Chocolate Toffee Crack Cookies


Serious question – what is your favorite cookie? Do you have one?

I feel like the proclamation of a favorite cookie says a great deal about someone.

Chocolate chip? Classic. Peanut butter? Cautious. Oatmeal? Boring. Rainbow M&M? Wild. 7-layer? Indecisive.

I’m kidding- I like all of the above delicacies, equally, to be honest. I’m no cookie snob, and I’ve never met a cookie that I haven’t liked.

In my opinion- the most important impact that a cookie or any treat can make, regardless of its flavor, is its ability to make you come back for more. The best ones are like an addiction that can only be satisfied by MORE COOKIE.

I present to you an example of a crazy addicting treat- perfect for the holidays- that will leave you coming back for more time after time.

Chocolate Toffee Crack Cookies


  • Saltine crackers- about 2 sleeves depending on the size baking sheet that you choose
  • 1 cup of unsalted butter (2 sticks)
  • 1 cup of brown sugar, tightly packed
  • 2 cups of chocolate chips
  • Nuts/ toppings of choice
  • Silpat/ silicone sheet for pan (highly recommended) although foil would work too


Preheat your oven to 350 degrees.

Line a baking sheet with foil and spray liberally with non-stick spray. (I highly recommend using a Silpat here if you have one. If you do- you do not need to spray it with non-stick spray, obviously)

Lay a flat layer of saltine crackers across the baking sheet. This will vary depending on the size of the baking sheet- I used about 54 saltine crackers. Eat (or discard) the broken ones.


Melt the butter and sugar in a saucepan until it starts to boil. I am always terrified that my butter and sugar will burn after a few bad experiences with caramel- so I stirred this constantly with a whisk while it was on the heat. Once you see a few bubbles in your mixture, remove from the heat and allow it to simmer and thicken up until the sugar is completely dissolved. This process (with continuous stirring) took about 6-8 minutes.

Pour this melted butter and sugar mixture over the crackers and spread to coat them evenly. Warning- don’t touch. It is HOT. Use a fork or knife to help you if some of the crackers move while you are spreading the mixture.

Bake for 8-10 minutes in the oven or until the toffee (Yes! You’ve made Toffee- you are so fancy!) becomes bubbly.

After removing from the oven, allow it to sit for 3-5 minutes.


Now- we have the chocolate. Sprinkle as many chocolate chips as you wish on top of your toffee and allow them to slightly soften and melt before spreading into an even layer over the toffee.

Finally- add the topping(s) of your choice. I chose pecans. You could try peanuts, more cracker crumbs, crushed peppermints for a holiday twist, peanut butter?? The possibilities are endless.

Pop the whole pan into the fridge (or freezer if you’d like to expedite this process) and allow it to harden up.

When it was ready- I ran a knife around the edge and wedged it under my silpat (this is why it was sooo easy)! The silpat came right off the bottom layer of crackers and I was able to easily crack apart the layer into individual size pieces with little to no mess left behind in the pan.

This stuff is ridiculously good and it has earned its name. Feed your addiction.



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