Saltine Cracker Toffee

Festive Saltine Cracker Toffee is the perfect sweet-salty treat! Calling for just four ingredients and whatever toppings you see fit, this easy cracker toffee recipe is perfect for sharing.

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 269kcal

Ingredients

1 ½ sleeves Saltine Crackers 158g
1 ¼ cups unsalted butter 280g
1 cup light brown sugar lightly packed (155g)
12 oz. bittersweet chocolate chips

Topping Ideas

1 cup chopped pecans
½ cup colorful sprinkles
½ cup Andes Peppermint Crunch Baking Chips

Instructions

Preheat oven to 350°F. Butter an 11” x 16” rimmed sheet pan. (You can use the empty butter packages from the butter in this recipe. You may also spritz it with your favorite baking spray.)
Arrange the crackers in an even layer on the bottom of the prepared sheet pan.
Measure the butter and brown sugar into a sauce pan. Heat over medium-high heat, and bring to a boil. Boil for 2-3 minutes while whisking constantly.
Pour the hot brown sugar mixture over the crackers. Try to pour it into an even layer so every cracker has some of this on it.
Bake the crackers in the preheated oven for 5 minutes.
Once done, remove the crackers from the oven. (Careful, they’re HOT!)
Sprinkle the chocolate chips in an even layer on top of the hot crackers.
Let the hot crackers melt the chocolate, then spread with an offset spatula into an even layer.
Top with your favorite toppings — I’ve used three separate toppings with chopped pecans, red and green sprinkles and Peppermint Crunch.
Let cool completely until solid in the refrigerator or the freezer. (This will take 1-2 hours.)
Once solidified, cut into pieces, and enjoy.

Notes

This original recipe is from Jill at The Carefree Kitchen. I modified it very slightly.

How to store leftovers: Store in an airtight container in the refrigerator for up to two weeks!

How to freeze leftovers: If you want to make a batch of this goodness and freeze it for later, that’s awesome. Simply wrap the cracker toffee well in plastic wrap, then place it in a freezer-safe airtight container and freeze for up to a month.

Want to make a substitution? Here’s what I recommend:

•Chocolate: Jill’s original recipe uses milk chocolate chips, and she suggests in her post that you can use dark chocolate, white chocolate, peanut butter, butterscotch or any other type that you like. I used semisweet chocolate here.
•Toppings: Jill suggests using pecans, walnuts and almonds because those are her family’s favorite. I used pecans, but I also made two additional sections of my baking sheet and added confetti sprinkles and peppermint crunch for some Christmas festiveness.
•Crackers: Substitute the same amount of Ritz crackers or Graham crackers to make this recipe for a slightly different flavor!

Nutrition