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Stacked pieces of saltine cracker toffee bark with a caramel toffee layer, smooth chocolate topping, chopped pecans, and sea salt on a holiday plate.

Saltine Cracker Toffee

Sweet, salty, and impossible to resist, this easy saltine toffee crack candy is a holiday favorite. Made on one pan with pantry staples, it’s perfect for gifting, sharing, or sneaking a piece straight from the fridge.
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Course: Dessert
Cuisine: American
Keyword: easy christmas candy, easy holiday candy, holiday dessert platter, homemade giftable desserts, quick dessert ideas, sweet and salty snacks
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Calories: 474kcal
Author: Jennifer Locklin

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Ingredients

Instructions

Prepare the Pan

  • Preheat the oven to 400°F.
  • Line a rimmed baking sheet with aluminum foil and coat it with cooking spray.
  • Arrange the saltine crackers in a single layer on the foil, covering the entire sheet. Trim crackers as needed to fit.
    48 saltine crackers

Make the Toffee

  • In a medium saucepan over medium heat, combine the butter and brown sugar.
    2 sticks salted butter, 1 cup light brown sugar
  • Stir constantly with a heatproof rubber spatula until the mixture begins to boil.
  • Continue stirring and allow the mixture to boil for 3 minutes without interruption.
  • Remove from heat immediately.

Coat the Crackers

  • Carefully pour the hot toffee mixture over the crackers.
  • Use an offset spatula to spread it evenly over the entire surface.

Bake the Toffee

  • Bake in the preheated oven until the toffee is bubbly and lightly caramelized, about 5 to 7 minutes.
  • Remove the pan from the oven and let it sit for 1 minute to allow bubbles to subside.

Add Chocolate

  • Sprinkle chocolate chips evenly over the hot toffee layer.
    16 ounces semisweet chocolate chips
  • Let stand for about 1 minute until the chocolate softens.
  • Using an offset spatula, spread the melted chocolate into a smooth, even layer.
  • If desired, sprinkle with chopped pecans and flaky sea salt.

Cool and Chill

  • Allow the toffee to cool at room temperature for about 30 minutes.
  • Transfer the pan to the refrigerator and chill until firm, about 90 minutes.
  • Once firm, break the toffee into pieces for serving.

Notes

Substitutions:
•Use graham crackers, matzo, or pretzels in place of saltines for a variation in texture and flavor.
•Replace semisweet chocolate with milk or dark chocolate as desired.
•Substitute dark brown sugar for a deeper caramel flavor.
Serving Suggestions:
•Serve as part of a dessert platter with cookies and brownies.
•Pair with coffee, hot cocoa, or vanilla ice cream for a sweet treat.
Storage and Freezing:
•Store toffee in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
•For longer storage, freeze pieces in a single layer separated by parchment paper for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

Serving: 1 serving | Calories: 474kcal | Carbohydrates: 47g | Protein: 4g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 243mg | Potassium: 261mg | Fiber: 3g | Sugar: 32g | Vitamin A: 490IU | Calcium: 45mg | Iron: 3mg

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.