Saltine Toffee – Spend With Pennies

Saltine toffee (aka Christmas Crack) is the ultimate easy candy recipe.

Very little prep, a few simple steps and ready in no time at all (with no thermometer needed), this is going to be your new holiday favorite and a go-to every time you need to bring a treat!

Why We Love This Recipe

• This saltine toffee is both quick and easy to make and it’s crazy good!
• It just needs a few ingredients, most of which you probably have.
• Unlike most candy recipes, this is easy to make with no thermometer needed.
• Can be made ahead of time and frozen.
• It’s not fragile so it’s a great gift idea and holds up well in the mail.
• IT’S SO CRAZY GOOD!

Ingredients in Saltine Toffee

Saltines: We love the flaky texture saltines add to this toffee plus they have a bit of a salty sweetness we can’t get enough of. Make sure you get salted top saltines!

Butter: Use real salted butter in this recipe for the best flavor.

Brown Sugar: Light or dark can be used in this recipe.

Chocolate: Chocolate chips spread on top to make the topping. Be sure to buy only a good national brand of chocolate chips. I have found some store brands or bargain brands do not melt properly.

Optional Toppings

Any of the following make great toppings sprinkled over the melted chocolate.

• Kosher salt
• Sprinkles or jimmies
• Chopped nuts or pecans
• Christmas candies, M&M minis, toffee bits

How to Make Saltine Toffee

This saltine toffee recipe could not be easier!

1. Line a rimmed baking sheet with aluminum foil (or parchment paper) and place saltines in a single layer.
2. Bring brown sugar and butter to a boil in a saucepan (per the recipe below). Once it begins bubbling, let it boil without stirring for 3 minutes.
3. Pour the brown sugar mixture over the crackers and place the pan in the oven. Bake 4 minutes or until bubbly.
4. Cool for a minute or so and add chocolate chips on top. Spread over the toffee and sprinkle wit toppings if desired.
5. Cool completely.

Variations for this Christmas Crack Recipe

•  You can use Ritz Crackers, club crackers, or even make a graham cracker toffee.
• Swap the semi-sweet chocolate chips for dark chocolate.
• Saltine cracker toffee is great with all kinds of toppings, get creative!

Storage

Once cooled break or cut the toffee into bite sized pieces.

Store in an airtight container on the counter or in the fridge for up to 2 weeks. Saltine toffee can be frozen up to 3 months (and doesn’t need to be thawed before serving).

More Easy Holiday Favorites

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Saltine Toffee

Prep Time 10 minutes

Cook Time 5 minutes

Cooling Time 25 minutes

Total Time 40 minutes

Servings 24 servings

Author Holly Nilsson

Saltine toffee is a decadent toffee treat topped with chocolate and nuts or a sprinkle of salt.

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• Preheat oven to 400°F.

• Line large pan with foil (11″x17″).

• Combine butter and brown sugar in a saucepan and bring to a boil over medium heat. Once the mixture comes to a rolling boil, let it boil for 3 minutes without stirring.

• While the mixture is coming to a boil, place crackers in a single layer on the foil.

• Very carefully pour the toffee mixture over the crackers.

• Place the pan in the oven and bake 4-5 minutes or until the mixture is bubbly. Turn the oven off.

• Remove from the oven and rest 1 minute. Spread the chocolate chips over the top of the toffee crackers and

• Remove from the oven and wait 1 minute. Pour chocolate chips over the top and let sit 4-5 minutes or until chocolate is soft. Spread chocolate evenly.

• Sprinkle the top with salt, crushed pecans, almonds or sprinkles.

• Cool at room temperature 25 minutes. Refrigerate or freeze to cool completely. Break into pieces.

Be sure to allow the mixture to come to a full rolling boil before you start the timer.
The candy mixture will be extremely hot, be cautious with pouring.
If you only have unsalted butter, add a pinch of salt to the toffee before pouring over the crackers.
Light or dark brown sugar work in this recipe.
Be sure to buy only a good national brand of chocolate chips. I have found some store brands or bargain brands do not melt properly.

Calories: 215, Carbohydrates: 21g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 133mg, Potassium: 109mg, Fiber: 1g, Sugar: 15g, Vitamin A: 244IU, Calcium: 20mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dessert

Cuisine American

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