Saltine Cracker Toffee

Thisย Saltine Cracker Toffee was my grandma’s recipe. It’s addicting and one of my favorite treats! Some people refer to this Saltine Cracker Toffee as “Christmas Crack”, but we make it all year long.

Saltine Cracker Toffee - my grandma's recipe and it's always a crowd pleaser.

A clear indication that my life has gotten really busy is the lack of blog updates. Life this week has been pretty crazy.

I’ve been washing two weeks of vacation laundry, getting into fender benders, taking kids to the doctor for strep throat,ย baking a whole lot of goodies for a church function, and getting ready for our friends to come stay with us.

But I haven’t forgotten this little blog of mine. In fact, I’ve been really reminiscent (thank you spell checker) lately and have been thinking about all the recipes that have been passed on to me from my family.

This Saltine Cracker Toffee comes from my grandma. My grandma Peterson always had her house stocked with See’s chocolates and her fridge stocked with Dilly Bars from Dairy Queen. Not the small factory made ones they have now. The huge handmade Dilly Bars with the big swirl in the middle. Although you and allrecipes probably have 10,324 versions of this, this is the one my grandma made. So there.

And if you’ve never made this saltine cracker toffee you are in for a treat. It’s a toffeeย made with saltine crackers for that extra crunch topped with melted chocolate. Simple. Easy.

Just line em up.
This is what it should look like in the oven.
If you enjoyed these, you’ll enjoy these Almond Roca Bars.
Saltine Cracker Toffee
Prep Time
22 hrs 14 mins
Cook Time
22 hrs 14 mins
Author: Christy Denney
  • 40 salted saltine crackers or enough to line your pan
  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 cups milk chocolate or semisweet chocolate chips
  • optional 3/4 cup chopped pecans
  1. Preheat oven to 400 degrees and line a cookie sheet with at least a 1/2 inch edge or jelly roll pan with aluminum foil or parchment paper. Line saltine crackers in a single layer on the cookie sheet.
  2. In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
  3. Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. If your pan isn't hot enough you can even pop it back in the oven for a couple of minutes to melt them. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.
Recipe Notes

Note: You should either use salted butter or salted saltines but not both. I used salted crackers and unsalted butter in this one.
Source: Grandma Peterson

Saltine Cracker Toffee - my grandma's recipe and it's always a crowd pleaser.

Speak Your Mind



  1. My mom used to make these! She always sprinkled the top with chopped walnuts. Thanks for the memory ๐Ÿ™‚

  2. Simple and delicious!

    Hope everything is okay with the fender benders and all is well!

  3. My cousin makes this a lot – so simple and it always goes FAST!

  4. OMG! I had this at a holiday party and could not stop eating it!!
    They had a different name for it though- CRACK! lol. I thought it was very appropriate considering how addicting these are. ๐Ÿ˜‰

  5. I’ve never heard of these before; they look tastey!

  6. I need to make these so fast it’s not funny- I love sweet saltine combos!

  7. I love making these for parties. So easy and so delicious. I always make mine with dark chocolate chips and crumble some sea salt on the melted chocolate. ๐Ÿ˜€

  8. @Jennifer,
    I’m so glad you said that! I totally have started using milk chocolate chips over the years. I will make the note in the recipe.

  9. LOVE making these! have to try it with the brown sugar though, i usually use white sugar!! mmm…i may have to make some now! lol

  10. YUM! i love salty and sweet…. i am definitely gonna have to give these a try STAT.

  11. Yum Yum Double YUM! I think my sister is your visiting friend! ๐Ÿ˜‰

  12. @Tarah,
    She sure is! Love her!

  13. Salty AND SWEET?! This is just what I need…. AND it’s so simple and I happen to have chocolate chips and saltines handy so I’m about to go pop ’em in my oven!

  14. I ABSOLUTELY love this stuff!!! Seems like grandmas always have the best recipes hey?!:)

  15. This is also delicious with milk chocolate chips. Typically I’m a semi-sweet girl, but I’ve gotta go with the milk on this one. I’ve been eating this stuff every Christmas for as long as I can remember!

  16. This is one of the best recipes I’ve seen in a while — LOVE it.

  17. I make this with chopped roasted almonds on the top every year for an annual cookie exchange cause it tastes just like almond roca! Always a hit!

  18. OMGosh! I’m glad I’m not the only one who thinks the prefab Dilly bars pale in comparison to those from back in the day. There are about 5 DQs in my immediate area, and one of them still makes Dilly bars on site. And, yes, they look at me like I’m crazy when I ask for their homemade Dilly bars, refusing those from a box, plastic-encased flatsos. But, totally worth it. It’s worth a shot, if you have more than one DQ.

  19. This is my Daughters favorite candy for the Holidays! Thanks for posting it, I am going to make these soon!!

  20. My mom and I make this all the time… last time we decided to be clever and instead of saltines, we put butter snap pretzels on the bottom… OMG it was made of win!

  21. Oh yumm! I have seen this before, but I’m so thankful for the reminder!! ๐Ÿ™‚ Yours look delish!

  22. WOW I love your desserts!!! I’m going to visit more often from now on!

  23. These look great! I love how some of the simplest recipes can turn out amazing. Yum!

  24. For all of you Jews out there–making this with Matzah is a wonderful seder dessert!

  25. I’ve had this and it’s delicious. I think I will try and make it. The kiddos would think this recipe is awesome.

  26. This looks wonderful! Sometimes, the simplest recipes are the best!

  27. I made these this weekend.. so simple and so delicious!!! I ate half the pan and decided I need to give the rest away to neighbors and friends! Thanks for sharig!

  28. these look amazing…
    I have made Nicole’s Famous Crackers and they were delicious..I will be trying these … ;o)

  29. So I’ve always wanted to learn how to make toffee, this looks way easier than the real stuff.

  30. I know this is about saltine toffee but all I can think of now is Dilly Bars!

  31. I always thought these sounded weird, but oh my goodness, they really do look delicious! Fine! I’ll have to try them

  32. I have missed you – even though I don’t know you! I made these and posted recipe tonight. LOVED THEM!! I feel sick!!

  33. mmm!
    i tried making these once, but yours look so much better!!!

  34. My husband had me try making this with graham crackers instead of saltines. A bit dense for me (plus I like the salty vs. sweet of the saltines), but he thought they were fab! Also, note to self…no substituting margarine for the butter like I did last week…eek!

  35. These look delicious! I can’t wait to make them! However, I’m wondering if you use salted or unsalted butter. It seems like it would be a lot of salt with the salted butter AND the saltines, so I’m not sure which to use!

  36. I made these last night! So delicious! Mine didn’t look anything like the first pic, but I think it’s because I couldn’t wait until they completely cooled to dig in! ๐Ÿ™‚ Thanks!

  37. I made these last night! So delicious! Mine didn’t look anything like the first pic, but I think it’s because I couldn’t wait until they completely cooled to dig in! ๐Ÿ™‚ Thanks!

  38. @Tracey,
    I used unsalted butter. I think you could either use salted butter or salted saltines but both would be too much. You are right!

  39. This is perfection!!!

  40. Great way to use the Chocolate Easter bunnies that are headed our way.

  41. I had to make this and then told everyone about it. I loved it. I was shocked at how much it actually tasted like the real toffee. And having made that before this was sooooo simple. I didin’t taaste any saltyness like others where saying. Maybe I used too much chocolate but I thought it was fantastic. And I agree that the chocolate should be warmed first. Would have made it easier to spread around.

  42. Just made these for the first time last night, and have been munching on them ever since! On on half on the pan I sprinkled butterscotch chips on top of the chocolate, so good!

  43. My mum makes this every Christmas to give away for gifts. I ADORE IT!

  44. When we make these we sprinkle the chocolate chips on and put it back in the oven for a minute. They are very melty when they come out!

  45. Well, it seems both your grandmother and mine had the same recipe. I’ve been making these for years and they are in high demand around Christmas time!

  46. I make this with pretzel sticks and white chocolate chips on top! We call it crack and now it’s served and made for every get together on the block! It’s soooooo yummy! And now I want some!

  47. Great Recipe (found it on Pinterest) Did you line the pan with Wax Paper before baking? The second photo looks like it’s lined but I can’t tell. Mine are now cooling (sans wax paper) but I’m hoping they transfer well!

  48. @Brittney Ann,
    Oh shoot! Yes, I did line mine with aluminum foil but you could use parchment paper as well. Sorry. Hoped they turned out.

  49. The only thing I don’t like about these is that I eat many more than I should.

  50. I do make these. My problem is that they tend to scorch on the edges before they set in the middle. I suspect my problem is that the brown sugar available to me is not cane, but disguised beet sugar. But I think I might have found a local source of cane brown sugar, so I’m going to try again. (I like to use club crackers, too. Very buttery.)

    P.S. I really enjoy your blog! Thanks for writing it!

  51. I just made these!! Amazing! Wondering how to store them? Will the chocolate harden enough to stack them? Thank you for sharing this incredible treasure!

  52. @Annette,
    Mine usually hardens enough to stack them. I always put mine in the fridge to speed up the process.

  53. I made these tonight and they rocked! Thank yooooooooooouuuuu!!!

  54. I made these last night, but substituted flat pretzel crackers for saltines and it was DELICIOUS! Thanks for the recipe!

  55. I loooove your website!!! Im pretty much addicted to it!! I made these tonight but there super soggy…. Are they suppose to be

  56. Ah I found these on your website last night and as I was looking through the ingredients realized I had everything in my kitchen. I made them and they turned out so delicious! I even used stale saltines (which I was a bit worried about but didn’t feel like running to the store) and you couldn’t even tell. Thanks for the great and easy recipe!

  57. Thanks so much for sharing this recipe. It looks amazing!

  58. I made this according to the recipe, and 5-6 minutes in the oven at 400F was WAY too long. Everything was a charcoal disaster! I tried it again, and only left it in for 3 minutes and it was perfect and delish. It might be my oven, but maybe check it around 3 minutes!

  59. does anyone know if these will freeze?

  60. ryananddanielle,
    No these should not be soggy! I would either boil the mixture longer or bake them longer. Every oven is different so maybe yours cooks slower? Not sure.

  61. I made these for a party we had Sunday, and they were a HUGE hit! I changed it up a little and put Heath Bar crumbles on top instead of nuts…thanks for the recipe! I’ll be keeping it handy ๐Ÿ˜€

  62. Made these for Christmas “neighbor” gifts…they are still raving and asking for the recipe…should I share? I probably will make them beg just a little longer…haha.

    We used to make these long ago, I had forgotten the recipe. Thanks for the reminder.

  63. wow! this is a crazy idea…but it looks amazing!

  64. I have been looking for the recipe! Just finished making them, they are cooling now. I’m so excited about being able to make them again!

  65. Yummy yum yum. I’ve never heard of these, but made them out here in rural Brazil. They are cooling right now, and I snuck one ealy. OMGosh. Delish. Thanks!

  66. I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts ๐Ÿ™‚ ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) –

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board ๐Ÿ™‚

  67. Is it low, med, or high heat? Can’t wait to try! thanks!

  68. @Anonymous,
    You want to bring the mixture to a boil so you want it on high heat.

  69. I love these! I have also added crushed candy cane on top at the holidays- always a hit!

  70. I LOVE these bites, however, I can’t figure out what I am doing wrong with them. the toffee always turns out like caramel, chewy, that is. it never gets hard and crunchy for me. I boil gently for 3 minutes, pour over top and bake to 5-7 minutes at 400. It’s all bubbly and looks like I should take it out of the oven. But when it sets, I get chewy not crunchy. Everyone LOVES them, but I am frustrated! Should I cook them longer? Boil it longer? (I have an electric oven). Any help would be appreciated.

  71. Hey this look fantastic and I really want to try it out! But I didn’t really understood the chocolate part. Are you suposed to melt chocolate and pour over the chips?

    • @Sara, You can technically just pour on the chocolate chips and let them melt there and then spread them. Or you can melt the chocolate separately and pour it on.

  72. I love these and have been looking for the recipe! Found yours on pinterest. Thanks!

  73. Love, love, love this…. Made this recipe and could not believe how easy it was to make! Not only was it easy, but it is delish. This is a new family favorite!

  74. i just made these, except instead i had to scratch off the salt on the saltines, and i used hersheys kisses for the chocolate. DELICIOUS. thank you so much!

  75. Finally made these, they were so easy to make and so darn delicious, gonne be making more of these thru out the year to share with friends ๐Ÿ™‚

  76. My friend made these for us at christmas and I was sooo impressed…. I did not have unsalted saltines or unsalted butter so I just used both salted and I have to say that the ones I made were much betterthan the ones that were sent, So if you don’t have salted butter don’t worry… EITHER WAY, my kids devoured them before they even finished cooling!!! Delicious!

  77. I am turning 50 this summer and I remember making these when I was a kid. It was super easy
    and tasted great. I recently went to a party and the host had these on the table of desserts.

  78. Hi – when I made these they were very “wet” even after cooling. There was a still a lot of liquid under the crackers. Is that normal? I put them in the freezer to try and get them harder, but it didn’t work so well. Any advice would be great!

    • Christy {The Girl Who Ate Everything} says:

      Sounds like you may need to bake them a couple minutes longer so that the sugar turns into toffee. Every oven is different. Did the mixture boil and look all bubbly?

  79. Have made these a couple of times and they are fabulous! Addictive!
    But I’m trying to get the amount of butter right. Is it 1 cup of melted butter, 1 cup of butter chopped into small cubes or something else? Is it possible to measure the butter by weight instead? I find that much easier!

  80. Loved these and so easy. Has anyone tried to freeze them?

    • They freeze well for fact that is how I prefer eating them…ice cold from the freezer…lol also I top mine with bacon bits

  81. These are sinful….and I love them.

  82. Can you freeze them?

  83. This stuff is amazingly easy and delicious! So worth it! Thanks for the good recipe. I have a pan cooling right now…. I can’t wait to eat it!

  84. These are wonderful with nuts on top, or as I prefer, bacon bits on top…they freeze extremely well as I have been freezing mine for years. If you do not have saltine crackers, club crackers work just as good and for a different twist, I break mine into pieces and use them in place of chocolate chips in my cookie recipes..Yummy!

  85. I’m finding the brown sugar isn’t dissolving totally in the bitter so it’s still grainy after boiling as directed. Any suggestions?

  86. These are a staple for Christmas cookie trays. Super easy and delicious!

  87. I just made these and had my first-ever kitchen disaster where the whole room was filled with smoke!! Warning to other bakers – if you are using a cookie sheet that does not have a raised lip, be sure to place something under the sheet in the oven, or else the caramel mixture will drip down and make a mess out of your oven. I haven’t tasted them yet, but I’m sure they’ll be great, based on other comments I’m reading.

    • Christy {The Girl Who Ate Everything} says:

      Oh shoot. Yes, you definitely need a cookie sheet with an edge. I’ll add that to the directions for clarification.

      • Thanks!! I just made these again because they were so tasty the first time and today I used a rectangular cake pan that has a really high edge. It worked perfectly! I can’t wait for them to cool so I can try one! Love this recipe.

  88. This is very similar to a toffee I have made for years, but I tried this and loved the delicate crunch it gives to the toffee layer. My husband also loved this. Thanks for the recipe and your lovely pictures!

  89. I’m lactose intolerant, do you think you could substitute butter flavored margarine for the butter?

  90. My friend makes these, but she likes to leave the chocolate chips whole. It looks prettier, and tastes just as yummy.

  91. I added coconut to mine and substituted organic coconut sugar for the brown sugar and added a bit of molasses plus I used “coconut spread” (faux butter that tastes a heck of a lot like the real deal) for the butter and poured my toffee over gluren-free pretzels and gluten-free saltines. Then I topped all with organic, dairy-free chocolate chips and sprinkled pecans on top. Oh, and I added a bit of sea salt into mine and put coconut flakes over the crackers/pretzels and under the toffee layer. This way, I have a gluten-free, vegan version of this dessert made with a more natural sweetener. Is it good? Let’s just say that I had a hard time waiting for it harden up. I had to try a piece while it was still melty. ๐Ÿ™‚
    I think maybe another bag of chips on top would add even more awesomeness because the chocolate layer was a bit thin on mine.

    • I’m going to try it your way since I can’t have gluten, dairy or refined sugar, how much coconut sugar did you use? Wonder if I could use ghee instead of butter?

  92. I LOVE this stuff. So easy and addictingly good. I’ve made this maybe 10 times now, and have pretty much perfected the craft of making this. Some tips: add a pinch (like an 1/8 tsp) of baking soda to the brown sugar/butter about halfway through boiling. It helps you achieve the perfect toffee consistency. Also, instead of melting choc chips and pouring over the top, its really easy to sprinkle choc chips (I prefer milk chocolate!) right on top, a few minutes after bringing them out of the oven. Wait a few min for the chips to melt, and spread with a spatula. Thanks for the awesome recipe!

    • Christy {The Girl Who Ate Everything} says:

      Thanks for the tips. I melt the chocolate chips that way sometimes but I don’t always get the chips on right out of the oven so either way works.

  93. I made these for the wife and kids, it was a hit with everyone but my daughter who only decided it was not to her liking when she discovered the crackers.

  94. My brother-in-law makes this all the time and he uses chocolate graham crackers. It’s almost gone before he even gets in the door!!! Going to try the baking soda addition.

  95. Jessica Valenz says:

    I just found this on pinterest. My mom has been making this since I was little but we always called it Pine Bark. Love this stuff!!!

  96. Rhonda Carter says:

    I got the recipe from a friend of mine last year for Christmas. How do you keep the foil from sticking to the toffee? These are good using peppermint white chocolate chips

    • Christy {The Girl Who Ate Everything} says:

      You should definitely give it a good spray with cooking spray. Or use parchment. Parchment never sticks.

  97. I used Ritz crackers cause thats all i had and HAD TO make after seeing these lol. They were awesome! Buttery, salty and sweet…. YUMMY. Gone in a day!

  98. This was so easy and so good!! Not to mention addicting!! lol How do I stop myself, I am making this for thanksgiving and for my husbands staff to help them get through black friday!

  99. Hi. I think that this will make the perfect gift. Has anyone try to freeze these??

  100. Do you think it would be ok to freeze this for later on this month? I think this would be a great addition for Christmas but I do my baking ahead of time. Thanks.

  101. Aaaah! I just took these out of the oven and they are soupy! What did I do? Will it set and harden?

    • Christy {The Girl Who Ate Everything} says:

      They need more time if they are soupy. My friend likes them softer and does it that way on purpose. Add more time for a crunchier toffee.

  102. foodiediaries says:

    My chips didn’t melt out. :(((

  103. Has anyone tried it with Ritz crackers and unsalted butter?

  104. FYI, we make this at Passover every year replacing the crackers with Matzah. It is a huge favorite!

  105. This looks like a great recipe to use the stale crackers that were forgotten in the back of the cubboard. Can’t wat to try.

  106. I have made this many times and it is always a hit. I have found that using “easy release” foil makes it a lot easier to get it off.

  107. My mother made these all the time after she saw the food show “Mr food”
    In the NBC news. Always a big hit at family gatherings

  108. Mary Lou Finch says:

    I’ve made these for 30 years, I use saltines and salted butter, no problem. Instead of letting them cool completely I separate the crackers unto parchment or wax paper, no cutting or breaking into pieces. I always get 40 evenly sized pieces. I only use 1 cup of choc chips. I have also used crushed peppermint candy on top instead of walnuts, pecans, or sliced almonds as my other choices. I also boil the mixture in an 8 cup Pyrex cup in the microwave. I don’t line the cookie sheet, there is so much butter you don’t need it, if you remove all the crackers to parchment.

  109. Roxann Patzman says:

    I only just found your recipe for these by accident while searching for your s’mores bars. Thank you for posting these! I used to make them ALL the time, then got away from making them and lost the recipe. I’ll be bringing these to my next potluck!

  110. These are even better using graham crackers

  111. The butter and sugar separated while boiling? Has anyone had this happen. Its a very buttery mess after the oven.

  112. Just a quick question
    Do these last?, like for a couple days if in a air tight container or should they be stored in an open dish?

  113. My mom makes this every Christmas and my grandma adds almonds to the top of hers! A favourite in my family, that’s for sure ๐Ÿ™‚

  114. Debra Johnstone says:

    the toffee part didnt harden…is this because i didnt let it boil long enough before spreading it on to the saltines?

  115. I had a difficult time with the chocolate chips spread on top – they would not melt enough to spread. I ended up pulling them up and melted and then put back on the crackers.

  116. I used gluten firecrackers mine today… Excited to try them..

  117. Used gluten free crackers

  118. These are absolutely our favorite Christmas treat!! We top with red and green sprinkles! Thank you for this awesome recipe and pictures!!

  119. Cheryl Molitor says:

    This was prepared and in the refrigerator overnight to cool and then when we tried to break it apart or cut it all the chocolate did not stick to the cracker caramel base – it just came apart…….what’s wrong?