If you have never tried saltine toffee before (also known as Christmas Crack, similar to Easter Crack), I have to warn you that IT can be very addictive, just like my Peanut Brittle! Bring this homemade 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!
Saltine Toffee Recipe
Saltine toffee is a cracker toffee that hits the perfect balance of sweet and salty. It has a deep, rich flavor and crunchy-yet-a-little-chewy texture. Saltine Toffee is easy to make and perfect as an edible gift.
Ingredients needed to make saltine toffee
- 40 saltine crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 12-ounce bag semisweet chocolate chips
Helpful kitchen tools:
Kitchen Tips:
- 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!
- Instead of pretzel topping, try your favorite chopped nuts.
How to Make Saltine Toffee
- 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.
Then 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. Transfer pan to refrigerator until firm, about 2 hours. Break into pieces and store in an airtight container.
Other recipes you might enjoy:
- Can’t get enough toffee? Try some pumpkin toffee cookies with salted caramel glaze, or maybe some peanut-y pumpkin spice toffee bars!
- If pumpkin isn’t your thing, you can also make a batch of chocolate toffee almond shortbread bars.
- For a classic holiday treat, make my peanut brittle recipe.
- My easy pumpkin pie fudge is sure to be a hit at this year’s Thanksgiving dinner!
- Are you crazy for candy? You definitely need to try these easy homemade candy bars.
This post was originally published on November 20, 2015
Saltine Toffee
If you have never tried saltine toffee before, I have to warn you that this stuff is very addictive! I don't think it's possible to stop at just one piece.
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 ItServings: 48 pieces
2 hrs 15 mins
Calories: 103
Ingredients
- 40 saltine crackers
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 12 ounce semisweet chocolate chips
Things You'll Need
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.
- Then 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. Transfer pan to refrigerator until firm, about 2 hours. Break into pieces and store in an airtight container.
Video
Expert Tips & FAQs
- 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!
- Instead of pretzel topping, try your favorite chopped nuts.
Nutrition
Serving: 1piece | Calories: 103cal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 28mg | Potassium: 51mg | Fiber: 1g | Sugar: 7g | Vitamin A: 122IU | Calcium: 10mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandaFormaro or tag #AmandasCookin!
Amanda Formaro
President at Amanda's Creative Studio, Inc.
Amanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, cook, make kid's crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Wendy Rose says
I absolutely love this. I make it every Christmas and through out the year. Love
Tanya Henry says
Caramel didn’t harden, it’s been in the fridge for several hours, still tacky….. what do I do? Start over???
Amanda Formaro says
Unfortunately yes, sounds like it didn’t cook long enough. Make sure you use a candy thermometer to get to the correct temp!
Maryse Bertin says
I had doubts about this recipe. Cooking crackers in the oven ??? But, surprisingly, it is so delicious 😋 (and addictive…). I’m glad I tried it before Christmas. My guests will ask for more at our Holiday gatherings.
Denise says
Maybe it doesn’t matter, but lay Saltines with salt side up or facing foil?
Amanda Formaro says
I do salt side up :)
Mare says
Of all the Christmas Crack recipes I’ve tried, THIS is the one that works best for me. The two changes I make are to NOT EVER refrigerate it . If I do I end up with chocolate bloom (the white/gray color to the chocolate). The second change is to melt the chocolate before pouring over the top of the cooked toffee. Get creative with the toppings – anything goes! Thanks for helping me make it perfect every time!
Monique says
Can you freeze thème?
Amanda Formaro says
Hmm, i actually haven’t tried that. I would think it would be ok, but again, not speaking from experience.
Audrey says
I just made this tonight and the caramel mixture didn’t harden.
Amanda Formaro says
Sounds like the mixture did not cook long enough to reach the hard crack stage of candy making.
Patty says
How many pretzels do you need?
Amanda Formaro says
Oh gosh, it’s just for topping, probably 1.5 cups crushed?
Carolyn says
Can you freeze these?
Amanda Formaro says
Yes! Wrap tightly and store in freezer for 2 months.
Cookie says
I made this Saturday but my chocolate chips didn’t melt enough to spread. What a mess! Any reasons?
Amanda Formaro says
The only thing I can think of is you allowed the caramel to cool too much. Or didn’t wait long enough for the chocolate to melt.
SUSAN SUERTH says
Can you store bought caramel sauce instead of making it?
Amanda Formaro says
I don’t think so. The caramel is cooked to a point to when it cools it hardens. Caramel sauce will not do that.
Richard says
I placed the pan back in the oven for only a minute, and the chips melted and spread evenly
Zainab says
Hi,
My sugar butter mixture doesn’t seem to melt and mix. The sugar just hardens and becomes lumpy and the butter becomes all liquid and remains separated. Where am I going wrong? I use soft brown sugar.
Pls. Help
Amanda Formaro says
Be sure you are using a candy thermometer. Sounds like your mixture didn’t reach the right temperature (270-290).