Saltine toffee (aka Christmas Crack) is the ultimate easy candy recipe.
A simple butter brown sugar mixture is boiled and spread over saltine crackers. It’s topped off with chocolate and cooled for an easy and irresistible toffee recipe.
This toffee takes very little prep and has just a few steps (with no candy thermometer required).
We Love Saltine Toffee So Much!
- Saltine toffee is both quick and easy to make, and it’s crazy good!
- It just needs a few ingredients, most of which you probably have.
- Unlike most candy recipes, no candy thermometer required.
- Can be made ahead of time and frozen.
- It’s a great gift idea and holds up well in the mail.
- IT’S SO CRAZY GOOD!
Ingredients in Saltine Toffee
- Saltines: We love the flaky texture saltines add to this toffee, plus they have a bit of a salty sweetness we can’t get enough of. Make sure you get salted top saltines!
- Butter: Use real salted butter in this recipe for the best flavor.
- Brown Sugar: Light or dark can be used in this recipe.
- Chocolate: Chocolate chips spread on top to make the topping. Be sure to buy only a good national brand of chocolate chips. I have found some store brands or bargain brands do not melt properly.
Optional Toppings
Any of the following make great toppings sprinkled over the melted chocolate.
- Kosher salt
- Sprinkles or jimmies
- Chopped nuts or pecans
- Christmas candies, M&M minis, toffee bits
How to Make Saltine Toffee (overview)
This saltine toffee recipe could not be easier!
- Line a rimmed baking sheet with aluminum foil (or parchment paper) and place saltines in a single layer.
- Boil brown sugar and butter in a saucepan (per the recipe below) for 3 minutes.
- Pour the brown sugar mixture over the crackers and bake for a few minutes.
- Add chocolate chips on and spread over the toffee. Sprinkle with toppings if desired.
- Cool completely.
Variations for this Christmas Crack Recipe
- Use Ritz Crackers, club crackers, or even make a graham cracker toffee.
- Swap the semi-sweet chocolate chips for dark chocolate.
- Saltine cracker toffee is great with all kinds of toppings, get creative!
How to Store Saltine Toffee
Once cooled, break or cut the toffee into bite-sized pieces.
Store in an airtight container on the counter or in the fridge for up to 2 weeks. Saltine toffee can be frozen for up to 3 months (and doesn’t need to be thawed before serving).
More Easy Holiday Favorites
Love this recipe as much as we do?! Leave a comment and a rating below!
Saltine Toffee
Ingredients
- 48 saltine crackers
- 1 cup salted butter
- 1 cup brown sugar
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 400°F.
- Line large pan with foil (11″x17″).
- Combine butter and brown sugar in a saucepan and bring to a boil over medium heat. Once the mixture comes to a rolling boil, let it boil for 3 minutes without stirring.
- While the mixture is coming to a boil, place crackers in a single layer on the foil.
- Very carefully pour the toffee mixture over the crackers.
- Place the pan in the oven and bake 4-5 minutes or until the mixture is bubbly. Turn the oven off.
- Remove from the oven and rest 1 minute.
- Sprinkle the chocolate chips over the top and let sit 4-5 minutes or until chocolate is soft. Spread chocolate evenly.
- Sprinkle the top with salt, crushed pecans, almonds or sprinkles.
- Cool at room temperature 25 minutes. Refrigerate or freeze to cool completely. Break or cut into pieces.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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I have made this before, and it’s fantastic.
I am getting ready to make it again for New Year’s Eve and a party prior. I am so excited!
Is it all right to use parchment paper instead of buttered foil? I really can’t remember if I did that before.
Thanks for your help, and for the wonderful recipe.
Yes, parchment paper will work just fine!
Very tasty and extremely easy. Reminds us of a Skor bar which both of us love. I really messed up with my butter/sugar in that I heated the butter too much before I added the sugar instead of heating together at the same time. Butter separated, of course! I just wasn’t paying attention . I made 1/2 of the recipe and spaced my crackers (Club crackers) too far apart. When I spread the toffee, it went slightly underneath the crackers. That made them a bit too crunchy. Also, I think I may drop temp to 375 so they won’t burn. When I master this very simple recipe, they’ll be spectacular!!
Best Christmas Crack ever!!!!
I make this at Xmas time and sprinkle crushed candy canes on top of the chocolate. Yum!
Follow the directions and you can’t go wrong. This is amazingly easy and even more tasty. I played around with toppings until we found our favorite (Half toasted chopped pecans and half flaky salt)
So happy you enjoyed this recipe, Justin!
Wonderful!! My neighbor gave us some this week. Very hard to quit eating! I love toffee anyway.,
I’ve tried making these a few different times and they never turn out right. The toffee is either not hard enough or the sugar and butter separate and it’s grainy. I’ve done this both using a candy thermometer and just by timing how long it boils and still it fails. Very disappointing especially considering I’ve been making English toffee by itself for Christmas for over 10 years.
Sorry to hear this hasn’t worked for you! Not sure if this has already been done but my suggestions would be to use high quality butter and to make sure the mixture is not stirred after coming to a boil.
I found that if I don’t stir while the butter and sugar are boiling the toffee taste burnt
I made these and they turned out perfectly. Great recipe!!!
so glad you enjoyed this recipe, Regenia!
Love this recipe! Have made it several times and has always been a big hit with family friends and co-workers. Gone in no time at all with frequent requests to make and bring again! Thank you for a great recipe once again!
I keep having trouble with the chocolate chips melting even after putting it back in the oven for a few minutes
It could be the chocolate chips you are using. We found that some store brands do not melt properly. I would recommend trying a national brand of chocolate chips for best results.
love love this recipe !
I am so happy to hear you love this recipe Nellie!
love this recipe
I am so glad you love this recipe as much as we do Crystal!
I never leave comments on recipes / blogs, but I just had to say THANK YOU!! This was a childhood favorite that my aunt made at the holidays and for special occasions. I’ve never seen it outside of my family, so I honestly thought it didn’t exist outside of my family (although I have searched high and low to try to find a recipe for it). I’m so happy to have found this recipe!!
You are very welcome, Kristin! So happy you enjoyed it!
Thanks for posting this easy and yummy recipe. A new go to recipe for sure. I had some Ghirardelli’s semisweet baking bars which I used instead of chips. Delish!
So glad you loved this!
I made these today…easy and awesome. Thanks
So happy you enjoyed them, Loi!
Holly never ever disappoints! Fast and yummy!!
So happy you enjoyed this recipe, Kathy!
What is the rest of step 7?
Sorry for the confusion, we have updated the recipe to include the remaining steps!