A perfectly easy combo of sweet and salty! This vegan saltine toffee is the ultimate holiday dessert that has layers of homemade caramel, saltine crackers, and melted chocolate.
You know how this time of year has ALL THE THINGS?! Between traveling, cookies, and just about every part in between, it feels like adding onnnne more dessert into the mix is…too much?
But! I insist that you squeeze this vegan saltine toffee recipe this year amongst your Secret Santa gift exchanges and eating all the sugar cookies. It’s so easy, takes almost no time, and I probably guarantee you have all the ingredients lying around your pantry already!
How to make saltine toffee
First up, how to make saltine toffee! All I’m going to say is: SO EASY. This isn’t like an ‘OMG it’s so easy situation’, this is a ‘no really…it’s so freaking easy!’ kind of thing.
The first part is prepping everything. Mainly, make sure you line your rimmed baking sheet with foil! If you skip this step, you’re going to be sad because a.) your vegan saltine toffee is sticking to your baking sheet and b.) your baking sheet is going to be CAKED with caramel that will take 3 days of soaking and so much scrubbing to get out. TRUST!
The second step, making the vegan caramel! I made a few notes in the recipe about this, but I tried making this caramel sauce a few different ways and using vegan butter was the only one that worked out. For something like caramel, that is so finicky and really particular about what goes into it to work, trust me that you can’t sub in coconut oil or olive oil in this vegan caramel.
The key with this caramel is to watch it, but also leave it alone. You’re going to want to make sure it doesn’t boil over while it’s simmering but also simmers long enough to reach the perfect consistency for pouring and then setting up. Three minutes is about the perfect amount of time for simmering the caramel, and then it’s off to top the crackers.
Third, you’re going to bake the crackers and caramel sauce together and then top with chocolate! Bake for a minute and voila, you have vegan saltine toffee. Topping with the sprinkles is totally optional, but make them fun and festive.
You could also top them with chopped up candies, leftover cookies, or anything else in between!
Last step, letting it cool until it’s solid enough to break and eat. Don’t skip this step! It’s going to be hard to let it cool, but trust me it’s worth the wait. I let mine hang out in a cool spot in the house for a while to cool it down, and then broke apart and taste-tested…a few dozen times.
Can you freeze saltine toffee?
Short answer: no. If you freeze saltine toffee, the crackers are going to get mushy and weird and when it thaws it will likely be a real mess. I would recommend making this a day before you’re going to serve or send it to someone.
How to store saltine toffee
Like any other cookie! This is perfectly stored at room temperature, in a covered container for up to a week. This the texture won’t really change over time, it could probably be fine for up to 10 days, but let’s be honest, is it really going to last that long?!
More holiday recipes from Heart of a Baker:
- Vegan Gingerbread Cookies
- Spice Cookies with Coffee Glaze
- Chocolate Crinkle Cookies
- Healthy Vegan Sugar Cookies
Vegan Saltine Toffee
Description
A perfectly easy combo of sweet and salty! This vegan saltine toffee is the ultimate holiday dessert that has layers of homemade caramel, saltine crackers, and melted chocolate.
Ingredients
- 30 saltine crackers
- 1 cup vegan butter
- 1 cup brown sugar
- 2 cups semi-sweet chocolate chips
- Sprinkles, for topping
Instructions
- Preheat oven to 350 degrees F.
- Line a rimmed baking sheet with foil (trust me, you NEED this step!) and spread the saltine crackers out onto the sheet. Make sure they are touching and dont leave a lot of empty space between the crackers. They won’t cover the whole pan. Set aside.
- In a saucepan over medium heat, combine the vegan butter and brown sugar. Whisk together the mixture and allow to simmer for 3-4 minutes, whisking every 30 seconds until mixture starts to thicken. Remove from heat.
- Pour the caramel evenly over the saltine crackers . Bake in preheated oven for 4 minutes.
- Remove from oven and sprinkle the caramel and crackers with the chocolate chips. Bake for 1 minute.
- Remove and spread the melted chocolate evenly over the crackers. Top with sprinkles.
- Allow to cool until solid, 1-2 hours. Break or cut into pieces and serve.
Notes
- Do not sub anything in for the vegan butter in the caramel! I tried this recipe with olive oil and coconut oil and neither worked at all.
- This can be stored at room temperature for up to a week, if it lasts that long!
cassi says
hi! what brand of butter have you tried this recipe with?
Heart of a Baker says
I usually use Miyoko’s butter!