Saltine Cracker Toffee

This Saltine Cracker Toffee recipe combines layers of crispy saltines, buttery brown sugar toffee, melted chocolate, and nuts for an amazing sweet & salty treat perfect for dessert, Christmas, and more!

Prep Time8

Cook Time9

Total Time17

Course: Dessert

Cuisine: American

Servings: servings

Author: Demeter Trieu

Equipment

Ingredients

Saltine Cracker Toffee

1 cup unsalted butter
1 cup brown sugar packed
35-45 saltine crackers depending on size of pan
12 oz bag or 2 cups semi-sweet chocolate chips
½ cup pecans chopped for topping

Instructions

Preheat oven to 400°F. Line a large baking sheet (about 10x15”) with parchment paper. Coat parchment with cooking spray.¹
Fully line the baking sheet with 1 layer of crackers.² Set aside.
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.
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.
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.
Sprinkle pecans over the chocolate, lightly pressing them in. Chill in the refrigerator until hardened, about 1 hour. Or freeze for 30 minutes.
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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Notes

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.

Nutrition