Saltine Toffee Recipe

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

Toffee made with saltine crackers and topped with pecans and chocolate, in a bowl.

Why make toffee from crackers

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.

This Saltine Toffee recipe has a saltier base (DUH) than a graham cracker, so the sweet and salty combo shines through on these bars!

While I love homemade English toffee, from scratch…sometimes I want something FASTER. And easier!

Ingredient Notes

Ingredients needed to make cracker toffee, including butter, sugar, and saltines.

Similar to my favorite Christmas crack recipe, you only need a handful of ingredients to make a delicious candy treat!

  • Butter– choose unsalted butter in this recipe, the crackers have enough salt!
  • Sugar– granulated sugar is best!
  • Saltine Crackers– like I mentioned above, you can use graham crackers, Ritz crackers, or Club crackers. But for a traditional cracker toffee, start with Saltines.
  • Milk Chocolate– you can also use dark chocolate or white chocolate if you prefer!
  • Pecans– completely optional. You can add them before baking (and you get a toasted, nutty flavor…or sprinkle them on the melted chocolate.

Step by Step Instructions

Easy toffee recipe made with crackers.

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!

More Cracker Toffee recipes

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!

Saltine toffee squares in a white bowl.

Tips and Tricks

  • 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.

Recipe FAQs

Can I use brown sugar instead of granulated white sugar?

Yes! I suggest swapping equal amount of packed light brown sugar, following the recipe directions exactly the same.

Can you freeze saltine toffee?

Wrap your toffee in plastic wrap and then place in an airtight freezer safe container. Freeze for up to 30 days.

Can I use margarine instead of butter?

To achieve the buttery crisp toffee flavor, I suggest keeping the recipe as written with butter.

More Candy Recipes

Saltine Cracker Toffee

4.62 from 62 votes
By: Aimee
If you've never tried Saltine Toffee, now is the time! Crispy, buttery, toffee with crackers, pecans and chocolate. So easy to make, too!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 40 servings


  • 40 saltine crackers
  • 1 cup unsalted butter
  • ¾ 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.


  • Make it easier! Place parchment paper in baking sheet prior to adding saltines. Cook accordingly. Remove from oven and sprinkles with chocolate chips. Allow to melt about 5 minutes, then spread with an offset spatula.
  • Freeze it! Wrap in plastic wrap then place toffee in an airtight container to freeze for up to 30 days.



Serving: 1piece, Calories: 132kcal, Carbohydrates: 11g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Cholesterol: 14mg, Sodium: 36mg, Fiber: 1g, Sugar: 8g
Course: Candy
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Crisp, butter pieces of toffee made from saltine crackers and topped with pecans and rich milk chocolate. The perfect holiday treat.

Avatar photo

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**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**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories: ,

Posted on September 22, 2020

Comments & Reviews

  1. 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.

  2. 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.

  3. 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!

    1. Or you could put the chocolate in a ziploc bag, snip off the corner and drizzle it on 🙂 ENJOY!!

  4. 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

  5. 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.

  6. 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!  

  7. 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?

    1. 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!

  8. 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.

  9. 2 questions:
    1) How long do you cook it after it comes to a rolling boi??

    2) how long do you bake it??l

    1. Once it begins to boil, it’s done. And the directions indicate baking for 13-15 minutes. Enjoy!

  10. 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.

  11. 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!

  12. 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.

  13. 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 🙂

  14. 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…

    1. 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>

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating