Saltine Toffee is a treat you’ll crave from the first bite. This sweet and salty dessert combines crisp saltine crackers with a buttery brown sugar toffee layer, melted chocolate, and festive toppings. There’s something irresistible about the crunch of the crackers, the richness of the caramel, and the smooth chocolate on top. Whether you’re prepping for holiday gatherings or just want a quick indulgence, this recipe delivers big flavour with minimal fuss.
Why You’ll Love This Saltine Toffee Recipe
You’ll love this recipe because it hits several sweet spots:
- The crisp texture of the saltine crackers gives a satisfying crunch that stands up to the caramel and chocolate.
- The toffee like layer of butter and brown sugar brings deep caramel flavour without needing complex candy equipment. This style of cracker toffee is widely praised as simple yet indulgent.
- The chocolate layer on top rounds it out, and the optional festive toppings (sprinkles, M&Ms, sea salt) make it visually fun and perfect for sharing.
- It’s quick and accessible: you don’t need a candy thermometer or decades of experience. Many sources note the ease of this recipe for holiday treats.
Ingredients
- 35 salted saltine crackers (approximately 1 sleeve)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 2 cups semisweet chocolate chips
- Optional toppings:
- Christmas themed sprinkles
- Red & green mini M&Ms or regular size M&Ms
- Light layer of flaky sea salt
Step by Step: How to Make Saltine Toffee
- Preheat your oven to 375°F (190°C). Line a 15″×10″ cookie sheet with rims with parchment paper.
- Lay a single layer of saltine crackers in the pan, covering the bottom as evenly as possible.
- In a small saucepan over medium low heat, place the butter and brown sugar. Stir frequently and bring to a full boil. As soon as it’s boiling, reduce the heat to low and cook for exactly 3 minutes, stirring constantly.
- Immediately pour the hot brown sugar–butter mixture evenly over the saltine crackers in the pan. Use a spatula to spread and coat the crackers if necessary.
- Transfer the pan to the oven and bake for 5 minutes. The toffee mixture will be very bubbly when you take it out.
- Remove from the oven and place the baking sheet on a cooling rack. Immediately sprinkle the chocolate chips over the top of the hot caramel and crackers. Wait a couple of minutes until the chips begin to melt.
- Using an offset spatula or butter knife, spread the melted chocolate evenly over the surface.
- While the chocolate is still warm, add your optional toppings: sprinkles, mini M&Ms, or a light dusting of flaky sea salt.
- Let the toffee cool until completely hard — this may take an hour or more at room temperature. To speed things up, you can place the sheet in the fridge.
- Once set, cut into squares and serve.
Helpful Tips
- Be precise with the timing of the toffee boil (3 minutes from full boil) — undercooking can lead to soggy texture, overcooking can lead to bitterness or graininess.
- Use parchment or a silicone baking mat under the crackers so you can lift the whole slab out easily when cutting.
- Work quickly after removing from oven when sprinkling on chocolate — the heat from the toffee helps the chips melt and adhere.
- If the chocolate doesn’t seem to stick or spread smoothly, you can return the pan to a very low oven (around 300°F) for a minute to soften it just enough.
- Allow full cooling before cutting — cutting too soon can result in messy pieces.
Substitutions And Variations
- Crackers: If you don’t have saltines, you can try other thin salted crackers (e.g., Ritz) or even graham crackers for a different flavour profile.
- Chocolate: Swap semisweet chips for milk chocolate or dark chocolate depending on how sweet or rich you like it. Some versions recommend chopped good quality chocolate rather than chips for better adherence.
- Toppings: Beyond sprinkles and M&Ms, you can use chopped nuts (pecans, walnuts), crushed pretzels, toasted coconut, candy cane pieces, or a drizzle of white chocolate.
- Extracts: A splash of vanilla or even almond extract in the caramel mixture adds depth.
- Make it gluten free: If you find or use gluten free salted thin crackers that hold up to heat, you could adapt it for a gluten free version.
Storage Instructions
Once the toffee has cooled and set completely, store pieces in an airtight container at room temperature for up to one week. If you’d like to keep them longer, many sources indicate you can refrigerate for up to two weeks or freeze for up to several months (if properly sealed and separated with parchment between layers).
Nutritional Information
Per piece (approximate):
- Calories: ~142 kcal
- Carbohydrates: ~14 g
- Protein: ~1 g
- Fat: ~9 g (of which saturated fat ~6 g)
- Sugars: ~10 g
- Sodium: ~32 mg
- Fibre: ~1 g
- (And trace amounts of calcium, iron, and potassium)
Serving Suggestions
- Present on a festive platter, cut into small squares or broken pieces — ideal for holiday dessert tables or gifting.
- Pair with a cup of hot coffee, hot chocolate or tea: the warm beverage complements the crisp sweet treat nicely.
- Wrap small batches in cellophane bags or jars with ribbons for homemade gifts.
- Break into pieces and sprinkle over vanilla ice cream or yoghurt for a crunchy topping.
- Serve alongside other candies or cookies so guests can mix and match textures and flavours.
Frequently Asked Questions About Saltine Toffee
Why does the recipe use saltine crackers?
The saltine crackers serve as a thin, crisp, salted base that holds up under the hot caramel without disintegrating. The salty crunch is a key part of the flavour contrast: salt + sweet + chocolate. Many classic versions point out that this combination is what makes it irresistible.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but if you do, you should omit or reduce any additional salt you might add (e.g., flaky sea salt topping) so it doesn’t become overly salty. Some versions prefer unsalted butter to control the salt level.
My toffee layer came out grainy / separated from the chocolate layer — what happened?
Grainy texture often results when the sugar butter mixture isn’t cooked properly (e.g., not melted fully or boiled sufficiently) so sugar crystals form. Also, separation can occur if the chocolate doesn’t adhere properly. One tip: Use chopped chocolate rather than chips (chips often contain stabilizers that affect melting) and apply toffee when it’s still hot so the chocolate melts and bonds.
Can I make this ahead of time?
Yes, you can make it ahead, store it, and serve it later. Many holiday treat lists include this recipe precisely because it can be made ahead and stored for sharing. Just ensure it’s completely cooled and stored in an airtight container. Freezing is possible if you want to extend it further.
Final Thoughts
Thank you for reading — I hope you enjoy making and savouring this Saltine Toffee (Christmas Crack) as much as I do. It’s such a simple recipe that delivers big on flavour, blending crisp saltines, rich caramel, smooth chocolate and fun toppings. Whether you’re whipping it up for holiday guests or just treating yourself, I promise you’ll love how easy it is and how irresistibly tasty the result becomes. Wishing you joyful cooking, sweet moments, and many happy bites ahead. Enjoy the treat, and thanks for being part of our food-loving community!
Print
Saltine Toffee Recipe
- Total Time: 1 hour 20 minutes (including cooling)
- Yield: 35 pieces 1x
Description
Saltine Toffee is a quick and delicious holiday candy made with just 5 ingredients. The crunchy saltines, buttery caramel layer, and melted chocolate topping make it an irresistible seasonal favorite. Perfect for sharing or gifting.
Ingredients
35 salted saltine crackers (1 sleeve)
1 cup unsalted butter
1 cup packed brown sugar
2 cups semisweet chocolate chips
Optional toppings: Christmas sprinkles, red & green M&Ms, flaky sea salt
Instructions
Preheat your oven to 375°F (190°C). Line a 15″×10″ cookie sheet with rims with parchment paper.
Lay a single layer of saltine crackers in the pan, covering the bottom as evenly as possible.
In a small saucepan over medium low heat, place the butter and brown sugar. Stir frequently and bring to a full boil. As soon as it’s boiling, reduce the heat to low and cook for exactly 3 minutes, stirring constantly.
Immediately pour the hot brown sugar–butter mixture evenly over the saltine crackers in the pan. Use a spatula to spread and coat the crackers if necessary.
Transfer the pan to the oven and bake for 5 minutes. The toffee mixture will be very bubbly when you take it out.
Remove from the oven and place the baking sheet on a cooling rack. Immediately sprinkle the chocolate chips over the top of the hot caramel and crackers. Wait a couple of minutes until the chips begin to melt.
Using an offset spatula or butter knife, spread the melted chocolate evenly over the surface.
While the chocolate is still warm, add your optional toppings: sprinkles, mini M&Ms, or a light dusting of flaky sea salt.
Let the toffee cool until completely hard — this may take an hour or more at room temperature. To speed things up, you can place the sheet in the fridge.
Once set, cut into squares and serve.
Notes
Store in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks. Freeze if storing longer. Be precise with timing for perfect toffee texture. Use parchment for easy removal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 piece
- Calories: 142
- Sugar: 10g
- Carbohydrates: 14g
- Protein: 1g