Saltine Toffee is a sweet treat made with just five ingredients! Saltine crackers are covered in a 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 Saltine Toffee 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)!
You only need 5 simple ingredients to make this Saltine Toffee, you may already have most of them in your kitchen:
- dark brown sugar
- saltine crackers (2″ x 2″ size)
- 12 oz chocolate chips (milk, semi-sweet or dark chocolate, your choice!)
- ½ cup finely chopped pecans
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. Lay the saltine crackers in one layer so they reach edge to edge of the pan (very important!!)
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, about 30 minutes. Then break into serving pieces.
You can also watch the Saltine Toffee Web Story for step by step.
Here are a few tips to make sure your Saltine Toffee recipe turns out perfect:
- When the caramel sauce is boiling, don’t stir, 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.
Saltine Toffee Recipe
- 10×15 rimmed baking sheet (jelly roll) – make sure you have this size!
- 40 saltine crackers (2"x2") approx count.
- baking or cooking spray
- 1 cup butter
- 1 cup dark brown sugar packed
- 12 oz bag chocolate chips your choice- milk chocolate, semi-sweet, or dark chocolate
- ½ cup pecans or walnuts finely chopped
- 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. See photo:
- In a saucepan over medium heat, melt the butter and brown sugar together while stirring. Then once it is all melted together stop stirring and let it boil for 3 minutes. (do not stir at this point or the caramel sauce can turn out grainy.)
- 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. Spread with a wooden spoon or spatula from edge to edge of the pan, covering all the toffee crackers.
- Sprinkle on the chopped nuts.
- Pop the tray in the fridge and let cool/harden for about 1 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.
- Store the toffee in the fridge in an airtight container for 1-2 weeks!
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.