Saltine Cracker Toffee (with Coconut)

This Saltine Cracker Toffee offers a coconut-forward twist to your average Saltine Toffee recipe with coconut extract and unsweetened coconut flakes.

Course Dessert

Cuisine American

Keyword coconut Saltine toffee, coconut toffee

Prep Time 10

Cook Time 15

Total Time 25

Servings pieces

Calories 153kcal

Author Christina Koncker

Equipment

Ingredients

40 Saltine crackers
2 cups unsweetened coconut flakes (reserve ½ cup for topping)
1 cup salted butter
1 cup granulated sugar
1 teaspoon coconut extract
2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 425 F. Line a rimmed 17x11 baking sheet (with sides) with aluminum foil. Cover the sheet with 40 Saltine crackers, arranged in a single layer.
40 Saltine crackers
Spread the shredded coconut in a single layer on top of the saltine crackers.
2 cups unsweetened coconut flakes
Add butter and sugar to a heavy-bottomed pot, at least 2 quarts in size. Attach a candy thermometer to the pot.
1 cup salted butter, 1 cup granulated sugar
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.
Immediately remove the pan from heat once the temperature reaches 290 F. Stir in the coconut extract.
1 teaspoon coconut extract
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, or until just bubbly.
Remove from oven and immediately add chocolate chips, sprinkling evenly across the toffee. Use a spatula to spread the chocolate evenly once the chips begin melting. Add the remainder of the coconut flakes, sprinkling evenly over the top of the chocolate.
2 cups semi-sweet chocolate chips
Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
When ready to eat, lift the aluminum foil out of the baking dish and place the toffee on a cutting board.
Use a knife to gently cut it into smaller pieces. I try to cut into Saltine-sized squares, but you will likely wind up with some uneven pieces.

Notes

Don’t take your eyes off the candy thermometer as it approaches the hard crack stage, which is 290 - 300 degrees Fahrenheit.

Use any leftover craggy toffee bits as an ice cream topping, blend into a milkshake, or toss into your next batch of cookies!

Nutrition