Saltine Cracker Candy. Toffee Bark. Crack Candy. Christmas Crack. Saltine Toffee. This salty/sweet treat goes by many aliases. Whatever you call it, today’s recipe is the easiest candy I’ve shared yet. Just 5 simple ingredients, under 15 minutes to prepare, and no candy thermometer required.
If this recipe looks familiar to you, it’s because I originally shared it over 2 years ago and it’s been one of the most popular holiday recipes on my blog ever since. Today I’ve added a video and some helpful tips to the recipe. If you haven’t tried it yet, here’s your chance!
Another day in our week of candy! Just two more to go! As promised, today I’m giving you a break from the candy thermometer with this easy Saltine cracker candy (or whichever of its many monikers you prefer to use).
So far we’ve made our way through a classic Toffee recipe, Honeycomb, a snappy Peanut Brittle, and a smooth and creamy Peanut Butter Fudge. Which one are you trying first?
For those of you who don’t have a candy thermometer, this Saltine Cracker Candy might be your preferred choice. It’s been a favorite in my house ever since a friend introduced me to it years ago. We make it all year, but it’s especially popular around the holidays.
Let’s walk through this process in way more pictures than you probably really need, shall we?
How to Make Saltine Cracker Candy
The trickiest part of this whole candy-making business is preparing the toffee. Look at that sweet, caramel-colored, bubbling beauty.
The toffee is made with just two ingredients: butter and brown sugar. Melt the two together on the stovetop and allow it to come to a boil.
Do not, under any circumstances, disturb this toffee while it is working its magic during the boiling process. This was a hard lesson for me to learn, I always tend to worry about my sauces burning so if your natural inclination is to toss in a few stirs or scrape the sides, just don’t. The toffee knows what it’s doing.
Let it boil for 3 minutes (use a timer), and then immediately pour/ spread it over your crackers.
After you’ve doused your saltine crackers with toffee, bake them in the oven at a high temp for a few minutes until that golden toffee blanket becomes nice and bubbly.
Don’t panic if some of them look like they’re trying to float away — it’s OK to have some space between your crackers, just let them do their thing.
Now my favorite part.
Sprinkle your toffee layer with plenty of chocolate chips and return them to the oven for just two more minutes. This makes the chips nice and melt-y and easy to spread.
I know that some people make saltine cracker candy without chocolate (and you can certainly skip the chocolate, if that’s your preference), but that doesn’t fly in my house.
When I used to make Saltine Cracker Candy in the past, I never added any topping on top of the chocolate. Recently I’ve been using chopped pecans, but you can use pretty much any topping you’d like. Walnuts, peanuts, homemade sprinkles, candy pieces, pretty much anything goes well with saltine cracker candy.
If you’re one of those people I mentioned above and are trying to make this without chocolate, just skip this step and sprinkle any toppings you’d like to use directly on the toffee as soon as it comes out of the oven.
Since the chocolate topping is made with melted chocolate chips, it would take a while to set at room temperature, so I usually slide it into the fridge for at least 30 minutes. Then remove it and break (or cut) into pieces. They don’t cut very evenly but the jagged pieces are all part of its rustic character 😉
Saltine cracker candy doesn’t have to stay refrigerated, but because the chocolate can melt in your hands pretty quickly I personally prefer to keep it chilled in the fridge.
Personal preference!
Enjoy!
More Candy Recipes You May Enjoy
- Potato Candy
- Chocolate Fudge
- Peppermint Bark Fudge (no candy thermometer)
Have you made any of my candy recipes so far? Be sure to tag me on Instagram or share a picture over in my free Baker’s Club on Facebook!
Saltine Cracker Candy
Ingredients
- 1 ½ sleeves salted saltine crackers about 45 crackers
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) brown sugar tightly packed
- 2 cups (350 g) semisweet chocolate chips¹
- ½ cup (50 g) chopped pecans or other topping
- flaky sea salt for sprinkling optional
Instructions
- Preheat your oven to 400F (205C) and line a standard-sized cookie sheet with foil. Lightly spray with cooking spray or grease lightly with butter.
- Layer crackers evenly over the foil (salted side up); it's alright if there are spaces between the crackers and not every edge is completely filled in.1 ½ sleeves salted saltine crackers
- Prepare your toffee by combining butter and brown sugar in a small saucepan over medium heat, stirring occasionally.1 cup (226 g) unsalted butter, 1 cup (200 g) brown sugar
- Allow mixture to come to a boil and allow it to boil for three minutes -- do not stir while it boils.
- Immediately remove from heat and pour over crackers (it's ok if some of them start to float, just try to keep them in an even layer), spread with a heatproof spatula to completely coat crackers.
- Place in 400F (205C) oven for 5 minutes -- toffee will begin to bubble.
- ²Remove from oven (turn off the oven) and evenly sprinkle chocolate chips over toffee. Return to oven for two minutes, then remove and use a spatula or knife to spread chocolate evenly over crackers.2 cups (350 g) semisweet chocolate chips¹
- Sprinkle evenly with chopped pecans (or preferred topping -- or no topping!) and a scant amount of flaky sea salt.½ cup (50 g) chopped pecans, flaky sea salt for sprinkling
- Allow to chill in refrigerator for at least 30 minutes or until chocolate hardens. Cut into pieces using a large knife and serve.
Notes
Cleanup Tip!
Did the toffee harden to your saucepan, rendering it virtually impossible to clean? Fill it about halfway with water and return it to the stovetop. Bring the water to a boil and the toffee should melt away from the sides -- then just pour everything down the drain (scrape the sides while it's hot, if there's still some toffee stuck) and allow the pot to cool and clean as you would normally.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This Saltine Toffee recipe was originally published 12/05/2016, post updated to include more tips and a video on 12/07/2018
Audrey
Partially made a double batch partially not?
Used two sheet pans and each held 40 saltines. Used 1.5 cups of sugar and 1.5 cups of butter instead of 2 cups and it seemed like that was even a little too much toffee. Used a 12 oz bags of chocolate chips.
Made these for my coworkers and they loved them. Huge Tupperware wiped out by 2 pm 🙂
Sugar Spun Run
I am so glad that the saltine cracker candy was such a hit with your coworkers, Audrey! Thanks for trying my recipe and for commenting. 🙂
Debbie
I’ve made this, as written, many times, and it’s fabulous! Today I only had partial packages of peanut butter, dark & milk chocolate chips, so that’s what I used. AWESOME!!!!!
Sugar Spun Run
The flavor combination of the multiple chips sounds delicious, Debbie! I am so glad that you enjoyed the saltine cracker candy! Thanks for commenting. 🙂
MaryHelen Shumate
If I use pecan topping should I cook them first?
Thanks! We love it!
Sam
Hi MaryHelen! It’s a matter of preference. Personally I think pecans always taste best toasted first 🙂
Glad you enjoyed the saltine cracker candy!!
Andrea
I’ve made this many years ago and remember everything sticking to the foil. Can I use parchment paper instead?
Sam
Absolutely, that will work great. Enjoy!
Marianne
I have been making this recipe for a few years now. This year I made it twice and instead of the bark having a snap to it when breaking it apart it is more soft and gooey. I’m not sure what I am doing different.
Sugar Spun Run
Hi, Marianne! My best guess would be that the toffee needed to cook just a little longer. Hope that helps. 🙂
Deborah Good
Excellent do not skimp on quality of butter or chocolate chips
Sam
So glad you enjoyed, Deborah! Thank you for commenting! 🙂
B
I used great value brand dark chocolate chips, melted like a dream and taste just the same at a portion of the price
Wendy
Your recipe is wonderful…. My not heading the warning about the brand of chocolate chips….. Lead directly to disaster… And the fact that I am a toffee-holic.. causing me to double the toffee…. = The ultimate disaster and a very sad face.. lol
Sugar Spun Run
I am so glad that you enjoyed the toffee, Wendy, however, I am sorry that you experienced an ultimate disaster. BIG SAD FACE. 🙁
Shelley
Do you have to use no salted butter or does it make a difference in how they turn out? Just don’t want to mess them up. Thanks.
Sugar Spun Run
Hi, Shelley! Others have used salted butter and had no issue. I hope that you enjoy them. Keep me posted on how your saltine cracker candy turns out. 🙂
Jessica Nugent
I love your recipe but my 1 suggestion is to melt the chips stove top then pour them on. I screwed up a batch when they wouldn’t melt. Merry Christmas
Sugar Spun Run
Thanks for sharing, Jessica! I hope that you enjoy your Saltine Cracker Candy! 🙂
Nancy
I have made this candy for 20 years now and just wanted to add a tip that after you take the sheet pan out of the oven, there is no need to put it back in oven after adding the chocolate chips, simply scatter on top and let it sit for a few minutes, the heat from the cracker/sugar mixture will start to melt the chips, then just spread it all over with a greased off-set spatula.
Sugar Spun Run
Thanks for sharing your tips, Nancy! I am glad that you enjoy the saltine cracker candy! 🙂
Dawn
I made this for my office Christmas party last year. Everyone loved it so much I had to make 2 more batches. And if course, I was asked to make it again this year!
Sam
I am so glad everyone enjoyed it so much, Dawn! 🙂
Tracy Pellerin
Is it equal amount butter and b sugar?
Sugar Spun Run
Hi, Tracy! Yes, it is. You will need 1 cup of each. I hope that you enjoy the saltine cracker candy. 🙂
Debbie Deakins
addicting and has been a hit of mine at home and at work for 3 years now. Thank goodness it’s easy and cheap to make because it goes fast.
Sugar Spun Run
I am so glad that you enjoy the saltine cracker candy, Debbie! I am happy that it has been such a hit! Thanks for commenting. 🙂
Linda
What temperature in the oven?
Sam
400F
Ginger Moorhouse
I was looking for something simple for the office Christmas party. I wanted to make it vegan, so those folks wouldn’t get left out, like always. This fit the bill! I used earth balance butter and omitted the chocolate. It is addicting!
Sugar Spun Run
I am so glad that you enjoyed the cracker candy, Ginger. I hope that everyone else does at your Christmas Party. 🙂
Penny Cothran
You can always sub Enjoy Life chocolate chips, which are dairy free 🙂