The buttery goodness of Saltine Toffee is irresistible. This treat recipe is so simple, yet so delicious. Try it and see how fast it disappears – it’s kinda addictive!
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Simply Irresistible Saltine Toffee Recipe
Toffee. One of my all-time favorite indulgences. The buttery goodness and crunch are simply melt in your mouth irresistible. This Traditional Homemade Almond Roca used to be our go-to candy recipe, but I think I found a new one! This Saltine Toffee is out of this world.
I see why it’s often called Christmas Crack. It’s highly addictive!
My husband is the king of Traditional Toffee or Almond Roca. It’s highly sought after. He makes it every holiday for his family and co-workers. (He shared his top secret recipe, so you might want to check it out!) This Saltine Toffee has a slight advance over Almond Roca. It’s a little quicker to make than the traditional version, but the taste is just phenomenal.
There’s just something about the savory, crunchiness of the cracker that just works.
How To Make Saltine Toffee
This recipe is so simple. The first step, create one layer of saltine crackers on your pan lined with parchment paper or a Silpat mat.
Next, combine the sugar and butter in a medium sauce pan and bring to a boil for 3 minutes. This creates that yummy, buttery toffee!
Immediately after it’s done boiling, spread it on the saltines, evenly coating all the crackers.
Then, place in a 400 degree oven for 5-6 minutes. Once out of the oven, spread the dark chocolate morsels on the top. When it’s slightly set sprinkle the nuts over the top! Cool, break into pieces and enjoy!!
The perfect buttery, sweet treat!
Ingredients
- 4 oz saltine crackers
- 1 cup butter
- 1 cup dark brown sugar
- 2 cups dark chocolate morsels
- 3/4 cup chopped toasted pecans
Instructions
- Preheat oven to 400 degrees. Link cookie sheet 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. Remove from oven and sprinkle chocolate morsels over the top. Let sit for 5 minutes. Spread melted chocolate and top with roasted chopped nuts. Refrigerate toffee for 2 hours. Once set, break into pieces. Enjoy!
Notes
Can be stored in the refrigerator for up to 2 weeks or stored in the freezer for 2-3 months.
Saltine Toffee: The Perfect Gift For Any Occasion
Housewarming. Yep.
Christmas or holiday. You bet.
Teacher appreciation. Definitely.
Potluck. Yesiree.
Girls night. Yes, please.
Thank you. Absolutely.
Going away party. Oh, yeah.
Bad day pick me up. Most definitely.
Cookie exchange. No question. YES!
Special treat for the hubby. Totally works.
Here are some ideas to package up your Saltine Toffee as a gift for your teachers!
This stuff is so good, my son says to pay him for his chores in Toffee rather than money! Wow, it’s worth that much! His favorite is Peanut Butter Saltine Toffee.
Saltine Toffee With Dark Or Light Chocolate
Dark chocolate seems to be more popular in our house currently, so that’s how this recipe is made. Semi-sweet chocolate also works. So use what you prefer or have on hand. You really can’t go wrong.
The Secrets To the Best Saltine Toffee
Going the extra step of roasting the pecans is a nice touch and adds a richer flavor. This step doesn’t have to be done if you’re in a hurry or just want to get eating as soon as possible.
Make sure the butter and sugar are truly boiling before you start timing for 3 minutes.
The down side The upside to Saltine Toffee is that it doesn’t keep long, so is best eaten within a week or so. It can be frozen for 2-3 months.
Because this recipe is made of mostly butter, using a high quality butter yields the perfect flavor.
This stuff is so sticky, use parchment paper or your Silpat to assemble. (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!)
There’s no need to put it off. You have to find an excuse to make this Saltine Toffee! (see list above)
You may also like these treats:
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This recipe looks delicious! I love chocolate and toffee, I bet it really is amazing with that little bit of salty flavor. I may try this for Thanksgiving because I work that day so I need quick and easy recipes to take to my mother’s. Plus everyone there has a sweet tooth so it will get eaten, and that will save me from eating it all. Lol
This is really AMAZING…and amazingly simple! Give it a try, Linda. I think you’ll love how easy it is and you also love everyone giving you compliments 🙂
Forget two turntables and a microphone – this is REALLY where it’s at 😉 LOVE saltine toffee, and this version looks particularly awesome.
You’re too funny! This is where it’s at!! This toffee is where it’s at!
Looks great, I remember something similar to this when I was a kid! Salty and sweet, delicious!
I LOVE a salty + sweet treat! This one does the trick and it’s hard to stop eating it!
Oh my gosh, as is so often with your food/treat posts my mouth was watering while reading this, Erin! I can see why it’s referred to as Christmas Crack! Now, I’ve got the cravings and I’m stuck at work! Have a great day 🙂
The first time I heard about this recipe I was skeptical…who make a dessert with crackers?? But as soon as I made it, I was hooked! Now it’s requested from my friends! Thanks for stopping by, Mike!
Lol! My children call it moms Christmas Crack! Love it because it sticky like toffee or hard! Buttery flavor with salty and sweet! Yum!!
Ha! That’s funny! I love it’s buttery sweet flavor too! My son just can’t get enough! Enjoy your holidays!
i tried to make this before… and i completely burnt the butter. LOL =(
Oh, no!! That would be terrible! It only takes a few minutes to make the butter turn into a caramel yummy treat! This recipe is totally worth it…maybe you should give it a another try!
Hi
I just would like to know if I can melt the chocolate chips and
Then spread it on.
Can you tell me how to melt them
Thank you
Vivian
Hi Vivian, you could definitely melt the chocolate chips before hand in the microwave or in a double broiler. I find they melt just fine if you add them right after the toffee comes out of the hot oven, but if you want the chocolate pre-melted it would work just as well.
I actually think I could, maybe, just maybe, pull this one off without destroying the kitchen. It looks and sounds amazing Erin, thank you
These look amazing and I would eat all of this by myself. LOL, I love this recipe and I would love if you would share this great recipe at a link party I am co-hosting. I hope to see you there. http://diy180site.blogspot.com/2016/09/dishing-it-and-digging-it-link-party-115.html
I’ve had a recipe similar before and loved it! Thanks for your printable recipe–making this!
Erin, my mom used to make this for us when we were young. I cannot believe I forgot about it. I will give this the highest recommendation for any readers, it is so delicious. And so addicting. It really won’t last long. It is a great addition to a Christmas cookie platter or a nice bite-sized treat after Thanksgiving dinner. You have to try this. I cannot believe I forgot about it. And brings back great memories. Now I gotta call my mom.
I can’t believe I didn’t know about this recipe until recently!! How nice of your mom to make it for you!! It’s so easy, but such an indulgent treat. I’m glad it brought back some good memories for you, Nikki!
Looks delicious and love how you have presented them, makes me think they would be a lovely treat to gift someone who needed cheering up 🙂 # WAYWOW
Hi Erin, homemade fudge and toffee are firm Christmas favourites in this house. This saltine toffee recipe does sound like a potential Christmas favourite. Toffee with a slight saltiness and chocolate, what’s not to like?
#WAYWOW
I like all of this one! Give it a try. I think the salty, sweet chocolate combo is very addicting. I think we’ll give it as gifts this year for the holidays!
This looks downright amazing! Pinning it…and I’m going to try making it during the holidays. Thanks for sharing. 🙂
xoxo, erin | sandsunandmessybuns.com
It is amazing…and addicting!! Definitely make it during the holidays. It’s great to bring to a cookie exchange. Then again, you might not want to share 🙂
I’ve made this countless times before, and *somehow*it manages to disappear before I can find out how to store it for a few days. Any idea? I am making 3 recipes of it (subbing grahams for saltines) for an upcoming fundraiser.
Yes, disappearing is a common problem with this recipe 🙂 I haven’t found a remedy, so let me know if you do!! I’ll have to try it with grahams! Yum! I’m sure it will be the hit of the fundraiser.
I love these, my friend made them for me before and I could not get enough of them. And they look so simple. However we have a nut allergy in our house so I’m wondering if you have any suggestions for a different topping, I’m sure no topping would be just fine but what’s the funn in that?
They are really, really good!! You could definitely go without nuts, or you could also top them with sprinkles or other nut-free candy. They would look pretty in Christmas colors! Enjoy!
Hi, I was wondering how you think it would turn out subbing pretzels in place of the crackers? And using skor bits for the toffee in place of making it?
Thanks
Hi Erin, I think subbing pretzels would work fine. I’m not sure about the Skor bits, I’m wondering if they have enough toffee to hold it all together. That said, all those ingredients sound wonderful so you might try it first with a small batch and see how it goes.
I tryed these today, they were simple and so good. I have one problem, is there a easy way to remove the waxed paper? Mine seems to be permanently attached. The cookie is so good I’ve been eating it with the paper attached but I wonder how good that is for my digestive system. Any suggestions will be appreciated. Thank you
Hi Debbie. I think I know what the issue is…the wax paper. It’s best to use parchment paper with this recipe so that you don’t have any sticking problems. I’m sure it’s delicious…wax paper or not 🙂
I only have light brown sugar, will that work as well?
Hi Ericka, I think light brown sugar would be just fine. Enjoy!
These look yummy (and your photos are awesome)! Would love to have you come share at my weekly party: http://www.jodiefitz.com/2017/11/07/reader-tip-tuesday-weeks-craft-recipe-party-11/
Hope you join us xo
I used milk chocolate chips and it would not spread. Is the milk chocolate part the problem? It doesn’t look shiny and smooth.
Hi Jackie, I’ve used milk chocolate chips before without an issue. Did you put the chocolate chips on right after you took the toffee out of the oven? If so, the pan should have been hot enough for the chips to melt. Also, I let the chips sit just a minute to get soft and then start spreading.
ERIN A CLOSE FRIEND OF MY DAUGHTER IN LAW MAKES THESE EVERY CHRISTMAS I always wanted the receipe but never got it But THanks to you I can make my own without the nuts!!!!!Thank YOU!!!!!!!
This stuff is soooo good, Beverly!! It’s one of my most popular recipes, so I’m glad you found it!! Now you can make as much as you want…and share it if you want 🙂 Enjoy it without nuts! Erin