Every day feels like a holiday with these delicious saltine toffee cannabis cookies! These toffee cookies are so sweet and scrumptious, it is hard to comprehend that they are actually made from saltine crackers! Buttery, flaky, sweet yet salty, and crowned with chocolate and nuts – this dessert will be sure to treat!

Dessert, serves 20

Here’s What You Need:

35-40 (roughly 1 ½ sleeves) saltine crackers

crackers 1 ½ sticks salted butter

4 tablespoons (½ stick) of cannabis-butter

1 cup, packed, of light brown sugar

2 cups semi-sweet chocolate chips

¾ cup slivered almonds (optional, or feel free to substitute with the nut of your choice – crushed walnuts would also work well in this recipe)

almonds (optional, or feel free to substitute with the nut of your choice – crushed walnuts would also work well in this recipe) Aluminum foil

Cooking/baking spray

How to Make Saltine Toffee Cannabis Cookies

To begin, preheat your oven to 400 degrees Fahrenheit.

First, line your baking sheet with pieces of aluminum foil. This will ensure that the toffee does not stick to the pan and it will help for easy clean up later. Feel free to lightly spray the aluminum foil base with some non-stick cooking/baking spray as well, for easier plating.

Next, place your saltine crackers in a single-layer on your cookie sheet until the entire sheet is covered. If there happens to be a gap between the last column of crackers and the edge of the pan, feel free to use broken pieces of cracker to fill in the spaces.

After, heat up the butter and cannabutter in a medium-sized sauce pan over medium heat. Once melted, add the light brown sugar and continue to stir. Let the mixture cook until the butter and sugar begin to boil, bubble and resemble caramel – roughly 3-5 minutes.

Immediately pour the buttery-and-sugary mixture evenly over your saltine crackers, trying not to miss any spots. Do not fret if you do miss a spot, as the toffee will bubble and even out while baking in the oven.

Pop the baking sheet into the oven, and allow the toffee to bake for about 5 minutes or so, until the toffee is evenly bubbling all over.

After 5 minutes, remove the tray from the oven and sprinkle the chocolate chips evenly over the surface of the buttery crackers.

Place the baking sheet back into the oven for an additional 2-3 minutes. This is just enough time to give the chocolate chips the opportunity to warm up for easier spreading.

Once 3 minutes have passed, remove the tray from the oven, and with the back of a spoon or spatula, spread the chocolate chips into an even layer over the entire surface of the toffee crackers.

Next, pour the slivered almonds (or nut of choice) into a resealable plastic bag and seal it. Continue to smash and crush the nuts with the back of a wooden spoon.

Pour the nuts uniformally over the top of the chocolate layer and freeze your toffee for at least one hour (although several hours is better). If you have too small of a freezer, you can also choose to refrigerate your toffee at this point, however, freezing is the recommended method.

Finally, remove the tray from the freezer and break the toffee into pieces by hand. Some of the toffee will break evenly into the perfectly square saltine crackers, while other pieces may break jagged and uneven – both forms are perfectly okay!

Serve on a large plate and enjoy. You may store any extra toffee in an airtight container for up to a week.