Introduction

This Biscoff White Chocolate Saltine Toffee is a delightful combination of salty and sweet with a rich, buttery crunch. Topped with creamy Biscoff spread and smooth white chocolate, it’s an irresistible treat perfect for any occasion.

A close-up of a stack of five square fudge pieces on a white marbled surface covered partially with white parchment paper. Each fudge piece has two layers: a thicker bottom layer with a smooth, light brown color showing some crumbly texture around the edges, and a thinner top layer with a creamy white color marbled with light brown swirls. The top layer is decorated with small round red, green, and white sprinkles scattered unevenly across the surface. A few sprinkles are also scattered loosely around the fudge stack on the parchment and the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

40 saltine crackers (about 1 sleeve)
1 cup brown sugar (packed)
1 cup unsalted butter
1 cup Biscoff Cookie Butter (smooth)
16 ounces white chocolate baking bars
Sprinkles (optional)

Instructions

Step 1: Preheat the oven to 400ºF. Line a baking sheet with parchment paper and arrange the saltine crackers evenly side by side to cover the entire sheet, fitting about 5 rows of 8 crackers. You can break some crackers if needed to fill the sheet completely. Set the sheet aside near your stovetop.
Step 2: In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until fully combined. Then, let the mixture boil without stirring for 3 minutes.
Step 3: Remove the saucepan from heat and carefully pour the hot butter and brown sugar mixture evenly over the crackers on the baking sheet.
Step 4: Use a spatula to spread the mixture evenly across the crackers, then bake in the preheated oven for 3 to 4 minutes. Watch carefully to avoid burning as it can bubble quickly.
Step 5: While the crackers bake, melt the Biscoff Cookie Butter in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth (about 60–90 seconds). Set aside.
Step 6: Melt the white chocolate baking bars in a separate microwave-safe bowl. Heat at 50% power in 30-second increments, stirring after each, until fully melted (approximately 2 minutes).
Step 7: Remove the toffee from the oven and evenly spread the melted Biscoff over the top. Then spread the melted white chocolate over the Biscoff layer, smoothing it out with a spatula. Add sprinkles if desired.
Step 8: Carefully place the sheet pan in the freezer for one hour to allow the toffee to set. Once set, slice or break into pieces and enjoy!

Tips & Variations

Use parchment paper to prevent sticking and make cleanup easier.
Try swapping white chocolate for milk or dark chocolate for a different flavor profile.
Add chopped nuts or sea salt on top for extra texture and flavor contrast.
Ensure the sugar mixture doesn’t burn by watching it closely during baking—timing is key!

Storage

Store leftover toffee in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. Reheat slightly before serving if it becomes too firm, or simply let it sit at room temperature to soften.

How to Serve

The image shows a stack of thin, rectangular pieces of brittle candy on a white marbled surface. Each piece has three visible layers: a light brown, nutty base layer with a crunchy texture, a middle creamy white layer that looks smooth, and a top layer with a pale beige caramel-like swirled pattern. Small red, green, and white round sprinkles decorate the top surface, adding color and texture contrast. In the foreground, one piece is leaning against the stack, showing all layers clearly. More candies are slightly out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker?

Saltine crackers are preferred for their light saltiness and crisp texture, but you can experiment with other thin, crispy crackers if desired.

What if I don’t have Biscoff Cookie Butter?

You can substitute with peanut butter, almond butter, or even softened caramel spread, though the flavor will differ from the original recipe.