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4.9 from 24 votes

Saltine Cracker Toffee

Festive Saltine Cracker Toffee is the perfect sweet-salty treat! Calling for just four ingredients and whatever toppings you see fit, this easy cracker toffee recipe is perfect for sharing.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 24 servings
Calories: 269 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ½ leeves saltine crackers 158g
  • 1 ¼ cups unsalted butter 280g
  • 1 cup light brown sugar lightly packed (155g)
  • 12 oz. bittersweet chocolate chips
Topping Ideas
  • 1 cup Chopped Pecans
  • ½ cup colorful sprinkles
  • ½ cup Andes Peppermint Crunch Baking Chips

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Butter an 11” x 16” rimmed sheet pan. (You can use the empty butter packages from the butter in this recipe. You may also spritz it with your favorite baking spray.)
  2. Arrange the crackers in an even layer on the bottom of the prepared sheet pan.
  3. Measure the butter and brown sugar into a sauce pan. Heat over medium-high heat, and bring to a boil. Boil for 2-3 minutes while whisking constantly.
  4. Pour the hot brown sugar mixture over the crackers. Try to pour it into an even layer so every cracker has some of this on it.
  5. Bake the crackers in the preheated oven for 5 minutes.
  6. Once done, remove the crackers from the oven. (Careful, they’re HOT!)
  7. Sprinkle the chocolate chips in an even layer on top of the hot crackers.
  8. Let the hot crackers melt the chocolate, then spread with an offset spatula into an even layer.
  9. Top with your favorite toppings — I’ve used three separate toppings with chopped pecans, red and green sprinkles and Peppermint Crunch.
  10. Let cool completely until solid in the refrigerator or the freezer. (This will take 1-2 hours.)
  11. Once solidified, cut into pieces, and enjoy.

Notes

  • This original recipe is from Jill at The Carefree Kitchen. I modified it very slightly.
  • How to store leftovers: Store in an airtight container in the refrigerator for up to two weeks!
  • How to freeze leftovers: If you want to make a batch of this goodness and freeze it for later, that’s awesome. Simply wrap the cracker toffee well in plastic wrap, then place it in a freezer-safe airtight container and freeze for up to a month.
  • Want to make a substitution? Here’s what I recommend:
  • •Chocolate: Jill’s original recipe uses milk chocolate chips, and she suggests in her post that you can use dark chocolate, white chocolate, peanut butter, butterscotch or any other type that you like. I used semisweet chocolate here.•Toppings: Jill suggests using pecans, walnuts and almonds because those are her family’s favorite. I used pecans, but I also made two additional sections of my baking sheet and added confetti sprinkles and peppermint crunch for some Christmas festiveness.•Crackers: Substitute the same amount of Ritz crackers or Graham crackers to make this recipe for a slightly different flavor!

Nutrition Information

Serving 1 serving Calories 269kcal (13%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 22g (34%) Saturated Fat 11g (55%) Polyunsaturated Fat 10g Cholesterol 26mg (9%) Sodium 21mg (1%) Fiber 3g (12%) Sugar 10g (20%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 269

% Daily Value*

Serving 1 serving
Calories 269kcal 13%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 22g 34%
Saturated Fat 11g 55%
Polyunsaturated Fat 10g 59%
Cholesterol 26mg 9%
Sodium 21mg 1%
Fiber 3g 12%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.