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Ingredients
Scale
- 42 saltine crackers
- 1 cup (227 grams) unsalted butter
- 1 cup (220 grams) brown sugar
- 1 tablespoon (20 grams) light corn syrup
- 2 cups (340 grams) semi-sweet chocolate chips
- 3 ounces (85 grams) white chocolate, finely chopped
- 25–30 pretzels
- ½ cup (148 grams) toffee bits
Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper and arrange saltine crackers in a single layer.
- In a saucepan, combine butter, brown sugar, and corn syrup; heat and stir until melted and bubbly.
- Pour the caramel over the crackers, spreading it evenly.
- Bake for 3-4 minutes until bubbles form.
- Sprinkle chocolate chips over the hot caramel and return to oven for 1 minute.
- Spread melted chocolate evenly over caramel layer.
- Drizzle melted white chocolate and create a swirling design.
- Top with pretzels and toffee bits, pressing down gently.
- Cool for 1-2 hours in the fridge or 20 minutes in the freezer.
- Cut into squares or break into pieces.
Notes
Ensure the caramel mixture reaches the right temperature for perfect consistency.
Allow candy to cool before cutting for easier serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg