Saltine Toffee Candy – An easy toffee candy recipe made with saltine crackers as the base, topped with chocolate and chopped pecans.
For as much as I love desserts, candy-making is one thing that I haven’t delved into much yet. For the most part, I stick to things like fudge and chocolate bark, but I’ve been wanting to branch out and try some different types of candy. I know that for many families, making toffee is a long-forged holiday tradition and it just wouldn’t be Christmas without it. Not only has my family never made toffee for the holidays, but I can’t ever remember having it, period – not in tins, not as gifts, not on cookie trays. Nada.
As a result, I’ve been wanting to give toffee a whirl for quite awhile now, and I’ve seen versions of this saltine toffee recipe all over the place. I LOVE saltine crackers (with cheese, with pb&j, in soup, etc.), so I thought that recipe would be a perfect place to start.
How to Make Saltine Toffee Candy with Pecans
This was an incredibly easy recipe and I imagine it would be very simple to scale it up and make multiple pans at once if you are baking for the holidays.
First a baking pan is lined with saltine crackers, then butter and brown sugar are melted together and boiled. That gets poured over top of the saltines in an even layer and then baked in the oven until bubbly. Out of the oven, chocolate chips are sprinkled on top and left to soften, then spread evenly over top. Finally, chopped pecans are added as the finishing touch before it gets shipped off to the refrigerator for an hour to set.
I love how the saltine crackers add a salty kick to counter the sweetness of the toffee and chocolate. I’m a huge sucker for the sweet and salty combo and this candy absolutely delivers. If you’re new to candy making or intimidated by using a thermometer, this saltine toffee is a great beginner recipe.
I just may have to start a new toffee tradition of my own come holiday time!
Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with foil. Spray the foil with non-stick cooking spray.
Arrange the saltine crackers in a single layer on the bottom of the prepared pan. Break the crackers in half if necessary to fit around the edges.
Place the butter in a medium heavy-bottomed saucepan and melt over medium heat. Once the butter has melted, add the brown sugar and bring to a boil, stirring constantly. Boil for 3 to 4 minutes, or until the sugar has completely dissolved. Remove from the heat and immediately pour evenly over the saltine crackers. Use an offset spatula to spread it, ensuring that all of the crackers are coated.
Bake for 8 to 10 minutes, or until bubbling. Remove from the oven and immediately sprinkle the chocolate chips evenly over the mixture. Allow the chocolate chips to soften for 3 to 5 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the chopped pecans.
Cool at room temperature for 15 to 30 minutes, or until the pan is able to be handled easily, then refrigerate for 1 hour, or until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.
The picture looked good. However, the chocolate chips didn’t melt so the end result was just a jumbled mess where you could see the saltines. I used a cookie sheet, so maybe I will try this again with a smaller pan, but someone PLEASE tell me how to get the chocolate chips to melt!
Someone commented on using a candy thermometer, what would be the ”cook to” stage? I’ve been making this recipe for several years, but results have been inconsistent. I make it in a half sheet baking pan, and increased the toffee by to cover all the crackers. This obviously throws off the cooking time, so the thermometer temp would be helpful.
This Receipe also works using parchment paper or silicone mats. For the chocolate, we prefer milk chocolate and like to use big Hershey Symphony bars as it’s a much better quality chocolate than chips.
Okay, so I have made this recipe now twice. The first time I used a 9 X 13 pan, as the instructions indicate. I knew there was something wrong when the recipe said that I would use approximately 30 to 34 saltine crackers. If you use a 13 by 9 pan, then you will only use about 10:20 crackers. Needless to say the recipe made very thick almost brownie like squares. The next time I used the next size up pan. This still only used about 25 crackers, far less than what the recipe says will be used. Again the recipe ended up making thick toffee candy instead of the nice thin toffee that is displayed in the picture. They were still delicious, but clearly there is a problem with the pan size indicated in the recipe instructions.
It’s a good recipe, but even better if made on a half sheet pan instead of a 9×13. The sheet pan provides a greater cracker surface, which means a thinner layer of toffee and a lighter, crispier texture.
I’ve used this particular recipe a couple of times since I was introduced to it at a cookie exchange. It never fails to turn out right every time. AND it’s a crowd pleaser. I’ve actually left off the pecans due to folks who might have allergies. STILL a winner. Thanks for sharing it with everyone.
Mine were sticky when I broke them up. Am I supposed to store them in the refrigerator? They still tasted really good, but what did I do wrong, so I know for the next time I make them? Thanks ?
Hi Carol, Oh no! I definitely stored mine at room temperature without an issue and they weren’t sticky. First, make sure that when you boil the butter and sugar it’s at a full rolling boil for 3 to 4 minutes and that all of the sugar has been dissolved. Then, the whole “bake for 8 to 10 minutes or until bubbling” – definitely make sure that it’s bubbling before you take it out of the oven.
My friend made these for me & I can’t stop eating them. These are absolutely delicious & made with crackers & so easy. Going to make them for all my friends & family.
I made this for a company holiday potluck last week, but instead of pecans I topped with red and green M&Ms. They were a hit! I ended up using a whole back of chocolate chips as opposed to the recommended two cups and it definitely was too much. I didn’t realize there was such a thing as too much chocolate but apparently there is…so just heads up. Next time I think I would score it before breaking it up to keep all the layers together neatly.
After 8 minutes, and you are finished adding chocolate, put the pan back in the oven for the remainder of the 10 minutes. It helps to melt the chocolate faster and is easier to spread.
Just a quick tip, there was a simpler way to get the chocolate chips to spread. I found that putting them on then turning off the oven and returning the saltines with the melted toffee and added chips for a another 3-5 minutes made the spreading process ease free!
I make this recipe with large squares of Matzos. I also make this for Passover with your recipe for Chocolate dip Maccaroos. I always give it away for gifts. It’s a perfect Passover dessert.
A co-worker of mine made this a couple of years ago & I loved it. I made it today, put it in the refrigerator, but after a couple of hours, it hadn’t firmed up . Any ideas? Thanks, Donna
Hi Donna, It sounds like it may not have been baked long enough, as the caramel hasn’t set up. Be sure that it’s really bubbling when you take it out of the oven.
Yum! I’ve only made this stuff a handful of times, but it’s SO addicting. I’ve actually never topped it with anything but chocolate, so the nuts addition is intriguing!
i used to sell a version made with a graham crackerbase, and the toffee was equal parts brown and white sugar. Baked for about 11 mins at 350, then topped with candy coating and toppings. Best seller was white chocolate and chopped butterfingers but you are limited only by ypur imagination. If you like thd saltine base try crushed oreos on milk or white choc, or dark choc with dried cherries. At Christmas I use mint choc candy coating and crushed peppermints. I also usually do a contrasting drizzle of candy coating.
I make this frequently to bring in to office parties and of course holiday cookie trays. It is easy to make and is absolutely addicting – you can’t eat just one piece!
Nobody has mentioned that the recipe does not say anything about how much toffee to use, or when to add the toffee! I found the recipe on which Michelle’s recipe is based — it says to use 8 ounces of toffee bits. You sprinkle the toffee on top of the chocolate while it’s still cooling.
The candy would be delicious with either pecans or toffee. But I will use both when I make it.
Hi Kathy – I don’t think Michelle’s recipe includes toffee bits! They would probably replace the pecans, but they’re just optional. The sugar and butter cooked together makes the toffee base.
Love this recipe! It is completely addicting. I have sometimes used Keebler Club Crackers or graham crackers for the base. For Easter I sprinkled some coconut , pastel M&Ms, and toffee bits on top. I don’t know if you read the Food 52 blog, but this belongs in their “Genius” recipe category.
Love this recipe! I have actually tried it with half Saltines and half graham crackers. Both totally fabulous in their own right. Speaking of fabulous, your photos are just gorgeous.
If you want to make it even yummier (if that is possible) add a can of Eagle Brand after the sugar has melted, then bake. Makes cookie more like a bar and adds to the caramel flavor. Also, using HEAVY DUTY foil helps in getting the bars out neatly. Side note, I made these using rice crackers this past Christmas for my gluten free daughters. Tasted just as amazing. P.S. Joseph is so adorable. Thanks for posting his pics.
Oh my gosh, this stuff is so good! I learned of it last Christmas- the person who gave me some called it Christmas Crack! It’s so addicting! I also made a version with Reese’s chocolate and peanut butter chips with chopped honey roasted nuts, as well as a mint chocolate chips with crushed candy cane! Delish!!
Been making these for the last few years and it’s always a hit. Especially good with white chocolate chips and sprinkled and topped with crushed peppermint!
Made this for years. It is so easy and delicious. When we were stationed in Hawaii, locals there made it with chopped macadamias. I make it with cashews for my husbands love of cashews. My mouth waters at the mention of these little gems.
I have made these for years and they are delicious! My recipe calls for putting the chocolate chips back in the oven for one minute before spreading them, but Ian sure yours wiiuld be easier. It makes sense. The toffee is so hot you can avoid that step. Thanks! I absolutely love your website. It’s my “go to” when I need a good recipe. Your banana muffins are truly the best ever!
This toffee looks and sounds amazing – sweet and salty is my addiction right now – I can’t seem to get enough of it! I will definitely need to make this for a new way to satisfy the cravings!
I’ve made this for years too (the easiest recipe to make in a snap!). You can sub in matzo crackers too, but the original recipe was on the back of a graham cracker box (it’s really good with graham crackers but has a different taste!). My favourite is the saltines though with salt!!
Thanks Suzie, no Graham crackers in the wilds of West coast Scotland unfortunately but I might be able to find matzo cracker :) maybe I can sprinkle some additional salt on top.
Hi Klara, I know the TUC crackers from Germany and grew up with Saltines in the US. Yes, TUC Crackers would work fine. If you can find one a little bit saltier, that would be even better, but TUC is great. Liebe Grüße!
Hi Klara, I’m not familiar with Tuc crackers, but it looks like folks have made this with other types of crackers – graham crackers, rice crackers, etc. so I think it should work!
Loving the salt and sweet combo too. Everybody and I do mean everybody love toffee. But the pecans on top, now you’re talking. Bathing suit season, bah, besides I think even men should definitely wear tops! My 3 year old was telling all the old men on the beach on vacation that they were naked!
The picture looked good. However, the chocolate chips didn’t melt so the end result was just a jumbled mess where you could see the saltines. I used a cookie sheet, so maybe I will try this again with a smaller pan, but someone PLEASE tell me how to get the chocolate chips to melt!
Someone commented on using a candy thermometer, what would be the ”cook to” stage? I’ve been making this recipe for several years, but results have been inconsistent. I make it in a half sheet baking pan, and increased the toffee by to cover all the crackers. This obviously throws off the cooking time, so the thermometer temp would be helpful.
This Receipe also works using parchment paper or silicone mats. For the chocolate, we prefer milk chocolate and like to use big Hershey Symphony bars as it’s a much better quality chocolate than chips.
Thanks for any help you can give!
Okay, so I have made this recipe now twice. The first time I used a 9 X 13 pan, as the instructions indicate. I knew there was something wrong when the recipe said that I would use approximately 30 to 34 saltine crackers. If you use a 13 by 9 pan, then you will only use about 10:20 crackers. Needless to say the recipe made very thick almost brownie like squares. The next time I used the next size up pan. This still only used about 25 crackers, far less than what the recipe says will be used. Again the recipe ended up making thick toffee candy instead of the nice thin toffee that is displayed in the picture. They were still delicious, but clearly there is a problem with the pan size indicated in the recipe instructions.
Hi Ani, I’m sorry that you had some issues with this recipe, but that is definitely my 9×13-inch pan.
Delicious! So easy but candy thermometer is a must.
The ingredient list states “salted butter” but the video mentions “unsalted butter”. Which would you recommend? TIA
My apologies for that inconsistency! It should be salted butter.
No worries. Thanks so much for the recipe and quick response.
It’s a good recipe, but even better if made on a half sheet pan instead of a 9×13. The sheet pan provides a greater cracker surface, which means a thinner layer of toffee and a lighter, crispier texture.
It is absolutely the best. Sweet , salty and the crunch from the pecans. Came out perfectly on my first try.
I love to cook, but I don’t bake so I’m excited about this recipe I just made .
So easy & so much fun! It’s become a must have for the holidays!
I’ve used this particular recipe a couple of times since I was introduced to it at a cookie exchange. It never fails to turn out right every time. AND it’s a crowd pleaser.
I’ve actually left off the pecans due to folks who might have allergies. STILL a winner.
Thanks for sharing it with everyone.
Mine were sticky when I broke them up. Am I supposed to store them in the refrigerator? They still tasted really good, but what did I do wrong, so I know for the next time I make them? Thanks ?
Hi Carol, Oh no! I definitely stored mine at room temperature without an issue and they weren’t sticky. First, make sure that when you boil the butter and sugar it’s at a full rolling boil for 3 to 4 minutes and that all of the sugar has been dissolved. Then, the whole “bake for 8 to 10 minutes or until bubbling” – definitely make sure that it’s bubbling before you take it out of the oven.
My friend made these for me & I can’t stop eating them. These are absolutely delicious & made with crackers & so easy. Going to make them for all my friends & family.
It was easy and tasted great!
I made this for a company holiday potluck last week, but instead of pecans I topped with red and green M&Ms. They were a hit! I ended up using a whole back of chocolate chips as opposed to the recommended two cups and it definitely was too much. I didn’t realize there was such a thing as too much chocolate but apparently there is…so just heads up. Next time I think I would score it before breaking it up to keep all the layers together neatly.
After 8 minutes, and you are finished adding chocolate, put the pan back in the oven for the remainder of the 10 minutes. It helps to melt the chocolate faster and is easier to spread.
Could you replace the chocolate with butterscotch chips?
Hi Bethany, You could, but I think it would be EXTREMELY sweet.
can u use ritz crackers?
Hi Therese, You can, but just keep in mind they are butter crackers, and the toffee is pretty buttery. The saltines help cut some of the sweetness.
not sure why the toffee didnt get thick, the chocolate didnt melt, followed everything to a t.
Just a quick tip, there was a simpler way to get the chocolate chips to spread. I found that putting them on then turning off the oven and returning the saltines with the melted toffee and added chips for a another 3-5 minutes made the spreading process ease free!
I make this recipe with large squares of Matzos. I also make this for Passover with your recipe for Chocolate dip Maccaroos. I always give it away for gifts. It’s a perfect Passover dessert.
Are saltine crackers like ritz crackers?
Hi Zainab, They are different; Ritz crackers are buttery crackers, while saltines are pretty bland.
These sound and look amazing! Pinning now & making soon!
A co-worker of mine made this a couple of years ago & I loved it.
I made it today, put it in the refrigerator, but after a couple of hours, it hadn’t firmed up .
Any ideas?
Thanks,
Donna
Hi Donna, It sounds like it may not have been baked long enough, as the caramel hasn’t set up. Be sure that it’s really bubbling when you take it out of the oven.
I’m a huge fan of the sweet and salty combo too! This looks delicious!
I haven’t baked much candy either, but this recipe looks so easy! Sweet and salty always makes for a great combination!
Yum! I’ve only made this stuff a handful of times, but it’s SO addicting. I’ve actually never topped it with anything but chocolate, so the nuts addition is intriguing!
i used to sell a version made with a graham crackerbase, and the toffee was equal parts brown and white sugar. Baked for about 11 mins at 350, then topped with candy coating and toppings. Best seller was white chocolate and chopped butterfingers but you are limited only by ypur imagination. If you like thd saltine base try crushed oreos on milk or white choc, or dark choc with dried cherries. At Christmas I use mint choc candy coating and crushed peppermints. I also usually do a contrasting drizzle of candy coating.
These look amazing! I’ve pinned them for future reference :)
xo, Liz
http://lipstickandconfetti.com
I make this frequently to bring in to office parties and of course holiday cookie trays. It is easy to make and is absolutely addicting – you can’t eat just one piece!
Nobody has mentioned that the recipe does not say anything about how much toffee to use, or when to add the toffee! I found the recipe on which Michelle’s recipe is based — it says to use 8 ounces of toffee bits. You sprinkle the toffee on top of the chocolate while it’s still cooling.
The candy would be delicious with either pecans or toffee. But I will use both when I make it.
Hi Kathy – I don’t think Michelle’s recipe includes toffee bits! They would probably replace the pecans, but they’re just optional. The sugar and butter cooked together makes the toffee base.
Hi Kathy, The butter and sugar together make the toffee; there are no toffee bits used in this recipe.
Love this recipe! It is completely addicting. I have sometimes used Keebler Club Crackers or graham crackers for the base. For Easter I sprinkled some coconut , pastel M&Ms, and toffee bits on top. I don’t know if you read the Food 52 blog, but this belongs in their “Genius” recipe category.
Love this recipe! I have actually tried it with half Saltines and half graham crackers. Both totally fabulous in their own right. Speaking of fabulous, your photos are just gorgeous.
Definitely one to try! So many possibilities with a recipe like this! :)
we call this Christmas crack at our house too! :)
This looks fantastic, but the temperature at which to preheat the oven is missing in this recipe. Please enlighten us.
Hi Peggy, It’s 350 degrees, so sorry for that omission, I have corrected it above.
Thank you so much for the speedy response, Michelle! It is much appreciated. I plan on making these this weekend. They look scrumptious!
What temp do you bake this at?
Hi Laurel, 350, so sorry for that omission, it’s edited now.
If you want to make it even yummier (if that is possible) add a can of Eagle Brand after the sugar has melted, then bake. Makes cookie more like a bar and adds to the caramel flavor. Also, using HEAVY DUTY foil helps in getting the bars out neatly. Side note, I made these using rice crackers this past Christmas for my gluten free daughters. Tasted just as amazing.
P.S. Joseph is so adorable. Thanks for posting his pics.
Oh my gosh, this stuff is so good! I learned of it last Christmas- the person who gave me some called it Christmas Crack! It’s so addicting! I also made a version with Reese’s chocolate and peanut butter chips with chopped honey roasted nuts, as well as a mint chocolate chips with crushed candy cane! Delish!!
Been making these for the last few years and it’s always a hit. Especially good with white chocolate chips and sprinkled and topped with crushed peppermint!
Made this for years. It is so easy and delicious. When we were stationed in Hawaii, locals there made it with chopped macadamias. I make it with cashews for my husbands love of cashews. My mouth waters at the mention of these little gems.
I have made these for years and they are delicious! My recipe calls for putting the chocolate chips back in the oven for one minute before spreading them, but Ian sure yours wiiuld be easier. It makes sense. The toffee is so hot you can avoid that step. Thanks! I absolutely love your website. It’s my “go to” when I need a good recipe. Your banana muffins are truly the best ever!
This toffee looks and sounds amazing – sweet and salty is my addiction right now – I can’t seem to get enough of it! I will definitely need to make this for a new way to satisfy the cravings!
That looks delicious.
I can’t get Saltines here and I don’t think I ever had them. Could I use Tuc crackers instead? Thanks.
I’ve made this for years too (the easiest recipe to make in a snap!). You can sub in matzo crackers too, but the original recipe was on the back of a graham cracker box (it’s really good with graham crackers but has a different taste!). My favourite is the saltines though with salt!!
Thanks Suzie, no Graham crackers in the wilds of West coast Scotland unfortunately but I might be able to find matzo cracker :) maybe I can sprinkle some additional salt on top.
Hi Klara, I know the TUC crackers from Germany and grew up with Saltines in the US. Yes, TUC Crackers would work fine. If you can find one a little bit saltier, that would be even better, but TUC is great. Liebe Grüße!
Hi Klara, I’m not familiar with Tuc crackers, but it looks like folks have made this with other types of crackers – graham crackers, rice crackers, etc. so I think it should work!
Love saltine toffee and love that you posted it in a non-Christmas candy time of year…because it’s so good ANY time of year :) Pinned!
I love the sweet and salty combo aswell… This looks great!!!! i can almost taste it…. YUMMY!!!!
Loving the salt and sweet combo too. Everybody and I do mean everybody love toffee. But the pecans on top, now you’re talking. Bathing suit season, bah, besides I think even men should definitely wear tops! My 3 year old was telling all the old men on the beach on vacation that they were naked!
What temp do you bake this at? Thanks.
Hi Roberta. I have made a very similar recipe, and I use 350 degrees for the baking temperature.
Hi Roberta, So sorry about that, it’s 350, I’ve made the correction above.