Saltine Cracker Candy
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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) salted 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) salted butter, 1 cup (200 g) brown sugar
- Allow mixture to come to a full rolling boil and allow it to boil for three minutes -- stir only occasionally/as needed to prevent burning.
- 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.
- Remove from oven and turn off the oven. Evenly sprinkle chocolate chips over the hot toffee. Return tray to the 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 (if desired).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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This Saltine Toffee recipe was originally published 12/05/2016, post updated to include more tips and a video on 12/07/2018
Years ago a friend of ours would make this but used plain Hershey Candy Bars. It was amazing. I’m making it for Thanksgiving using the leftover mini bars from the Halloween candy!
Made for Thanksgiving. my toffee didn’t turn real hard but it was firm enough to not cause an issue. I returned it to the fridge and it was fine. We have voted this is a definite favorite. making it again this weekend! 🙂 I mean, we are working to perfect the toffee after all!!! 🤣
I’m sure I’ll make these sometime. I see that you used a rimmed baking sheet, nit a cookie sheet. You should probably change the recipe, to avoid confusion and messes.
Sorry for the confusion! I will make sure to update it. 🙂
Followed the directions and it came out perfect. Easy and delicious.
i haven’t made this… yet!! but i want to thank you are whoever runs this site for putting a cook mode feature on here!! its really cool! i hate having to change my settings or keep tapping my phone when I’m trying to read a recipe! for that, this is where I’ll come when it’s time to make this! 🙂
We’re so happy it’s helpful! ❤️
I have made 3 versions.
1 chocolate and pecans
Mixed chocolate and peanuts
White chocolate and macadamia nuts
I like the original best.
I’ve made these for years & my family thinks they’re wonderful! I’d like to try adding chopped jalapenos or something powdered to add some spice for a different taste.
So, I have a theory/tip. If you’re using Nestle choc chips, don’t return the pan to the oven at all. Just sprinkle over the top immediately after taking the pan out of the oven and wait a minute or so until they turn shiny. Once they’re shiny, they’ll spread easily. I think putting them back in the oven “overcooks” them making them difficult to spread. But they spread just fine if you just give the heat from the bubbling crackers to get them hot. Love this treat! Called “crack” for SO many reasons!!!
Nestle changed their ingredients. The company says that the change was so the chips would hold their shape in their Toll House cookie recipes. More plausible is that they found a way to make it cheaper (for them). The chips will not melt.
Hi, is there an alternate we can use for saltine crackers please? We don’t get these in India
I have done it with graham crackers. Others have done it with Ritz crackers. The flavor will be greatly different, but it can be done. 🙂
My mother used to make these and they were always so good. I make them with ivory chocolate for my SIL, he really loves them.
Delicious! My mother pressed me to make saltine cracker candy for her, to take for an office party tomorrow, and she didn’t have a recipe so I took off on a mission. She knew what she wanted, but neither of us had ever made it. A friend shared some with me last year, and it was just ok, nothing to write home about. But this?! I love your recipes, and this was simply incredible! So easy, made in less than 10 minutes (not including set time), it was a snap! As soon as I sampled, I knew this was going to be a new holiday tradition! Thank you so very much!!!
When I use cheaper chocolate chips I leave oven on and watch it for 2 minutes and have no problems with them melting! Love this candy. It’s a Christmas hit! Love to make even without the holiday season!
What can you substitute for someone with nut allergies?
Hi Donna! You can just leave them out. You could try chopping some M&M’s and tossing them on top. 🙂
Toffee chips are available now as well as other flavored candy chips that would be wonderful on top of the melted chocolate!
I crush peppermint sticks at Holiday time and sprinkle them over the top (You can also stir 1/4 tsp peppermint extract into the hot toffee just before pouring over the crackers.)
A pour of mini peanut butter chips over the top – not to melt but do press into the not quite hardened chocolate is very tasty. You can also sprinkle coconut on it.
How far in advance can these be made and what the best way to store them?
Hi Patty! You can store your candy at room temperature in an airtight container and it should be good for at least a week. 🙂
Great! Thanks so much! 😊
I’m gluten feee so I’m going to try this with some German wasa crackers and enjoy life chocolate fingers crossed cause this looks good
We hope it turns out nicely for you!
yumy tasty crackers 🙂 make every holiday season
Hi Sam , I made these with gluten-free pretzels and it was so delish ! Great recipe 😊
Wonderful! Thanks for letting us know how it went for you, Debb. Enjoy 😊
Thanks for an amazingly simple recipe! We’re low carb so I sub for Splenda brown sugar and sugar free chocolate chips. I have to melt the chips in the microwave with a tbls of coconut oil. No one can even tell. Thanks again!!!
We’re so glad it turned out so nicely for you with those adjustments! Thanks for letting us know how it went 😊
do you have to use unsalted butter?
No.
Hi Sam, I made two batches of cracker candy. Turned out perfect and delicious. 👍👍Love your site❤️
Hello guys for sweet & Spicey try using jalapeño crackers. I found them at HEB grocery stores in Texas. Or Possibly trying using cayenne, or hot pepper flakes on top of brittle while warm.
Connie Turner
I’ve never tried it with a jalapeno cracker, but that does sound interesting. Thanks for sharing Connie! 🙂