How to Make Easy Saltine Toffee

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

stack of pieces of Saltine toffee with mini M&Ms on top

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?

squares of Saltine toffee with mini M&Ms on top

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.

Saltine crackers on a silpat baking mat on a baking sheet

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.

2 images of saltine crackers on a silpat baking mat and peanut butter and chocolate chips on top of Saltine crackers on silpat baking mat

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!

Saltine toffee on a baking sheet

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.


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.

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stack of pieces of Saltine toffee with mini M&Ms on top

Easy Saltine Toffee

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 2 hours, 20 minutes
  • Yield: serves 40
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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


  • 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 (200gM&Ms


  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.


  1. Make Ahead & Freezing Instructions: 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.

Keywords: saltine toffee

Sprinkles are encouraged.

stack of pieces of chocolate peanut butter Saltine toffee with red and green sprinkles


  1. Jessica @ Citrus Blossom Bliss says:

    Salty crackers AND sugary toffee AND peanut butter AND chocolate?! Is it bad that I wish I could eat this for breakfast? It looks so simple and delicious!

  2. Heather (Delicious Not Gorgeous) says:

    my cousin always makes this for the holidays and my whole family ends up eating way too much of it before dinner. but you’re right, never with pb! which i’m having a hard time imagining; how much better could this get??

  3. These look so simple yet delicious, I have to give these a try as soon as possible!!! 

  4. Hi,  do u make this every year for Xmas? I can only imagine what your dessert table will be this year what with your book being released recently and just you being YOU…. 😉 

  5. This looks like the ultimate easy holiday fix! I’m so gonna have to try these addictive little things!

  6. I love saltine toffee because everyone can make it! It’s an equal-opportunity candy option. And with PB and M & Ms, my Friday just got so much better!

  7. MMMM I must admit I have actually never heard of saltine toffee… But this is now on my list!
    Do you think it would be too salty if I sprinkled some sea salt on top? 

    1. I don’t think so at all!

      1. Sally,
        Can you tell me why you use unsalted butter vs salted? Love your recipes and pics!

      2. Absolutely. In fact, I wrote an entire article on it!

  8. Hi Sally, I am a peanut butter loving mom who has a peanut allergic son so PB is off the table, literally, in our house. I have made my peace with this, he’s a great kid and worth the sacrifice. My question is, do you think I’d be able to substitute sunflower seed butter for the PB in this recipe? Any advice would be appreciated! Love your blog!.

    1. Yes, definitely! Or you can leave off the sunflower seed butter completely.

      1. I have the exact same issue. Love Love Love Peanut butter but my son is allergic to all nuts. I try to use Biscoff where possible.

  9. I make this stuff every year for Christmas gifts at work, love it! I use melted peanut butter chips and white sugar however since brown sugar and real PB add too much moisture and the who batch ends up a sticky mess when combined with Houston humidity and non-refrigerated gift giving. I’ve yet to taste a bad variation on this stuff though and it is super easy!

  10. Think I just found my cookie exchange recipe! Thanks so much!!!

  11. Irina at Zesty Delights says:

    Salty & Sweet! Hmmm…. I was always intrigued by this combination, but never tried it (too much of a chicken??)  But this Toffee looks too good not to try.  AND in has M&Ms, not an easy to refuse combination.

    P.S. Once again the directions and why & how to’s are great.  Thanks Sally.

  12. Try using Club Crackers.  Even better, I think.

  13. Hi Sally,  never thought about adding peanut butter–genius! For your reader with the peanut allergy I’ve used butter and just brown sugar for years and it is Devine.  All these additions can only make it betterGetting ready for our first snowstorm in Iowa

  14. hi sally do u think its allright to use any crakers kuz im not sure icould find the one u used in my place 
    thaaaaaaanx i love every thing u make..

    1. You can use any crackers.

    2. thanks for u answer 

  15. Kayle (The Cooking Actress) says:

    ahhhhh seriously this is the most insanely addictive recipe!

  16. I tried the recipe you’d originally posted. This version looks similar, but I’m loving the addition of m&ms! I can’t wait to make this for a Christmas party 🙂  (only 35 days until Christmas?? Where did the time go?)

  17. Well I don’t really like saltine crackers so I’ll just use Ritz….they’re my favorite. This recipe sounds amazing and what’s good about it is I can always change out any of these ingredients. EXCEPT the M&Ms….to good to leave out!

  18. Alida @My Little Italian Kitchen says:

    What a fab idea! They look ever so easy to make! My children would love these and…so do I.

    I am always looking for ideas for the children. Thanks for the recipe 🙂

  19. My mom used to make these when I was a kid. She used Graham Crackers and crushed pecans on top. Yum. I’ll have to try the PB version. Can you post of picture of the pretzel variety. They sound yummy. 

  20. Michelle @ Modern Acupuncture says:

    I’ve been meaning to try this for ages, since a friend brought it a Christmas party. So glad you posted this! Now I might actually do it! 🙂 

  21. Dani Mendocha | Styled Variety says:

    This looks SO good! Can’t wait to make this treat for holiday parties! 🙂

    Dani |

  22. Sally, looks delish – do the crackers stay crunchy or do they just go chewy? I find soggy crackers unappealing! 

    1. Both! They are anything BUT soggy though. A little crunchy with slight chewiness (from the toffee). It’s a really delicious texture, trust me!

      1. Thanks, will have to give it a go! 🙂

  23. Sally, love this version. I make something very similar with saltines but use butter and white sugar. After putting the chocolate chips on top, I add put sliced almonds to the top. But I love the peanut butter addition and the  M & M’s too. It’s a great thing to put in a decorative bowl or bag and give as a holiday gift. Everyone loves it and never realizes that saltines are the base. 

    1. Maria, I bet yours is delicious! Especially with those sliced almonds.

  24. I love this recipe, but the slight addition of peanut butter is BRILLIANT! I can’t wait to make it again now! It’s such an easy last minute appetizer!

  25. Love this toffee! Can’t wait to add peanut butter to it. I am going to try another version using white chocolate chips and dried cranberries sprinkled on top! Love your new book

  26. I have made MANY batches of this toffee of yours, Sally. And it is definitely crack! I mean, I can’t sneak the teensiest taste otherwise I will start eating eating eating!!!!! I always add this to my gift bags for coworkers and friends. Last year I had someone tell me they thought it tasted better than traditional toffee! 🙂 The I have decorated with both the jazzy m & m’s and sprinkles….I have a slight preference for the candies. SO. GOOD.

  27. Isnt this your recipe?  I thought it was since I read your recipes so religiously -

  28. I don’t care what you say, Sally. I’m still going to make it with salted butter. The sweet and salty combination is just too much for my tastebuds to take. Addictive!

  29. Michelle @ Modern Acupuncture says:

    Hi Sally, just made this for the first time today! Holy smokes, SO GOOD. Now I know they sometimes call it Christmas Crack – it’s so easy to make, and ridiculously delicious! I can’t even wait for it to cool completely; I’m sneaking it out of the pan and it’s only been out of the oven 15 minutes! 

    1. It’s unbelievably good right!!??

  30. Hi! Do we just break it up and freeze in a ziplock bag or plastic container? Does it taste just as good after being frozen? 

    1. Yes and yes!

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