If you’ve never tried Saltine Toffee, now is the time! Crispy, buttery toffee with crackers, pecans and chocolate. So easy to make, too!
Click HERE to save recipe to Pinterest!
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 was perusing Pinterest, I saw a photo for “SALTINE CRACKER 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.
This Saltine Toffee recipe has a saltier base (DUH) than a graham cracker, so the sweet and salty combo shines through on these bars!
HOW TO MAKE SALTINE CRACKER TOFFEE
STEP 1: Melt your butter in a small saucepan, then add your sugar. Bring this mixture to a rolling boil.
STEP 2: Line 40 saltine crackers on a 15 x 10 x 1-inch baking sheet.
STEP 3: Pour the melted butter and sugar mixture over the crackers, slowly, making sure that all the crackers have been covered in butter. You want all that buttery goodness in your Saltine Toffee!
STEP 4: Sprinkle everything generously with chopped pecans, then bake this for about 15 minutes. You want to make sure that the crackers look brown and caramelized.
STEP 5: Use a small spatula to remove the hot saltine cracker toffee from the pan and place it on parchment paper (or wax paper).
STEP 6: Melt your chocolate chips and spread over each cracker. To make this easier, 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 Saltine Toffee in an airtight container at room temperature for up to 5 days (if it lasts that long). ENJOY!
If you love today’s saltine cracker toffee recipe, here are some more tasty ideas:
Make a version of this saltine toffee, aka Christmas Crack for the holidays! Topped with white chocolate and festive sprinkles it will disappear fast!
S’mores Cracker Toffee is layers of graham cracker toffee, marshmallows, and chocolate. What more could you want in life?
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 Peppermint Cracker Toffee is ridiculously easy and delicious. Crisp, buttery toffee topped with white chocolate and peppermint candy, the perfect Christmas candy treat!
Peanut Butter Cracker Toffee will be your new favorite sweet treat. It’s so simple to make, and it’s downright trouble too with its addictive peanut butter flavor!
Tips for Perfect Cracker Toffee
- Check your oven temperature. Cracker toffee can go from not ready to burnt in a minutes. Keep your eye on the toffee and remove when lightly browned.
- Instead of removing individual pieces of crackers to cool, instead allow to cool as a whole on baking sheet. When set, crack into bite sized pieces.
- Don’t worry about melting chocolate separately. Instead, put chocolate chips on hot toffee and place in oven for one minute. Use an offset spatula to smooth evenly.
Saltine Toffee recipe and video tutorial:
If you've never tried Saltine Toffee, now is the time! Crispy, buttery, toffee with crackers, pecans and chocolate. So easy to make, too!
- 40 saltine crackers
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1 cup chopped pecans
- 12 ounces milk chocolate chips
- 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 and sprinkle with chopped pecans. 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 chocolate morsels and spread generously over toffee. Allow chocolate to set and store in airtight container for up to 5 days.
Serving Size:1 piece
Amount Per Serving: Calories: 132Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 36mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 1g
*Today’s recipe for Saltine Toffee was originally published on Shugary Sweets on June 10, 2015 and has been republished in November 2018.