Saltine Toffee is the perfect easy treat when you need a sugar fix! With only four ingredients and fifteen minutes start to finish, saltine cracker toffee is sure to be a new family favorite treat!
If you have never made saltine toffee bark before, you are in for a serious treat! It is one of those treats that is perfect to make together with the kids on a lazy afternoon, it’s quick, easy and oh so delicious!
Saltine Toffee
I have always loved saltine cracker toffee, but I kind of forgot about it, until one of my sweet young women brought it to an activity a few months ago and I remembered how great it is! Now it is a go-to when we are in need of a quick sweet fix, because I typically have all these ingredients on hand, and I can always spare 15 minutes to make something delicious with my sweet little chefs!
If you love making easy recipes with your kids, try our easy homemade brownies, our delicious homemade soft caramels, or our yummy homemade s’mores bars! Or you can find all our yummy dessert recipes here.
Not only is this recipe super fast and super delicious, but it only uses FOUR INGREDIENTS, all of which you probably have in your pantry right now!
Saltine Cracker Toffee
Here are some step by step photos so you can whip some of this yummy saltine toffee candy up for yourself!
Top Left – Gather your ingredients.
Top Right – Melt butter and brown sugar over medium heat in a saucepan.
Bottom Left – While you are melting your caramel mixture, have someone layer your saltine crackers in a sheet pan (or you can do this step before).
Bottom Right – Pour caramel over crackers and spread evenly with a spatula.
Top Left – Bake in a 400 degree oven for five minutes.
Top Right – Remove pan from oven and sprinkle chocolate chips evenly over caramel crackers.
Bottom Left – When chocolate begins to melt, use a spatula to smooth chocolate over the entire pan.
Bottom Right – Stick pan in the fridge to cool until it is solid and breaks easily into pieces, about ten minutes.
Pro Tips
- Use good chocolate chips. The better the chocolate chips are, the better this recipe will taste. My favorite brands to use are Ghirradelli or Guittard.
- Store toffee in the fridge. If stored on the counter the pieces can get soft and melt together. I like to put my broken toffee into a gallon sized zip lock and then we can pull out a piece at a time to soften as desired.
Saltine Toffee Bark
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Saltine Cracker Toffee
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 12 oz milk chocolate chips
- 80 saltine crackers (two sleeves)
Instructions
- Preheat oven to 400 degrees.
- Grease a cookie sheet and cover the bottom with saltine crackers. If you get to the edges, break crackers in half to fill the bottom of the pan.
- Next, add butter and brown sugar to a small sauce pan and stir until combined over medium-low heat.
- Let mixture boil for three minutes and stir constantly.
- Once boiled, pour mixture over the saltine crackers and put them in the oven for for five minutes.
- As soon as you pull the pan out of the oven, sprinkle chocolate chips over the hot crackers.
- When they start to melt, smooth the chocolate out with a silicone spatula.
- Allow the toffee to cool in the fridge until hardened.
- Enjoy!
Notes
Pro Tips
- Use good chocolate chips. The better the chocolate chips are, the better this recipe will taste. My favorite brands to use are Ghirradelli or Guittard.
- Store toffee in the fridge. If stored on the counter the pieces can get soft and melt together. I like to put my broken toffee into a gallon sized zip lock and then we can pull out a piece at a time to soften as desired.
Nutrition
Mmmm. So yummy, it’s almost too good to share!
xo,
This post was originally published August 24th, 2015 and has been updated with new photos and more detailed information.
This looks really good. I’m planning on making it for Christmas. How long does this last? Is making it a week before too early?
No a week before will be fine! Just store it in the fridge in an airtight container, then allow to soften a little before eating if you like.
Fantastic recipe when correct quantities used. This recipe reads like the ingredients were somehow transcribed incorrectly. I have made this many times.
1) Salines: 40-46, not 80. You want a single layer of crackers over the bottom of a cookie sheet. 80 will give you a double layer and your bottom layer will be dry and unsatisfying.
2) Need to be generous with the butter and brown sugar, one and a bit cups of each is better. Start the timer when you have roaring churning bubbles not just at the start of simmering.
3) Sprinkling the chocolate chips on will not work. Melt in a microwave or double boiler first and then pour them over and smooth once the top of the toffee has started setting. If you try sprinkling the chocolate chips on and smearing them around you will end up with a (delicious) mess for your top layer.
Hey Holly! We might have a different-sized pan. We love making this toffee recipe the way we wrote it, but your way sounds great too! Thanks for your tips. We’ll try them!
My sugar was still pretty grainy. I boiled for 3 minutes stirring but it never set up.
My Carmel didn’t set up. It’s still really gooey. Did I not boil it long enough?
Hi, I’m so sorry – it’s impossible to tell you if you didn’t boil it long enough since we weren’t there with you. We have always had success with this recipe but every stove is different! Maybe next time you can try boiling it for longer!
I am going to make this it looks so easy and yummy.
Has anyone freezed this?
What a fun and tasty treat! And it doesn’t hurt that it’s a quick fix. Woo!
Just wondering what a cube of butter is. Also. What is the measurement of chocolate chips?
i’ve read conflicting info…how much is a “cube” of butter?
1/2 a cup!