Ingredients
Scale
- 40 saltine crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup milk
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
- Arrange saltine crackers in a single layer on the prepared baking pan.
- In a saucepan, melt butter and granulated sugar over medium heat, stirring constantly until sugar is dissolved and mixture comes to a boil. Boil for 3 minutes, stirring constantly, until mixture is golden brown.
- Remove from heat and stir in vanilla extract and salt.
- Pour the butter-sugar mixture evenly over the saltine crackers.
- Bake for 5-7 minutes, or until toffee is bubbly and golden brown.
- While baking, whisk together light brown sugar and cinnamon in a small bowl.
- Remove from oven and immediately sprinkle with cinnamon sugar mixture.
- Let cool completely.
- In a mixing bowl, beat cream cheese and powdered sugar until smooth. Gradually add milk until light and creamy.
- Spread the cream cheese mixture evenly over the cooled toffee layer.
- Cut into bars and serve.
Notes
Store leftover bars in an airtight container in the refrigerator for up to 3 days. For a richer flavor, use salted butter and omit the salt. Add chopped pecans or walnuts to the toffee layer for extra crunch. These bars can be frozen for up to 2 months; thaw completely before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg