Easy Cracker Toffee is a simple toffee recipe made with saltine crackers, butter, sugar, chocolate & nuts! Perfect sweet & salty Christmas dessert for anyone who loves toffee.
Easy Cracker Toffee only takes about 15 minutes total and is so simple – no candy thermometer required! I make toffee every single year during the holidays. It’s one of my favorite treats! Every year I tend to make one classic Toffee recipe, then a variation- like my Cashew Toffee. This year I needed something a little faster and simpler- so I made this Cracker Toffee! I made a video showing just how it’s done; it’s so easy to make.
What is cracker toffee?
Cracker Toffee is a variation on a classic toffee recipe that’s made with a layer of saltine crackers at the base of the toffee recipe. The toffee is first boiled until it’s nearly at hard crack temp, then you pour it over crackers and finish cooking it in the oven. While in the oven, the toffee actually spreads over the surface of the crackers as well as underneath. You’ll top the toffee with chocolate chips and chopped nuts. The result is a delicious, softer toffee recipe with a great sweet/ salty flavor.
How to make Cracker Toffee
To make Cracker Toffee you’ll first start by heating up the butter and brown sugar in a saucepan on the stove. You want it to come to a full, rolling boil so turn the heat up to medium high.
While you’re waiting for the butter and sugar to begin boiling, preheat your oven to 400 degrees F. Line a jelly roll pan with parchment paper, then arrange en entire sleeve of saltine crackers over the surface of the pan. Measure out the chocolate chips and chopped nuts and set aside.
Once the butter mixture is boiling hard, set a timer for 3 minutes and stop stirring. When the time’s up, pour the mixture over the saltine crackers. Don’t worry if they’re not all covered, it will spread while baking. Place pan in the oven and bake for 7 minutes.
Take it out of the oven and sprinkle with the chocolate chips. Return to the oven for 2 minutes.
Spread the chocolate using a rubber scraper, then sprinkle the chopped nuts on top. Let cool to set. Cut into squares and enjoy!
What crackers to use in cracker toffee?
Most cracker toffee recipes use saltine crackers and this is my most preferred cracker to use in cracker toffee. However, I’ve also used Ritz crackers and Club crackers with amazing results! You can use graham crackers too, but I prefer using a salted cracker as the sweet/ salty combination is wonderful! I use the regular Saltine crackers, not the low sodium or whole wheat.
What pan do you use to make cracker toffee?
When you make cracker toffee, you’ll use two pans: a medium sized saucepan and a 10×15 jelly roll pan. A jelly roll pan is essentially a cookie sheet with sides. Sides are important in this recipe because when the toffee is in the oven, it bubbles up, over and around the crackers and they tend to move a bit. If you don’t use a pan with sides, I worry some of the pieces would fall off the pan and make a big mess in your oven!
Easy Saltine Cracker Toffee recipe
- 1 sleeve regular saltine crackers
- 1 cup butter
- 1 cup brown sugar
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts or pecans
- Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet. {It’s actually a jelly-roll pan– a cookie sheet with sides. Sides are important!}
- In a saucepan combine the sugar and the butter. Bring to a full, rolling boil over medium-high heat, stirring occasionally. A full, rolling boil is one that doesn’t let up once you stir it. Once it’s really boiling, set your timer for 3 minutes and stop stirring. After 3 minutes, immediately pour over saltines. Do your best to pour some on each cracker, but don’t worry about covering each one completely.
- Bake at 400 degrees F (205 degrees C) for 7 minutes. Once it’s been in the oven for 2-3 minutes, it will start to bubble. This is when the candy will cover the crackers on its own. They’ll also move around a bit, so you can see why it’s important to have a bit of excess parchment paper up around the sides.
- Remove from oven and sprinkle chocolate chips over the top. Put back in the oven for 2 minutes. Remove from oven and let sit for 1-2 minutes.
- Spread melted chocolate over toffee and top with chopped nuts. Cool completely and break into pieces. Enjoy!
Try some of our other easy Christmas Dessert recipes:
- Easy Peanut Clusters
- Soft Jam Thumbprint Cookies
- Gingerbread Cookie Bites
- Layered Christmas Jello Cups
- Tiger Butter Fudge
- Gingerbread Cookie Bites
- Raspberry Jam Thumbprint Cookies
- Eggnog Cookies
EASY CRACKER TOFFEE
Ingredients
- 1 sleeve Saltine crackers
- 1 cup butter
- 1 cup brown sugar
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts or pecans
Instructions
- Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet. {It’s actually a jelly-roll pan- a cookie sheet with sides. Sides are important!}
- In a saucepan combine the sugar and the butter. Bring to a full, rolling boil over medium-high heat, stirring occasionally. A full, rolling boil is one that doesn't let up once you stir it. Once it's really boiling, set your timer for 3 minutes and stop stirring.
- After 3 minutes, immediately pour over saltines. Do your best to pour some on each cracker, but don’t worry about covering each one completely.
- Bake at 400 degrees F (205 degrees C) for 7 minutes. Once it’s been in the oven for 2-3 minutes, it will start to bubble. This is when the candy will cover the crackers on its own. They’ll also move around a bit, so you can see why it’s important to have a bit of excess parchment paper up around the sides.
- Remove from oven and sprinkle chocolate chips over the top. Put back in the oven for 2 minutes. Remove from oven and let sit for 1-2 minutes.
- Spread melted chocolate over toffee and top with chopped nuts. Cool completely and cut into pieces. Enjoy!
Video
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How to store Cracker Toffee
Store your cracker toffee in an airtight container on the countertop. It stays fresh for about a week, although it tastes the best the first 3-4 days.
Can you freeze Cracker Toffee?
I do not recommend freezing cracker toffee. The mixture will soften and it won’t have the correct texture once you thaw it out.
Amber says
Delicious, but my chocolate didn’t set. It’s actually pretty gooey.
Jessica says
What kind of chocolate did you use? Chocolate Chips? If so, it should just take a few minutes!
Cheryl Dwyer says
Mine burnt on the bottom, so is totally unusable… bummer! I googled other similar recipes and they said cook 6 minutes (not 7) in the oven and return with chocolate chips for 1 minute (not 2)… so it cooked 2 minutes longer… Any one else had this problem? Had to trow it all away.
Lunchbox Diaries says
Yes -I had the same issue. The temperature was too high for our ovens. Will have to readjust next time.
I also find that I will need to crush the crackers. Also Chipits chocolate chips don’t melt. I had to use Lindt baking chips instead.
shannan severson says
yes! I had the same problem had to throw it out…..it was burnt….I will try again…thought it was just me.
Jessica says
Everyone’s ovens are a bit different- you certainly want to watch candy closely when baking. 🙂
Michelle says
I did 7 minutes in the oven then another 2 mins to melt choc chips and it came out perfect. Might depend on oven variations tho. some need less time others may need more time.
JanMoJo says
In the ingredients list it says Ritz Crackers, in the directions it refers to saltines. Does it make any difference? I have both on hand and have seen this recipe made with saltines but not Ritz. Has anybody tried it?
Jessica says
You can use either! Making it with Ritz tastes delicious!
Sandy says
I followed all the directions but the chocolate chips did not melt well. When I tried to spread it looked rather dusty not creamy. I used Nestles chocolate morsels. It is cooing now and with pecans on top I hope it will taste OK. I was to take it to a party tomorrow night.
Jessica says
Were your chocolate chips fresh? If they’re older, chocolate can get kind of a white coating on the outside. Maybe that’s the cause?
Michele McConnell says
I’m not sure what the other cooks that left negative comments did to make this recipe unsuccessful. Ive been using this recipe for twenty years and it is spot on. I just got done making two batches in about 30 minutes. A few tips…Saltines work better as they cover the entire sheet with no gaps. I line my pan with foil. If you care to give a light spray of Pam that’s fine too. The biggest tip is to pour your hot toffee directly from the saucepan into a 2-4 cup liquid measure cup. Since it has a pouring spout, it makes drizzling the toffee over every cracker a cinch! Lastly, don’t try to spread the chips until they are very shiny and glossy. This will ensure that they are thouroughly melted. Best of luck and YUMMMM
Jessica says
Thank you for your tips! Glad to see someone loving this recipe as much as we do!
Heather Smylie says
I actually add 1/4 tsp salt to the butter brown sugar and only 1 cup chips. A little less sweet and just as good for a change up:)
I also toast the pecans before I sprinkle them.
Jessica says
Great ideas!
JESSICA says
Unsalted or salted butter? I’ve made this before and can’t remember:/
Jessica says
I use salted butter!
Barbara says
My chips did not melt and 7 minutes was to long it started to b
Nancy says
I never had a problem as long as I followed the directions. Everyone loves this and are thrilled to receive some. I do store it in the frig.
Rebecca says
Yeah great easy recipe. I left mine in for about 10 minutes (oops) and it didn’t burn. So easy and good!
Jessica says
So glad you liked it Rebecca!
Brenda says
I have made it many times and it’s hit and miss with getting the chocolate chips to melt. ????
Jessica says
I haven’t had a problem with chocolate chips melting in heat… maybe leave them in for another minute or two?
Moana Spencer says
Will try
Jessica says
I hope you like it!
Sharon says
It was way too much butter. After it was done and cooled, it was slimy with butter grease. My chocolate didn’t set, either. Had to put in fridge. Worst part.. whole pan totally stuck to parchment paper. Next time I’ll use no stick foil.
It had a good flavor, but I’ll look for another recipe
Jessica says
Hi Sharon, it sounds like your toffee separated. That happens sometimes when your heat is too high. Just fyi!
Lyn Leslie says
I have been making toffee the old fashioned way for years. It became a real chore so I began to look for something easier. I have found it with this recipe! This stuff is amazing. So easy and quick. The only thing that I change is the chocolate. I melted Hershey milk chocolate bars in the microwave and drizzled it over the toffee after it came out of the oven. Then spread it out over the top. It turned out perfect!
Alison says
Lyn, this is awesome! I am so happy to hear this recipe has worked out so well for you!
May says
Hi! Can i use margarine (i cant believe its not butter) instead of the butter?
Thanks
Nellie says
I’m not sure if margarine would work in this recipe! Margarine can be swapped out in other baked goods, like cookies, but it may not work out so well in toffee. If you try it, let me know!
Jane R says
Thank you SO much for not calling this “crack”! It drives me crazy that people call thus crack, given the drug epidemic we face!! I can just hear teens telling parents, they’re “going over a friends house to make crack” and laughing about it! I love this fast, impromptu treat! Thank you, for calling it what it is…
Liz Grow says
Hi Jessica! I just made this recipe (with Ritz crackers) for our Christmas gathering, and they turned out awesome!! The instructions worked great for me, and I wasn’t sure if I would have issues being at a lower altitude, but they were perfect! It was super easy, too, so I will definitely make this again! Thank you!
Michelle says
I just made this for the first time following the recipe exactly without one little extra. I cut each stick of butter into 4 pieces so it would melt faster. I had no issues making the toffee, however, mine did not spread all the way to the four corners so next time I will pour it over each cracker. I also advise cooling overnight to help the chocolate set completely. Hope my tips help
Brenda says
When you leave it sit for 3 minutes, is at the full rolling boil with heat on? Or do you take it off of the heat?