If you have never tried saltine toffee before (also known as Christmas Crack, similar to Easter Crack), I have to warn you that this candy recipe can be very addictive, just like the ever-famous Peanut Brittle! I don’t think it’s possible to stop at just one piece. 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 has been around a long time but has really taken the Internet by storm in the last couple of years. I had never tried it before, but I was so pleasantly surprised at just how good it really is!
Saltine cracker toffee hits the perfect balance of sweet and salty, with a deep, rich flavor and crunchy-yet-a-little-chewy texture. It might sound like a strange combination, but trust me! This is definitely one of those recipes that is much greater than the sum of its humble parts.
Making Saltine Toffee
Making homemade toffee from Saltine crackers is really, really easy. On one hand, that’s a good thing, because who doesn’t love an easy recipe? But on the other hand, being able to whip up something this delicious with so little effort could be dangerous! (Diets don’t count during the holidays, right?)
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:
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 peanutty 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
Ingredients
- 40 saltine crackers
- 1 cup 2 sticks unsalted butter
- 1 cup packed light brown sugar
- 12 ounce bag semisweet chocolate chips
Helpful Kitchen Tools:
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
Nutrition
Amanda Formaro
Latest posts by Amanda Formaro (see all)
- Cranberry Caramel Bars - November 14, 2019
- 30+ Apple Cider Recipes for Fall - November 13, 2019
- Apple Cranberry Crisp - November 12, 2019
Kelley says
I’ve made this several times. It is so easy and so good. This is my family’s first request every holiday season.
Amanda Formaro says
Oh my gosh, we love it too! we really shouldn’t wait until Christmas every year!
Natalie says
Do you stir the sugar mixture while boiling or before boiling?
Amanda Formaro says
Hi Natalie and thanks for pointing that out! I’ve adjusted the recipe instructions:
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.
Melissa says
Mine stuck to the foil. I didn’t see where it was to be sprayed with non stick. Gonna let them sit a little from the fridge and see if them come off. At least the ingredients aren’t expensive if I have to re do them. Should I spray the foil or would parchment paper be better?
Amanda Formaro says
Sorry you had trouble! Not sure why it stuck. Did it release after refrigerating?
Donna says
What happens if you use regular butter instead of unsalted?
Amanda Formaro says
It should be fine!
Melissa Siemer says
It will be fine as far as the cooking method. Just will be a little saltier