This Saltine Cracker Toffee recipe combines layers of crispy saltines, buttery brown sugar toffee, rich chocolate, and nuts for an amazing sweet & salty treat perfect for dessert, Christmas, and more!
Heavenly Sweet ‘n Salty Homemade Candy Decadence
- Quick ‘n Easy once you get the hang of it. You’ll make this candy over and over again!
- Amazingly Delicious – Crisp, salty crackers coated in buttery brown sugar toffee topped with rich chocolate and nuts—this is a crowd favorite.
- Perfect for Gifting – I love making this saltine cracker toffee and tucking it into gift bags to give during the holidays and special occasions, along with Christmas crack, peppermint bark, and Oreo truffles.
Amazing Saltine Cracker Toffee Recipe
Ages ago, I used to be so scared to make candy. Too many “tips” that actually made it scary, too much fuss, and not enough sweet payoff. Now that I’ve made (and perfected) this saltine cracker toffee recipe, I can share all my easy secrets with you and show you the joy of homemade candy! You can expect 3 layers of satisfaction: crunchy saltine crackers topped with buttery brown sugar toffee, coated in a just-right layer of chocolate, sprinkled with chopped pecans.
Do pecans count as a layer? You tell me. Either way, you’ll love making, eating, and gifting the heck out of this saltine cracker toffee. Happy candy-making, along with buckeye balls, almond bark, and Grinch Oreo balls!
Saltine Cracker Toffee Bark Ingredients
- Butter: Unsalted butter is best
- Brown sugar: make sure to pack the brown sugar, light or dark is fine
- Crackers: toffee bark calls for saltine crackers, but you can use graham crackers or whatever you prefer
- Chocolate: we’ll use 2 cups of semisweet chocolate chips for the best flavor and thickness
- Nuts: I love using pecans, but you can use whichever nut you’d like
How to Make Saltine Cracker Toffee
With a little attention to detail and swift movements, you’ll find making this saltine toffee recipe easy in no time!
- Preheat oven to 400°F and line a baking sheet with parchment paper and a coating of cooking spray.
- Create a single layer of saltine crackers on the sheet.
- Whisk together butter and brown sugar in a medium saucepan over medium heat. Bring to a bowl and cook until it hits about 280°F on a candy thermometer.
- Pour liquid toffee over saltine crackers, using a large offset spatula to spread it into an even layer—I used a regular-sized one and regretted it. Bake for 4 minutes.
- Sprinkle chocolate chips evenly over toffee and let it sit until spreadable. Spread melted chocolate over toffee.
- Sprinkle pecans over chocolate and chill until hardened, about 1 hour.
- Use a spoon to loosen saltine chocolate toffee from the sheet and peel off the parchment paper. Crack the candy into pieces with your hand or slice with a knife. Enjoy!
How to Store Saltine Cracker Toffee Candy
Make sure to store saltines toffee crack in an airtight container in the refrigerator or at room temperature for 1 week. Avoid direct sunlight and heat sources to protect the chocolate layer.
Can you freeze saltine cracker toffee crack?
Yes, you can freeze saltine cracker toffee! Store toffee crack in a freezer-friendly, airtight container for 1-3 months. Just make sure to thaw the candy a bit and proceed with caution as the toffee candy is much harder frozen, just like in Christmas popcorn or reindeer chow.
My Secrets for the Best Saltine Cracker Toffee
- Use a candy thermometer: Watch it closely, once it hits 250°F, get ready to remove it from the heat at 270°F to 290°F. This is crucial for the right consistency of toffee.
- Work quickly (and safely): Once the toffee is made, spread it quickly and carefully over the saltines before it firms up and can’t be spread.
- Practice makes perfect: the first time I made saltine cracker toffee candy, I didn’t move quickly and confidently enough, resulting in a recipe fail. Once you get the hang of it, you’ll get into a groove that’s easy!
- Don’t forget to bake the toffee for 3-5 minutes after spreading. This helps to set the candy before you spread the chocolate over it.
- Use both parchment paper and cooking spray: Yep, both are needed for extra nonstick power that makes lifting the candy off the sheet easier.
- Candy thermometer – you *must* check the temperature of the toffee to ensure the right consistency. This tool is a candy lifesaver.
- Large offset spatula – 100% needed for quickly and skillfully spreading the liquid toffee over the saltines. You’ll need a second, clean one for spreading the melted chocolate layer.
- Medium saucepan – my go-to saucepan for 3 years now for making toffee, sauces, and more.
For more delicious ideas like saltine toffee recipe, follow us on TikTok, Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
More Christmas Sweets Recipes
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Preheat oven to 400°F. Line a large baking sheet (about 10×15”) with parchment paper. Coat parchment with cooking spray.1
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Fully line the baking sheet with 1 layer of crackers.2 Set aside.
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In a medium saucepan over medium heat, whisk together butter and brown sugar just until well mixed. Let it sit (not whisking at all)3 while it comes to a boil, about 3-6 minutes. Mine took 4 ½ minutes. It’s done once it reaches 270°F to 290°F on a candy thermometer.
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Working quickly, pour the toffee over the saltines, using a large offset spatula to spread it into an even layer. Bake for 3-5 minutes, or until bubbling. Mine took 4 minutes.
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Sprinkle chocolate chips evenly over the top of the toffee and let sit until melted and spreadable. Spread chocolate into an even layer using a clean offset spatula.
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Sprinkle pecans over the chocolate, lightly pressing them in. Chill in the refrigerator until hardened, about 1 hour. Or freeze for 30 minutes.
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Use a spoon to pop the corners of the saltine toffee out and loosen it from the sheet. Peel off the parchment paper. Slice the cracker toffee into pieces (recommended) or use your hands and crack it. Enjoy!
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- 1: Yes, we’re doubling up on the nonstick power—both the parchment paper and the cooking spray will help when lifting the toffee off the sheet.
- 2: I used 35 whole saltine crackers and 5 cracker halves, for a total of 37.5 crackers. Please see photos in the “How to” section of the post for visual guidance.
- 3: After whisking butter and brown sugar until well mixed, leave it alone while it comes to a boil or it will separate.
- Storing Instructions: Store toffee crack in an airtight container in the refrigerator or room temperature for up to 1 week.
- Freezing Instructions: Store saltine cracker toffee in an airtight, freezer-friendly container for 1-3 months. Thaw, if needed, to avoid hardened toffee.
Calories: 174kcal, Carbohydrates: 16g, Protein: 1g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 17mg, Sodium: 37mg, Potassium: 88mg, Fiber: 1g, Sugar: 11g, Vitamin A: 196IU, Vitamin C: 0.02mg, Calcium: 17mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
