Easy Saltine Cracker Toffee

Saltine Cracker Toffee stacked on top of each other, showing distinct layers and texture.

5 from 1 vote

Saltine Cracker Toffee combines layers of crispy saltines, rich buttery toffee, melted chocolate, and toasted pecans in a sweet and salty holiday treat. This easy 5-ingredient recipe is perfect for holiday gifts and cookie exchanges!

Prep Time5

Cook Time15

Chill Time2

Total Time2 20

Course: All Recipes, Dessert

Cuisine: American

Servings: pieces

Calories: 123kcal

Author: Jeri Walker

Equipment

10 x 15-inch rimmed baking sheet

Ingredients

1 sleeve saltine crackers with salt (about 38 crackers)
1 cup unsalted butter
1 cup brown sugar packed
2 cups semi-sweet chocolate chips
¼ cup toasted pecans chopped (see note for toasting instructions)

Instructions

PREP: Preheat the oven to 350°F and position the rack in the middle. Line a 10x15-inch rimmed baking sheet with parchment paper. If toasting pecans, spread on a baking sheet and toast for 5-7 minutes until fragrant, then set aside to cool.
ARRANGE: Place saltine crackers in a single layer on the prepared pan, salt side up, making sure they touch but do not overlap.
BOIL: In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Add 1 cup packed brown sugar and stir until combined. Bring mixture to a boil and cook for exactly 3 minutes, stirring constantly. The mixture should become thick and bubbly.
SPREAD: Immediately pour the hot toffee mixture over the saltines, working quickly to spread it evenly and cover all crackers completely. Use an offset spatula or the back of a spoon to ensure even coverage.
BAKE: Place the pan in the preheated oven and bake for 5 minutes or until the toffee is bubbling all over. Remove from the oven and immediately sprinkle 2 cups of chocolate chips evenly over the hot toffee layer.
MELT: Let stand for 3-5 minutes until the chocolate chips become glossy and soft. Using a spatula, spread the melted chocolate into a smooth, even layer. If needed, return it to the warm oven for 1 minute to help the chocolate melt completely.
FINISH: Sprinkle ¼ cup chopped toasted pecans evenly over the melted chocolate. Refrigerate for 2 hours or freeze until completely set. Break into pieces and enjoy!

Notes

Watch the butter-sugar mixture carefully and boil it for exactly 3 minutes.
Line the pan with parchment paper, not foil, for easy removal.
Work quickly when spreading toffee - it hardens fast.
Store in an airtight container in the refrigerator for 1-2 weeks or freeze for up to 3 months between layers of wax paper.
To toast pecans: Spread on a baking sheet, toast in the oven at 350°F for 5-7 minutes, or in a dry skillet over medium heat on the stove for 3-4 minutes, stirring often.
It can be frozen for up to 3 months between layers of wax paper.

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