Preheat oven to 400 degrees. 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!
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.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!