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 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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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
Juelette Fadness says
I always put the shinny side of the foil down to prevent sticking. We like them with chopped walnuts instead of pretzels. This has become a holiday favorite at our house and they disappear quickly.
Michelle says
I top with heath toffee bits
Angie says
Does anyone think that the Ritz crackers are better than the saltines I haven’t tried these yet I have both crackers maybe I’ll do half and half a batch. I love saltines and I also love Ritz crackers so it’s a toss-up..
Amanda Formaro says
I have heard that from other people, I think it’s a personal preference :)
Sherri says
I use club crackers ?
Barbara Bradford says
Somewhere I have a handwritten recipe for this toffee recipe that has the different chips to different crackers to use. Ritz crackers with peanut butter chips, saltine with the chocolate, almond bark with cinnamon graham crackers, and I remember there were a few more but for the life of me I can’t find it. Just wondering if anyone has this list?
Nancy says
Recipe doesn’t mention the amount of pretzls to use for the topping as shown in the video. Maybe 1 cup un-crushed?? Thanks for your reply.
Amanda Formaro says
Hi Nancy! I literally just grabbed a couple of handfuls. It’s probably closer to half a cup of crushed pretzels.
Judie says
These are also good with white chocolate instead of chocolate chips. Break up some candy canes and sprinkle over the melted white chocolate.
Erica says
Hi Amanda! All I have is dark brown sugar that I just bought (Before seeing this recipe lol). Can I use the dark brown instead of light brown sugar?? Thank you very much :)
Amanda Formaro says
Yes should not be a problem! :)
Sally zauner says
Should you spray the foil before I didn’t so hope they come off foil!
Amanda Formaro says
I did not have to spray my foil :)
Dee Dee says
Growing up, Mama used graham crackers insted of saltines. We also used the cinnamon graham crackers as the base and then baked the cracker base for a while after pouring on the sugar and before the choclate bits. It is really crispy and good, but watch it closely so it doesn’t burn!
I think I’ll try the saltines this year. Happy Holidays! Dee Dee
Amanda Formaro says
That sounds delicious!
Teresa Wilson says
Can someone please give me the recipe to the saltine toffee recipe!? It gives me the ingredients, but it doesn’t have the way to make it???
Amanda Formaro says
The instructions are at the end of the post. You can click the print button and print them out.
Lori Ryan says
I love this recipe and it’ so easy. Thank you !
Deb says
How long would they last in an airtight container? Do they end up going soggy?
Amanda Formaro says
I’ll be completely honest, ours never lasts more than a couple days because everyone eats it. But I would say if kept in the refrigerator you would be fine for a week.
karen says
I have had something like this before that was delicious but instead of saltines graham crackers were used
Joy says
These look so good! Are they chewy and gooey or hard and crunchy? Thank you! :)
Cindy C says
I love this stuff but I always have a problem with the chocolate melting after it’s been sitting on a holiday table for a little while. Does anyone have a trick for preventing this?
Mandy says
Where can I get these crackers here in Northern Ireland and what are they??
Betty Ballard says
Mandy, there are many recipes on the Internet; also, on youtube.com; A saltine or soda cracker is a thin, usually square cracker made from white flour, yeast, and baking soda, with most varieties lightly sprinkled with coarse salt. It has perforations over its surface. It has a very dry and crisp texture. Most likely, any plain, thin cracker/cookie would work of the recipe.
DKL says
You can use soda crackers instead
Crystal says
I use whatever crackers I have in the house and it always taste good.
Emily Marie says
This is one of my friend’s go-to recipes when we have a putluck. Everyone loves them but I’ve never bothered to ask for the recipe since she makes them so often! Now I have it! haha