Name: Sweet and Salty Saltine Toffee Recipe
Prep time: 3 min
Cook time: 25 min
Ingredients: Approximately 1 1/2 sleeves of Saltine crackers (or soda crackers); 1 1/2 cups butter; 1 1/2 cups packed brown sugar; semisweet or dark chocolate chips

The fun thing about this Saltine Toffee recipe is that you can customize it any way you want. For Christmas, top with crushed candy canes. For a taste just like Almond Roca, sprinkle almond bits over the top. You can even add shredded coconut!

I know this Saltine Toffee recipe is already all over the internet, and you may have already seen it (sometimes called by a name I loathe: Christmas Crack), but it was a treat that my great-grandma Grace always made us when we were kids so for the sake of nostalgia, I just had to share it. The last time I remember her making her much loved saltine toffee was just before I went off to college.

Saltine Toffees are so easy to make. And, as I’ve learned through experience, it is pretty hard to mess up this recipe–good news for beginning candy makers out there. If you do happen to mess up this Saltine Toffee Recipe, your result may turn out a bit different than the original, but it will still taste just as yummy. Case in point, the first time I made this, I didn’t heat the toffee mixture quite enough. The result was Chocolate Saltine Caramels instead of Chocolate Saltine Toffee. One of my nephews even preferred the caramel version better!

The key to getting your chocolate saltine toffee to come out just right is to use a candy thermometer. I also use a silicone baking mat with parchment paper underneath. (I don’t just the parchment paper alone because the liquid toffee mixture tends to crinkle the paper. It can be annoying to peel parchment paper from the creases of the toffee.)

Saltine Toffee Recipe

Amy @ OhSoSavvyMom.com

Sweet and Salty Saltine Toffee Recipe

3 minPrep Time

25 minCook Time

28 minTotal Time

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Ingredients

Approximately 1 1/2 sleeves of Saltine crackers (or soda crackers)
1 1/2 cups butter
1 1/2 cups packed brown sugar
semisweet or dark chocolate chips

Instructions

Preheat oven to 350°.
Line a baking sheet with parchment paper. I also like to use a silicone baking mat on top of the parchment paper because it is the perfect non-stick surface and won't crinkle into your toffee like the paper will. Using both will make your clean-up super simple.
Lay out the saltine crackers in your pan.

Melt butter in a medium saucepan on medium-low heat.
Add in brown sugar, stirring constantly.
Using a candy thermometer to monitor the temperature, and stirring almost constantly, bring the brown sugar mixture up to 260° F. This may take several minutes.
Remove the brown sugar toffee mixture from heat and pour over saltines. Using a silicone spreading spatula, spread evenly.

Bake in the oven for approximately 8 minutes. The toffee mixture should be nice and bubbly.
Remove from the oven and sprinkle chocolate chips on top. I did not specify an amount because some people will like more chocolate on top and some less. I prefer less chocolate and I used just under a cup of chocolate chips.I also think dark chocolate chips taste best on this.
Leave chocolate chips to soften for 3-5 minutes and then use a spatula to gently spread the chocolate.