Biscoff White Chocolate Saltine Toffee
This stuff is no joke. We call it Christmas Crack and it’s extremely addictive. So proceed with caution. You’ve been warned.
Servings: 40 servings
Calories: 171kcal
Ingredients
- 40 saltine crackers about 1 sleeve
- 1 cup brown sugar packed
- 1 cup unsalted butter
- 1 cup Biscoff Cookie Butter smooth
- 16 ounces white chocolate baking bars such as Bakers or Ghiradelli, or vanilla almond bark
- sprinkles optional
Instructions
- Preheat oven to 400ºF. 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). Place next to your stovetop.40 saltine crackers
- 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.1 cup brown sugar, 1 cup unsalted butter
- 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 3-4 minutes. Keep an eye on it in the oven - it can go from bubbly to burnt very quickly!
- 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.1 cup Biscoff Cookie Butter
- 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).16 ounces white chocolate baking bars
- 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.sprinkles
- 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.
Nutrition
Calories: 171kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 41mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.2mg
