Go Back
–+ servings
Bowl of saltine cracker toffee with walnuts and chocolate chips on counter.
Print Recipe
5 from 8 votes

Saltine Cracker Toffee

This ridiculously easy recipe for Saltine Cracker Toffee is made with just 6 ingredients to create an irresistible sweet and salty treat.
Prep Time10 minutes
Cook Time15 minutes
Chilling1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Kristen Chidsey

Equipment

Ingredients

  • 42 saltine crackers ~1 sleeve of crackers
  • 1 cup unsalted butter
  • 1 cup brown sugar dark or light
  • 1 teaspoon vanilla extract
  • 12 ounces semi-sweet chocolate chips or chopped chocolate
  • ½ cup chopped walnuts optional
US Customary - Metric

Instructions

  • Preheat the oven to 350℉ (175℃).
  • Line a 10x15-inch rimmed sheet pan with foil. Top the foil with a layer of parchment paper. Lay the crackers, salt-side up into an even layer over the parchment paper.
    Side by side photo showing lined baking sheet and then baking sheet lined with saltine crackers.
  • Combine 1 cup unsalted butter and 1 cup brown sugar in a small saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Once the mixture comes to a boil, allow it to cook for exactly 60 seconds, while whisking constantly. The mixture should be a deep golden color. Remove from the heat, and stir in 1 teaspoon vanilla extract.
    Side by side saucepan with butter and brown sugar before and after brining it to a boil.
  • Drizzle the caramel mixture evenly over the crackers, spreading to cover if needed. Bake for 10 minutes. Remove the pan from the oven and turn the oven OFF.
    Side by side photo showing the caramel mixture over the saltine crackers before and after baking.
  • Sprinkle the chocolate evenly over the crackers. Return the pan to the warm oven for 1-3 minutes, or until the chocolate is soft and glistening.
    Side by side photo showing chocolate chips sprinkled on top of the saltine crackers before and after heating.
  • Remove the pan from the oven, and use an offset spatula to spread the melted chocolate evenly over the crackers. If desired, sprinkle with chopped walnuts or other candy over the chocolate while still warm.
    Side by side photo showing before and after spreading chocolate and sprinkling with chopped nuts.
  • Allow the mixture to cool to room temperature and then transfer the tray to the refrigerator to chill completely. This will take about 1 hour.
  • Once the chocolate has hardened, cut or break it into bite-size bars. Store the toffee candy in the refrigerator in an airtight container for up to 2 weeks.
    Bowl of saltine cracker toffee with walnuts and chocolate chips on counter.

Notes

Chocolate: Feel free to use milk or dark chocolate in place of the semi-sweet chocolate. 
Nuts: Use chopped walnuts, almonds, or pecans OR omit the nuts. Toasted nuts are best in terms of flavor. 
Note on Salt: If using unsalted saltines, you will want to use salted butter or stir in ¼ to ½ teaspoon of kosher salt to your caramel mixture when you add the vanilla extract. You need a bit of salt to balance out the sweetness in this recipe. 
Nutrition is based on 1/24th of the recipe without adding nuts. 

Nutrition

Calories: 207kcal | Carbohydrates: 20g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 54mg | Potassium: 103mg | Fiber: 1g | Sugar: 14g | Vitamin A: 244IU | Calcium: 20mg | Iron: 1mg
QR Code linking back to recipe