Put dry uncrushed saltine crackers in the sheet pan and 3 other ingredients to get a baked treat so mouthwatering your friends will be begging for mor

This 4-ingredient oven baked Cinco de Mayo sweet is my quick, almost effortless answer to a last-minute dessert. It leans on a Midwestern pantry staple—dry, uncrushed saltine crackers—to create a crisp, candy-like base that gets drenched in a brown sugar–butter toffee and finished with melted chocolate.

While saltine “crack” toffee has roots in American home baking, here we nod to Cinco de Mayo with a sprinkle of cinnamon for warm, Mexican-inspired flavor. The result is a pan of glossy, crackly bites so addictive your friends will absolutely be reaching for seconds.

Serve the sweet broken into irregular pieces on a platter alongside fresh berries or sliced mango for a bright contrast. It pairs beautifully with coffee, Mexican hot chocolate, or a small scoop of vanilla or cinnamon ice cream.

For a more festive Cinco de Mayo spread, tuck pieces into a dessert board with churros, fresh fruit, and a bowl of whipped cream, and let everyone help themselves.

Servings: 12

1 sleeve (about 35–40) dry uncrushed saltine crackers

Preheat your oven to 400°F (200°C). Line a metal sheet pan (roughly 10×15 inches) with foil or parchment, then lightly grease it to help with later removal.

Arrange the dry, uncrushed saltine crackers in a single, tight layer on the prepared sheet pan. The crackers should cover the pan completely with minimal gaps; break a few crackers only if needed to fit the edges.

In a medium saucepan over medium heat, combine the butter and brown sugar. Stir continuously as the butter melts and the sugar dissolves. Once it comes to a full bubble, let it cook, stirring, for about 3 minutes until the mixture looks thickened and glossy like a loose caramel.

Carefully pour the hot butter–brown sugar mixture evenly over the saltine crackers, using a heatproof spatula to gently nudge it so all crackers are coated. Work quickly so the toffee doesn’t set in one spot.

Place the sheet pan in the preheated oven and bake for 5–7 minutes, or until the toffee layer is bubbling vigorously across the entire surface and darkened slightly in color. Watch closely near the end to avoid burning.