Pumpkin Spice Cracker Toffee

This easy Pumpkin Spice Cracker Toffee is a fall twist on the classic saltine cracker toffee recipe. Crisp crackers are covered with buttery brown sugar toffee flavored with a hint of pumpkin spice, then finished with semisweet chocolate, toasted pecans, and flaky sea salt.

Course Dessert, Snack

Cuisine American

Keyword chocolate, pumpkin spice, toffee

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 235kcal

Ingredients

40 to 45 saltine crackers
1 cup unsalted butter
1 cup packed light brown sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
3/4 cup chopped pecans toasted
1/2 teaspoon flaky sea salt or to taste

Instructions

Preheat the oven to 350°F. Line a rimmed 10x15-inch baking sheet with aluminum foil, then lightly coat the foil with nonstick cooking spray.
Arrange the saltine crackers in a single layer over the bottom of the pan. Break a few crackers as needed to fill in any gaps.
Add the butter and brown sugar to a medium saucepan. Cook over medium heat, stirring frequently, until the butter is melted and the mixture comes to a boil.
Once boiling, stop stirring and allow the mixture to gently boil for 3 minutes.
Remove the saucepan from the heat and carefully stir in the pumpkin pie spice, salt, and vanilla.
Immediately pour the hot toffee mixture evenly over the crackers. Use an offset spatula or the back of a spoon to gently spread it all the way to the edges.
Bake for 5 to 6 minutes, or until the toffee is bubbling across the surface.
Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee. Let them sit for 2 to 3 minutes, or until softened.
Spread the melted chocolate into an even layer, then sprinkle with the toasted pecans and flaky sea salt.
Allow the toffee to cool completely, then refrigerate for about 30 minutes, or until firm.
Break into irregular pieces and serve.

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