Biscoff White Chocolate Saltine Toffee

We call these Biscoff White Chocolate Saltine Toffee Christmas Crack. They're delicious and addictive!

This stuff is no joke. I typically make about 6 trays of this Biscoff White Chocolate Saltine Toffee Bark during the month of December. This holiday bark is 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 these bark recipes 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..

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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 saltine 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. I use about 40 crackers total.

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. Be 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 Cookie Butter 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. This Toffee Bark also 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.

Biscoff White Chocolate Saltine Toffee

0 from 0 votes

Recipe by Kim | kickassbaker.com Course: DessertCuisine: AmericanDifficulty: Easy

Servings

40

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

This stuff is no joke. We call it Christmas Crack and it’s extremely addictive. So proceed with caution. You’ve been warned.

Ingredients

• 1 sleeve saltine crackers (about 40 crackers)

• 1 cup packed brown sugar (light or dark)

• 1 cup (2 sticks) unsalted butter

• 1 cup Biscoff cookie butter, smooth

• 8 ounces white chocolate baking bars, such as Bakers or Ghiradelli

• sprinkles (optional)

Directions

• Prepare:  Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Arrange crackers evenly on your baking sheet, filling up entire sheet, placing crackers side by side (You should be able to fit about 5 rows of 8 crackers – doesn’t have to be perfect and yes, you can break some of the crackers in half to cover the baking sheet completely)
• Make the toffee: In a medium saucepan over medium heat, combine the butter and brown sugar until completed melted, stirring constantly. Without stirring, allow mixture to come to a boil for 3 minutes. Remove from heat and carefully pour the hot butter and brown sugar mixture over the crackers. Spread evenly over the crackers with a spatula then bake in preheated oven for 5 minutes
• Melt the Biscoff and white chocolate: While your crackers are in the oven, place the Biscoff in a microwave safe bowl and heat on high in 30 second increments, stirring in between (mine took about 60-90 seconds to melt completely). Set aside. Place the white chocolate in a separate microwave safe bowl and heat in the microwave at 50% power in 30 second increments, stirring in between (mine took about 2 minutes to melt completely)
• Finishing your toffee: Remove the toffee from the oven and spread the melted Biscoff evenly over the top. Next spread the melted white chocolate over top, using a spatula to ensure even coverage. Sprinkle the top with sprinkles, if desired. Using an oven mitt, carefully place the sheet pan in the freezer for one hour to set. Slice into even pieces or break into pieces and enjoy!

Notes

• This will be gone before you know it, but if you happen to have some leftover store in an airtight container in the refrigerator or at room temperature up to 2 weeks
• Recipe adapted from Sally's Baking Addiction and Kitchen Meets Girl 

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