Addictive Recipes from a Self-Taught Baker

How to Make Easy Saltine Toffee

Crunchy, sweet, salty, and easy brown sugar buttery toffee with saltine crackers!

Crunchy, sweet, salty, and easy brown sugar buttery toffee with saltine crackers!

Remember December 10th 2012? Neither do I. But it was the day I posted chocolate peanut butter saltine toffee on my blog and all of our tastebuds have been rejoicing ever since.

As we creep into Christmas season– really?? already??– I have to remind you about this crazy simple toffee that is addicting enough to be coined Christmas Crack. I swear I didn’t make up the name! What it is is a super crunchy, chewy, salty, and sweet candy made from a few really healthy foods like butter, saltine crackers, brown sugar, and chocolate.

Wait. What?

Crunchy, sweet, salty, and easy brown sugar buttery toffee with saltine crackers!

Anyway. Saltine toffee is all over the internet, but there’s only a few of us who add peanut butter to the mix. Peanut butter + chocolate + toffee. Let’s be real. This toffee is miraculous.

I made a batch of it the other week for a project and decided it was time to post a photo tutorial of the recipe on my blog. I secretly also wanted to tell you that I have a version of this saltine toffee in Sally’s Candy Addiction! There I use pretzels (and no peanut butter… oops!) in the toffee instead of crackers. Have you tried the pretzel version? Or, better yet, have you tried THIS version?

Let’s walk through it real quick.

Crunchy, sweet, salty, and easy brown sugar buttery toffee with saltine crackers!

Grab a rimmed baking sheet. Rimmed so toffee doesn’t drip over the edges. I always use my half sheet pan. Then, line the pan with a silicone baking mat or spray with nonstick spray. Parchment paper works too. Line the sheet with a sleeve of saltines. About 35-40 crackers.

So then you’ll make the shortcut toffee syrup. Which is only two ingredients: butter and brown sugar. Boil them together. The butter will take on a lovely browned butter flavor and the brown sugar? Well its flavor is just fabulous. Don’t use brown sugar in traditional toffee recipes. You know, the kind using a candy thermometer. Too much moisture. But brown sugar in this easy saltine toffee works.

Pour the toffee syrup over the crackers. Then, and this is the weird part (as if crackers and toffee wasn’t weird already?!?), bake the crackers + toffee syrup. Only bake for about 5 minutes. The toffee will boil, bubble, and spread all around the crackers. This quick bake in the oven helps to solidify the toffee later in the recipe.

Crunchy, sweet, salty, and easy brown sugar buttery toffee with saltine crackers!

Right after the oven step, spread melted peanut butter over the warm toffee. Then, sprinkle on some chocolate. The chocolate options are endless. You can use chocolate chips (semi-sweet, milk, white, or mini) or use can use pure chopped chocolate. Sprinkle it on top. Then, pop back into the oven for a minute or two to help melt the chocolate.

Spread the melting chocolate all over top. And if you’re feeling jazzy, sprinkle it all with M&Ms. Or even sprinkles, toasted nuts, mini chocolate chips, etc etc. There are no rules when it comes to garnishing saltine toffee!

The final step is chilling the toffee. That’s where everything comes together. The toffee solidifies and becomes this incredible, magical, buttery, sticky, chewy, peanut buttery, chocolate-covered, crunchiness that is unlike anything I’ve ever eaten before. Rave reviews every time. And it all starts with… crackers.

THIS IS CRAZINESS.

Crunchy, sweet, salty, and easy brown sugar buttery toffee with saltine crackers!

Soooo if you haven’t tried it in the past 3 years, now’s the time. It’s a holiday must. And by holiday, I really mean everyday. Especially Friday.

Easy Saltine Toffee

Crunchy, sweet, salty, and easy brown sugar buttery toffee with saltine crackers!

Ingredients:

  • One sleeve salted Saltine crackers (about 35-40 crackers)
  • 1 cup (230g) unsalted butter
  • 1 cup (200g) packed dark or light brown sugar
  • 6 Tablespoons (100g) creamy peanut butter
  • 2 and ½ cups (450g) semi-sweet, milk, or white chocolate chips
  • 1 cup (200g) M&Ms

Directions:

  1. Preheat oven to 400°F (204°C). Generously spray a half-sheet pan with cooking spray or line with a silicone baking mat or parchment paper. Arrange crackers on top as pictured. Set aside.
  2. Stirring lightly, bring butter and brown sugar to a boil in a large saucepan over medium heat. As it begins to boil, leave it alone without stirring for 3 minutes. Pour boiling mixture evenly over crackers, then bake for 5 minutes.
  3. As toffee bakes, melt peanut butter in microwave. Remove toffee from the oven, then pour peanut butter over top. Smooth it into an even layer. Immediately sprinkle chocolate chips on top, then return the pan to the oven for 1 minute to help chocolate chips melt. Remove from the oven and spread chocolate chips into one melted chocolate layer. Top with M&Ms.
  4. Refrigerate toffee for 2 hours. Once set, break into pieces.
  5. Make ahead tip: This toffee tastes wonderful for up to 2 weeks, so make it ahead and keep it covered tightly in the refrigerator. It freezes well too-- up to 2-3 months. Thaw overnight in the refrigerator then enjoy.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Sprinkles are encouraged.

Saltine Toffee aka Christmas Crack

 

Crunchy, sweet, salty, and easy brown sugar buttery toffee with saltine crackers!

65 comments

  1. I tried this recipe over the weekend and while it was good, I missed the salty sweet crunch of the salted dark chocolate almond toffee. I think that might’ve ruined me for all other toffee, ever!
    Would it be okay to add salt to the sugar syrup here to make it saltier? I sprinkled some sea salt on top, but it wasn’t salty enough for me. Maybe I should just go make more almond toffee!

  2. I made this a couple of days ago and it is amazing. LOVE the peanut butter in it. 
    Two comments/questions. In step 1, you do t mention about lining the prepared cookie sheet with the saltines. This was easy enough to figure out but a very important step to someone else I’m sure
    Also, at what temperature do you boil the sugar and butter?  I assumed medium and it seemed to work out okay, but was surprised that it was not included in the step by step, as you are usually so thorough in your directions  
    I have made MANY of your recipes, always favourites of ours. Thank you for sharing your wonderful recipes!

    • Tanya– thank you for pointing both out! Yes, it’s medium heat. So happy you enjoy my recipes and love this toffee with peanut butter like I do!

      • Wow, you are on the ball!  Thanks for updating the recipe so quickly.  Making another batch as I type this. Haha!

  3. Any tips for breaking up the toffee once it comes out of the freezer?  I’m having a difficult time breaking it up.  The crackers seem to be crumbling a lot.  Is this normal?

    • Ah, I figured out my problem… So disregard that question.  I let the toffee warm up a bit after taking it out of the freezer, and it’s separating much better now.  Also, only the edges were crumbling.  Perhaps more toffee overlapping the edges of the crackers next time.  But no worries, my teenage daughter helped me “clean up” the broken pieces that were less than beautiful.

  4. Does the butter have to be unsalted?

  5. You can use pretzels for the base instead of saltines.

  6. I just had to comment and say how amazing this recipe is. THANK YOU SO MUCH SALLY!!!!  I made this for the first time around Christmas as an easy dessert/snack.  I have never gotten so many compliments on a dish!  Everyone RAVES about it and requests it for all gatherings.  The fact that it takes approx 15 minutes, not counting chill time, is amazing.  I get so much credit for not much work 🙂 🙂  This is my go to dish to bring to parties now. LOVE IT !!! 

  7. Hi Sally!

    I finally made the pretzel version of this on my blog. I hope you can check it out! 🙂

    http://ikhlashussain.com/2016/02/recipe-pretzel-toffee/

  8. I’ve been trying, unsuccessfully, to make this for months. Thanks to your instructions to leave the butter/sugar bubbling, I’ve finally succeeded!! I am beyond happy, my final tasty treat is no longer grainy and greasy 😀 I actually made toffee, and not some unfinished version of toffee, lol. Bless you and your baking wisdom.

  9. Hi Sally- for some reason I can’t get my chocolate to melt in the oven… Weirdest thing ever but it’s true. I just can’t spread it and it just stays in chip form! Any advice??

    • So odd! What about melting it down prior to adding to the toffee. Melt it in the microwave with about 1/2 teaspoon of canola or vegetable oil. Then pour/spread on top.

  10. Have you or has anyone else ever tried this recipe with a vegetable spread instead of butter? I have a lactose allergy and would LOVE to make (eat) this, but I wouldn’t be able to make it with real butter. Thoughts? Ideas? Suggestions?

  11. Thinking of making this but the hubby is allergic to peanuts but can do almonds. Would almond butter work? What about crushed Oreos instead of m&ms? 

    • Hi Natasha! You can really do any combination of toppings/garnish. So almond butter would be fantastic, as would crushed Oreos!

  12. I grew up with this and we never had peanut butter in it. You can totally leave it out.

  13. Hi Sally, this recipe is unbelievable!! Most addicting treat ever! Thank you so much for the recipe. I’ve made this twice, and the second go-around, I noticed that when I was cutting it up the chocolate part was pulling away/breaking away from the toffee/cracker part. Any suggestions for how to avoid this or tips for cutting it into pieces? Thank you!

    • Hi Corrine! I find that when this happens, I’ve waited too long to add the chocolate chips on top. Did you do that? You can also try semi-melting the chocolate chips in the microwave. Stop and stir every 20 seconds until *almost* melted. Then place on top of hot toffee (coming straight from the oven) and spread out on top.

  14. I had the same issue as the commenter above and I wish I had pre-melted the chocolate chips. They didn’t really seem to melt on their own. It still turned out delicious though, and I skipped the peanut butter!

  15. For some reason my toffee is very sticky and soggy even hours after chilling. Any advice?

Leave a Reply

Your email address will not be published. Required fields are marked *