My recipe for saltine cracker toffee is the perfect combination of sweet and salty. I make it with just 5 ingredients so it’s easy to make and add to my Christmas cookie tray each year!
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My Easy Christmas Crack Recipe
My husband Ben always requests this recipe for saltine cracker toffee around Christmas. He loves a good salty and sweet dessert (me too), and this one does the trick.
I remember the first time I made the recipe. My husband looked at me with the weirdest face when he saw saltine crackers on the counter and thought I was hilarious when I said I was making a Christmas treat with it.
I pulled them out that night to eat them and he ate FOUR pieces! I ended up having to make a new batch a few days before Christmas because him and my kids finished the entire tray.
I’m thankful I made the recipe to be easy with most of the time centered around it cooling because that time of year can be so hectic. I just don’t have the time to make a complicated recipe so close to the holiday.
And, if you love a good easy Christmas recipe try my recipes for peanut butter balls, Hershey kiss cookies, Crockpot Christmas crack, white chocolate peppermint cookies, buckeyes, and this list of easy Christmas cookies!
Saltine Toffee Ingredients
- Saltine Crackers
- Butter – unsalted
- Light Brown Sugar
- Semi-Sweet Chocolate Chips
- Sea Salt Flakes
How to Make Saltine Cracker Toffee
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 375 degrees F, grease a 10×15-inch jelly roll pan, and line the bottom with a single layer of saltines. Set aside.
STEP TWO: Add the butter and brown sugar to a small saucepan and stir over low heat until the sugar dissolves. Increase the heat to medium-high and continue to stir for about 5 minutes or until it starts to bubble and thicken slightly.
STEP THREE: Remove from heat and pour over the layer of crackers. Smooth with an offset spatula, making sure to cover as much of the saltines as possible.
STEP FOUR: Bake for 5-7 minutes or until the toffee starts to bubble. Remove from the oven and cover with chocolate chips. Wait about a minute for the chocolate to melt, then spread them into an even layer using the spatula.
STEP FIVE: Top with sea salt flakes, then place in the refrigerator to chill for at least 30 minutes before cutting or breaking into pieces. Enjoy!
Tips to Make Toffee from Saltine Crackers
- Depending on the size of my jelly roll pan and the crackers, sometimes I have to cut some of the crackers in half to get them all to fit snugly. The most important thing here is to add them in a single layer. If using a 10×15-inch pan like me, 51 saltines are typically enough.
- Use a candy thermometer to determine when the toffee is ready. I find as soon as the butter and sugar mixture reaches between 265 and 280 degrees F, it’s good to go. Another way to tell when it’s done is when the bubbles in the mixture become smaller and closer together.
- Use fine and delicate sea salt flakes. Maldon sea salt is my favorite for toffee recipes with saltine crackers.
Variations and Substitutions for Saltine Cracker Candy
- Instead of making this cracker toffee recipe with saltines, use Ritz crackers, pretzel thins, graham crackers, or gluten-free crackers as the base. I find the Ritz crackers give a nice buttery component to the treat.
- Dark brown sugar will lend a more intense flavor to the toffee. Or, replace half of the sugar with maple syrup for a more molasses-y-tasting end result.
- Semi-sweet chocolate isn’t the only chocolate option! I’ve used dark, milk, white, or even some butterscotch chips thrown in the mix are all tasty in saltine cracker toffee recipes.
- Use a different topping instead of salt flakes. Nuts (walnuts, pecans, pistachios), dried fruit, candy (M&Ms, Reeses Pieces, crushed candy canes for Christmas), toasted coconut, or festive sprinkles are just a few of my favorites.
- I often double or triple Christmas crack recipes. So fun to set out at parties, or to give as gifts!
Saltine Cracker Toffee FAQs
Why is My Saltine Toffee Chewy?
I find that my toffee turns chewy when it’s not baked to the right temperature. I recommend using a candy thermometer to double check the temperature, and always keep an eye and pull the saltine toffee when it just starts to bubble.
How to Store Leftover Christmas Crack
I store my leftovers in an airtight container in the refrigerator or in my cold garage in the winter. I find that the cold temperature helps it stay crispy! It will keep for about 2 weeks.
Can I Freeze Saltine Toffee?
Yes, I love freezing this so I can make it ahead of time! I place it in an airtight container and then store in the freezer for up to 3 months. I usually let it thaw in the fridge overnight before eating. And, don’t forget to separate each layer with parchment paper to keep them from sticking!
More Easy Dessert Recipes
- 3 ingredient no bake cheesecake
- Pineapple dump cake recipe
- Fruit dip recipe
- 3 ingredient banana pudding
- Pineapple upside down cake recipe
- Butterscotch cookies
- Lemon poke cake
Easy Saltine Cracker Toffee
Equipment
Ingredients
- 2 sleeves Saltine crackers
- 1 ½ cups butter unsalted
- 1 ½ cups light brown sugar firmly packed
- 12 ounces semi-sweet chocolate chips
- ½ teaspoon sea salt flakes
Instructions
- Preheat the oven to 375°F. Grease a 10×15-inch jelly roll pan and line the bottom with a single layer of saltine crackers, (you may need to cut some in half to get them all to fit snugly in the pan). Set the pan aside.
- In a small saucepan, combine the butter and brown sugar and stir over low heat until the brown sugar has dissolved. Increase the heat to medium-high and continue stirring until the mixture forms bubbles and thickens slightly (about 5 minutes). The toffee is ready when it registers 265°F to 280°F on a candy thermometer.
- Once cooked, remove the toffee from the heat and pour it evenly over the layer of crackers. Smooth the toffee out with an offset spatula, making sure to cover as many of the crackers as possible.
- Place the pan in the oven and bake for 5-7 minutes or until the toffee has started to bubble. Remove the pan from the oven and evenly cover the toffee layer with the chocolate chips. Wait a minute or so for the chocolate chips to melt and then spread the chocolate using an offset spatula, covering all areas of the toffee layer.
- Sprinkle with sea salt flakes.
- Let it chill in the refrigerator for 30 minutes before cutting (or breaking) it into pieces.
Notes
- If you don’t have a candy thermometer (or instant-read thermometer), a good indicator that the toffee is ready is when the bubbles in the mixture become smaller and closer together.
- If you use a jelly roll pan measuring 10×15 inches, you will need 51 saltine crackers (about 1 ½ sleeves). You may need more or less crackers since pans can vary slightly in size.
- Only use sea salt flakes, which are finer and more delicate. I like to use Maldon sea salt.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
