Buttery, crunchy saltine toffee with a sweet and tart topping. You’ll love the flavor and texture of this Cranberry Pistachio Saltine Toffee recipe!
This is one of those no-fuss desserts that looks like you worked harder than you did. Simple and creative, this festive dessert is perfect for the holidays.
This recipe was originally created in December 2017. I updated the recipes notes and created new photos in December 2025.
Aimee’s Recipe Notes
One of my favorite holiday recipes is this Cranberry Pistachio Biscotti. I love the sweet and tart cranberry paired with the salty, crunchy pistachio. So why not do the same on top of some saltine toffee?
Taste & Texture: Sweet, buttery toffee with a caramelized crunch. Topped with sweet and tart cranberries, white chocolate, and crunchy pistachios.
Ease to Make: Beginner friendly! This easy toffee needs NO candy thermometer. Just boil your caramel, pour it over crackers, bake and set.
Prep Note: Use foil in your pan for easy clean up!
Storage: Keep toffee pieces in an airtight container at room temperature for up to a week.
Toffee Ingredient Notes
This easy make-ahead treat only takes 6 ingredients. Scroll down to the recipe card below to see the full list with measurements.
- Saltine crackers – Classic saltine crackers work best for this toffee. You could easily swap for graham crackers, Club crackers, or Ritz crackers for a delicious substitute.
- Pistachios – Make sure they are shelled and chopped!
- Dried cranberries – I used craisins in this recipe for a sweet, tart flavor.
- White chocolate – The Ghirardelli melting wafers are my favorite for covering homemade candies because they firm up with a soft melt-in-your-mouth texture. Substitute dark chocolate melting wafers if you prefer!
How to Make Cranberry Toffee
Prepare the crackers. Place the crackers on a baking sheet evenly spaced apart. I use a 15-inch baking pan to make sure I can fit all the crackers in one pan. Be sure your pan has 1-inch or more sides.
Make the toffee. Heat the butter and sugar in a saucepan until it reaches a rolling boil, then remove the saucepan from heat. Pour the hot butter mixture over the crackers then bake until the toffee is caramelized.
Add chocolate, nuts and cranberries.
- When the crackers are done baking, melt the white chocolate according to the package instructions. Spread the melted chocolate over the tops of the crackers, then sprinkle on pistachios and cranberries.
- Let the chocolate firm up for a few minutes before serving. Enjoy or store covered until ready to eat.
More Toffee Flavors
- Graham Crackers. Nobody will guess that this sweet toffee starts with graham crackers. Graham Cracker Toffee bars are crunchy and topped with pecans and melted chocolate!
- Chocolate Coconut. Crispy graham cracker base with buttery caramel, toasted coconut and pecans, and melted chocolate make this Caramel Coconut Cracker Toffee the best treat!
- Candy Canes. This Peppermint Cracker Toffee is ridiculously easy and delicious. Crisp, buttery toffee topped with white chocolate and peppermint candy!
- Oreo Cookies. Oreo Graham Cracker Toffee is a sweet and scrumptious snack! This recipe layers crunchy cracker toffee with white chocolate and Oreos for a treat everyone will devour.
- Gooey S’mores Topping. S’mores Cracker Toffee is made by layering graham crackers, marshmallows, and chocolate. This treat has a crunchy toffee base with a gooey s’mores topping!
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Cranberry Pistachio Saltine Toffee Recipe
Ingredients
- 40 saltine crackers
- 1 cup unsalted butter
- 1 cup granulated sugar
- ½ cup chopped pistachios
- ½ cup dried cranberries
- 10 ounces white chocolate wafers
Instructions
- Line a 15x10x1-inch baking sheet with the saltine crackers. Set aside. Preheat oven to 375°F.
- 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.
- Pour over saltine crackers. Place in a 375°F oven for about 13-15 minutes, until crackers are browned and caramelized.
- Remove from oven and using a small spatula, place each piece of toffee onto a sheet of parchment paper on the counter.
- Melt white chocolate wafers and spread generously over toffee. Immediately sprinkle with chopped pistachios and dried cranberries. Allow chocolate to set and store in airtight container for up to 7 days.
Notes
- I keep it in an airtight container on the counter. It’ll stay good for about 7 days, but we can never resist eating it all up before then!
- You can sub chocolate chips or other white chocolate but the finished texture won’t be quite as smooth. The toffee will still taste delicious though.
- See blog post for more recipe tips and tricks.
Can I substitute chocolate chips rather than wafers?
Absolutely!
Oh my! I don’t think I’ve e er seen saltines used in such a treat. Thanks!
I would seriously inhale this! Cracker toffee is my fave…and this flavor combo, yes!
I love dried cranberries with white chocolate (and pistachios too)! I think they need more attention on my blog 🙂