Peanut Butter Chocolate Saltine Toffee

This is the 12th and final recipe in The 12 Desserts of Christmas. Check out the rest of the recipes here: 1, 23, 4, 5, 6, 7, 8, 9, and 10, 11.

Well, I made it. We made it to the final dessert of The 12 Desserts of Christmas. Whew. It was a sprint to the finish line but now we all have 12 more delicious desserts to serve at our holiday gatherings. I don’t know about you but after creating and posting 12 desserts, I think I am ready to press pause for a moment on desserts. Emphasis on for a moment. :)

So here I am giving you my last recipe and here I am telling you the truth: I may have saved the best for last. Not only is it incredibly addicting (ask my family) but it is also laughably easy. 5 ingredients here people. And the flavors–my oh my, the flavors–are dessert nirvana. Not. Even. Kidding.

Peanut Butter Chocolate Saltine Toffee | The Emerging Foodie

Peanut butter chocolate saltine toffee. See what I mean? Pure dessert bliss.

Saltine toffee has been floating around the internet for a few years and I’ve never tried it until now. But I didn’t want to make the typical saltine toffee and post it, showing you new pictures about a mundane recipe. So I kicked it up a notch. By adding peanut butter. Because who doesn’t love peanut butter and chocolate? No one? Exactly, I thought so too.

The flavor combination in this peanut butter chocolate saltine toffee is rid-onc-ulous. Yes, that is a word and yes, it describes this insanely delicious toffee. At first you’ll be hit with the super sweet toffee layer. Caramel-y, buttery, rich toffee. Yes please. The saltines add a slight touch of salt to break up the sweet while providing some extra texture and crunch. Whoever thought up this saltine idea was brilliant. And on top of these two layers is the euphoria-inducing peanut butter chocolate layer. Do I even need to describe the nutty, sweet, addicting combination of peanut butter and chocolate? No? Ok, great.

The end result of all these flavors is one big sweet symphony in your mouth. You need to try it–you’ll instantly be hooked.

Peanut Butter Chocolate Saltine Toffee | The Emerging Foodie

Peanut Butter Chocolate Saltine Toffee | The Emerging Foodie

True confession: This peanut butter chocolate saltine toffee is candy crack. Take one bite and you’ll be glued to the plate of toffee until it has suddenly disappeared. Ok ok, you’re right I don’t actually know what it’s like to be addicted to crack. But I do know what it’s like to be addicted to candy crack. And so does my family and my mom’s piano students and families who were lucky enough to have this at their Christmas recital. I’m telling you–one bite and you’re addicted.

This addiction is a good thing, people. Life before trying this toffee is bleak in comparison to what it is now. Exaggeration? Maybe. But seriously, this stuff is to die for.

Peanut Butter Chocolate Saltine Toffee | The Emerging Foodie

Peanut Butter Chocolate Saltine Toffee | The Emerging Foodie

Can I just mention the elephant in the room? Isn’t this stuff gorgeous?? I don’t know if I ever would have called toffee gorgeous before this. But I sure am now. Just look at all those pretty swirls and gorgeous golden hues. This stuff is a stunner. My mom’s piano students and families said they initially grabbed it because it was pretty (they had no idea what was about to hit their tastebuds) and kept coming back because it was so delicious. Win-win combination.

The final brilliance about this peanut butter chocolate saltine toffee is that it is easy peasy. 5 ingredients. Some boiling, some oven time, some melting. You’re good to go. This took about 10 minutes total to make. The longest part was waiting for it to cool and harden. And it probably felt longer than the actual elapsed time because I stood watching, waiting for it to cool so I could get my hands (and camera) on it.

Looking for the next hit to give to friends, neighbors, or teachers? Ding ding ding, we have a winner. Looking for a ridiculously easy finger-food dessert for your Christmas that will have your family begging you for the recipe? Ding ding ding, we have another winner! But really, when you make peanut butter chocolate saltine toffee there are no losers. It’s all one big win.

Peanut Butter Chocolate Saltine Toffee | The Emerging Foodie

Peanut Butter Chocolate Saltine Toffee | The Emerging Foodie

Peanut Butter Chocolate Saltine Toffee | The Emerging Foodie

Get boiling and get ready for the toffee experience of your life.

Peanut Butter Chocolate Saltine Toffee
 
Author:
Serves: A lot!
Ingredients
  • 1 c. unsalted butter
  • 1 c. brown sugar
  • 40 saltines (I used Premium Original topped with sea salt)
  • 1 c. semi-sweet chocolate chips
  • 1 c. peanut butter chips (can find in baking aisle)
Instructions
  1. Preheat oven to 400.
  2. Line a large baking sheet (one that will fit 40 saltines spread out) with parchment paper–don’t use wax paper.
  3. Spread out saltines so they’re lined up in rows (I had 8 columns, 5 rows) and touching.
  4. Over medium-high heat in a medium pot, melt butter and sugar. Once boiling at a large boil, let boil for 3 minutes, stirring frequently.
  5. After 3 minutes, remove from heat and pour over saltines. With a spatula and a light touch, spread the toffee mixture over the saltines. It’s ok if the saltines spread out a little bit but try to keep them together as much as possible.
  6. Once toffee is spread, put in 400 degree oven and bake for about 5 minutes. The toffee should be bubbly.
  7. While these 5 minutes are elapsing, melt chocolate chips in the microwave starting at a minute, stirring, and repeating for 15 additional seconds if needed. Stir until melted.
  8. Right before 5 minutes are up, repeat with peanut butter chips. Set both melted chips aside.
  9. Pull saltines/toffee out of the oven.
  10. Pour out chocolate on one column, peanut butter on the next, chocolate on the next, etc. until all rows are covered with alternating melted chips and all the melted chips have been used.
  11. Spread the melted chocolate and pb evenly over each column. Don’t yet swirl. Once your columns have been spread, take a small spatula and swirl together two columns (a chocolate and a PB column) at once. Repeat with the whole pan.
  12. Let cool at room temperature until hardened. Alternatively (if you’re impatient like me), place in refrigerator for around 15 minutes.
  13. I like the rustic look of these broken into pieces so you can either break it up into desired sizes or cut with a knife.
  14. Serve immediately or store in an air-tight container.
  15. Enjoy!

Comments

    • Erin says

      Giiiiirl, you gotta get on it and try this. I literally keep thinking about it, tasting it in my mind, and wishing I had more!

    • Erin says

      Thanks, Chris! It’s one of those recipes where you know you should stop because you have a stomach ache yet still can’t get enough. Oy!

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