Saltine pudding or dessert bars Recipe

Name: Saltine pudding or dessert bars
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 bars or 4 cups pudding
Cuisine: American
Ingredients: 40 saltine crackers (about 1 sleeve); 1 cup unsalted butter (2 sticks); 1 cup packed light brown sugar; 1 teaspoon vanilla extract; 2 cups heavy cream; 1/2 cup granulated sugar; 4 large egg yolks; 1/4 cup cornstarch; 1/2 teaspoon salt; 1/2 cup semisweet chocolate chips (optional)

American · Dessert · 20 min total

Saltine pudding or dessert bars recipe videos

A sweet and salty dessert that transforms humble saltine crackers into a rich, creamy pudding or crunchy bars. This recipe offers two ways to enjoy the classic saltine toffee treat.

10
min prep

10
min cook

12
servings

420
kcal/serving

Ingredients

40 saltine crackers (about 1 sleeve)
1 cup unsalted butter (2 sticks)
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups heavy cream
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1/2 teaspoon salt
1/2 cup semisweet chocolate chips (optional)

Instructions

For the toffee base: Preheat oven to 400°F (200°C). Line a 9x13-inch baking pan with parchment paper. Arrange saltine crackers in a single layer in the pan, salt side up.
In a small saucepan, melt butter and brown sugar together over medium heat, stirring constantly. Bring to a boil and cook for 3 minutes without stirring. Remove from heat, stir in vanilla, then pour evenly over crackers.
Bake for 5-7 minutes until bubbly. If making bars, sprinkle chocolate chips on top and let melt, then spread. Cool completely, then break into pieces. For pudding, proceed to step 4.
For the pudding: In a medium saucepan, whisk together granulated sugar, egg yolks, cornstarch, and salt. Gradually whisk in heavy cream until smooth.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil (about 5-7 minutes). Boil for 1 minute, then remove from heat.
Stir in vanilla. Pour pudding into a bowl, cover with plastic wrap directly on surface, and chill until set, at least 2 hours.
To serve as bars: Break toffee into pieces and serve. To serve as pudding: Layer crushed toffee and pudding in glasses or bowls.

Tips

For extra crunch, reserve some toffee pieces for topping.
Pudding can be made a day ahead; keep refrigerated.
If making bars, store in an airtight container at room temperature for up to 1 week.

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