Saltine Cracker Toffee
This classic saltine toffee recipe has layers of flavor: buttery caramel, rich chocolate, and festive toppings. It’s quick to make and perfect for holiday parties or gifting!
Saltine Cracker Candy aka “Christmas Crack”
My mother-in-law has made saltine cracker toffee every holiday season for as long as I can remember, and it’s become a treasured family tradition. My oldest daughter loves it so much that she practically counts down the days until the first batch appears!
Saltine cracker toffee is made with just five simple ingredients, but the flavor is incredible! The buttery caramel melts into the salty crackers, creating the perfect sweet-and-salty bite. Then you add a layer of rich chocolate and finish with your favorite festive toppings — chopped pecans are our go-to for a little extra crunch.
The best part? This recipe comes together in about an hour and makes a huge batch of candy! It’s perfect for holiday parties or packing into cute tins for gifts to friends, neighbors, teachers, and family.
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Ingredients
- Saltine crackers – you’ll need enough to cover the entire bottom of the pan
- Butter – you can use either salted or unsalted butter, depending on your preference
- Brown sugar – we used light brown sugar
- Chocolate chips – we used semi-sweet chocolate chips, but you could use dark chocolate or milk chocolate to switch up the flavors
- Chopped pecans – optional
Helpful Kitchen Tools
- Large non-stick baking sheet – my 18 x13″ Caraway nonstick ceramic baking sheet worked amazingly for this recipe because it is SO non-stick that you don’t even need cooking spray!
- Medium saucepan – to cook the caramel
- Offset spatula – for spreading the chocolate easily
Instructions
To Prep: Preheat oven to 300°F. Coat a nonstick baking pan with non-stick cooking spray.
- Make the Base – Line saltines end to end, in a single layer on a non-stick baking sheet, breaking crackers to fit the empty spaces if needed.
- Cook the Caramel – Melt the butter in a medium saucepan over low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until it starts to bubble, then boil for 3 minutes. Be sure to set a timer!
- Bake – Pour the caramel mixture over crackers and spread evenly, working quickly. Put the baking sheet into the preheated oven and bake for 5 minutes.
- Melt Chocolate – Take pan out of the oven and scatter the chocolate chips on top. Cover with a sheet of foil and allow the chocolate chips to melt for 3 minutes.
- Finish Top Layer – Remove the foil and spread the melted chocolate in an even layer. If using nuts, sprinkle them on top now.
- Chill – Cover and chill in the fridge until set.
Prep Tips
- Toppings – Our original recipe calls for chopped nuts and we use pecans. However, you could alternatively use chopped walnuts, almonds, or even peanuts if you prefer. You could also skip the nuts and use festive Christmas sprinkles or crushed candy canes for the finishing touch.
- Pan Size – We used one of our largest cookie sheets for this recipe; what is photographed here is an 18 x 13 inch Caraway cookie sheet. You can use anything that is close in size.
- Storage – Once the toffee has fully cooled, break it into pieces and store it in an airtight container. It keeps well at room temperature for up to two weeks. If stacking, add parchment between layers to prevent sticking.
More Homemade Candy Recipes To Try
- Copycat Reese’s White Chocolate Peanut Butter Cups
- Easy Buckeye Candy
- Candy Sushi
- Homemade Snickers
- Irish Potato Candy
- Homemade Gummy Bears
- Christmas Cream Cheese Mints
- Gumdrop Nougat Candy
- Microwave Caramel Recipe
Saltine Toffee Recipe (Printable Recipe Card)
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Saltine Cracker Toffee
Equipment
- Large non-stick baking sheet
- Medium Saucepan
- Offset spatula
Ingredients
- 40-50 saltine crackers enough to fill the bottom of the pan
- 1 cup butter 2 typical sticks
- 1 cup firmly packed brown sugar plus 2 Tablespoons
- 3 cups chocolate chips
- 1 cup chopped pecans optional
Instructions
- Preheat oven to 300°F. Coat a nonstick baking pan with non-stick cooking spray.
- Line crackers end to end on a non-stick baking sheet, breaking crackers to fill in any extra spaces, if needed.
- Melt the butter in a medium saucepan over low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
- Pour the caramel mixture over crackers and spread evenly, working quickly.
- Put the baking sheet with caramel topped crackers into oven and bake for 5 minutes.
- Take pan out of the oven and scatter the chocolate chips on top. Cover with a sheet of foil and allow the chocolate chips to melt for 3 minutes.
- Remove the foil and spread chocolate in an even layer. If using nuts, sprinkle them on top now.
- Cover and refrigerate until set.
Notes
- Toppings: We use chopped pecans, but walnuts, almonds, peanuts, sprinkles, or crushed candy canes all work.
- Pan Size: An 18×13-inch sheet pan is ideal, but anything similar in size is fine.
- Storage: Cool completely, break into pieces, and store airtight at room temp for up to 2 weeks. Use parchment between layers.
Nutrition
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