Evil Toffee

When I first posted this recipe in 2010 I had written that I made a batch thinking I could take a photograph after the weekend and by the time I got to it, persons unknown had eaten all of it!   Well I made it for our Valentines chocolate dessert buffet this year, and this time I hid away a small quantity so I could take a photograph.

It’s such a simple dessert to make.   Food for lovers – yes, chocolate lovers!   Seriously, it’s so simple to make, and with ingredients that you probably have on hand, that you could throw together a batch at any time.

This recipe has been around for years.   I think the real name for it is Mock Toffee, but a good friend of mine started calling it “Evil Toffee” because it sits in her refrigerator tempting her!   And when she doesn’t have any left, thoughts of this sweet treat haunt her until she makes some more.   The hardest part of this recipe is waiting an hour for it to chill enough to eat.   I confess that more than once I’ve failed on this score and just eaten some with a spoon.

One little change I’ve made to this recipe recently – I’ve discovered I can sprinkle some coarse sea salt over the chocolate layer before it sets for even more of a salty/sweet contrast.

about 24 saltine crackers
1 cup (2 sticks) of butter
1 cup of brown sugar
1 1/2 cups of semi-sweet chocolate chips
Optional – coarse sea salt to sprinkle


Preheat oven to 350 degrees.   Line a 9 x 13 baking pan or cookie sheet with foil.   Spray with Pam or grease with butter.  Put saltine crackers, salt side down, on the foil to completely cover it one layer deep.

Melt the butter in a medium saucepan.   Add the brown sugar.  Simmer over medium heat for 3 minutes.

Gently pour this mixture over the crackers.  Immediately transfer to the hot oven.   Bake at 350 degrees for 5 minutes.

Remove from oven and sprinkle chocolate chips over top.   Wait a minute and then spread chocolate evenly over top.

Refrigerate for at least one hour.   Remove from pan and cut or break into pieces.   Store in refrigerator if you have any left to store!

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie

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