Homemade chocolate toffee is synonymous with Christmas baking and homemade gift giving, but in my opinion, candy making is difficult. I don’t do well having to watch that candy thermometer at all. Some brilliant person made a homemade copy cat toffee recipe using Saltines Crackers, and with only five ingredients, it’s a winner.
For years, this delicious recipe has made it’s rounds with a variety of names – Chocolate Bark, Saltine Cracker Candy, or just “that yummy chocolate saltine cracker recipe” suffices.
Whatever it is that you would like to name it, just make it and try it because it’s sure to become a family food tradition. I remember my mother making it, and hopefully, my children will have fond memories of us making it in the kitchen as well.
Don’t worry if Saltines sound odd to you, just trust me on this decision, but you could use Ritz Crackers for this Toffee treat as well. No one will have a clue…and wow, they are VERY addictingly (is that a word?) delicious. 😉
Saltine Toffee – Chocolate Toffee Bars
- Saltine crackers
- 1 c. brown sugar
- 1 stick butter
- 12 oz chocolate chips
- heath bar toffee chips
- Preheat oven to 350.
- On 10×15 cookie sheet, arrange saltines in single layer (salt side down),preferably on parchment paper for easy clean up.
- Over medium heat, combine butter and brown sugar in saucepan. Stir until mixture thickens and starts to boil (if you use dark brown sugar, be sure to boil until butter and sugar are totally combined).
- Pour butter and sugar mixture over saltines. Using back of spoon or spatula, spread mixture evenly over all of the crackers. Work quickly for it will start to cool.
- Place cookie sheet in preheated oven.
- Bake for 10 minutes, or until bubbly and golden brown. (Don’t over cook… it will burn. Don’t under cook- it will stick to the cookie sheet)
- Immediately upon removing the cookie sheet from the oven, evenly sprinkle chocolate chips over the crackers.
- Let sit for 3-5 minutes, then smooth the melted chocolate over the crackers using the back of a spoon or a spatula.
- Sprinkle toffee chips on top of chocolate.
- Freeze or refrigerate for 2+ hours. Break apart, and enjoy (I enjoy them most when they are served right out of the freezer).
** There are variations of this chocolate toffee bar recipe. Some omit the toffee and use chopped pecans instead. The great thing about this recipe is that you can experiment with your favorite flavors of chips, nuts, candies etc. Since this freezes so well, it makes a wonderful homemade gift since you can make them early and then bag them in beautiful cellophane wrapping when ready to give to that special person.
This is the best, most addicting, easiest candy ever!! I don’t use the toffee bar chips and they still are awesome!
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I make this every year! I’m SO EXCITED about the freezing part! I’ve never thought to do that and it would revolutionize having to prepare it! THANK YOU!!!
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My girl, Bernadette makes these every season and they are my favorite. My mouth is watering just thinking about them.
Thanks for the comment. It makes me so happy to get them!
Hope to see you soon.
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I LOVE this recipe!
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I love this recipe, but make it with half/half graham crackers & ritz crackers instead. I’ve heard that crushed pretzels are very good too, just to give people options. For ease of cleanup, I place a sheet of foil on my cookie sheet, then spray it with cooking spray. Then I CRUMBLE my crackers onto the foil, then proceed according to the recipe. You can also microwave the butter/sugar – I melt the butter, then add the sugar and boil in the microwave for 3 minutes. One really yummy variation is to sprinkle 2-3 smashed candy canes on top of the chocolate before it cools. Very festive!
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Jens Reply:
December 2nd, 2010 at 11:56 am
Oh Julie – those are some great ideas. Thanks for sharing. My mom made them with Ritz as well, but I love the idea of using 1/2 graham crackers too. YUM!
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Camille Reply:
December 13th, 2011 at 6:04 pm
So do you crumble the crackers or lay them out flat side by side? I think the graham cracker idea sounds good too.
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Thanks for sharing this yummy recipe. I’ve seen it before but have never made it. What a great time of year to try it.
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Wow, just made this and it is FANTASTIC!! So good that I need to cut it up and throw it a tupperware so hubby can take it to work tomorrow! No way I am gonna ruin my 28 lbs lost, I already had my one portion (1/2 while still hot)! Gotta stay away from the fridge 😉
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Jens Reply:
December 2nd, 2010 at 10:58 pm
Yea – I am so glad you liked it. I told you it was addicting. 🙂 AND WOW…you lost 28 pounds? You go, girl. That is awesome!!
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Just made them for a cookie exchange tomorrow. YUM! Thank you!
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Can’t wait to make these! I’ve had them on cookie platters before, but never made them before. So, can they be stored in the freezer? If so, for how long? I want to make them tonight or tomorrow but would like to save them for my cookie plates next week. Thanks for the recipe!
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I’m going to give these a try tonight. Thanks for the recipe!
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looks wonderful, my daughter loves making toffee I will have to show her this and have her give it a try so I can eat it all….love toffee!
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I’ve made something similar, but totally different (contradictory huh?). The sugar butter poured over graham crackers topped with pecans tastes a LOT like pecan pie. YUM! I think I am going to make these with pecans on top since I don’t have any toffee laying around 😛 (and even if it was something I kept stock of, it would be eaten so fast I still wouldn’t have any)
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These sound great! Once they’re done, do they come out really hard?
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Jen Reply:
December 6th, 2011 at 1:41 pm
No, they are not super hard, just super yummy. 🙂
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What do you think about Andes Peppermint Crunch baking chips instead of toffee chips? I bought them not knowing what I wanted to do with them and I don’t have toffee chips. Am going to try this weekend:)
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how many saltines
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I make this every year, we call it “Christmas Crack” lol. It is so addicting! I love, love, love, the addition of the heath chips though, I’ll be trying that next time!
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Jen Reply:
November 6th, 2013 at 10:04 am
That is the PERFECT name for it!! Seriously, it fits. 🙂
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Hi there! My mom and the other ladies in the neighborhood used to make this recipe back in the 1970s! It was one of the first recipes my friends and I would make at sleepovers! One important thing is to make sure the brown sugar dissolves completely – simmer it. Otherwise it will recrystalize when baking. I haven’t made these for years and years! Maybe this weekend!!
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Jen Reply:
May 7th, 2014 at 7:49 am
ARen’t these old recipes the best? Dissolving the brown sugar is a great tip. Thanks for the reminder. I just love these (and thus why some call them Christmas Crack. 🙂 So addicting.
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