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    You are here: Home / Recipes / Dessert

    Saltine Toffee (Christmas Crack!)

    Published: Dec 9, 2020 · Modified: Dec 21, 2022 by Susie Weinrich · This post may contain affiliate links. 13 Comments

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    Saltine Cracker Toffee on a platter with pinterest text
    Saltine Cracker Toffee on a platter with pinterest text

    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 Toffee (Christmas Crack) in a bowl with a black and white napkin

    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)!

    Table of Contents hide
    1 Ingredients
    2 Rimmed Baking Sheet Size
    3 Kids Can Help Too
    4 How To Make – Step by Step
    5 Storing & Freezing
    6 Watch Us Make This Saltine Toffee Recipe!
    7 Recipe Tips
    8 Did you make this recipe?!
    9 Saltine Toffee Recipe

    Ingredients

    You only need 5 simple ingredients to make this Saltine Toffee Recipe, you may already have most of them in your kitchen:

    1. butter
    2. dark brown sugar
    3. saltine crackers (2″ x 2″ size, not oyster crackers)
    4. 12 oz chocolate chips (milk, semi-sweet or dark chocolate, your choice!)
    5. ½ cup finely chopped pecans
    Ingredients to make saltine toffee

    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.

    rimmed baking sheet with foil

    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.

    foil covered baking sheet being sprayed with baking spray
    spray generously with non stick spray
    add saltine crackers edge to edge!

    Make the caramel toffee on the stove top, then pour it over the saltine crackers, spreading it from edge to edge.

    pouring homemade caramel over crackers
    spreading caramel over crackers for Saltine Toffee Recipe

    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.

    saltine toffee just out of the oven
    chocolate chips being spread on top of saltine toffee

    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.

    showing the layers of a piece of saltine toffee

    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.

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    saltine cracker toffee in a bowl

    Saltine Toffee Recipe

    A delicious sweet treat made with saltine crackers coated with a caramel toffee and then coated in chocolate and sprinkled with pecans. It is a great dessert at the Holidays and is sometimes called "Christmas Crack" or "Fools Toffee"
    5 from 6 votes
    Print Pin Rate SaveSaved to Grow
    Prep Time: 20 minutes minutes
    Cook Time: 7 minutes minutes
    Cooling & Setting: 1 hour hour
    Total Time: 1 hour hour 27 minutes minutes
    Servings: 35 pieces
    Calories: 95kcal
    Author: Susie Weinrich

    Equipment

    • 10×15 rimmed baking sheet (jelly roll) – make sure you have this size!
    • 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
    Prevent your screen from going dark while you are cooking!

    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
      saltine crackers in a 10x15 pan
    • 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.
      toffee or caramel sauce covering saltine 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:

    FREE PRINTABLE GIFT TAG FOR THE HOLIDAYS
    BUTTER: can use salted or unsalted
    NUTS: optional! Can also use walnuts, pistachios, peanuts or almonds.
    DARK BROWN SUGAR: can also use light brown sugar, however the dark brown sugar has a deeper and richer flavor.
    Watch a 30 minute episode of Pinterest TV where Kyle (my son) and I make this treat for the Holidays.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 3pieces | Calories: 95kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 83mg | Potassium: 21mg | Fiber: 1g | Sugar: 6g | Vitamin A: 162IU | Calcium: 8mg | Iron: 1mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. Hilda

      December 25, 2022 at 11:03 pm

      5 stars
      Great recipe! Instead of pecans I used Heath chocolate toffee bits on top.
      Plus Christmas sprinkles. Everyone loves
      It!

      Reply
    2. Olena

      December 07, 2022 at 10:09 am

      5 stars
      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.

      Reply
    3. Lori

      December 06, 2022 at 8:41 pm

      5 stars
      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!

      Reply
    4. Nadine

      December 23, 2020 at 6:07 am

      5 stars
      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

      Reply
    5. Robin

      December 22, 2020 at 8:28 pm

      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!

      Reply
      • Susie Weinrich

        December 23, 2020 at 7:50 am

        I love this SO much!! Thank you so much for sharing with me!

        Reply
    6. Brandie

      December 11, 2020 at 9:25 am

      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!

      Reply
      • Susie

        December 11, 2020 at 11:28 am

        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.

        Reply
    7. Shirley Gilbert

      December 11, 2020 at 7:29 am

      5 stars
      Delish! Giving out in small bags for Christmas treats !

      Reply
      • Susie

        December 11, 2020 at 7:42 am

        It is PERFECT as an edible gift!!!

        Reply
    8. Wanda

      December 10, 2020 at 11:45 am

      5Star Recipe, my son loves this recipe as well as I do. A little salty and sweet

      Reply
    9. Wanda

      December 10, 2020 at 11:43 am

      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.

      Reply
      • Susie

        December 10, 2020 at 12:12 pm

        Yes!! Thank you for bringing this to my attention. LOL. I will make that change now.

        Reply

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