Cherry-Coded Chocolate Toffee Crunch (Print Version)

Saltines, rich toffee, dark chocolate, and cherries combine for a satisfying sweet-salty dessert treat.

# Components:

→ Base

01 - 1 sleeve (approx. 40 pieces) salted saltine crackers

→ Toffee Layer

02 - 1 cup (225 g) unsalted butter
03 - 1 cup (200 g) packed light brown sugar

→ Chocolate Layer

04 - 2 cups (340 g) semi-sweet or dark chocolate chips

→ Cherry Topping

05 - 1/2 cup (75 g) dried cherries, roughly chopped
06 - 1/4 cup (40 g) maraschino cherries, drained and chopped (optional)
07 - 1/4 cup (30 g) chopped toasted almonds (optional)
08 - Flaky sea salt, for sprinkling

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a rimmed baking sheet, approximately 10x15 inches, with parchment paper or aluminum foil. Fold up the edges to create a slight border.
02 - In a single layer, arrange the salted saltine crackers to fully cover the bottom of the prepared baking sheet. Break crackers as needed to fill any gaps.
03 - In a medium saucepan, combine the unsalted butter and packed light brown sugar. Place over medium heat and stir constantly until the butter is melted and the sugar is dissolved. Bring the mixture to a boil and continue to cook for 3 minutes, stirring, until it thickens to a caramel consistency.
04 - Carefully and evenly pour the hot toffee mixture over the layer of saltine crackers. Use a spatula to spread the toffee to the edges, ensuring all crackers are coated.
05 - Place the baking sheet in the preheated oven and bake for 7–8 minutes, or until the toffee is bubbling.
06 - Remove the baking sheet from the oven. Immediately sprinkle the chocolate chips evenly over the hot toffee. Allow the chocolate to sit for 2–3 minutes to soften, then use an offset spatula or knife to spread the melted chocolate smoothly over the entire surface.
07 - While the chocolate is still soft, evenly distribute the chopped dried cherries, and maraschino cherries and toasted almonds if you are using them, over the chocolate layer. Gently press the toppings into the chocolate to help them adhere. Finish with a light sprinkling of flaky sea salt.
08 - Allow the confection to cool at room temperature for approximately 30 minutes. Then, transfer the baking sheet to the refrigerator for at least 30 minutes, or until the chocolate has fully set and hardened.
09 - Once firm, lift the entire sheet from the pan using the parchment or foil. Break the confection into desired pieces. Store in an airtight container in the refrigerator for up to one week.

# Expert Advice:

01 -
  • Ready in just 15 minutes of active time
  • Uses simple pantry staples you likely already have
  • Perfect balance of sweet toffee chocolate and salty crackers
  • No candy thermometer needed for foolproof toffee
  • Makes an impressive homemade gift with minimal effort
02 -
  • Can be made up to one week ahead perfect for busy holiday schedules
  • Each batch makes enough to serve a crowd or divide into gift portions
  • Contains approximately 180 calories per piece making it a reasonable indulgence
  • Works with different chocolate varieties from milk to dark depending on preference
  • The saltcracker base provides the perfect contrast to sweet toffee
03 -
  • The success of this recipe lies in timing. Have all ingredients measured and ready before you begin as the process moves quickly once the toffee starts cooking.
  • Watch the toffee carefully as it boils the difference between perfect caramelization and burning happens in seconds.
  • For the cleanest breaks chill thoroughly before cutting and use a sharp chef's knife dipped in hot water between cuts.

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