Saltine Toffee, aka Christmas Crack, is an easy and surprisingly addictive candy made from saltine crackers, butter sugar and chocolate chips.

over head shot of pieces of toffee scattered on a gray background with Christmas lights and red ribbon

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My best friend A and I have a Christmas tradition. Every year, I get The Husband to make his legendary Homemade Chex Mix and we trade it for some of her sweet Christmas treats. She makes everything from chocolate covered pretzel sticks, because she knows my boys love them, to Saltine Toffee.

I’d never had Saltine Toffee until I tried hers. You wouldn’t think candy made from the same crackers I crush up in my chili would be good. But oh … there is a reason this recipe also goes by another name – Christmas Crack. Because it’s dangerously addictive.

Looking for another sweet and salty Christmas treat? Check out this recipe for Christmas Pretzels.

Table of Contents hide

1 How to Make Saltine Toffee

2 How to Store Saltine Toffee

3 You Might Also Like:

4 Saltine Toffee [Christmas Crack]

How to Make Saltine Toffee

Start by preheating the oven to 400 degrees F. While it’s heating, cover a rimmed baking sheet (also known as a jelly roll pan) with aluminum foil and lightly coat it with cooking spray. Don’t skip this step! You’ll have a big sticky mess on your hands if you don’t.

Arrange the saltines in a single layer on the bottom of the baking sheet. I used 54 saltine crackers total – a little more than an entire sleeve. How many you use will depend on the size if your baking sheet. My baking sheet measured 12 x 17 inches. As you can see, I had to overlap a few crackers along the edge to get them to fit. Set the baking sheet aside for now.

saltine crackers lined up in a single layer on a foil lined baking sheet

Heat 1 cup (2 sticks) of unsalted butter in a medium saucepan over medium heat until it’s melted. Whisk in one cup of brown sugar. Stirring constantly, bring the mixture to a boil and cook for 2-3 minutes until it begins to thicken.

toffee layer of melted butter and sugar in a metal saucepan

Pour the butter and brown sugar mixture over the crackers. Using a spatula, gently spread the sauce until every corner of the crackers are covered. Bake the crackers for five minutes until the sugar sauce is bubbly. Remove from the oven and allow the crackers to cool for about five minutes.

hand with a spatula spread melted butter and brown sugar over saltine crakers

sheet pan of saltines coated with toffee after baking

While the crackers are cooking, place the chocolate chips in a microwave save bowl. Heat them for 30 seconds, stir, then continue to heat and stir at 30 second intervals until the chocolate chips are melted. Pour the melted chocolate chips over the crackers. Using a spatula, gently spread the chocolate over the surface until every corner of the crackers are covered.

glass bowl of melted chocolate chips on a white background

hand pouring melted chocolate from a glass bowl onto the toffee covered saltines

While the chocolate is still warm, sprinkle the top with the chopped pecans. If you don’t like pecans, you can substitute with crushed pretzels, peppermint, toffee bits – the possibilities are endless. Allow the toffee to cool at room temperature, then cover it with plastic wrap and place it in on a level surface in the fridge to set overnight. After the toffee has chilled, break it into smaller pieces.

hand spreading chopped pecans over melted chocolate

hands breaking saltine toffee into smaller pieces

How to Store Saltine Toffee

Saltine Toffee needs to be stored in an airtight container or plastic bag so it doesn’t go stale. You can store it on the counter. However, I prefer to keep it in the fridge to prevent the chocolate from getting soft. Saltine Toffee will last a week if stored properly (though I’ve never needed to test this theory because it’s all gone long before a week is up).

If you are a proactive person and want to get a jumpstart on your holiday treat making, Saltine Toffee can be frozen for up to three months. I would suggest storing it in an airtight container rather than a plastic bag to prevent the toffee from getting smashed into little bits if it’s jostled around too much.

pieces of saltine toffee lined up in front of a Christmas dish full of more toffee

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