Indulge in the irresistible combination of sweet and salty with this Salted White Chocolate Toffee recipe. This delicious treat is not only easy to make but also perfect for any occasion, whether you’re hosting a party or simply craving a sweet snack.

Why You’ll Love This Recipe?

The perfect balance of flavors with the sweetness of white chocolate and the saltiness of toffee.
Quick and simple prep time, making it a great last-minute dessert option.

Ideal for meal prep as it can be made ahead of time and stored for later enjoyment.

Ingredient Notes:

Saltine crackers: Provide a crunchy base for the toffee layer.

Salted butter: Adds richness and flavor to the toffee.
Packed brown sugar: Gives the toffee its sweet and caramel-like taste.
White chocolate melting wafers: Melts smoothly and adds a creamy texture to the toffee.

Chopped toasted pecans: Adds a nutty crunch to the toffee.
Flaky sea salt: Enhances the overall flavor profile with a hint of saltiness.

Step-by-Step Instructions:

Preheat your oven and line a baking sheet with saltine crackers.

In a saucepan, melt butter and brown sugar until smooth and bubbly.
Pour the toffee mixture over the crackers and bake until bubbly and golden.
Sprinkle white chocolate wafers over the hot toffee and let them melt.

Spread the melted chocolate evenly and sprinkle with chopped pecans and sea salt.
Allow the toffee to cool and harden before breaking it into pieces.

Helpful Tips:

Use quality ingredients for the best flavor.
Toasting the pecans before adding them to the toffee enhances their nuttiness.

Store the toffee in an airtight container to maintain freshness.
Substitute other nuts or toppings for a personalized touch.

Expert Tips for the Best Results:

Use a candy thermometer to ensure the toffee reaches the correct temperature for optimal texture.
Allow the toffee to cool completely before breaking it into pieces to prevent it from shattering.

Drizzle melted dark chocolate over the white chocolate for an extra layer of flavor.

Serving Suggestions:

Serve this Salted White Chocolate Toffee as a decadent dessert alongside a cup of hot cocoa or a scoop of vanilla ice cream for a delightful treat.

Storage and Reheating Tips:

Store the toffee in a cool, dry place for up to a week. To reheat, place it in the microwave for a few seconds to soften the chocolate.

Frequently Asked Questions:

Can I use milk chocolate instead of white chocolate?
Yes, you can substitute milk chocolate for white chocolate for a different flavor profile.
How long does this toffee last?
Stored properly, this toffee can last up to a week.
Can I freeze this toffee?
While not recommended, you can freeze the toffee for up to a month in an airtight container.

Conclusion:

Treat yourself to the delightful combination of sweet and salty flavors with this Salted White Chocolate Toffee recipe. Whether you’re making it for a special occasion or simply craving a delicious treat, this recipe is sure to impress. Give it a try and share your feedback with us!

Salted White Chocolate Toffee

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Emily
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yield: 24 servings 1x
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect blend of sweet and salty with these Salted White Chocolate Toffee bites. A crunchy base of saltine crackers topped with a rich toffee layer, white chocolate, toasted pecans, and a sprinkle of sea salt create a delightful treat for any occasion.

Ingredients

Scale

Main Ingredients:

54 saltine crackers about 1½ sleeves
1 cup salted butter
1 cup packed brown sugar
12 ounces white chocolate melting wafers
1 cup chopped toasted pecans
¼ teaspoon flaky sea salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Base: Line a baking sheet with parchment paper and arrange saltine crackers in a single layer.

Make the Toffee: In a saucepan, melt butter and brown sugar until bubbly. Pour over crackers and bake.
Add Toppings: Melt white chocolate, spread over the toffee, sprinkle with pecans and sea salt.