Do you love cracker toffee or Christmas Crack as it is now called? Do you find that you eat too much? These cracker toffee truffles are just what you are looking for. These sweet and salty two bite truffles will satisfy your craving and keep you from overindulging!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
I’m sure you have heard of cracker candy or Christmas Crack as it likes to be called on Pinterest. If not, maybe you are lucky because it is totally addicting, and like chips, once you start you just can’t stop!
Imagine thin salty crackers, wrapped in buttery caramel toffee, and topped in chocolate. Already drooling aren’t you? Me too!
Also called Saltine Toffee, because it is mainly made with saltine crackers, it is a staple at Christmas cookie exchanges and is often given away as edible gifts to friends, family, and co-workers. I know I would love a box or two of Cracker Toffee in my stocking this year!
WHAT IS CRACKER TOFFEE?
Cracker toffee is just plain crackers coated in a buttery crispy layer of toffee. Or caramel if you prefer! There is some debate as to whether it is a caramel coating or a toffee coating.
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CRACKER TOFFEE TRUFFLES INGREDIENTS
- brown sugar
- graham cracker crumbs
- evaporated milk
- club crackers
- dark chocolate chips or wafers
Make sure you are using the best ingredients when making these truffles. I like to use Imperial Sugar brown sugar because the rich flavor and it melts so easily!
HOW TO MAKE CRACKER TOFFEE TRUFFLES
FIRST: Mix the graham crackers, butter, milk, and brown sugar in a heavy-bottom sauce pan. Bring to a boil over medium high heat. Boil for 7 minutes, stirring occasionally.
SECOND: While the sugar mix is boiling, line a 9×13 pan with one layer of club crackers. Salt side up! When the 7 minutes are up, pour half the mixture over the first cracker layer. Spread evenly.
Place another layer of crackers over the caramel layer. Pour the other half of the caramel mixture over the second layer of crackers and spread out. Place one more layer of crackers.Once the last crackers are laid out, chill in the fridge until set.
THIRD: Once set, crush up the layered crackers in a food processor. Scoop into small truffle balls that are about 3/4 of an inch round and place on a parchment-lined cookie sheet. Chill in the refrigerator for at least 15 minutes.
FOURTH: While chilling, melt your chocolate. Take your truffles out of the fridge and dip one at a time in the chocolate and completely coat. Remove and place back on the same parchment-lined cookie sheet.
Keep dipping until all the truffles are covered. Place back in the fridge until set. About 15 minutes. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
WHAT IS THE DIFFERENCE BETWEEN CARAMEL AND TOFFEE?
Caramel and toffee are essentially made by the same process of carefully burning/melted/browning sugar and butter to create that amber colored sweet treat we all love.
The difference between the two is that caramel contains added dairy like milk or cream and is often cooked to a lower temperature (248F) where it retains more of the liquid and thus is softer in texture.
Toffee is cooked to a higher temperature (300F) where more of the “moisture” from the ingredients is released leaving the sugar in a drier or crispy state. When you break it, it snaps!
HOW DO YOU MAKE TOFFEE?
Toffee is made by caramelizing sugar or molasses along with butter. The mixture is heated until its temperature reaches the “hard crack stage” of 300 to 310 °F. Once cooled, it can be topped with other ingredients like chocolate, or broken into pieces and eaten plain.
I make a sesame seed toffee or brittle that my Ma taught me how to make in the microwave. Check it out!
USE CLUB CRACKERS INSTEAD OF SALTINES
- Smaller size so they can be put in a pan easier
- Butter baked in so they add more butter flavor to candy
- Have more holes so toffee seeps in the cracker more
TAPAS TIPS & TRICKS
- place the first layer of crackers salt side up to keep the salt on the cracker and not the pan.
- work quickly and carefully when making the toffee mixture and layering crackers.
- freeze the truffles to make the chocolate set faster.
- use a mixer or food processor to chop up cracker toffee layer easier and less messy.
- use dark chocolate for dipping to counter the sweetness of the toffee
- sprinkle with sea salt or sprinkles for extra flavor and texture. Be sure to do this after dipping each truffle or the chocolate will be hard the toppings won’t stick.
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MORE EASY FINGER FOODS
- butter pecan toffee
- chocolate caramel shortbread sandwiches
- peanut butter cracker truffles
- german chocolate popcorn
- star crunch truffles
- 1 cup butter
- 2 cups brown sugar
- 1 cup graham cracker crumbs
- 2/3 cup evaporated milk
- 70 -80 club crackers
- 2 cups dark chocolate chips or wafers
- Mix the graham crackers, butter, milk, and brown sugar in a heavy-bottom sauce pan.
- Bring to a boil over medium high heat.
- Boil for 7 minutes, stirring occasionally
- While the sugar mix is boiling, line a 9x13 pan with one layer of club crackers. Salt side up!
- Count how many you used and get another two layers ready to go.
- When the 7 minutes are up, pour half the mixture over the first cracker layer.
- Spread evenly.
- Place another layer of crackers over the caramel layer.
- Pour the other half of the caramel mixture over the second layer of crackers and spread out.
- Place one more layer of crackers.
- Once the last crackers are laid out, chill in the fridge until set.
- Once set, crush up the layered crackers in a food processor.
- Scoop into small truffle balls that are about 3/4 of an inch round and place on a parchment-lined cookie sheet. Chill in the refrigerator for at least 15 minutes.
- While chilling, melt your chocolate. Take your truffles out of the fridge and dip one at a time in the chocolate and completely coat. Remove and place back on the same parchment-lined cookie sheet.
- Keep dipping until all the truffles are covered. Place back in the fridge until set. About 15 minutes. Enjoy!
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 40 Serving Size: 1 truffle
Amount Per Serving: Calories: 173Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 122mgCarbohydrates: 21gFiber: 1gSugar: 15gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
Don’t forget to check out all the other chocolate posts this week!
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