Published
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!
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.
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!
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
Saltine Cracker Toffee Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
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
- Melt the butter in a nonstick pan set over medium-low heat.1 cup unsalted butter
- Add the brown sugar and bring to a rolling boil.1 cup dark brown sugar
- Boil for 4-5 minutes, until lighter in color of bubbly.
- Pour the butter/sugar mixture carefully over the crackers.
- Bake the toffee for 5 minutes.
- 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
- 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.
- Let cool to room temperature, then cool in the refrigerator until cold.
- Break the crackers into rough pieces.
Becky’s Tips
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.
Melt the Butter: Melt 1 cup of unsalted butter in a nonstick pan set over medium-low heat.
Add the Sugar: Add 1 cup of dark brown sugar and bring to a rolling boil.
Boil the Caramel: Boil for 4-5 minutes, until lighter in color of bubbly.
Spread the Caramel: Pour the butter/sugar mixture carefully over the crackers.
Bake the Toffee: Bake the toffee for 5 minutes.
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).
Spread the Chocolate: Carefully spread the chocolate over the crackers until smooth and covers every cracker.
Cool and Serve: Let cool to room temperature, then cool in the refrigerator until cold. Break the crackers into rough pieces.
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.
A standard baking sheet is 13″x18″. Hope this helps!
thank you, Becky, for your fast reply!
You’re welcome! Happy baking!
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
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!!!