Saltine Toffee is a sweet treat made with just five ingredients! Saltine crackers are covered in a 2 ingredient caramel sauce and baked, then chocolate chips are melted over top and spread like frosting. Sprinkle on some chopped pecans and it is ready! You may also know this Saltine Toffee Recipe as “Christmas Crack” or “Fool’s Toffee”.
Saltine Cracker Toffee is a pretty traditional holiday treat in the Midwest, although it is great any time of year. It also makes a great edible gift!
If you are looking for other sweet and chocolatey desserts, check out this brownie brittle recipe (or peppermint brownie brittle), Peanut Clusters, Rolo Cookies, or Scotcheroos (another classic Midwest treat)!
Ingredients
You only need 5 simple ingredients to make this Saltine Toffee Recipe, you may already have most of them in your kitchen:
- butter
- dark brown sugar
- saltine crackers (2″ x 2″ size, not oyster crackers)
- 12 oz chocolate chips (milk, semi-sweet or dark chocolate, your choice!)
- ½ cup finely chopped pecans
Dark Brown Sugar- there is a difference between light and dark brown sugar. The darker version has double the molasses, which creates a much deeper and richer flavor. The light will work in this Fools Toffee Recipe but if you can grab a bag of dark brown sugar go ahead and do that!
Butter- salted or unsalted butter will work in this recipe!
Nuts- pecans are totally optional! But we think they add a nice salty and crunchy balance. You could also use just about any other nut you love: walnuts, pistachios, peanuts, or almonds.
Rimmed Baking Sheet Size
It is crucial that you use a 10×15 baking sheet for this recipe. If you try to do it in a larger pan and not fill it with crackers when you pour on the caramel the crackers will float apart.
This pan will also be called a jelly roll pan. Sometimes they will be measured 10.5×15.5, to account for the rim of the pan.
Kids Can Help Too
This is a pretty simple recipe to make so you can absolutely have your kids help in the kitchen. Here are some tasks they can help with:
- Spraying the foil
- Laying out the crackers
- Stirring the butter & brown sugar mixture
- Smoothing the chocolate chips
- Sprinkling on the nuts
How To Make – Step by Step
Preheat the oven to 375.
Cover your pan with foil and then spray it generously with cooking or baking spray. Do not skip this step or the toffee will bake TO your pan!
Lay the saltine crackers in one layer so they reach edge to edge of the pan (very important!!). It’s totally ok if they overlap a little.
Make the caramel toffee on the stove top, then pour it over the saltine crackers, spreading it from edge to edge.
Bake the crackers for 7 minutes in a 375 degree oven. Once it comes out sprinkle on the chocolate chips. Let them sit for about 2 minutes to soften and then spread them until they are all melted.
Sprinkle on the finely chopped pecans. Let the Saltine Toffee cool in the fridge until the chocolate is set up, at least 1-2 hour. Then break into serving pieces.
When you break the Saltine Toffee press down on the chocolate instead of up on the toffee. It will help keep the toffee and chocolate in tact.
Storing & Freezing
Keep your Fools Toffee in an air tight container in the fridge for up to 2 weeks.
For longer storage wrap it up in plastic wrap and then foil and pop in the freezer for up to 3 months.
Watch Us Make This Saltine Toffee Recipe!
You can watch Kyle (my son) and me make this Saltine Toffee recipe on a 30 minute episode of Pinterest TV.
Recipe Tips
Here are a few tips to make sure your Saltine Toffee recipe turns out perfect:
- When the caramel sauce is boiling, don’t stir too much, it helps avoid getting grainy toffee.
- Make sure you use the right size pan!!! 10″x 15″
- Line your pan with foil and spray it generously with baking/cooking spray.
- The crackers should fill the entire tray, even if you have to break some in half to fill the end. If they don’t fill the pan they will float apart in the oven and the recipe won’t work.
- When you break the Saltine Toffee press down on the chocolate instead of up on the toffee. It will help keep the toffee and chocolate in tact.
- When it is time to wash up, you can simmer a little water in your caramel pot to remove the sticky toffee.
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Saltine Toffee Recipe
Equipment
- foil
- Non Stick Spray
Ingredients
- 35 saltine crackers (2"x2") approx count.
- 1 cup butter (this is 2 sticks)
- 1 cup dark brown sugar packed
- 2 cups chocolate chips your choice- milk chocolate, semi-sweet, or dark chocolate
- ¾ cup pecans chopped
Instructions
- Preheat the oven to 375°.
- Prep your 10×15 rimmed baking sheet (make sure you have this size in order for the recipe to work!!) by covering it completely with foil and then spraying the foil generously with baking spray.
- Fill the pan with saltine crackers in a single layer, edge to edge. If you need to break some in half to make sure you completely fill the pan, that is ok. A little overlapping is fine too. Set aside.See photo:35 saltine crackers
- In a saucepan over medium heat, melt the butter and brown sugar together while stirring. Then once it is all melted together stop stirring constantly and only stir occasionally, let it simmer/boil for 3 minutes.1 cup butter, 1 cup dark brown sugar
- Immediately pour the toffee sauce over the saltine crackers. With a spatula or wooden spoon lightly spread the toffee from edge to edge so it completely covers the crackers.
- Pop the toffee crakcers in the oven for 7 minutes, it will be bubbly and hot.TIP: While it is in the get the chocolate chips and nuts ready. Once it comes out the of oven you will want to work quickly to take advantage of how hot the toffee is!
- Remove from the oven and sprinkle on the chocolate chips. Let them sit for about 1-2 minutes so they get soft and melty.2 cups chocolate chips
- Spread the chocolate chips with a wooden spoon or spatula from edge to edge of the pan, covering all the toffee crackers.
- Sprinkle on the chopped nuts.¾ cup pecans
- Pop the tray in the fridge and let cool/harden for about 1-2 hour.
- Remove from the fridge and break the toffee into serving sized pieces (2-3 bites each). TIP: When you are breaking the saltine toffee into chunks grab one corner and peel it from the foil. Break a large chunk off and then break it into serving sized pieces. Press DOWN on the chocolate (instead of pressing up from the bottom).. you will get a better break that way.
Storing
- Store the toffee in the fridge in an airtight container for up to 2 weeks!
- You can also freeze the toffee for up to 3 months. Wrap in plastic wrap and foil and then place a a freezer safe baggie.
Notes:
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Hilda
Great recipe! Instead of pecans I used Heath chocolate toffee bits on top.
Plus Christmas sprinkles. Everyone loves
It!
Olena
Hi Susie! I would like you to know that this saltine toffee is always in gift boxes for all my friends and neighbors. This recipe is absolutely amazing! Thank you so much for sharing it with us.
Lori
When these are in the room, I’m pretty much standing right next to them. Such a great recipe and love a good salt/sweet combo! Delish!
Nadine
I made this but I over lapse the crackers and it took longer to get the candy hard but it’s still good!! I’m sure your recipe is a 5 but mine I will give it a 3
Robin
My daughter and I had so much fun making this for her teacher gifts. Her English teacher sent her a text saying she had eaten the entire bag in 10 minutes and she was now terribly addicted. All of her teachers loved it!
Susie Weinrich
I love this SO much!! Thank you so much for sharing with me!
Brandie
I was reading and you said you have to have that size pan for the recipe to work and that is not accurate! And flat rectangle pan will work!
Susie
When I have made it in larger pans the crackers all float apart while baking in the oven. The toffee turns out much better if they all stay together in the smaller rimmed baking sheet.
Shirley Gilbert
Delish! Giving out in small bags for Christmas treats !
Susie
It is PERFECT as an edible gift!!!
Wanda
5Star Recipe, my son loves this recipe as well as I do. A little salty and sweet
Wanda
Love this recipe, but as I was reading the recipe you said to put it in the oven to get cool , and I’m sure you meant , to put it in the fridge to cool.
Susie
Yes!! Thank you for bringing this to my attention. LOL. I will make that change now.