This Easy Saltine Cracker Toffee is a delightful blend of sweet, salty, and crunchy that’s impossible to resist. In just 20 minutes of prep, you’ll layer buttery toffee over crisp crackers, then top it with rich chocolate and a sprinkle of nuts. The result? A treat that’s both indulgent and effortless, perfect for satisfying your sweet tooth or impressing guests.
After a quick 8-minute bake and a few hours to set, you’ll bite into a symphony of textures—crispy, creamy, and slightly chewy. The contrast of flavors, from the caramelized toffee to the smooth chocolate, makes every bite unforgettable. Whether it’s a holiday gift or a cozy snack, this toffee is a crowd-pleaser that’s as fun to make as it is to eat.
What You’ll Need
- About 40 saltine crackers (enough to cover a 10×14 inch pan in a single layer)
- 1 ¼ cups (8 oz/225 g) dark brown sugar (light brown sugar can be substituted)
- 1 cup (8 oz/225 g) butter, diced (unsalted butter is preferred, but salted works too—just adjust the added salt)
- ⅛ teaspoon salt (omit if using salted butter)
- 2 cups (12 oz/340 g) milk chocolate, finely chopped (semisweet or dark chocolate can be used instead)
- 1 ½ cups (7 ½ oz/213 g) pecans, toasted and chopped (walnuts or almonds make great alternatives)
How to Make It
- Preheat the oven to 375°F (190°C) and line a 10×14 inch (25 ½ x 35 ½ cm) jelly roll pan with parchment paper.
- Arrange the saltine crackers in a single layer on the pan, breaking some in half to fill in any gaps along the edges.
- Make the toffee sauce: In a medium saucepan over medium heat, stir together the sugar, butter, and salt. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until the mixture is smooth and bubbly.
- Pour the sauce evenly over the crackers, ensuring they are fully covered.
- Bake for 6-8 minutes, or until the toffee is bubbling all over.
- Remove from the oven and use an offset spatula to reposition any crackers that may have shifted. Let cool for 1 minute.
- Sprinkle the chocolate evenly over the hot toffee and let it sit for 5 minutes to melt.
- Spread the melted chocolate with the offset spatula, then sprinkle the chopped pecans over the top.
- Let cool for a few hours, or until the chocolate has set completely. Break into pieces and serve.
- Store in an airtight container at room temperature for up to 2 weeks.
Sweet & Savory Topping Ideas
Take your Saltine Cracker Toffee to the next level with creative toppings! Swap milk chocolate for dark or white chocolate for a different flavor profile. Add a sprinkle of sea salt for a sweet-and-salty twist, or drizzle with caramel sauce for extra indulgence. For a festive touch, try crushed candy canes or colorful sprinkles during the holidays.
Perfect Pairings for Serving
This toffee is a crowd-pleaser on its own, but it pairs wonderfully with a hot cup of coffee or a glass of cold milk. Serve it as a dessert at parties, pack it in gift boxes for friends, or enjoy it as a sweet snack during movie nights. For a fun twist, crumble it over vanilla ice cream for a decadent treat!
Storage Tips for Freshness
Store your toffee in an airtight container at room temperature for up to 2 weeks. If you live in a warm climate, consider keeping it in the fridge to prevent the chocolate from melting. Layer the pieces between sheets of parchment paper to avoid sticking. For longer storage, freeze the toffee for up to 2 months—just thaw at room temperature before serving.
Quick & Easy Recipe Variations
Customize this recipe to suit your taste! Use graham crackers instead of saltines for a sweeter base, or swap pecans for almonds, walnuts, or even pretzels for added crunch. If you’re short on time, skip the stovetop step and use store-bought caramel sauce instead of making your own toffee.
Essential Tools for Success
Make this recipe a breeze with the right equipment. A heavy-bottomed saucepan ensures even heating for the toffee, while an offset spatula helps spread the chocolate smoothly. A jelly roll pan with parchment paper prevents sticking and makes cleanup easy. For precise measurements, use a kitchen scale for the chocolate and nuts.
Easy Saltine Cracker Toffee
Ingredients
- 40 saltine crackers
- 1 1/4 cups dark brown sugar 8 oz/225 g
- 1 cup butter 8 oz/225 g, diced
- 1/8 teaspoon salt
- 2 cups milk chocolate 12 oz/340 g, finely chopped
- 1 1/2 cups pecans 7 1/2 oz/213 g, toasted and chopped
Instructions
- Preheat the oven to 375°F (190°C) and line a 10×14 inch (25 ½ x 35 ½ cm) jelly roll pan with parchment paper.
- Cover the pan with a single layer of saltine crackers. Break some in half to fill in edges if you need to.
- In a medium saucepan over medium heat, stir together the sugar, butter and salt, and bring to a simmer for about 5 minutes.
- Pour the sauce evenly over the crackers, making sure that they are all covered.
- Bake until the toffee is bubbling all over, about 6-8 minutes.
- Remove from the oven and with an offset spatula, put any crackers that may have moved back in place and let cool for 1 minute.
- Sprinkle the chocolate all over the hot toffee and let it rest like this for 5 minutes to melt.
- With the offset spatula, spread the melted chocolate evenly over the toffee, then sprinkle all over with the pecans.
- Let this cool for a few hours, or until the chocolate has set hard. Break into pieces and serve.
- Store in an airtight container at room temperature for up to 2 weeks.
