Coconut Toffee

This Coconut Toffee offers a fun twist to your average Saltine Toffee recipe with the addition of coconut extract and unsweetened coconut flakes.

– 40 Saltine crackers – 2 cups unsweetened coconut flakes – 1 cup salted butter – 1 cup granulated sugar – 1 teaspoon coconut extract – 2 cups semi-sweet chocolate chips


Cover the sheet with 40 Saltine crackers. Spread the shredded coconut in a single layer on top of the saltine crackers. Add butter and sugar to a heavy-bottomed pot, at least 2 quarts in size. Attach a candy thermometer to the pot.

Bring to a simmer over medium-low heat, stirring frequently to dissolve the sugar. Increase heat to medium-high. Once the candy starts boiling, stir occasionally, slowly and evenly, until the candy reaches 290 F to 300 F. This is the "hard crack" stage on a candy thermometer.

Pour the mixture evenly over the Saltine crackers and coconut flakes. Spread the toffee mixture with a spatula to cover evenly.

Bake in preheated oven for 4-5 minutes. Remove from oven and add chocolate chips, sprinkling evenly across the toffee. Use a spatula to spread the chocolate evenly once the chips begin melting. Add remainder of the coconut flakes, sprinkling evenly over the top of the chocolate.

Refrigerate for 2 hours, then cut into squares and serve!

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