 30 seconds until chocolate is melted and smooth. Pour and spread gently over the toffee layer. Allow to cool for about 10 minutes. If adding any toppings, sprinkle them on top while chocolate is still semi-soft.
Prep Tips:
- Preparing the Pan – Lining the pan is very important for getting the toffee bars out of the pan. One you lift the entire thing out of the pan, carefully make sure you get all the foil off the toffee bars.
- Making the Toffee – The only tricky part of this recipe is making the toffee and it is only tricky because it requires careful watching and constant stirring. The toffee mixture will not get hard but will be firm but still easy to bite into.
- Chocolate Variations – The original recipe called for milk chocolate. I used semi-sweet chocolate chips. So, use whichever you prefer.
- Toppings – I left my toffee bars plain at first because not everyone in our family likes chopped nuts. I added chop nuts later and thought they made the toffee bars much better with that added crunch. Sea salt, colorful sugar, or sprinkles could also be used as fun toppings.
- Storage – Keep leftovers in an airtight container in the fridge for up to 3-5 days.
More Old Fashioned Dessert Bar Recipes
Triple Decker Saltine Toffee Bar Recipe (Printable Recipe Card)
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Triple Decker Toffee Bars
Equipment
- medium saucepan
- 8X8 pan
- microwave safe bowl or cup
Ingredients
- 48 saltine crackers about two sleeves
- ¾ cup packed brown sugar
- ½ cup unsalted butter
- 2 TB Corn syrup
- 3 TB Heavy whipping cream
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup Chocolate chips
- Chopped pecans optional
Instructions
- Line the 8X8 pan with foil or parchment paper with an overhang on all sides, then coat with non-stick spray.
- Arrange 16 crackers in a single layer on prepared pan and set aside.
- Cook sugar and butter in a saucepan over low until sugar is dissolved and butter melted.
- Add condensed milk, cream, corn syrup, and salt.
- Increase heat to bring mixture to a gentle simmer. Stir constantly until mixture thickens and is a deep golden color, about 6 – 8 minutes.
- Remove mixture from heat and stir in vanilla extract.
- Pour 1/3 of the mixture on the crackers.
- Place next 16 crackers on top of toffee.
- Pour and spread toffee over this layer of crackers.
- Repeat one more time, ending with toffee.
- Heat chocolate chips in a microwave safe cup or bowl, stirring every 20 or 30 seconds until chocolate is melted.
- Pour and gently spread over toffee layer.
- Let cool for about 10 minutes.
- If you are adding a topping, this is the time to sprinkle on chopped nuts, flaked salt, or sprinkles.
Notes
- The only tricky part of this recipe is making the toffee and it is only tricky because it requires careful watching and constant stirring. The toffee mixture will not get hard but will be firm but still easy to bite into.
- Lining the pan is very important for getting the toffee bars out of the pan. One you lift the entire thing out of the pan, carefully make sure you get all the foil off the toffee bars.
- The original recipe called for milk chocolate. I used semi-sweet chocolate chips. So, use whichever you prefer.
- I left my toffee bars plain at first because not everyone in our family likes chopped nuts. I added chop nuts later and thought they made the toffee bars much better with that added crunch.
- Keep leftovers in the fridge.
Nutrition
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