You won’t believe how insanely easy this saltine cracker toffee recipe is… AKA Christmas crack or sometimes crack crackers, it makes the most delicious and versatile toffee candy ever!
Saltine Cracker Toffee
Have you ever made saltine cracker toffee? If not, WHAT ARE YOU WAITING FOR?!?! Seriously, we’re talking layers of crispy and salty saltine crackers with a super simple toffee and a final layer of chocolate… If you’re a big fan of salty-sweet treats, I guarantee you are going to adore this easy toffee candy recipe!
You might know this soda cracker toffee recipe traditionally as Christmas crack (or even crack crackers, but I usually think of those as a savory snack). But I updated the 4-ingredient classic for Valentine’s Day, and you are totally going to want to make it ASAP! All it took was a generous sprinkling of white, pink, and red nonpareils.
And it’s ridiculously simple to make. I mean, how perfect would this be for a Valentine’s Day party?
Recommended Tools For Making Cracker Toffee
A rimmed baking sheet is a must to contain the hot toffee mixture, but I specifically like the 10×15″ size because it’s a perfect fit for 40 saltine crackers when laid out in 8 rows containing 5 crackers each. Also, I recommend lining it with aluminum foil before starting for super easy cleanup.
The candy thermometer is a just a “nice to have” gadget, but it will save you loads of frustration from trying to eyeball whether your toffee is the perfecto consistency. Trust me on this one — you’re going to want to use it, and this one is priced at just $4.33, complete with a pot clip!
How To Make Toffee With Saltine Crackers
On the surface, making the toffee syrup is pretty simple. It’s just a mixture of butter and brown sugar, but the tricky part is heating it to the correct temperature to form a toffee. As I mentioned, the easiest way to do this is to pick up an inexpensive candy thermometer, which makes it infinitely easier to tell when the mixture reaches the desired 250-268 degree temperature range.
As an alternative, you can rely on visual clues to tell when the mixture reaches the desired temperature. Coat a spoon with the mixture, and watch how it drips off. If it forms thick, rope-like threads, it’s at the desired hard-ball stage. However, if you’re not an experienced candy maker, it can be difficult to identify — so save yourself the headache and just order the candy thermometer already. :)
Once the toffee our the mixture reaches the proper temperature, pour it over the prepared saltine crackers and spread it evenly from edge to edge. I like to use an small offset spatula for the spreading — it just makes it a little easier to get into the corners.
The toffee-covered saltine crackers are then transferred to the oven to bake for about 3-5 minutes, until the toffee gets bubbly on top. Keep a close eye during this stage, because it can quickly boil over! Remove the tray from the oven, leaving the oven on, and let it cool for about 10 minutes.
Saltine Crackers, Toffee, and Chocolate — Oh My!
Now for the icing on the cake… Sprinkle 1.5 cups of semi-sweet chocolate chips over the cooled toffee (Ghirardelli Semi-Sweet Chocolate Chips are always and forever my chips of choice), and place the baking sheet back back into the oven for about 2 minutes to melt the chocolate chips. Use the offset spatula again to spread the chocolate evenly over the toffee.
At this point you can simply place the baking sheet in the refrigerator to cool. Or you can have a little fun with it! I look at it as a blank slate to top and decorate in an infinite number of ways…
I drizzled my saltine cracker toffee with melted white chocolate and a handful of white, pink, and red sprinkles in honor of Valentine’s Day.
But think of the possibilities — nuts, crushed peppermint candies, sea salt, shredded coconut, dried cranberries, even leftover popcorn! The options are endless.
The final step is to break up the sheet of saltine cracker toffee into bite-sized pieces — or you can use a knife to cut it if you’re more of a perfectionist.
Either way, don’t expect this candy treat to last long. While it will keep in an airtight container for up to a week or two, I can assure you it will be gone long before that timeframe.
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- Preheat the oven to 425 degrees.
- Line a 10x15" rimmed baking sheet with aluminum foil, and cover with a single layer of saltine crackers, 5 crackers wide by 8 crackers long.
- Combine the butter and brown sugar in a saucepan over medium heat to form the toffee. Stir constantly until the mixture reaches a temperature of 250-268 degrees (I highly recommend using a candy thermometer) or until the mixture runs off a spoon in thick, rope-like strands.
- Pour the toffee mixture over the saltine crackers, and spread it out evenly from edge to edge with a small offset spatula. Place the baking sheet back into the oven and bake for 3-5 minutes at 425 degrees until the toffee mixture is bubbly on top. Keep a close watch to ensure the mixture does not bubble over.
- Allow the toffee to cool for about 10 minutes. Then sprinkle the chocolate chips over the top and place the baking sheet back into the still warm oven for about 2 minutes to melt the chocolate.
- Spread the melted chocolate evenly from edge to edge. Then top as desired, and place the baking sheet into the refrigerator to cool.
- Break up the sheet of toffee into bite-sized pieces and enjoy!
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Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 102.3Total Fat: 6.5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12.4mgSodium: 67.0mgCarbohydrates: 13.1gFiber: .1gSugar: 8.6gProtein: .3g
Can you substitute other crackers?
Yes, absolutely! In addition to changing up the toppings, you can also customize this cracker toffee recipe with different varieties of crackers. Try graham crackers, club crackers, Ritz crackers, even pretzels.
How long does saltine cracker toffee last?
Store saltine cracker toffee in an airtight container for up to a week or two (if it lasts that long).
Can you freeze saltine cracker toffee?
You can also freeze soda cracker toffee in an airtight container for up to two months.
Did you make this recipe?
Tag @unsophisticook on Instagram and hashtag it #unsophisticook.
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