Saltine cracker toffee is my favorite simple and tasty snack to prepare for unexpected visitors or even just for a night in. Made with just 5 pantry staple ingredients, it’s an easy go-to recipe when I don’t have much on hand. The combination of salty crackers, sweet caramel, and silky chocolate is positively addictive, and it only takes 10 minutes to make. Talk about a lifesaver!

stacked salting cracker toffee

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Back before I was a bonafide chef (just kidding), I would literally keep nothing in my pantry. When friends and family would come to visit, they were lucky if I had potato chips or a frozen pizza (Mama Lucia, anyone?!). But two things I would always have in stock were Saltines (for upset tummies) and chocolate chips (for chocolate cravings). This saltine cracker toffee was born from a little bit of creativity on a desperate night, but it’s perfect for any party, get-together, or just for snacking while watching the Real Housewives.

What’s in This Saltine Cracker Toffee?

  • Saltine Crackers: These perfectly crunchy and salty crackers create the perfect base for the toffee.
  • Unsalted Butter: Makes the caramel rich and creamy. The Saltines add plenty of salt, so I do not recommend using salted butter.
  • Dark Brown Sugar: Creates a gooey, molasses-y caramel. For a lighter flavor, use regular granulated sugar instead.
  • Chocolate Chips: I used a combination of semisweet and milk chocolate chips. Any combination, such as dark, milk, or white chocolate chips will work.
Chocolate Toffee Crackers on a baking rack top down. Saltine Cracker Toffee
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Tips for Success

  • Be sure to use a rimmed baking sheet to prevent molten sugar from spilling all over your oven. I used a standard 13×18-inch baking sheet.
  • Stir the caramel constantly as it cooks to prevent burning.
  • While you don’t need a thermometer to make this recipe successfully, if you’re having trouble, a thermometer can help ensure the caramel isn’t undercooked. It should be 300-310°F.
  • Add the chocolate chips as soon as you take the toffee out of the oven so it melts quickly.

How to Store

This Saltine cracker toffee will keep in the refrigerator for at least 2-3 weeks. They taste especially good when cold. Absolutely delicious. My mouth is already watering… I’m going to have to make some more!

saltine cracker toffee on drying rack

5-Star Review

“I hosted a cookie exchange one year for Christmas and our oldest guest (in her 80s) brought a batch of these and they were voted the “best cookie”, despite the fact that they’re not actually a cookie. Regardless, they’re addictive!!!” –ButterYum

Recipe Card

Saltine Cracker Toffee Recipe

4.50 from 28 votes
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 24 pieces
Author: Becky Hardin
stacked salting cracker toffee
Made in 10 minutes with just 5 pantry staple ingredients, this Saltine cracker toffee is my favorite last-minute snack for unexpected guests.
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients 

  • 1 sleeve Saltine crackers 128 grams (about 40 crackers)
  • 1 cup unsalted butter 226 grams (2 sticks)
  • 1 cup dark brown sugar 213 grams
  • 6 ounces semisweet chocolate chips 170 grams
  • 6 ounces milk chocolate chips 170 grams

Instructions 

  • Preheat the oven to 400°F. Line a rimmed baking sheet with heavy-duty aluminum foil and spray with nonstick spray.
  • Lay the crackers (salt-side down) in a single layer until the sheet is covered.
    1 sleeve Saltine crackers
    placing saltine crackers on a lined baking sheet.
  • Melt the butter in a nonstick pan set over medium-low heat.
    1 cup unsalted butter
    melting butter in a saucepan with a whisk.
  • Add the brown sugar and bring to a rolling boil.
    1 cup dark brown sugar
    brown sugar added to melted butter in a saucepan with a whisk.
  • Boil for 4-5 minutes, until lighter in color of bubbly.
    bubbling caramel in a saucepan with a whisk.
  • Pour the butter/sugar mixture carefully over the crackers.
    spreading caramel over saltine crackers with an offset spatula.
  • Bake the toffee for 5 minutes.
    baked caramel-topped saltine crackers.
  • Let the toffee cool for 1-2 minutes, then sprinkle the chocolate chips on top.
    6 ounces semisweet chocolate chips, 6 ounces milk chocolate chips
    sprinkling chocolate chips over caramel-topped saltines.
  • Let sit for a few minutes until the chocolate melts (you might need to put the pan in the oven for 30 seconds or so to warm the chocolate chips).
  • Carefully spread the chocolate over the crackers until smooth and covers every cracker.
    spreading chocolate over caramel saltines with an offset spatula.
  • Let cool to room temperature, then cool in the refrigerator until cold.
  • Break the crackers into rough pieces.
    breaking saltine cracker toffee into pieces and placing them on a white tray.

Video

Becky’s Tips

Storage: Store Saltine cracker toffee with chocolate in an airtight container in the refrigerator for up to 3 weeks.
Serving: 1pieceCalories: 161kcalCarbohydrates: 15gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 22mgSodium: 6mgPotassium: 55mgFiber: 1gSugar: 14gVitamin A: 240IUCalcium: 14mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Saltine Cracker Toffee Step by Step

Prep the Crackers: Preheat the oven to 400°F. Line a rimmed baking sheet with heavy-duty aluminum foil and spray with nonstick spray. Lay 1 sleeve of Saltine crackers (salt-side down) in a single layer until the sheet is covered.

placing saltine crackers on a lined baking sheet.

Melt the Butter: Melt 1 cup of unsalted butter in a nonstick pan set over medium-low heat.

melting butter in a saucepan with a whisk.

Add the Sugar: Add 1 cup of dark brown sugar and bring to a rolling boil.

brown sugar added to melted butter in a saucepan with a whisk.

Boil the Caramel: Boil for 4-5 minutes, until lighter in color of bubbly.

bubbling caramel in a saucepan with a whisk.

Spread the Caramel: Pour the butter/sugar mixture carefully over the crackers.

spreading caramel over saltine crackers with an offset spatula.

Bake the Toffee: Bake the toffee for 5 minutes.

baked caramel-topped saltine crackers.

Sprinkle the Chocolate Chips: Let the toffee cool for 1-2 minutes, then sprinkle 6 ounces each of semisweet and milk chocolate chips on top. Let sit for a few minutes until the chocolate melts (you might need to put the pan in the oven for 30 seconds or so to warm the chocolate chips).

sprinkling chocolate chips over caramel-topped saltines.

Spread the Chocolate: Carefully spread the chocolate over the crackers until smooth and covers every cracker.

spreading chocolate over caramel saltines with an offset spatula.

Cool and Serve: Let cool to room temperature, then cool in the refrigerator until cold. Break the crackers into rough pieces.

breaking saltine cracker toffee into pieces and placing them on a white tray.

More Dessert Recipes To Try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.50 from 28 votes (26 ratings without comment)
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Patricia
Patricia
May 22, 2023 12:22 pm

A most helpful hint would be to tell us the size of rimmed sheet pan fits this sleeve of crackers. Bet I’m not the only one wondering, and I’m sure everybody has more than one sheet pan.3 stars

Samantha Marceau
May 22, 2023 2:27 pm
Reply to  Patricia

A standard baking sheet is 13″x18″. Hope this helps!

Patricia
Patricia
May 22, 2023 2:57 pm

thank you, Becky, for your fast reply!

Samantha Marceau
May 22, 2023 3:19 pm
Reply to  Patricia

You’re welcome! Happy baking!

Sherry
Sherry
August 15, 2020 12:53 pm

Hi Becky! It has been many, many years since I have made these! Sooo good! But I do better with a candy thermometer! At what temperature do I bring the mixture to a boil?
Thanks!
Sherry

ButterYum
ButterYum
November 7, 2012 5:43 pm

I hosted a cookie exchange one year for Christmas and our oldest guest (in her 80s) brought a batch of these and they were voted the “best cookie”, despite the fact that they’re not actually a cookie. Regardless, they’re addictive!!!5 stars