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+ servings

Saltine Cracker Toffee

Sweet, salty, crunchy, and easy, it's no surprise that Saltine Cracker Toffee has been a favorite holiday treat for decades!
Course Dessert
Cuisine American
Keyword Christmas crack, saltine cracker toffee, saltine toffee, saltine toffee bark
Prep Time 20 minutes
Cook Time 5 minutes
Cooling Time 3 hours
Total Time 3 hours 25 minutes
Servings 12 people
Calories 357kcal
Author Blair Lonergan


  • 48 saltine crackers
  • 1 cup (2 sticks) salted butter
  • 1 cup brown sugar
  • 1 (12 ounce) bag chocolate chips
  • ½ cup finely chopped pecans, optional


  • Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper. Arrange saltine crackers in a single layer on the cookie sheet.
  • In a medium saucepan, combine butter and brown sugar over medium high heat. Bring to a boil and cook, stirring constantly, for 4-5 minutes.
  • Pour the butter mixture over the saltines.
  • Bake for 5 minutes.
  • Remove the crackers from the oven; sprinkle chocolate chips over top. Let the chocolate rest for a few minutes while it softens and melts on top of the hot crackers. Spread the melted chocolate in an even layer over the top. Sprinkle with chopped pecans, if desired.
  • Let the pan cool for a few more minutes, then transfer to the refrigerator to cool and harden completely. Break into pieces and serve!


  • Stir carefully as the caramel gradually heats to avoid splashing the mixture up the sides of the cold pan (which can cause crystallization and a grainy texture).
  • I like semi-sweet chocolate chips, which are a nice balance with the sweetness of the caramel.
  • Once the saltine cracker toffee cools enough so that you can handle the pan, transfer the tray to the refrigerator to cool completely. This will help it really firm up.
  • Use a sharp knife to cut the saltine toffee into squares along the cracker perforations, or just use your hands to break the toffee into smaller pieces. It's not supposed to look perfect, so don't stress!
  • Use any variety of chocolate chips that you prefer: semi-sweet, milk chocolate, or dark chocolate.
  • Instead of chopped pecans, substitute with chopped walnuts or almonds.
  • Omit the nuts, or replace them with holiday sprinkles for a nut-free dessert.
  • Use graham crackers instead of saltines. You'll just be missing some of that salty flavor contrast.
  • Ritz crackers are also a nice substitute for saltines.


Serving: 1/12 of the recipe | Calories: 357kcal | Carbohydrates: 37g | Protein: 2g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 268mg | Potassium: 67mg | Fiber: 1g | Sugar: 26g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg