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This Easy Toffee Candy is impossible to resist and is guaranteed to be one of your most requested holiday treats!
Easy Toffee Candy is cookie #3 from this year’s Christmas cookie tray. It’s an oldie but goodie from Nestle that I’m asked to make for the holidays year after year. I’m not sure if it qualifies as a cookie, a candy, or maybe a bar, but you’ll get that same scrumptious, “can I have 10 of these please” taste that you get from traditional toffee with half the work. These babies are quick and easy and don’t require a candy thermometer.
Pour your melted butter on to a heavy duty foil lined 15×10 jelly roll pan. You really need to use heavy duty foil for this recipe. Regular foil will be extremely hard to remove.
Arrange the crackers over the melted butter. You will need to cut a couple to fit at the end of the rows in order to fill up the entire pan.
Melt remaining butter with the brown sugar and then pour in the sweetened condensed milk. Yum!
Pour the mixture evenly over the top of the saltines, smoothing out with a spatula or knife if necessary. It’s time for it to go in the oven.
Once it comes out of the oven, sprinkle the chocolate chips over the warm base. Allow it to sit for a minute or two.
And lookie what happens. Yum again! Using a rubber spatula, spread the chocolate chips out over the base layer until it is smooth and even.
Can we eat it now? Momentary lapse. Let’s finish it up.
Sprinkle the chopped walnuts over the top of the melted chocolate. Now walk away and try to forget about this big pan of candy in your kitchen for about 2 hours or more. Good luck.
When the chocolate has completely set, lift the foil from the pan. Carefully peel and remove the foil from the candy and transfer it to a cutting board.
Cut the candy evenly into squares with a sharp knife. I failed miserably at this but I have faith that you’ll do better. If you don’t cut them evenly, you can eat all the pieces that are not the right size. I won’t tell anyone. It’s the cardinal rule of baking. I store mine in an airtight container in the refrigerator because I think they are unbelievably tasty served cold.
Are you feeling this?
Check back soon for the remaining cookie recipes. In the meantime, go check out the two we’ve done so far:
Easy Toffee Candy
- 1 1/4 cup butter (2 1/2 sticks)
- 30 saltine crackers , plus a few more in case they break
- 1 cup brown sugar packed
- 14 ounces sweetened condensed milk
- 12 ounces semi-sweet chocolate morsels
- 3/4 cup finely chopped walnuts
- Heat oven to 425 degrees F.
- Line a 15- x 10-inch jelly roll pan with heavy duty foil. In a medium saucepan melt 1/4 cup butter and pour evenly into the prepared pan. Arrange the crackers over the butter, cutting crackers as needed to fill empty spaces.
- Melt remaining butter in the same saucepan and stir in the sugar. Bring to a boil over MEDIUM heat. Reduce heat and cook for 2 minutes, stirring occasionally.
- Remove the pan from the heat and stir in the sweetened condensed milk. Mix well. Spread evenly over crackers.
- Bake for 9 to 10 minutes until mixture is bubbly and slightly darkened. Carefully remove the pan from the oven and allow to cool for 1 minute.
- Sprinkle with the chocolate morsels and let stand 5 minutes until the chocolate has melted. Spread chocolate with a rubber spatula or metal offset spatula into an even layer. Sprinkle with nuts and lightly press them into the chocolate.
- Allow to cool until the chocolate is set. Lift foil to remove the entire sheet of candy from the pan. Carefully peel off and remove the foil. Cut the candy into pieces.
- Store candy in an airtight container. They are very good served cold but refrigeration is not necessary.
Adapted from VeryBestBaking.com