This recipe is quick, easy, and doesn’t require a candy thermometer or complicated steps. The saltiness of the crackers perfectly balances the rich, sweet caramel and smooth chocolate topping. You can also get creative with toppings like nuts, sprinkles, or sea salt. It stores well, travels easily, and makes a great homemade gift around the holidays or any time of year.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment paper and lightly grease it.
Arrange saltine crackers in a single layer, edge to edge, on the baking sheet.
In a saucepan over medium heat, combine butter and brown sugar. Bring to a boil and cook for 3–4 minutes, stirring constantly, until the mixture thickens and pulls away from the sides.
Pour the hot toffee mixture evenly over the crackers and spread with a spatula to coat.
Bake in the preheated oven for 5 minutes, until the toffee is bubbly.
Remove from the oven and immediately sprinkle chocolate chips over the top. Let sit for a few minutes until softened, then spread evenly with a spatula.
Add any desired toppings while the chocolate is still warm.
Allow to cool completely at room temperature or refrigerate until fully set.
Once firm, break into pieces and store or serve.
Servings and timing
This recipe makes about 24 pieces. Prep time: 10 minutes Cook time: 10 minutes Cooling time: 30 minutes Total time: 50 minutes
Variations
Use different crackers: Try graham crackers or Ritz for a twist on flavor and texture.
Switch the chocolate: Use white chocolate, dark chocolate, or even a swirl of both for a different taste.
Add nuts: Sprinkle chopped pecans, almonds, or walnuts over the melted chocolate for crunch.
Make it festive: Use holiday-colored sprinkles or crushed candy canes for a seasonal look.
Try flavored toffee: Add a splash of vanilla or a pinch of cinnamon to the caramel for extra depth.
Storage/Reheating
Store Saltine Cracker Toffee in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Place parchment paper between layers to prevent sticking. No reheating is needed—just let chilled pieces sit at room temperature for a few minutes before serving.
FAQs
Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture, but margarine can work in a pinch. Avoid light or whipped versions.
What kind of chocolate chips should I use?
Semi-sweet chocolate chips are the most popular, but dark or milk chocolate chips also work well based on your preference.
Why did my toffee layer separate?
Toffee can separate if it’s overcooked or not stirred consistently. Boil gently and stir constantly for the best results.
How do I know when the toffee is ready to pour?
After boiling for 3–4 minutes, the toffee will thicken and pull away from the sides of the pan. That’s your sign it’s ready.
Can I use parchment paper instead of foil?
Yes, both parchment paper and foil work well. Just be sure to grease lightly to prevent sticking.
Do I have to refrigerate it?
You don’t have to, but chilling helps it set faster and can improve the texture. It also makes it easier to break into clean pieces.
Can I make this without an oven?
You can melt the butter and sugar on the stove, pour it over the crackers, and then just melt the chocolate separately to spread on top. But baking helps set the caramel layer and improve the crunch.
What should I do if the chocolate doesn’t melt?
If the chocolate chips don’t melt fully, place the tray back in the warm oven for 1–2 minutes until they soften.
Can I make this gluten-free?
Yes, just use gluten-free saltine-style crackers and double-check that your chocolate chips are gluten-free.
How should I break the toffee?
Once completely set, use your hands or a knife to break it into rustic, bite-sized pieces.
Conclusion
Saltine Cracker Toffee is the perfect blend of sweet, salty, crunchy, and chocolaty—all made with simple ingredients you likely have on hand. Whether you’re whipping up a quick dessert or prepping treats for the holidays, this toffee is guaranteed to disappear fast. Try it once, and it just might become a new favorite tradition in your kitchen.
Saltine Cracker Toffee is a quick and irresistible treat made with layers of salty crackers, rich caramel, and melted chocolate. It’s crunchy, sweet, and salty—all in one bite—and perfect for the holidays or anytime you want a simple yet delicious dessert.
Ingredients
40 saltine crackers (enough to cover a standard baking sheet)
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment paper and lightly grease it.
Arrange saltine crackers in a single layer, edge to edge, on the prepared baking sheet.
In a saucepan over medium heat, melt butter and brown sugar together. Bring to a boil and cook for 3–4 minutes, stirring constantly, until thickened and pulling away from the sides of the pan.
Pour the hot toffee mixture evenly over the crackers and spread to coat.
Bake for 5 minutes, or until the toffee is bubbling.
Remove from the oven and immediately sprinkle chocolate chips over the top. Let sit for 2–3 minutes until softened, then spread evenly with a spatula.
Sprinkle with desired toppings while chocolate is still warm.
Allow to cool completely at room temperature or refrigerate until fully set.
Break into pieces and store or serve.
Notes
Store in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks.To freeze, layer with parchment paper in an airtight container and freeze for up to 3 months.Use parchment or foil lining to make cleanup easier and prevent sticking.Try different toppings like chopped nuts, candy canes, or white chocolate drizzle for variety.No candy thermometer required—just boil the toffee mixture for 3–4 minutes, stirring constantly.
