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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Nadene says
Mine turned out great! Very easy!
Nicole Sparks says
Do you spray the aluminum foil with any spray? I’m worried that it will stick.
Amanda Formaro says
We have never sprayed the foil.
Mozel says
Mine stuck. I’m sure it would have been delicious had I been able to eat it.
Kate Workman says
My caramel separated at first but I was able to save it and it turned out good. I also put mine back in the oven for a minute with the chocolate chips so they would melt better.
Melissa says
So good and so easy!
Christy Nourse Martin says
When you say ‘continue to boil the butter and sugar undisturbed for 5 minutes’ does this mean do not stir the mixture? I’m worried it will burn if I don’t stir it so please clarify for me! Thanks so much!
Amanda Formaro says
Correct. Do not stir
Jisha says
Amanda this is seriously so addictive! Unfortunately, my toffee mixture burned because I was waiting for it to reach 270F. It’s still edible but I wish it turned out right. Any idea what I did wrong? It was in the burner for well over 7 minutes and wouldn’t push past 230 until I turned the heat up.
Lorraine Dube says
I also experiencing the same issue while waiting for it to reach 270 degrees. It seems just boiling for the specified time rather than using the candy thermometer is the better way to go.
Chris N. says
I melted chocolate in microwave. Worked well. Sprinkled with chopped lightly salted dry roasted peanuts and mini M&Ms. Easy and tasteful. Recipe is a keeper!
Hanna Khash says
Thanks a bunch for all your recipes, but in particular, this one of Saltine-Toffee. It turned out great and the taste is just superb! Exactly what I loved and it hit the spot of my sweet, sweet teeth. (I think all my teeth love sweet, not just one tooth!) This is an easy recipe to make as well, so it’s a definite Thumbs Up!
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 soft crack stage of candy making.
Curious Cook says
Your reply says you need to “reach the hard crack stage of candy making.” But the “Expert Tips & FAQ” comment just below the recipe (which is all that most people will see unless they scroll through the comments) says, “The caramel mixture should reach a temperature of 270-290F to be at a soft crack state.” Which is it, hard crack or soft crack?
Amanda Formaro says
Soft crack, thanks for pointing that out!
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.
C Mz says
The first few batches I made last year were awesome. Then..and now, I can’t get my chocolate chips to melt no matter what I do.
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
Anjie says
That’s exactly what I did. Worked like a charm.
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).
Shawn says
Sounds like you’re using margarine.