Saltine Cracker Toffee is an irresistible blend of sweet, salty, and crunchy textures. It starts with a layer of crisp saltine crackers, gets smothered in a rich brown sugar toffee, topped with melted chocolate, and finished with chopped nuts for an optional nutty crunch. The result is a candy-like treat that’s wildly addictive and incredibly easy to make. Saltine Cracker Toffee

Why You’ll Love This Recipe

I love how fast and simple this recipe is — just a handful of pantry staples and less than an hour from start to finish. It hits every craving I have: buttery, sweet, salty, and crunchy. It’s also extremely versatile, letting me switch up the chocolate type or skip the nuts depending on what I’m in the mood for. Plus, it stores well, making it perfect for gifts, parties, or late-night snacking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 ounces (≈ 113 g) saltine crackers
1 cup (≈ 227 g) unsalted butter
1 cup (packed) brown sugar
2 cups semi-sweet chocolate chips
¾ cup chopped pecans (or other nuts) — optional

Directions

I preheat the oven to 400 °F (200 °C) and line a rimmed baking sheet with parchment or foil. Then, I arrange the saltine crackers in a single layer across the surface.
In a saucepan, I melt the butter with brown sugar over medium heat. Once it begins to boil, I let it boil without stirring for 3 minutes.
I pour the bubbling toffee mixture over the crackers and spread it evenly with a spatula.
Into the oven it goes for 5–6 minutes, just until it becomes extra bubbly.
Right out of the oven, I sprinkle chocolate chips over the hot toffee. I let them sit for a few minutes until they melt.
I spread the melted chocolate evenly over the toffee and, if I’m using nuts, I sprinkle them over the warm chocolate.
I let everything cool completely for about 25–30 minutes, then break it into pieces.

Servings and timing

This recipe yields about 35 servings.

Prep time: 10 minutes
Cook time: 15 minutes
Cooling time: 30 minutes
Total time: 55 minutes

Variations

I often swap the semi-sweet chocolate chips for dark or milk chocolate depending on my mood. Sometimes I skip the nuts altogether or use almonds instead of pecans. For a fun twist, I even add crushed pretzels or sprinkle sea salt over the top after the chocolate melts.

Storage/Reheating

I store the toffee in an airtight container at room temperature for up to one week. If I want to keep it longer, I freeze it for up to 3 months — it holds up beautifully. There’s no reheating needed, just a quick thaw if frozen.

FAQs

What if the chocolate chips don’t melt completely?

If the chocolate doesn’t melt fully from the heat of the toffee, I melt the chips in the microwave and then spread them over the toffee.

Can I use graham crackers instead of saltines?

Yes, I’ve used graham crackers for a sweeter base — it works great, though it loses that salty contrast.

How do I keep the toffee from being too soft or too hard?

Timing is key. I make sure to boil the butter and sugar mixture exactly for 3 minutes. Underboiling keeps it soft, and overboiling can burn it.

Do I need to refrigerate this after making?

No refrigeration is necessary unless I’m storing it long-term. Room temperature works perfectly fine.

Can I double this recipe?

Absolutely. I just use a larger baking sheet or two pans and follow the same instructions — it scales really well.

Conclusion

This Saltine Cracker Toffee is one of those magical recipes that takes almost no time and effort but tastes like a gourmet treat. I make it every holiday season, and it disappears faster than anything else on the dessert table. Whether I gift it or keep it all for myself, it’s a sweet tradition I never skip.