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, 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
- Graham Cracker Toffee (just like today’s recipe, but with graham crackers)
- 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
Gina
I followed recipe to a t… going great til the chips. They would NOT melt. That far in and it to go wrong now.UUUGGG. IF I ever try again think I’d just melt my chips than pour… wondering what went wrong..btw.. final..not so pretty
Sam
I’m so sorry this happened, Gina! It could have been your brand of chocolate chips. 🙂
Amanda
I just made this and for some reason my chocolate didn’t melt and spread smoothly. I kept putting it back in in case it wasn’t melted enough and it didn’t seem to help 🙁
Sam
O no! I’m so sorry to hear this Amanda! It sounds like your chocolate may have seized. If it gets too hot this can happen. 🙁
Dana Wojciechowski
The chocolate didn’t melt for me either. Definitely seized up. Disappointed, but I will try again, but maybe melt the chocolate in a double boiler instead.
Emily @ Sugar Spun Run
We’re so sorry this happened, Dana. What brand of chocolate did you use? We do offer some tips on this below the recipe for when you do try again.
Kathy M
Just ruined the whole pan using nestle chips ugh😡
LJ
I LOVE THIS RECIPE, GLAD I SUBSCRIBED TO YOUR PAGE!
Willy
This recipe was fantastic. My wife thinks you were raised in the south because you lack the NE accent and you know how to properly pronounce “pecans”. Where and who taught you to cook?
Sam
Hi Willy! I’m so glad you enjoyed them so much! My mom did get me started, but mostly self taught. I live right around the Mason Dixon line so not really north or south. 🙂
CS
How long can you freeze them. Ones the chocolate change color to white?
Sam
Hi! This recipe can be frozen for at least 1-2 months. Anytime chocolate isn’t properly tempered there is the risk you will end up with white streaks so it’s possible you may notice some in the end results here, but fortunately it won’t affect the taste. You could always use melting wafers, which theoretically should not streak, but unfortunately many people do not enjoy the taste quite as much. I hope that helps!
Ally
Could I use homemade salted caramel sauce instead of making the toffee mixture? Would I need to thin it or make adjustments? Thank you.
Sam
Hi Ally! I haven’t tried it before so I’m not sure how it would set up here.
Tiffany
How much does this make in the measurement of a container? Like a 6x6x3 container 😉 I am wanting to make a bunch of this as Christmas gifts and wondering how many batches I would need to make.
Sam
Hi Tiffany! I honestly do not know how much you’d need to fill one of those containers. I have never really tried breaking it up like that. 🙁
Amanda
Does it matter if you use light or dark brown sugar?
Emily @ Sugar Spun Run
Either will work, but brown sugar will have a richer, stronger flavor so keep that in mind 😊 Enjoy, Amanda!
Crystal
Instead of using saltine crackers can you use the round crackers like Ritz?
Sam
Hi Crystal! That should work here. 🙂
Marlene
Someone mentioned they used less butter. Is that an option without ruining the outcome? A cup of butter sounds like a lot but I’ll do whatever it takes. Looks delicious!
Sam
Hi Marlene! I personally do not recommend less butter and am not sure how it will turn out if you reduce it. I hope you love the candy!
Babyluv
I made mine with graham crackers. They were REALLY good .
Emily @ Sugar Spun Run
Sounds delicious 😊 Thanks for letting us know how they turned out for you!
Marlene
Can these be frozen?
Sam
Yup! Enjoy 🙂
Matty
How would you store the candy, and how long can they stay fresh for?
Sam
Hi Matty! Store it at room temperature in an air tight container and it should be good for at least a week. 🙂
NanaJo
Sadly I believe that the Nestle chocolate chips are no good any more. Brand new bag, did not melt but had to heat spatula and move it around. Has a gritty texture…. ewww. Recipe 100% thumbs up… Nestles chocolate chips 100% thumbs down!
Sam
I have started having issues with them as well. I share in the disappointment. 🙁 I’m glad you were still able to enjoy it though. 🙂
Niamae
I’ve tried making this recipe multiple times now and each time, my crackers just get soaked in melted butter… But I let my toffee boil for 3 minutes… What am I doing wrong?
Sam
Hmm is the butter separating from the mixture? If so this usually happens if the heat is too high. The crackers are supposed to get completely covered in all of that candy, but shouldn’t become really soggy.
Susie
That happened to me when I made the Keebler club cracker recipe. Similar..except regular sugar. But it didn’t harden like it was supposed to. Was still delicious though!! Buttery sweet Keebler crackers drenched in the butter mixture covered in sliced almonds. No chocolate on thus recipe..but you could.
David
Hi there.
You are making sure to use real butter and not margarine or butter substitute right ? Often we think of these items as “butter” when they aren’t (just asking) Also the right amounts are critical my friend My friend.
Happy baking
Chris
Kayla Jones
You can probably try letting it boil a little longer, so the butter and sugar can get a chance to caramelize together before to pour them over crackers.
Lynn
My friend shared this recipe with me and it turned out fabulous!! Everyone I shared the bark with requested the recipe. What’s so crazy is that the recipe is so simple and you end up with stellar toffee bars!!!!!
Natalie R stites
very simple and delicious
Cheylyn Dunn
Can you use parchment paper instead of aluminum. Wax paper is out since that will melt
Sam
Hi Cheylyn! Parchment paper will work but you need to make sure it goes all the way up all of the sides so nothing gets underneath that parchment paper. 🙂