Paired with a Porter
I have been kind of unmotivated when it comes to holiday baking for reasons that I won’t bore you with now, so you may see a lack of holiday cookies this season. I have plenty of them on the blog though from past years! So click over if you would like to check them out! While I haven’t felt much like baking, saltine toffee is one recipe I can make an exception for. It takes very little prep time, almost no baking time, and just a little bit of chilling time.
I’ve had my fair share of saltine toffees, but I thought I would put my own spin on it by adding egg-free cookie dough to the mix. You guys…you guyyyyyyyyyssssss…It’s like the perfect addition. So if you are anything like me, and just don’t feel in the holiday baking spirit, give this recipe a go. It’s super simple and will fill that sweet void!
Beer There’s just something so warming about a porter during the holidays. I love porters with baked goods, especially when a stout is too much. Stouts and sweet treats are a natural pairing, but sometimes stouts are just TOO heavy. I chose a porter for this recipe because this toffee is pretty freakin’ sweet. I didn’t want to overload the pairing, so a porter was just what this toffee needed. Hey, you could even go out on a limb and pair it with chocolate porter! Either way, give it a go!
White Chocolate Cookie Dough Saltine Toffee
Serves 20-24 pieces
20 minPrep Time
10 minCook Time
30 minTotal Time
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup light brown sugar packed
- 3 ounces cream cheese, room temperature
- 4 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cup all-purpose flour
- 40+ saltine crackers
- 1 cup unsalted butter
- 1 cup light brown sugar
- 24 ounces white chocolate chips
- 2 tablespoons vegetable oil
- 1 cup mini chocolate chips
- In the bowl of your stand mixer, with paddle attachment fixed, combine all of the ingredients for the cookie dough. Mix until smooth. Alternatively, you may mix by hand with a heavy wooden spoon. Set aside.
- Preheat your oven to 425 degrees F and line a large lipped baking sheet with foil or parchment paper. Spray with a nonstick spray.
- Lay the saltine crackers out on the prepared baking sheet. I got about 40 crackers on my baking sheet. This will vary.
- In a small saucepan, combine the butter and brown sugar over medium heat. Once the butter has melted crank the heat up a tad so that the mixture comes to a light boil. Continue stirring until the mixture resembles a light brown color. Remove immediately from heat and pour over the crackers. Spread the mixture evenly as need with a rubber spatula and place it in the oven. Bake for 5-6 minutes or until bubbly. Remove from heat and let stand for a few minutes.
- While your crackers are baking, prepare the white chocolate. In a microwave-safe bowl, combine the white chocolate and vegetable oil. Microwave the chips in 20 second increments. Give the chocolate a good stir after each increment until the white chocolate has melted.
- NOTE: White chocolate can take a LONG time to melt fully. I sometimes give the white chocolate chips a good chop first. This definitely speeds up the process.
- Spread the prepared cookie dough on top of the now slightly cooled crackers. Pour the white chocolate on top and spread it evenly with an offset spatula. Sprinkle immediately with mini chocolate chips.
- Place the toffee in the freezer and cool for at least an hour or until hardened. Break or cut into pieces and store in an airtight container either in the fridge or at room temperature.