You have to try Peanut Butter Saltine Toffee recipe! (AKA Christmas Crack) This saltine cracker candy with peanut butter is easy, like 15 minutes of prep easy, and incredibly addictive!
This holiday candy recipe is perfect for homemade gifts or your next cookie exchange.
This simple recipe for Chocolate Peanut Butter Saltine Toffee takes the buttery, caramel-y chocolate treat one step further and adds creamy peanut butter!
It has four decadent layers: crunchy saltines, buttery toffee, creamy peanut butter, and chocolate.
If you love cracker candy, you need to try the original recipe for Saltine Toffee and Cranberry Bliss Saltine Toffee.
Don't forget to try out English Toffee Bars. They're incredible!
The best part of this recipe is you probably have the ingredients in your pantry!
- Saltine Crackers - these crackers are the base of your recipe and create a nice salty layer for the caramel and chocolate. We recommend using the salted variety.
- Butter - we like to use salted butter because it brings out the sweetness of the caramel sauce.
- Brown sugar - you can use light or dark brown sugar in the recipe.
- Peanut butter - we like to use creamy peanut butter because it spreads nicely and has a smooth finish. If you prefer chunky, you can use that as well.
- Semi-sweet chocolate chips - use a good quality chocolate chip for the recipe. You can also use milk or dark chocolate for the chocolate layer.
- Candy, sprinkles, or nuts - these add a festive touch but are completely optional.
The full ingredient list and instructions are in the printable recipe card below.
Step By Step Instructions
This recipe for peanut butter toffee candy is so simple and goes quickly so grab all your ingredients in advance.
To start, line the bottom of a rimmed baking sheet with parchment paper, aluminum foil, or a Silpat mat. Then preheat the oven to 400 degrees F.
Create one layer of saltine crackers (the salty kind, of course) in your pan.
Next, combine the sugar and butter in a medium saucepan and bring the butter and sugar to a boil for 3 minutes and ONLY STIR IN ONE DIRECTION.
This step creates that yummy, buttery toffee!
Immediately after it's done boiling, spread it on the Saltine crackers, evenly coating all the crackers. Yep, it's going to smell good!
Then, place the baking tray in a 400-degree F. oven for 5-6 minutes.
Once your saltine cracker candy is out of the oven, create your peanut butter layer by dropping spoonfuls of melted peanut butter over the top of the hot caramel and spreading it around.
PRO TIP: Melt your peanut butter in a microwave-safe dish at 30-second intervals until soft.Erin
Then, top the peanut butter with chocolate chips and let it sit for 5 minutes to melt. Spread the melted chocolate morsels around in a thick layer.
Oh, yes, a thick layer of chocolate!
When it's lightly set, top it with M&Ms and/or festive sprinkles! Let it cool for about an hour, break it into pieces, and enjoy!! Mouth-watering good!
PRO TIP: If you prefer even pieces, you can cut the cooled candy with a knife.Erin
Tips & Tricks
- This stuff is so sticky; use parchment paper or your Silpat to assemble it. (Our Silpat mat is our go-to baking and treat-making kitchen item!! You need one of these so your recipes and cookies turn out amazing!) Just don't use wax paper. You'll have a sticky mess on your hands 🙂
- Do NOT use a pan without any sides. The hot toffee candy will get everywhere in your oven! A jelly roll pan works nicely.
- Make sure the butter and sugar are truly boiling before you start timing for 3 minutes.
How To Store
You can keep your candy on the counter in an airtight container for a week. However, the peanut butter may remain soft.
Or you can keep your Peanut Butter Saltine Toffee in the refrigerator to keep the peanut butter firm or freezer until ready to eat. It will last in the fridge for about two weeks or in the freezer for about three months.
To Freeze Saltine Toffee/Christmas Crack, place it in an airtight container, label it, date it, and place it in the freezer for up to three months.
PRO TIP: No need to thaw it. Christmas Crack is great right from the freezer!ERIN
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Peanut Butter Saltine Toffee Recipe
- baking sheet
- parchment paper
- Spatula or cooking spoon
- 1 sleeve salted Saltine crackers
- 1 cup salted butter
- 1 cup packed dark or light brown sugar
- ¾ cup creamy peanut butter
- 2 cups semi-sweet chocolate chips (you can also use milk chocolate or dark chocolate)
- 1 cup M&Ms (optional)
- sprinkles (optional)
- Preheat oven to 400 degrees F. Line cookie sheet (with sides) with parchment paper or Silpat mat.
- Combine sugar and butter in a medium sauce pan and bring to a boil. Let boil for 3 minutes. Pour immediately over saltines making sure all the crackers are completely covered.
- Bake at 400 degrees F for 5 to 6 minutes. While it's baking, melt peanut butter in a microwav safe dish.
- Remove from the oven and immediately top with spoonfuls of melted peanut butter, and spread it around. Then sprinkle chocolate morsels over the top. Let sit for 5 minutes. Spread the melted chocolate and top it with M&Ms and/or candy sprinkles. Refrigerate toffee for at least an hour. Once set, break into pieces. Enjoy!
- Peanut Butter Saltine Toffee is best kept in the refrigerator or freezer until ready to eat.
- This stuff is so sticky; use parchment paper or your Silpat to assemble it. (My Silpat mat is my go-to baking and treat-making kitchen item!! You need one of these so your recipes and cookies turn out amazing!) Just don’t use wax paper. You’ll have a sticky mess on your hands 🙂
- Do NOT use a pan with no sides. The hot toffee will get everywhere in your oven!
- Make sure the butter and sugar are truly boiling before you start timing for 3 minutes, and ONLY stir in one direction.
This is seriously addicting! Everyone at my house loved these!
katerina @ diethood.com says
These look SO amazing!! The perfect treat for the holidays!!
This was the best cracker toffee treat I've ever had. That peanut butter really takes it over the top! Such a brilliant idea!
Erin Henry says
Thanks, April! We love this recipe because it's so simple and so good!