The combination of salty and sweet in this saltine toffee will have you hooked! With just 4 ingredients you’ll have the perfect edible gift for the holidays.
Why this recipe works
Saltine toffee is a cracker toffee that hits the perfect balance of sweet and salty. It has a deep, rich flavor with a crunchy-yet-a-little-chewy texture.
It’s also known as soda cracker toffee, saltine cracker toffee, and Christmas crack. If you have never tried it before, I have to warn you that it can be very addictive, just like Peanut Brittle!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRACKERS – You can use club crackers, soda crackers, or Ritz crackers instead of the Saltines.
TOPPING – If you like white chocolate, replace the regular chocolate and smash up some candy canes to sprinkle on top! Or, instead of chopped nuts, try crushed pretzels or sprinkles. Do NOT substitute margarine for real butter in this recipe.
How to Make Saltine Toffee
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 425 F. Line a rimmed cookie sheet with aluminum foil. Fill sheet with all 40 saltine crackers in a single layer.
- In a medium saucepan over medium-high, melt butter and brown sugar together and bring to a boil. Stir occasionally until combined and sugar is melted. Continue to boil undisturbed for 5 minutes.
EXPERT TIP – Caramel should reach a temperature of 270-290F to be at a soft crack state. Use a candy thermometer for best results.
- Remove from heat and pour caramel mixture over the cracker layer. Spread with a wooden spoon if needed to cover them evenly.
- Bake in preheated oven for 4-5 minutes, or until just bubbly.
- Remove from oven and sprinkle immediately with chocolate chips.
- When chips begin to melt, spread them over crackers with an icing spatula.
- If you’d like to add any toppings, do so at this point while the chocolate is still melted on top.
- Transfer pan to refrigerator until firm, about 2 hours. Break into pieces and store in an airtight container.
Frequently Asked Questions & Expert Tips
If properly stored in an air-tight container at room temperature, saltine toffee should last about 2 weeks.
Serving Suggestions
Bring this homemade saltine toffee to your holiday gatherings and everyone will be begging for the recipe. You can also package it up in pretty containers for a delicious homemade Christmas gift!
More Candy Recipes
- Candied Pecans
- Chocolate Turtles
- Microwave Caramels
- Homemade Peanut Brittle
- Peppermint Candy Cane Bark
- Chocolate Peanut Butter Fudge
- Potato Candy
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Saltine Toffee
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 40 saltine crackers
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 12 ounce semisweet chocolate chips
Topping Ideas
- chopped nuts
- crushed pretzels
- crushed candy canes
- M&M's or chopped Reese's
- sprinkles
- flakey sea salt
Things You’ll Need
Before You Begin
- The caramel mixture should reach a temperature of 270-290F to be at a soft crack state. Use a candy thermometer for best results.
- Do NOT substitute margarine for real butter in this recipe.
- You can use club crackers, soda crackers, or Ritz crackers instead of the Saltines.
- If you like white chocolate, replace the regular chocolate and smash up some candy canes to sprinkle on top!
Instructions
- Preheat oven to 425 F. Line a rimmed cookie sheet with aluminum foil. Fill sheet with all 40 saltine crackers in a single layer.
- In a medium saucepan over medium-high, melt butter and brown sugar together and bring to a boil. Stir occasionally until combined and sugar is melted. Continue to boil undisturbed for 5 minutes.
- Remove from heat and pour caramel mixture over the cracker layer. Spread with a wooden spoon if needed to cover them evenly.
- Bake in preheated oven for 4-5 minutes, or until just bubbly.
- Remove from oven and sprinkle immediately with chocolate chips. When chips begin to melt, spread them over crackers with an icing spatula. If you plan on adding any topping, add them on at this point while the chocolate is still melted.
- Transfer pan to refrigerator until firm, about 2 hours. Break into pieces and store in an airtight container.
Nutrition
This post originally appeared here on November 20, 2015 and has since been updated with new photos and expert tips.
Amanda Davis
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Kate Shutske says
I only had plant based low carb chocolate chips but turned out great!!!!
Ursula says
can’t figure out what went wrong. I’ve made it the past but this time it came out gritty. It’s still good but definitely different texture. Maybe my brown sugar ? It just didn’t seem to make a toffee or carmel. I cooked it long enough for sure. Actually did 2 batches thinking that was my mistake and cooked second one longer. The family not complaining but would like to know what I did for next time.
Amanda Davis says
It sounds like the sugar didn’t melt enough, the temperature didn’t come up to where it needed to be
Kim Lowe says
Turned out beautifully and tasted delicious! Very easy too!
Susan says
I have made this for so many years,it’s so easy and delicious…Trust me you can’t eat just one piece,I have tried but fail every time,lol
Leslie H Cooper says
Can I use monk fruit light brown sugar for the caramel?
Amanda Davis says
We haven’t tested that. If you decide to experiment, we would love to hear your results.
Jenn McFarland says
Delicious! Had at a party this weekend and now I need the recipe.
Susan says
I’ve made this twice now, followed the instructions almost exactly, one topped with chopped pecans and one topped with crushed candy canes. The recipe is easy and everyone loves it. I use Club crackers instead of saltines because that’s what I had and salted butter instead of unsalted but it comes out great every time. This recipe is definitely a keeper! Thank you!