Wow! You have to try Peanut Butter Saltine Toffee recipe! (AKA Christmas Crack) This saltine cracker candy with peanut butter is easy and so addictive! Great for homemade gifts or your next cookie exchange.
You also need to try the original recipe for Saltine Toffee and Cranberry Bliss Saltine Toffee.
If you’ve been to Suburban Simplicity before, you know our family is a massive fan of Saltine Toffee (aka Christmas Crack).
Well, this recipe for Chocolate Peanut Butter Saltine Toffee takes the buttery, caramel-y chocolate treat one step further and adds creamy peanut butter!
Although we love it, we’re not selfish when it comes to delicious treats. We love giving toffee away too!
See how we wrap Saltine Toffee up as a cute teacher gift.
The marriage of chocolate and peanut butter is one of the all-time best dessert combinations. This recipe, as well as these Chocolate Peanut Butter Bars, totally proves that!
This peanut butter saltine toffee bark recipe is so good. It’s melt in your mouth incredible.
Table of Contents
How To Make – Step By Step Instructions
This recipe for peanut butter toffee candy is so simple. To start, line the bottom of a baking sheet with parchment paper or a Silpat mat.
In the first step, create one layer of saltine crackers (the salty kind, of course) on your pan.
Next, combine the sugar and butter in a medium saucepan and bring the butter and sugar to a boil for 3 minutes. This step creates that yummy, buttery toffee!
Immediately after it’s done boiling, spread it on the Saltine crackers, evenly coating all the crackers. Yep, it’s going to smell good!
Then, place in a 400-degree F. oven for 5-6 minutes.
Creat your peanut butter layer by spreading the melted peanut butter over the top once your saltine cracker candy is out of the oven.
Then, top the peanut butter with chocolate chips and let it sit for 5 minutes. Spread the melted chocolate morsels around in a thick layer.
Oh, yes, a thick layer of chocolate!
When it’s slightly set, top with M&Ms or festive sprinkles! Cool, break into pieces, and enjoy!! Mouth-watering good!
Tips for Making Peanut Butter Saltine Toffee Candy
- This stuff is so sticky; use parchment paper or your Silpat to assemble. (Our Silpat mat is our go-to baking and treat making kitchen item!! You need one of these, so your recipes and cookies turn out amazing!) Just don’t use wax paper. You’ll have a sticky mess on your hands 🙂
- Do NOT use a pan without any sides. The hot toffee candy will get everywhere in your oven!
- Make sure the butter and sugar are truly boiling before you start timing for 3 minutes.
Oh, how we love this peanut saltine toffee recipe. We hope you do too!
How To Store
Keep your Peanut Butter Saltine Toffee in the refrigerator or freezer until ready to eat. It will last in the fridge for about two weeks or in the freezer for about three months.
To Freeze Saltine Toffee/Christmas Crack, place in an airtight container, label, and date, and place it in the freezer.
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Let us know How It Goes!
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Peanut Butter Saltine Toffee Recipe
Equipment
- baking sheet
- parchment paper
- saucepan
- Spatula or cooking spoon
Ingredients
- 1 sleeve salted Saltine crackers
- 1 cup butter butter
- 1 cup packed dark or light brown sugar
- 3/4 cup creamy peanut butter
- 2 cups semi-sweet, milk, or dark chocolate chips
- 1 cup M&Ms ((optional))
- sprinkles ((optional))
Instructions
- Preheat oven to 400 degrees F. Line cookie sheet with parchment paper or Silpat mat.
- Combine sugar and butter in a medium sauce pan and bring to a boil. Let boil for 3 minutes. Pour immediately over saltines making sure all the crackers are completely covered.
- Bake at 400 degrees F for 5 to 6 minutes. While it's baking, melt peanut butter in microwave.
- Remove from oven and immediately top with melted peanut butter and then sprinkle chocolate morsels over the top. Let sit for 5 minutes. Spread melted chocolate and finish it off with M&Ms and/or candy sprinkles. Refrigerate toffee for at least an hour. Once set, break into pieces. Enjoy!
Video
Notes
- Peanut Butter Saltine Toffee best kept in the refrigerator or freezer until ready to eat.
- This stuff is so sticky, use parchment paper or your Silpat to assemble. (My Silpat mat is my go-to baking and treat making kitchen item!! You need one of these so your recipes and cookies turn out amazing!) Just don’t use wax paper, you’ll have a sticky mess on your hands 🙂
- Do NOT use a pan with no sides. The hot toffee will get everywhere in your oven!
- Make sure the butter and sugar are truly boiling before you start timing for 3 minutes.
Nutrition
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