Sweet And Saltines Better Homes And Gardens

Saltine Cracker Toffee, aka Christmas Crack, is the perfect gift made with saltines, brown sugar, butter and chocolate chips in minutes.

You'll love making Candy Recipes during the holidays as gifts, for potlucks or even just to have around the house for watching Christmas movie marathons. In addition to this delicious Saltine Toffee candy, try this Easy Chocolate Fudge or this super easy Peppermint Bark recipe.

SALTINE TOFFEE

The only thing that can make toffee even tastier is giving it an addicting amount of crunch. You may not immediately think of Saltine crackers when you think of holiday desserts, but the crackers make this treat absolutely irresistible. It's also a really easy dessert to make, with a little bit of baking and a lot of chilling.

You'd think that the crackers would get soggy as they absorb all the caramel, but instead they keep their delightful crunch and the caramel has a delicious snap to it too!

If this is your first time making your own toffee, this is an easy recipe to follow since it's so straight forward. Saltine Cracker Toffee is also a delicious gift you can hand out to your friends and coworkers as fun, decorative treats. Just wrap the toffee in some decorative parchment paper, tie them up with a bow, and you're all set. Or try a cute decorative box!

MORE HOLIDAY CANDY RECIPES

HOW TO MAKE SALTINE TOFFEE:

Preheat the oven to 350 degrees and line a 15×10 baking pan with foil.
Add the saltines in neat rows side by side.
Add butter and brown sugar to a medium saucepan on medium high and cook and stir for 2 minutes or until sugar is dissolved and bubbling.
Pour evenly over crackers making sure they are all coated.
Bake for 8-10 minutes then remove the pan from the oven and add the chocolate chips.
Put the pan back in the oven for 1 minute.
Remove the pan and spread the chocolate to evenly coat the melted chocolate, then cover with chopped pecans.
Refrigerate for 15 minutes or until fully cooled before removing and breaking into pieces.

Create a free account to Save Recipes

Email address

FREQUENTLY ASKED QUESTIONS

What other add-ins can be used for Saltine Toffee?

You can mix in a variety of ingredients to customize your Saltine Toffee. Some favorites include pretzels, walnuts, caramel, pecans or sprinkle chocolate chips over the top.

Can peanut butter be used in this recipe?

Another fun variation to try are Saltine Cracker Candies drizzled with peanut butter: the creaminess of the peanut butter goes perfectly with the crunch of the cracker toffee.

What kinds of chocolate can be used for Saltine Toffee?

You don't just have to use milk chocolate for your toffee. You can also try dark chocolate, semi-sweet chocolate, or white chocolate.

What other toppings can be used on Saltine Toffee?

To make your toffee even fancier, drizzle some Chocolate Ganache over the top to make a simple but beautiful pattern.

Why are saltine crackers called soda crackers?

Saltine crackers are called soda crackers because baking soda is one of the main ingredients in them.

What can I do with stale crackers?

Don't throw them out! You can use stale crackers to add crunch to a variety of recipes. Make sure to keep them sealed though, you don't want them molding.

TIPS TO MAKE SALTINE TOFFEE

You're going to want to use a cookie sheet or a baking sheet lined with aluminum foil. The aluminum foil makes taking the toffee out of the pan, once it's done chilling, much easier and keeps it from shattering.
Another good tip to help make your Saltine Toffee flat and even is to pour the chocolate mixture over the layer of saltine crackers starting at the center and spreading it outwards with a rubber spatula. Be gentle when you spread the toffee mixture so that you don't shift the crackers or break them.

MORE HOLIDAY DESSERT RECIPES

HOW TO STORE SALTINE TOFFEE

Serve:You can leave Saltine Toffee out at room temperature for about a day. It can also melt if you run the heat too much in your house, so I recommend keeping it in the fridge. Always keep it sealed in plastic wrap or in an airtight container to keep it fresh longer.
Store:If you keep the Saltine Toffee in an airtight container, it will stay good in the fridge for up to 1 week. Make sure that no moisture gets into the toffee. You don't need to thaw them out at all when you want to enjoy them, since these toffies are much better chilled.
Freeze:Don't freeze it with the intentions of thawing it out. But DO freeze it if you intend to enjoy this frozen because I can tell you first hand these treats are delicious when frozen!

▢ 40 saltines
▢ 1 cup unsalted butter , cubed
▢ 3/4 cup brown sugar , packed
▢ 2 cups semisweet chocolate chips
▢ 1 cup pecans , chopped

Preheat the oven to 350 degrees and line a 15×10 baking pan with foil.
Place the saltines in neat rows, side by side on the baking pan.
Add butter and brown sugar to a medium saucepan on medium high and cook and stir for 2 minutes or until sugar is dissolved and bubbling.
Pour evenly over crackers making sure they are all coated.
Bake for8-10 minutes then remove the pan from the oven and add the chocolate chips.
Put the pan back in the oven for 1 minute.
Remove the pan and spread the chocolate to evenly coat the melted chocolate, then cover with chopped pecans.
Refrigerate for 15 minutes or until fully cooled before removing and breaking into pieces.

Photos used in a previous version of this post.

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.