Biscoff White Chocolate Saltine Toffee

This stuff is no joke. We call it Christmas Crack and it’s extremely addictive. I typically make about 6 trays of this Biscoff White Chocolate Saltine Toffee during the month of December, mainly because it’s an easy recipe for a quick treat to give to family and friends. I’m not going to tell you how much of it I eat myself, but let’s just say after Christmas, I need a serious toffee detox.

For this recipe, I was inspired by the many saltine toffee recipes produced by my fellow bloggers, most of which contain peanut butter and milk or semi-sweet chocolate. Since my daughter is allergic to peanuts and tree nuts, Biscoff seemed like an obvious choice as a nut-free substitute for the peanut butter. If you haven’t had Biscoff, you need to stop what you’re doing, head to your local grocery store, and pick yourself up a jar. It’s nothing short of amazing deliciousness in cookie butter form. My daughters and I have been known to indulge in it by the spoonful from time to time..

How exactly does saltine crackers turn into toffee?

Amazingly, the process of laying a base of saltine crackers on your baking tray, smothering them completely in melted butter and brown sugar, baking briefly until hot and bubbly, then topping with melted Biscoff and white chocolate and freezing for about an hour results in toffee perfection. No nuts, no almonds, nothing of the like in this type of toffee. Some call it bark and I can see why – it resembles something like the holiday treat of peppermint bark. You can expect to get the following reaction when someone bites into a piece of this holiday treat: first, “what’s in this?!” then, “there’s saltines in this?!” and lastly, “can you make me some more??”

How to put this toffee together

Saltine toffee is very easy to make and only requires a few minutes in the oven. First step is to arrange some saltine crackers on a baking tray. They don’t have to be perfect by any means, but you do want the entire tray covered.

Next, melt the butter and brown sugar in a saucepan then allow to boil for 3 minutes, undisturbed. Just let it do its thing. Pour the bubbling hot butter sugar mixture over the crackers, being sure to spread the mixture evenly over top of the crackers. Pop in the oven for 5 minutes. Meanwhile, in the microwave, melt the Biscoff and White Chocolate in separate bowls. Once the baking time is up, pour that cinnamon-y cookie butter goodness all over the crackers/butter/sugar, spread evenly, then top with the melted white chocolate. Sprinkle with some fancy (or, not-so-fancy) holiday sprinkles, if you so desire. Lastly, pop it into your freezer for about an hour until it’s set.

Why I don’t use white chocolate chips in this recipe

I’ve seen a bunch of recipes for similar saltine toffee that call for using white chocolate chips. Now, I’ve learned my lesson over the years with white chocolate chips – they are strictly for using only as chips in baking (or for eating by the handful). I have found that they do not melt well at all. Maybe this is just me, but there must be something in those chips that makes them retain their shape. So, I would highly recommend you use white chocolate baking bars instead. Bakers and Ghiradelli both make good options and they’re easy to find at most grocery stores, Target, or Walmart. I would not recommend using almond bark or Candi-Quick or even Wilton melting wafers for this recipe – you certainly can, however, the richness of real white chocolate (as real as white chocolate can be – I hear it’s not even real chocolate?) tastes best in this recipe against the cinnamon sweetness of Biscoff.

For the Holidays, this Biscoff White Chocolate Saltine Toffee makes for great gift giving. It holds up really well at room temperature once it’s set, it stacks really well for packaging, and it keeps for a couple of weeks. Be prepared though – it’s highly addictive and you will be asked to make more by your gift recipients.

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