Saltine Cracker Toffee
This Saltine Cracker Toffee was my grandma’s recipe. It’s addicting and one of my favorite chocolate treats! Some people refer to this Saltine Cracker Toffee as “Christmas Crack”, but we make it all year long.
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SALTINE CRACKER CANDY
A clear indication that my life has gotten really busy is the lack of blog updates. Life this week has been pretty crazy.
I’ve been washing two weeks of vacation laundry, getting into fender benders, taking kids to the doctor for strep throat, baking a whole lot of goodies for a church function, and getting ready for our friends to come stay with us.
But I haven’t forgotten this little blog of mine. In fact, I’ve been really reminiscent (thank you spell checker) lately and have been thinking about all the recipes that have been passed on to me from my family.
This Saltine Toffee comes from my grandma. My grandma Peterson always had her house stocked with See’s chocolates and her fridge stocked with Dilly Bars from Dairy Queen. Not the small factory made ones they have now. The huge handmade Dilly Bars with the big swirl in the middle.
Although you and allrecipes probably have 10,324 versions of this, this is the one my grandma made. So there.
And if you’ve never made this saltine cracker toffee recipe you are in for a treat. It’s a toffee made with saltine crackers for that extra crunch topped with melted chocolate. Simple ingredients. Easy. No candy thermometer needed.
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| Just line ’em up on the baking sheet. Some people use graham crackers but I like the savory tone of the saltines. Ritz crackers or pretzels could work too. |
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| You’ll heat your brown sugar mixture in a saucepan and then pour it over the crackers. This is what it should look like in the oven. |
WHAT IS CHRISTMAS CRACK?
Christmas crack is a saltine cracker covered in a brown sugar butter sauce and baked until it turns into caramel! The saltine cracker melts into the caramel making it a salty and sweet treat! The top is topped with chocolate for the ultimate indulgence.
OTHER DESSERT RECIPES:
Saltine Cracker Toffee
Ingredients
- 40 salted saltine crackers or enough to line your pan
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 2 cups milk chocolate or semisweet chocolate chips
- (optional) 3/4 cup chopped pecans
Equipment
Instructions
- Preheat oven to 400 degrees and line a cookie sheet with at least a 1/2 inch edge or jelly roll pan with parchment paper. Line saltine crackers in a single layer on the cookie sheet.
- In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
- Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly and the crackers will look like they are floating. Remove from oven and straighten any crackers that have gotten out of line. Sprinkle chocolate chips over the top and let sit a couple of minutes to melt. If your pan isn't hot enough you can even pop it back in the oven for a couple of minutes to melt them. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely. You can pop it in the fridge for a couple of minutes to help the chocolate set. Break into pieces and eat.
Notes
Source: Grandma Peterson
They were good but I would increase the butter and sugar to 1.5 cups. I found not enough caramel to cover all the crackers. I would also melt the chocolate ahead of time in a double boiler and not put the chocolate chips in the oven.
This stuff is amazing! Christmas crack is the yummy, delectable treat you didn’t know you can’t live without!
So true!
I typed my name wrong darlaene
thanks
no kidding these are addicting 🙂 and so simple to make no muss no fuss 😀
Haha I love these!
Really great – the “crack” addictive tag is completely accurate lol
haha!
Help! What did I do wrong?
The toffee didn’t seem to soak into my saltines. I have a layer of toffee, saltine, and chocolate. I have no idea why it didn’t deep into the cracker.
Interesting. Were the crackers floating?
Love this recipe. Super easy and affordable enough that we deliver 30+ packages to neighbors and friends every Christmas. So yummy!
Thank you!
Delicious and easy!
Try using white chocolate and sprinkle with crushed peppermint candy canes. Makes a tasty Christmas cookie
Yum!
Toffee part turns out gooey and grainy.. Put in the fridge for few hours to set up but still the same. I followed the recipe but I feel like I should have cooked longer? Any advice ?
Thank you!!
Sounds like you didn’t let it boil long enough.
If it was gooey you probably didn’t cook it long enough.
Oh my goodness! These are sooo delicious and so simple to make. A HUGE hit with everyone in my family. I will be making these all year long!
So happy to hear that!
I made these last year-Perfect!! This year not so much…. tried 3 times, 1st-cooked the mixture for 2-3 min, in over for 5 min, toffee soft and chewy, No snap to breaking apart. 2nd- cooked a little longer, still soft chewy no snap. 3 rd- cooked 5 min, in oven 5 min, then places in freezer, and AGAIN soft chewy and no snap. What is wrong??? TIA
If it’s not snappy you didn’t cook it long enough or at a high enough temp.
We make the same recipe every Christmas except we use graham crackers instead of saltines. I can’t keep the tin filled because my kids at it so fast! Yumm!
So good!
I just made this, and I love it! The result was perfect.
Awesome to hear!
Have you ever tried 1/2 cup butter, 1/2 cup Crisco? That’s how I make chocolate chip cookies so I was going to try it unless you think that’s a terrible idea? Haha Excited to make them, thanks for the recipe! 🙂
Hmm. I wouldn’t try it in my opinion.
So sad I used parchment paper and it completely stuck to it. Can’t get the paper off may have to throw it all out. I’m putting it in the fridge for a bit longer to see if that helps 😩😩😩
That’s really strange. That’s the whole purpose of parchment!
Did you use parchment paper or wax paper? There is a difference in how they work and wax paper will DEFINITELY stick terribly, Parchment paper never will.
This recipe is amazing. My whole family can not get enough of it. So easy to make. I added skor bits on top.
Skor bits would be amazing!
My chocolate is still “wet” not set so it’s a gooey mess… thoughts.
Stick it in the fridge to set up!
My chocolate chips did not melt all the way.. put back in oven.. they hardly would spread and were mealy. This is happened to me before. Any suggestions?
Maybe it’s the brand of chips, since it’s happened before? My family been making a version of this since Great Depression era, never had an issue with chips not melting/spreading. I have sometimes had the caramel not set, and be gooey rather than crunchy, but still tasted delicious
I used Nestle both times. I’ve made a bunch of times before and this didn’t happen?
What kind of chips did you use?
Nestle. I’m thinking they were in a warm mobile home and maybe it altered them some how. They were not white looking or out of date though
Very odd.
I use chocolate frosting instead& put in the microwave for 30 seconds spreads way easier & yummy(:
This is a fabulous recipe!! At Easter time I buy a bunch of chocolate rabbits when they go on special and I put them in the freezer so that’s what I use in all my recipes that need chocolate chips instead of using chocolate chips in small bags, way cheaper and also melts a lot easier specially for this recipe!
Make sure the chocolate chips are fresh. Sometimes older chocolate can act this way too or chocolate that has had temperature swings
Very good, made it today…yummy..
I got my version off the back of a box of Kroger saltine crackers. It so pretty much the same as yours. As a matter fact I also pop it back in the warm oven after I add the chocolate chips. It was cheap and easy so I could give it as easy gifts. Well I had people begging for the recipe. No one understanding what that “amazing crust” was.
Its very good and my family loves it
Thanks! I’m glad you like it!
I used milk chocolate chips for topping and sprinkled with butterscotch chips and pecans. Delish!
I’ve made a variation with white chocolate chips and dried cranberries. Scrummy!
Sounds festive!
I’ve seen some that say stir the butter brown sugar mixture constantly and others say don’t stir at all once it boils. 🤦🏼♀️
What do you suggest?
I stir it while it boils.
When I took out of oven all of the saltines has “floated” in the Carmel sauce mix… hoping it’s still good 😩
Yes! that’s correct!
Can I use sprayed foil instead of parchment??
It will stick and it will take a million years to peel it from the sticky back of the cracker! Learned the hard way! 😂
You can. I have used it with success.
Yes, if it’s the heavy duty kind it still works. Regular foil is almost impossible to get off!
Wondering if I can do dark chocolate instead, anyone tried it?!
That would be great!
I do a 50 / 50 blend, hersey’s special dark & semi sweet chips with 1 tablespoon of baking cocca powder & cinammon sprinkled over the melted chocolate . I swirl it in ., let set in the fridge. Intensifies the chocolate flavor. It is gone everytime I take it to a party.
I added regular candy canes for a Christmas feel and taste. I’m waiting for it to cool, so I can do a taste tester. I can’t see it being bad!
Great idea!
Quick sugar fix…lol I use keebler club butter crackers (no salt) then use salted butter. Yummmm.
Yum is right!
YUM! This is a family favorite, thanks for sharing this recipe.
One of my favorites too!
Do I store them in frig or freezer and how long will they stay and still be good
I store at room temp and they’re good for a while. A week at least.
I make some up & keep in the frezzer. In a ziploc frezzer gallon bag. Take some out when u need. Last two to three weeks.
Family favorite at holidays 🙂
yes!!!
My family and I love this candy……it is so delicious, and reminds me of a Heath bar, which is my favorite candy bar. I use foil to line the pan, and I either butter it and spray with non-stick cooking spray. I used to cut into squares, but it’s easier to just break into pieces. Also, my recipe called for slivered almonds on top, but I don’t normally have them on hand, so I omit them. You can use chopped pecans, but it’s an individual choice…..we like them plain without any nuts. A holiday favorite for sure!!
Yes nuts are always a good addition!
Came out just as planned and tastes delicious! The parchment paper is the trick…it came right up when it was time to break it up. Definitely putting this one in my recipe stash! Thanks!
Awesome!
If I store them in the fridge will they keep their crunch?
The flavor was great, however it stuck so bad that
I spent about an hour pulling off the tin foil. That alone will stop me from making this again. I followed the receipe to the T. Does anyone know how to prevent this? I saw a few more comments making the same remark.
I use parchment paper for at least 20 years making this and it has never stuck.
Tastes delicious but it stuck to the foil terribly and broke into very small pieces. What should I do different next time.
Shoot. You could spray the foil or use parchment paper.
It would have been nice to include that in the receipe.
Yes, I agree. To be honest though. I have never had it stick in the 100 times I have made it.
The recipe calls for parchment paper
“line a cookie sheet with at least a 1/2 inch edge or jelly roll pan with parchment paper. “
If you had followed the recipe “to the T”, you w our you’d have used parchment paper as clearly stated, not foil.
I’ve made this for years since I was child. My Nana taught me. Super simple. But my Nana sometimes would make it with semi sweet mint chocolate chips. Perfect for the holidays! Tastes so much better not that it could…I always used foil but I may try the parchment paper. If u try using mint chips u will not be disappointed!
I would try parchment next time. I’m sorry it stuck.
tasted delicious!!! is there anyway i can make it more thick?
You could make it in a smaller pan and then it would be thicker.
Why did mine come out sticky it never formed
I cooked it for 7 mins and in the oven for 6 mins
And it smells kinda burned
This recipe sounds totally awesome and also really easy! Thank you for sharing, Christy. 🙂
Thank you Nicole!
Thank you for the great recipe, Christy!
I used unsalted crackers and salted butter to cook this toffee. My kids and wife loved this dessert a lot!
I wish you Happy New Year and Merry Christmas!
You’re welcome! Thank you!
What happens if you use salted butter and salted crackers?
It could be a tad salty but honestly I think it would taste fine since they are sweet.
This was prepared and in the refrigerator overnight to cool and then when we tried to break it apart or cut it all the chocolate did not stick to the cracker caramel base – it just came apart…….what’s wrong?
These are absolutely our favorite Christmas treat!! We top with red and green sprinkles! Thank you for this awesome recipe and pictures!!
Used gluten free crackers
I used gluten firecrackers mine today… Excited to try them..
I had a difficult time with the chocolate chips spread on top – they would not melt enough to spread. I ended up pulling them up and melted and then put back on the crackers.
You can definitely pop it back in the oven for a sec to melt the chocolate.
the toffee part didnt harden…is this because i didnt let it boil long enough before spreading it on to the saltines?
Yes. Did you bake it after you spread it over the crackers? Toffee will not harden if it’s not cooked long enough.
My mom makes this every Christmas and my grandma adds almonds to the top of hers! A favourite in my family, that’s for sure 🙂
I agree!
Just a quick question
Do these last?, like for a couple days if in a air tight container or should they be stored in an open dish?
You can do either but an airtight is probably best.
The butter and sugar separated while boiling? Has anyone had this happen. Its a very buttery mess after the oven.
My problem is these are more like cookies and do not taste like toffee at all! Not salty either. All I taste is chocolate chips! What in the heck did I do wrong? They are pretty terrible! I’m a chocoholic can even I can’t eat them!
You need to make sure you cook it long enough so that the caramel turns into toffee.
These are even better using graham crackers
I only just found your recipe for these by accident while searching for your s’mores bars. Thank you for posting these! I used to make them ALL the time, then got away from making them and lost the recipe. I’ll be bringing these to my next potluck!
I’ve made these for 30 years, I use saltines and salted butter, no problem. Instead of letting them cool completely I separate the crackers unto parchment or wax paper, no cutting or breaking into pieces. I always get 40 evenly sized pieces. I only use 1 cup of choc chips. I have also used crushed peppermint candy on top instead of walnuts, pecans, or sliced almonds as my other choices. I also boil the mixture in an 8 cup Pyrex cup in the microwave. I don’t line the cookie sheet, there is so much butter you don’t need it, if you remove all the crackers to parchment.
My mother made these all the time after she saw the food show “Mr food”
In the NBC news. Always a big hit at family gatherings
I have made this many times and it is always a hit. I have found that using “easy release” foil makes it a lot easier to get it off.
Thanks for the tip Peggi!
This looks like a great recipe to use the stale crackers that were forgotten in the back of the cubboard. Can’t wat to try.
FYI, we make this at Passover every year replacing the crackers with Matzah. It is a huge favorite!
Has anyone tried it with Ritz crackers and unsalted butter?
My chips didn’t melt out. :(((
You can pop it back in the oven for a second if you want to melt them.
Aaaah! I just took these out of the oven and they are soupy! What did I do? Will it set and harden?
They need more time if they are soupy. My friend likes them softer and does it that way on purpose. Add more time for a crunchier toffee.
Do you think it would be ok to freeze this for later on this month? I think this would be a great addition for Christmas but I do my baking ahead of time. Thanks.
I think you could. But I never had.
Hi. I think that this will make the perfect gift. Has anyone try to freeze these??
This was so easy and so good!! Not to mention addicting!! lol How do I stop myself, I am making this for thanksgiving and for my husbands staff to help them get through black friday!
I used Ritz crackers cause thats all i had and HAD TO make after seeing these lol. They were awesome! Buttery, salty and sweet…. YUMMY. Gone in a day!
I got the recipe from a friend of mine last year for Christmas. How do you keep the foil from sticking to the toffee? These are good using peppermint white chocolate chips
You should definitely give it a good spray with cooking spray. Or use parchment. Parchment never sticks.
I just found this on pinterest. My mom has been making this since I was little but we always called it Pine Bark. Love this stuff!!!
My brother-in-law makes this all the time and he uses chocolate graham crackers. It’s almost gone before he even gets in the door!!! Going to try the baking soda addition.
Oh my gosh! I’ve never thought of that. Great idea!
I made these for the wife and kids, it was a hit with everyone but my daughter who only decided it was not to her liking when she discovered the crackers.
I LOVE this stuff. So easy and addictingly good. I’ve made this maybe 10 times now, and have pretty much perfected the craft of making this. Some tips: add a pinch (like an 1/8 tsp) of baking soda to the brown sugar/butter about halfway through boiling. It helps you achieve the perfect toffee consistency. Also, instead of melting choc chips and pouring over the top, its really easy to sprinkle choc chips (I prefer milk chocolate!) right on top, a few minutes after bringing them out of the oven. Wait a few min for the chips to melt, and spread with a spatula. Thanks for the awesome recipe!
Thanks for the tips. I melt the chocolate chips that way sometimes but I don’t always get the chips on right out of the oven so either way works.
I added coconut to mine and substituted organic coconut sugar for the brown sugar and added a bit of molasses plus I used “coconut spread” (faux butter that tastes a heck of a lot like the real deal) for the butter and poured my toffee over gluren-free pretzels and gluten-free saltines. Then I topped all with organic, dairy-free chocolate chips and sprinkled pecans on top. Oh, and I added a bit of sea salt into mine and put coconut flakes over the crackers/pretzels and under the toffee layer. This way, I have a gluten-free, vegan version of this dessert made with a more natural sweetener. Is it good? Let’s just say that I had a hard time waiting for it harden up. I had to try a piece while it was still melty. 🙂
I think maybe another bag of chips on top would add even more awesomeness because the chocolate layer was a bit thin on mine.
I’m going to try it your way since I can’t have gluten, dairy or refined sugar, how much coconut sugar did you use? Wonder if I could use ghee instead of butter?
My friend makes these, but she likes to leave the chocolate chips whole. It looks prettier, and tastes just as yummy.
I’m lactose intolerant, do you think you could substitute butter flavored margarine for the butter?
Ahh, I’m not sure. Usually in a recipe like this there are no substitutions but I could be wrong.
This is very similar to a toffee I have made for years, but I tried this and loved the delicate crunch it gives to the toffee layer. My husband also loved this. Thanks for the recipe and your lovely pictures!
I just made these and had my first-ever kitchen disaster where the whole room was filled with smoke!! Warning to other bakers – if you are using a cookie sheet that does not have a raised lip, be sure to place something under the sheet in the oven, or else the caramel mixture will drip down and make a mess out of your oven. I haven’t tasted them yet, but I’m sure they’ll be great, based on other comments I’m reading.
Oh shoot. Yes, you definitely need a cookie sheet with an edge. I’ll add that to the directions for clarification.
Thanks!! I just made these again because they were so tasty the first time and today I used a rectangular cake pan that has a really high edge. It worked perfectly! I can’t wait for them to cool so I can try one! Love this recipe.
These are a staple for Christmas cookie trays. Super easy and delicious!
I’m finding the brown sugar isn’t dissolving totally in the bitter so it’s still grainy after boiling as directed. Any suggestions?
Try boiling it longer. It should definitely be dissolved after boiling.
These are wonderful with nuts on top, or as I prefer, bacon bits on top…they freeze extremely well as I have been freezing mine for years. If you do not have saltine crackers, club crackers work just as good and for a different twist, I break mine into pieces and use them in place of chocolate chips in my cookie recipes..Yummy!
This stuff is amazingly easy and delicious! So worth it! Thanks for the good recipe. I have a pan cooling right now…. I can’t wait to eat it!
Can you freeze them?
I don’t see why not. I think you could definitely freeze them.
These are sinful….and I love them.