Saltine Toffee


Are you ready for the easiest recipe of your life? Seriously this stuff is incredible! Yeah you know me, the Pinterest addict, well I’ve been seeing this on there all the time and I’ve always kept saying to myself, yes I definitely need to try that (because I have a huge love for toffee). Finally, I’ve gotten around to trying it and I’d have to agree with all the rave reviews it gets on Pinterest that it is awesome! Not only is it unbelievably quick and easy to make but it the stuff melts in your mouth! You get the salty, the crunchy, the sweet, the decadent chocolate and then of course your choice of topping. I did sprinkles and nuts but I was thinking for Fall it would be fun to do half with white chocolate and dried apples to get sort of that caramel apple effect. However you top them, or even if you just choose to leave them simply covered in chocolate alone, you are going to want to try these soon. Trust me. As I’m writing this post and talking about them, I can’t stop going back for more, these toffee covered crackers are addictive I tell you. Maybe you’d be better off not ever knowing how amazing they are :). The other dangerous part about them is that they call for ingredients that you probably always have on hand so you could make them at anytime, any day, every day. See what I mean, things could get crazy. Try them at your own risk :). Enjoy!

Saltine Toffee | Cooking Classy

Gotta keep the nut lovers and the sprinkle lovers happy. Make half of each.

Saltine Toffee | Cooking Classy


I broke into mine before the chocolate had fully set so I get some weird looking shapes. But the look wont matter so much once you try it.

Saltine Toffee | Cooking Classy

Saltine Toffee | Cooking Classy

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Saltine Toffee

5 from 1 vote


  • 40 saltine crackers (I recommend using Nabisco Saltines with Sea Salt)
  • 1 cup unsalted butter
  • 1 cup packed light or dark brown sugar
  • 2 cups chocolate chips (whichever you prefer, milk, semi or bittersweet. I used half milk chocolate half semi-sweet)
  • 1 tsp vanilla bean paste or vanilla
  • 3/4 cup chopped , toasted nuts of choice - pecans, walnuts, almonds, cashews, hazelnuts (optional)*
  • Sprinkles (optional)


  1. Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment paper. Align crackers side by side in a single layer along baking sheet, set aside.
  2. In a medium saucepan combined butter and brown sugar. Bring mixture to a boil over medium heat, stirring frequently. Once it reaches a boil stop stirring and allow to boil 3 minutes. Remove from heat, stir in vanilla bean paste then immediately and carefully pour mixture over crackers in an even layer (spread out as needed). Transfer to oven and bake 5 to 6 minutes until bubbly.
  3. Remove from oven and sprinkle top evenly with chocolate chips. Let rest 5 minutes then spread chocolate into a smooth even layer. Sprinkle with nuts or sprinkles. Transfer to freezer and allow to chill 20 minutes or until chocolate has set. Remove from freezer and break or cut into pieces. Store in an airtight container.
  4. *I just toasted the nuts in a skillet over medium heat several minutes until fragrant and toasted (while the crackers were baking). Toasting them is optional though.
  5. Recipe Source: adapted from


  • CeeCee Voorhees: Have been making them over 10 yrs. Until I tell people to turn them over, they have NO idea they saltine crackers!! November 29, 2017 at 12:31pm Reply

    • Jaclyn: Yes! November 30, 2017 at 4:09pm Reply

  • amy: I made my first batch to the directions, and added salted nuts for ice cream topping.. very good. my second batch I used Ritz and sprinkled with smoked sea salt.. yummy… I am making another batch with coconut and walnuts.. this recipe can be adapted to whatever your love in a sweet snack, thank you for the recipe. BTW this is my first time ever trying it. December 19, 2013 at 12:08pm Reply

    • Jaclyn: Thanks for the ideas Amy! I’m happy to hear you liked it! December 20, 2013 at 2:56pm Reply

  • Chloe: How essential is the vanilla bean paste? I can’t seem to find it anyway in the Portland area. Would pure vanilla extract suffice? December 19, 2013 at 11:06am Reply

    • Jaclyn: Yes that would be just fine. December 20, 2013 at 2:57pm Reply

  • HG: Can these be prepared ahead of time and frozen until ready to serve? December 9, 2013 at 9:21am Reply

    • Jaclyn: I think that would be fine. December 15, 2013 at 11:02am Reply

  • Jocelyn: These are delicious! Next time I make them I must remember to press the nuts in a bit before the chocolate sets up. I lost a good many nuts off my bars! Also, I think I’ll let some parchment paper overhang the pan edges so that I can lift the bars out for easier cutting.

    Thanks for another terrific recipe. November 16, 2013 at 2:59pm Reply

    • Jaclyn: Thanks for the tips Jocelyn! November 16, 2013 at 3:08pm Reply

  • maria: they look awesome but being in new zealand i’ve never heard of a saltine cracker i will have to see if i can find them November 5, 2013 at 10:33pm Reply

    • Jaclyn: Any type of flat and salty cracker would probably work fine, I’ve even seen some people use pretzels if you happen to have those (like this recipe: November 10, 2013 at 8:09am Reply

      • Christine: I think Saltines are similar to soda crackers – you may be able to fine those where you live. Saltines are what we in the States eat for upset stomachs (if that helps) since it’s a bland cracker with salt on it. December 22, 2013 at 9:39am Reply

  • Abbie @ Needs Salt: I love Saltine Toffee! It’s so addictive. Last year a friend gave me the recipe for it and now my life is changed. haha! November 5, 2013 at 6:19pm Reply

    • Jaclyn: Seriously, it’s just that, life changing :). November 5, 2013 at 6:44pm Reply

  • Maija: My inlaws have made this for years, but mine never turns out right… Boil for 3 minutes? Do you know what temp it needs to reach? Another cracker recipe they make (to die for) is Ritz crackers with crunchy pnut butter in between, then dunk it in chocolate. Sounds like an odd combo but it comes out tasting like Reese’s with a texture like a Twix. AMAZING!! :-) November 4, 2013 at 6:23am Reply

    • Jaclyn: I didn’t check the temp, I think as long as you are boiling it on the listed heat temp then it’s not necessary to take the temp. I noticed that some recipes didn’t require boiling for 3 minutes, some of them just said to bring to a boil, but I think boiling it for the 3 minutes definitely will make a difference. November 10, 2013 at 8:00am Reply

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