Saltine Toffee

If you’ve never tried Saltine Toffee, now is the time! Crispy, buttery, toffee with pecans and chocolate. So easy to make, too!

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Saltine Toffee: super easy toffee recipe made with crackers! Crispy, buttery and out of this world delicious!

Years ago I remember being at a family reunion and I tried a graham cracker toffee bar. It was amazing and delicious, and I was SHOCKED that the base was a graham cracker. I had to keep eating, bar after bar, for taste testing purposes.

Years later I shared the recipe for those Brickle Bars on my blog. They are still one of our family’s favorite treats. And they are so easy too. From the time I start making them until the time I eat them it’s less than half an hour!

A big plate of those bars goes fast with my family.

Recently as I perusing pinterest, I saw a photo for “SALTINE TOFFEE.” My mouth gaped open (seriously). Why had I not thought to make my brickle bars with saltines???

Well my friends, today, it has happened. I am happy to say the brickle bars can now be made using saltines. And the result is amazing.

The saltines have a saltier base (DUH) than a graham cracker, so the sweet and salty combo shines through on these bars!

Saltine Toffee: super easy toffee recipe made with crackers! Crispy, buttery and out of this world delicious!

A few notes about making Saltine Toffee:

  • Pan melt your butter, then add your sugar. Bring this mixture to a rolling boil.
  • Line 40 saltine crackers on a 15 x 10 x 1-inch baking sheet.
  • Pour mixture over crackers, slowly, making sure that all the crackers have been covered in butter
  • Sprinkle generously with chopped pecans
  • Bake this for about 15 minutes. You want to make sure that the crackers look brown and caramelized.
  • Use a small spatula to remove the hot cracker toffee from the pan and place it on parchment paper (or wax paper).
  • Melt your chocolate chips and spread over each cracker. I pour my melted chocolate into a large Ziploc bag, then snip the corner and drizzle generously over each cracker. Works like a charm.
  • Once the chocolate has hardened, store these in an airtight container at room temperature for up to 5 days. ENJOY!

Make a batch today and you’ll just how easy Saltine Toffee is to prepare. And then you’ll devour the whole batch and see just how easy it is to eat! Get the Saltine Toffee Recipe here!

Saltine Cracker Toffee

Yield: 40 servings

Prep Time: 15 minutes

Cook Time: 15 minutes


  • 40 saltine crackers
  • 1 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 cup chopped pecans
  • 12 ounces milk chocolate chips


  1. Line a 15x10x1-inch baking sheet with the saltine crackers. Set aside. Preheat oven to 375°F.
  2. In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly. Once it begins to boil, remove from heat.
  3. Pour over saltine crackers and sprinkle with chopped pecans. Place in a 375°F oven for about 13-15 minutes, until crackers are browned and caramelized.
  4. Remove from oven and using a small spatula, place each piece of toffee onto a sheet of parchment paper on the counter.
  5. Melt chocolate morsels and spread generously over toffee. Allow chocolate to set and store in airtight container for up to 5 days.

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Saltine Toffee: super easy toffee recipe made with crackers! Crispy, buttery and out of this world delicious!


These Brickle Bars are a graham cracker version of saltine toffee:

Brickle Bars: graham cracker toffee

Saltine Toffee: super easy toffee recipe made with crackers! Crispy, buttery and out of this world delicious!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

89 comments on “Saltine Toffee”

  1. The salty/sweet goodness here? It’s OUT OF CONTROL.
    Just the way I like it.
    I grew up on saltines with chicken soup…but I think Imma like it much better this way 😉 Pinned!

  2. Mir

    A student made me these once and they are CRACK. Forget taste-testing. I will eat the whole dang batch without any qualms. Yours looks incredible!

  3. It’s been so long since I’ve had saltine toffee! It’s a family favorite around here!

  4. I seriously can never get enough sweet and salty treats!  Please say you have leftovers of these yummy bites…I would drive to visit just for these.  And a long over due coffee chat with you, of course 😉

  5. I love saltine toffee way more than any other, except maybe matzo.  These look so good and perfect!

  6. Mariah @ Mariah's Pleasing Plates

    I love saltine toffee! I think I could eat this whole batch by myself! 😉 

  7. Oh dear this can not come into my house or I will devour the WHOLE batch without a doubt!

  8. WOW!! These look delicious and definitely not on the diet. But who cares about the diet when you can have these yummy saltine toffee crackers? Pinned!! 🙂 

  9. well these look so dangerously delicious that I feel I can with some confidence say that they will be the cause of the next 10 lbs I gain

  10. The BEST idea ever! Saltine toffee is one of my favorite things and this looks even better!

  11. I love this kind of toffee! Pinning!

  12. Russell Bouydston

    when I was a kid we would just sprinkle milk chocolate chips randomly on top while it was still hot

  13. Pingback: Recipes | Pearltrees

  14. Lydia

    MMMmmm, looks so good. It will be something I will try. I make Cracker Candy, this is something like it. Have you ever had it? You use brown sugar for it tho

  15. Cristy

    You can also sprinkle chocolate chips on top while it’s hot, then spread it out. Chill in the fridge 15 min to set it up, then break apart and enjoy 🙂

  16. I’ve never tried saltine toffee before but it looks AMAZING.

  17. Sandy Shepard

    I make these almost every Christmas time, several batches, and they are deadly.  I can’t stop eating them.  Definitely addicting.

  18. I never could have thought of this, but it is really so delicious! I can’t get over it, and my family was also very impressed with this recipe. Great stuff, thanks! 🙂

  19. Kay

    I would LOVE to make these but have a question…..there is no mention of spraying cookie sheet with PAM or anything…..will the crackers not stick to the pan, being the butter/sugar is so sticky and basically caramelizes? 

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  21. Carl Schwartz

    “Why had I not thought to make my brickle bars with saltines?”, you ask.

    Well, the answer is quite obvious: you’re a pack-follower, and not able or willing to think originally. It’s the same condition that results in you using outdated idioms that actually mean the opposite of your intention (i.e. “works like a charm” – given modern beliefs in the effectiveness of magic, just what are you trying to say here?).

  22. Becky

    I’ve made these before and they don’t always turn out, maybe didn’t boil or bake the right amount of time? Also, how do you get them to stay as individual crackers? Mine always break apart in random shapes and sizes…

    • You definitely need to boil and bake the right amount of time. To get them as individual crackers, as soon as you take them out of the oven, remove each cracker with a small spatula onto a piece of parchment paper to cool. ENJOY>

  23. Never tried this, always been on the “to bake list”. Needs to happen! Yours looks bomb diggity! Hope you and your fam had a brilliant time in Hawaii!! I am hoping to get back on the baking train soon 🙂

  24. Pam Schulte

    I have a similar recipe that calls for “club crackers” without the chocolate and everyone LOVES them.  I’ll have to try these, thank you for sharing.

  25. I remember having a similar reaction to a similar treat, with a saltine cracker base, at the home of a friend who is of Mennonite heritage. Too good!

  26. Mischell

    I made these tonight, very tasty.  The next time I will add a dash of sea salt on top!

  27. Back in the 50’s when I was a kid. We were pretty poor. And our favorite treat was when my Mom made something similar to this. Back then crackers came in a square of a crackers. Mom would line a cookie sheet and make her homemade fudge. When just at the right stage, she would pour over the crackers. Then top with another one. When we came home from school and saw these on the table, we thought we were the richest kids in town I can still taste the salty and sweet snack. I have retried but have never been able to get my fudge like hers. I am sure she had a secret. Most of her recipes were never wrote down, and if they did it was a pinch of this or that, lol That’s the way her famous chocolate pie was too. She made the pudding in a cast iron skillet. Bless her soul.

  28. Sandy Driscoll

    works great with club crackers.

  29. Carol

    2 questions:
    1) How long do you cook it after it comes to a rolling boi??

    2) how long do you bake it??l

  30. Cathy Prentice

    The even quicker way is to leave crackers in the pan, turn off oven, spread un-melted chips evenly across, place back in oven for 3-5 mins to melt using leftover heat, remove, spread with spatula, then top with nuts, toasted coconut, a dried fruit/nut mix, etc. Let cool and break apart.   I line my pan with parchment paper so I can lift entire batch out at one time.

  31. Char

    I love toffee! Question though….do you bake these until the butter/sugar mixture is drunchy (dry) or do you still take them out of the oven if it still *looks* wet? I’m sure that’s a dumb question, but thought I’d ask anyway, since I really don’t know! Oh, and one more question. I noticed you use granulated sugar instead of brown sugar. Do you know if there’s a difference in flavor, texture….or whatnot….between the two?

    • I bake and take them out while still “wet.” They will harden within a few minutes which is why I work fast to get them onto parchment paper. Some people have commented that they use brown sugar, I’m sure that tastes lovely too!

  32. shelly

    We called these “cracker bars” when I was growing up…. sooooooo good!!!!  I love your tip to take them out  and let them cool on parchment paper.  We let them cool in the pan (after “frosting” them with the chocolate) and it was such a pain to cut or break them into squares!  

  33. Kate

    I sometimes use brown sugar for a more praline flavor

  34. I’ve never heard of these !.. they look delish !… I will be making them this weekend …..

  35. Donna

    I’ve made these before after trying them and getting the recipe from a friend at work. You don’t have to go through the extra step and trouble of frosting with a ziplock bag. Our recipe just has you dump a load of chocolate chips onto the hot toffee saltines and, after letting them melt a few seconds, spread. When it cools, break apart into pieces like you would break candy bark.

  36. Stacey

    I have had this  before and it is so good!!  I tried making these twice myself and not sure why both batches burned slightly on the bottom.  I am an experienced cook/candy maker and make traditional toffee all the time that is delicious (the type that you don’t bake). For some reason when I try to make this one it gets overcooked even when I’m standing right there. It doesn’t look burned on the top but the bottom burns. Maybe I need to take it out sooner… I’m going to try again

  37. Trisha

    How long do you boil the butter and sugar?

  38. Sandra

    These are awesome using club crackers! I have never tried the chocolate, but if I did I would just drizzle with a fork….let the chocolate run down of a fork and just kind of move it back and forth that way there isn’t too much chocolate. The butter and nut crunch alone make these worth making!

  39. Amy Rutherford

    These, my friends, are crazy good…I particularly like the little bits of caramelized sugar that get left behind in the pan.  I may or may not have eaten nearly all those little bits :p 
    I could even omit the chocolate on top to make a treat my dad, who can’t eat chocolate, could enjoy.

  40. julie wood

    you don’t need to put the choc. on after. Just pour it over the hot crackers, wait a few minutes and then smooth. I never take them out of the pan ahead either. They snap out when cooled well. As the choc. starts to harden again, I will cut along between the crackers and then it cuts in squares easier when well cooled.

  41. These sound amazing. Going to try them this weekend with the family.

  42. Bonnie

    I recently “created/modified” a bread pudding recipe (sweet potato/pecan pie bread pudding) and found a separate recipe for a whiskey sauce. I substituted the whiskey with rum and butter shots —Oh My Goodness!!! I’ll bet a little bit of butter shots would be heavenly in this recipe too. Gonna try it tomorrow!!

  43. Murree Nelson

    Have ate these .They are delicious

  44. Nikki Alicki

    I just made these for the first time, and I burned them! Full disclosure- I’m not very good at baking. I’m disappointed, but will try again another day.

    Any suggestions for next time?

  45. Adrienne

    Is there any way to make these further in advance? Have you tried freezing them? Freezing crackers doesn’t seem ideal, but I would love to make some tonight for Christmas weekend (more than 5 days) and for New Years weekend (way more than 5!). Thanks for the help!!

  46. R Lege

    One recipe says to stir boiling sugar/butter vigorously, one says do not stir one it boils.
    If the butter separates can hot water help to blend it in?  Toffee seems daunting to make properly!

  47. My daughter has a severe allergy to all nuts (peanuts, tree nuts…all) I’m always trying to find new & delicious treats for her because there’s so much she can’t have.  What do you think of the idea of substituting broken up pretzels for the pecans? I would greatly appreciate your opinion Aimee!
    Tracey, the peanut-free mom!

  48. I will try to make this for my kids, they will love it very much because they look so yummy. Thank you so much for sharing this recipe!

  49. Who said I don’t want it! It’s very dangerously delicious! How a fantastic recipe! I must give it a try soon!

  50. Mimi

    Um, YUM! So quick and easy to make, and would be great to make for last minute company, thanks for sharing!

  51. This recipe look very delicous !
    I will try it soon. Thank for share this great post

  52. Patty

    Can you substitute with something other than pecans? Highly allergic to walnuts, pecans and almonds

  53. Hi Aimee,
    This recipe looks very delicious. I will try it soon.
    Thank for share here !

  54. I’ve never tried saltine toffee before but I will on this weekend.
    Thank for sharing !

  55. It looks so yummy.
    I will make it for my kids.
    I hope they like it.
    Thank for sharing. Now i have a new recipe.

  56. Anonymous

    Recipe hard to find or get ,need to post under picture of item . I’m not very good at finding things.

  57. I still haven’t gotten around to making my own saltine toffee ! I really need to get on it!

  58. I was thought it is not easy to make this recipe, but now, thank to your post, I think I can do it more easily.

  59. These look delicious and definitely not on the diet. But who cares about the diet when you can have these yummy saltine toffee crackers?

  60. M mart

    Almost the same as Christmas Crack- google it

  61. Very tasty!, I want try it but I don’t. If I have opportunity will try.

  62. I must have done something very wrong. I was so disappointed with the way these turned out after reading all the five star reviews. It tasted and looked just like a saltine cracker with chocolate and nuts on top. If they are done right, are you supposed to recognize the cracker on the bottom? Mine looked like a saltine cracker with all its little holes and ridge edges. What did I do wrong? I don’t think I’ll waste the butter, chocolate and especially the nuts on these again.

  63. I made these tonight, very tasty. The next time I will add a dash of sea salt on top!

  64. That sounds good. It take only half an hour to make Saltine Toffee, right? I will try.

  65. I’ve made these before after trying them and getting the recipe from a friend at work. You don’t have to go through the extra step and trouble of frosting with a ziplock bag.

  66. Vic

    Where is the recipe?  I’ve looked for over an hour & don’t see anywhere how much of anything to use except 40 crackers, butter & sugar – really aggravating that you promote this but don’t list the ingredients  & their quantities .

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