Sourdough Saltine Toffee (Christmas Crack)

5 from 1 vote

Sourdough Saltine Toffee (Christmas Crack)

Salty, sweet, and crisp this Sourdough Saltine Toffee is dangerously addictive and will be your new favorite snack. Homemade sourdough crackers layered with brown sugar toffee and rich chocolate take traditional “Christmas Crack” to another level.

Prep Time30

Cook Time15

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 126kcal

Author: Hannah Dela Cruz

Equipment

Kitchen scale
candy or instant-read thermometer
off-set spatula

Ingredients

Crackers

½ teaspoon baking powder
½ teaspoon salt
180 grams all-purpose flour
42 grams unsalted butter softened
113 grams sourdough discard
113 grams water

Toffee

226 grams unsalted butter
200 grams brown sugar
hot water as needed

Topping

255 grams chocolate chips
56 grams pistachios
edible flowers

Metric - US Customary

Instructions

Make the dough: Whisk together the dry ingredients. Rub the softened butter into the flour until all the flour is coated. Create a well in the center, pour the sourdough discard and water in the center. Stir together until a wet sticky dough forms. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
½ teaspoon baking powder, ½ teaspoon salt, 180 grams all-purpose flour, 42 grams unsalted butter, 113 grams sourdough discard, 113 grams water
Turn the dough out on a lightly floured surface and knead for 2 to 3 minutes or until the dough looks completely smooth. Round the dough into a tight ball and cover with plastic wrap. Refrigerate the dough for at least 3 hours (ideally overnight).
Bake: Preheat the oven to 400 F.
Divide the dough in half. Using a rolling pin, flatten each half on an 18 by 13-inch piece of parchment paper. The dough should be as thin as possible and almost reach the edges of your parchment paper. Using a pizza cutter or a knife, cut the dough into small squares. Prick each square with a fork (this will prevent the dough from bubbling up while it bakes).
Bake the crackers for 15 to 20 minutes or until they are lightly browned and completely dry.
Prep: Snap the crackers along the cut lines and arrange them on an 18 by 13-inch baking sheet lined with 2 pieces of foil. (The cracker dough shrinks as it bakes, so you’ll need to transfer combine them to fill one baking sheet).
Make the toffee: Combine the brown sugar and butter in a small saucepan over medium high heat. Let the butter melt and the mixture boil. Turn the heat down to medium low and stir constantly until the toffee registers 295 to 310 F (about 15 to 20 minutes, careful not to let your toffee burn.
226 grams unsalted butter, 200 grams brown sugar
Assemble: Pour the toffee over the crackers and sprinkle the chocolate chips on top. Let the chocolate melt on the hot toffee. Using an offset spatula, spread the chocolate over the toffee. Finish with your favorite toppings.
255 grams chocolate chips, 56 grams pistachios, edible flowers
Chill: Refrigerate your Saltine Toffee uncovered for at least 3 hours or until the chocolate and toffee are completely set.
Enjoy and store: Break the slab apart into 30 to 40 pieces. Store in an airtight container in the refrigerator for up to 2 weeks.

Notes

When in doubt, use weight over volume measures.
Use an instant-read or candy thermometer when cooking your toffee.
If the butter separates while you cook your toffee, add a drop of hot water and whisk vigorously until the mixture comes back together.
If your chocolate doesn’t melt on the hot toffee, pop your baking sheet under the broiler for a few minutes until the chocolate chips are starting to look shiny.

Nutrition