Salty-Sweet Cracker Toffee

Salty-Sweet Cracker Toffee

Yield: 6 servings
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Cooling Time: 40 minutes
  • Total Time: 1 hour, 40 minutes


For the Crackers Layer:

  • 2 tablespoons unsalted butter, melted
  • 1 egg
  • 2 cups almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

For the Candy Layer:

  • ¾ cup Swerve
  • 1 stick unsalted butter
  • Pinch of salt

For the Topping:


  1. Preheat the oven to 300°F.
  2. In a large bowl, whisk together the melted butter and egg.
  3. Add the almond flour, baking powder, and salt.
  4. Mix well until a dough forms.
  5. Roll the dough between 2 pieces of parchment paper until it is almost the dimensions of a cookie sheet and is about ⅛-inch thick.
  6. Remove the top layer of parchment paper and leave the rolled dough on the bottom layer.
  7. Cut the dough into 1-inch squares and poke several holes in each square with a fork.
  8. Place the parchment paper with the dough onto a cookie sheet.
  9. Bake until browned and firm, about 25 minutes.
  10. Allow the crackers to cool completely, then break up into individual pieces.
  11. Line a cookie sheet with aluminum foil and grease with coconut oil.
  12. Arrange the crackers onto the foil, pushing them as closely together as possible.
  13. Lift the edges of the foil to make a wall right around the edge of the crackers.
  14. Increase the oven heat to 375°F.
  15. In a large skillet, combine the Swerve and 1 stick of butter.
  16. Place over a medium-high heat and cook, swirling the pan occasionally, until the mixture becomes a golden-brown color.
  17. Pour the mixture over the crackers and carefully tilt the pan to evenly distribute the candy layer.
  18. Place the crackers with the candy coating back in the oven and bake until bubbly, about 5 minutes.
  19. Set aside to cool until warm, but no longer hot.
  20. Place the 1 cup milk chips and 2 teaspoons coconut oil in a medium heat-proof bowl, then microwave in 30-second intervals, stirring in between, until melted.
  21. Spread the melted milk chips evenly over the crackers.
  22. Sprinkle the top with the chopped pecans.
  23. Place in the refrigerator to chill until the top layer is firm, about 10 minutes.
  24. Break the toffee into pieces.  It will break where the crackers are.
  25. Enjoy right away or store in an airtight container for up to 1 week.