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–+ servings
Saltine cracker toffee on baking tray, partially sliced into squares.

Easy Saltine Cracker Toffee

Samantha Erb
My saltine toffee has the perfect balance of salty and sweet! Crispy crackers are topped with homemade toffee, melted semi-sweet chocolate chips, and sea salt flakes.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Course Christmas Recipes, Desserts
Cuisine American
Servings 24
Calories 236 kcal

Equipment

Ingredients

  • 2 sleeves Saltine crackers
  • 1 ½ cups butter unsalted
  • 1 ½ cups light brown sugar firmly packed
  • 12 ounces semi-sweet chocolate chips
  • ½ teaspoon sea salt flakes

Instructions
 

  • Preheat the oven to 375°F. Grease a 10×15-inch jelly roll pan and line the bottom with a single layer of saltine crackers, (you may need to cut some in half to get them all to fit snugly in the pan). Set the pan aside.
  • In a small saucepan, combine the butter and brown sugar and stir over low heat until the brown sugar has dissolved. Increase the heat to medium-high and continue stirring until the mixture forms bubbles and thickens slightly (about 5 minutes). The toffee is ready when it registers 265°F to 280°F on a candy thermometer.
  • Once cooked, remove the toffee from the heat and pour it evenly over the layer of crackers. Smooth the toffee out with an offset spatula, making sure to cover as many of the crackers as possible.
  • Place the pan in the oven and bake for 5-7 minutes or until the toffee has started to bubble. Remove the pan from the oven and evenly cover the toffee layer with the chocolate chips. Wait a minute or so for the chocolate chips to melt and then spread the chocolate using an offset spatula, covering all areas of the toffee layer.
  • Sprinkle with sea salt flakes.
  • Let it chill in the refrigerator for 30 minutes before cutting (or breaking) it into pieces.

Notes

  • If you don’t have a candy thermometer (or instant-read thermometer), a good indicator that the toffee is ready is when the bubbles in the mixture become smaller and closer together.
  • If you use a jelly roll pan measuring 10x15 inches, you will need 51 saltine crackers (about 1 ½ sleeves). You may need more or less crackers since pans can vary slightly in size.
  • Only use sea salt flakes, which are finer and more delicate. I like to use Maldon sea salt.

Nutrition

Calories: 236kcalCarbohydrates: 21gProtein: 1gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 31mgSodium: 146mgPotassium: 102mgFiber: 1gSugar: 19gVitamin A: 362IUCalcium: 24mgIron: 1mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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