Triple Decker Toffee Bars

These Triple Decker Saltine Toffee Bars feature layers of homemade caramel, crispy saltine crackers, and rich chocolate, for the perfect sweet and salty treat!

Course Dessert

Cuisine American

Keyword toffee

Prep Time 30

Refrigerator time + Resting time 2

Total Time 2 30

Servings

Calories 269kcal

Author Sara Garska

Cost $12

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

Nutrition information is provided as an estimate only.

Prep Tips/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