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.
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.
Print Pin Recipe RatePrep Time: 10 mins
Cook Time: 5 mins
Chill time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 48 pieces
Calories: 103
Ingredients
- 40 saltine crackers
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 12 ounce 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
Notes
- 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!Mention @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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Jackie says
What if I use dark brown sugar any difference?
Amanda Formaro says
I think it should be fine, just remember to pack the brown sugar when measuring.
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