Get ready to transform your ordinary snack time into a decadent autumn experience with the most addictive dessert you'll make this season! Our Pumpkin Spice Cracker Toffee is a game-changing recipe that combines the classic crunch of saltine crackers, the rich warmth of pumpkin spice, and the irresistible allure of chocolate. Imagine a treat so simple yet so extraordinary that it'll have your friends and family begging for the recipe – this is not just another dessert, it's a flavor explosion that captures the essence of fall in every single bite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 pieces
Ingredients
- 1 sleeve saltine crackers
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 cup chocolate chips
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or aluminum foil, ensuring complete coverage to prevent sticking.
- Arrange the saltine crackers in a single, tight layer across the entire baking sheet, breaking crackers if needed to fit completely.
- In a medium saucepan, melt the unsalted butter and brown sugar together over medium heat. Stir constantly until the mixture begins to bubble and becomes smooth, approximately 3-4 minutes.
- Add pumpkin puree and pumpkin pie spice to the butter-sugar mixture, whisking thoroughly to combine and create a rich, aromatic toffee base.
- Carefully pour the hot pumpkin toffee mixture evenly over the arranged crackers, using a spatula to spread and ensure complete coverage.
- Bake in the preheated oven for 12-15 minutes, until the toffee is bubbling and edges are slightly darkened.
- Remove from oven and immediately sprinkle chocolate chips across the hot toffee surface. Let sit for 2-3 minutes to allow chocolate to melt.
- Use an offset spatula or the back of a spoon to spread the melted chocolate evenly across the toffee surface.
- If desired, sprinkle chopped pecans over the melted chocolate for added texture and flavor.
- Allow the toffee to cool completely at room temperature, then refrigerate for 1-2 hours until chocolate is fully set.
- Break or cut into irregular pieces. Store in an airtight container in the refrigerator for up to one week.
Tips
- Use fresh, high-quality pumpkin pie spice for the most vibrant flavor.
- Line your baking sheet meticulously to prevent sticking and ensure easy removal.
- Watch the butter and sugar mixture carefully to prevent burning – it should bubble but not darken too quickly.
- Let the chocolate melt naturally from the heat of the toffee for the smoothest spread.
- For extra crunch, toast the pecans before sprinkling them on top.
- Ensure the toffee is completely cooled and set before breaking into pieces to get clean, crisp edges.
- Store in an airtight container in the refrigerator to maintain the perfect texture and freshness.
- For a festive touch, consider drizzling white chocolate or sprinkling sea salt on top.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 1g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 30mg
