Parmesan Saltine Toffee

Image Courtesy of Dairy Farmers of Wisconsin


Parmesan Saltine Toffee

Makes 12 Servings


35 Saltine Crackers (you can also use Gran Pavesi crackers in the classic flavor)

1 cup (2 Sticks) unsalted WISCONSIN BUTTER, cubed

1 cup packed brown sugar

2 cups (6 ounces) freshly grated WISCONSIN PARMESAN CHEESE (we suggest using Grande Parmesan or the Sartori SarVecchio Parmesan)

3 cups dark or bittersweet chocolate chips

toffee bits to garnish



Heat oven to 375°F. Line a 15×10-inch baking sheet with parchment paper. Arrange crackers in a single layer on prepared pan; set aside.

Melt Butter with brown sugar in a large saucepan over medium-high heat; cook and stir frequently until mixture begins to boil. Boil for 3 minutes, stirring constantly. Remove from heat. Gradually pour butter mixture evenly over crackers.

Bake for 5 minutes. Sprinkle with parmesan and chocolate chips. Return to oven for 1 minute. Spread softened chocolate chips over top. Sprinkle with toffee bits. Cool.

Refrigerate for at least 2 hours, or place in freezer for 30 minutes to set. Break into pieces. Store in an airtight container in the refrigerator.

© Dairy Farmers of Wisconsin 2018


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