Saltine Cracker Toffee Recipe

5 from 3 votes

Saltine Cracker Toffee Recipe

This Saltine Cracker Toffee is a quick and delicious treat with a perfect balance of salty and sweet flavors. With a buttery toffee layer, melted chocolate, and a crisp saltine base, it's easy to make and great for gifting.

Prep Time5

Cook Time10

Course: Dessert

Cuisine: American

Keyword: Christmas crack, Cracker bark, Cracker Toffee, Saltine Cracker Toffee

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

40 saltine crackers
1 cup unsalted butter
1 cup packed brown sugar
1 ½ cups chocolate chips milk or dark, your choice
½ cup chopped nuts sea salt, or sprinkles (optional)

Instructions

Preheat the oven to 350°F. Line a 10x15-inch baking sheet with foil and spray lightly with cooking spray. Arrange the saltine crackers in a single layer to cover the entire pan.
In a saucepan over medium heat, melt the butter and stir in the brown sugar. Continue stirring until the mixture begins to bubble, then let it cook undisturbed for about 2-3 minutes until it thickens slightly.
Pour the hot toffee mixture over the saltine crackers, using a spatula to spread it evenly. Bake in the preheated oven for 5 minutes, until the toffee is bubbly and evenly caramelized.
Remove the baking sheet from the oven and sprinkle chocolate chips over the hot toffee. Let them sit for a minute to melt, then use a spatula to spread the chocolate evenly.
Add chopped nuts, a sprinkle of sea salt, or sprinkles, if desired. Allow the toffee to cool completely in the pan, then break it into pieces once fully set.

Notes

The toffee is ready to take out of the oven when the entire surface is bubbling evenly, with no dry or unmelted spots. This usually happens around the 5-minute mark.
As soon as you see consistent bubbling across the pan, take it out!
For a gluten-free version, substitute with gluten-free crackers.
To avoid grainy toffee, stir the butter and sugar until fully dissolved, and stop stirring once it bubbles.
Use milk or dark chocolate chips based on your preference. Dark chocolate gives a less sweet balance.
Store toffee in an airtight container at room temperature for up to one week, refrigerate for up to two weeks, or freeze for up to three months.
Let frozen toffee sit at room temperature for a few minutes before serving to allow it to regain its crunch.

Nutrition