Salted White Chocolate Toffee

This Salted White Chocolate Toffee is the ultimate mix of sweet, salty, and crunchy. Layers of buttery toffee, creamy white chocolate, and toasted pecans create a treat that’s simple but wonderfully delicious. It’s quick to make and easy to package for holiday gifting.

Course Dessert, Snack

Cuisine American

Keyword christmas, holiday, pecans, toffee, white chocolate

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 472kcal

Ingredients

54 saltine crackers about 1½ sleeves
1 cup salted butter
1 cup packed brown sugar
12 ounces white chocolate melting wafers* I like Ghirardelli
1 cup chopped toasted pecans
¼ teaspoon flaky sea salt

Instructions

Preheat the oven to 350 degrees F. Line an 18x12-inch rimmed baking sheet with aluminum foil and spray it with baking spray. Arrange the crackers in a single layer in the prepared pan, covering the bottom completely.
In a heavy saucepan over medium heat, bring the butter and brown sugar to a boil, stirring occasionally. Once boiling, whisk constantly for3 minutes. Carefully pour the mixture over the crackers and spread evenly.
Bake until the mixture is bubbly all over, about 8–10 minutes. Remove the baking sheet from the oven and place it on a wire rack.
Let it stand for one minute. Sprinkle the white chocolate melting wafers evenly over the top and let them sit for about two minutes or until softened. Spread the melted chocolate evenly over the toffee using an offset spatula. Sprinkle with pecans and flaky sea salt. Let stand at room temperature for about 30 minutes.
Transfer to the refrigerator and chill until firm, about 30 minutes. Break into pieces and store in an airtight container in the refrigerator for up to one week.

Notes

*You can use white chocolate chips, but I’ve had issues with chocolate chips setting properly, so I tend to reach for the white chocolate melting wafers.

Nutrition