Whenever I tell people about saltine cracker english toffee they think I am crazy. That is until they try it and then they are in love with the Christmas treat too!
This saltine cracker recipe is one of the easiest recipe you will make this holiday season and probably the one people ask the recipe for the most! It is a surprising sweet and chewy toffee, but the cracker gives it the perfect salty flavor addition.
You can also make this saltine cracker candy with the kids since it is super easy to make. So make sure you add it to your holiday cookie’s must make list this year!
Recipe Ingredient Notes
To make Saltine Cracker English Toffee, you will need the following ingredients:
- Salted saltine crackers
- Butter
- Brown sugar
- Milk chocolate chips
- Chopped nuts
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Saltine Cracker English Toffee Recipe:
- To begin this recipe, start by preheating your oven to 400 degrees.
- Then, line a large jelly roll pan (15 in x10 in) with aluminum foil, making sure that the sides are all covered.
- Now spray the aluminum foil with nonstick cooking spray.
- Once the foil is prepared, line the saltine crackers along the whole pan, making sure to have them touching, but they do not have to overlap.
- Then in a medium sauce pan, melt the butter and brown sugar over medium heat.
- Let it come to a boil and let it sit boiling for 3 minutes without stirring it.
- After the 3 minutes is done, pour the brown sugar over top of the saltine crackers, making sure to cover each cracker.
- Now place the jelly roll pan in the oven for 5-7 minutes.
- Once the timer is up, remove the pan from the oven and immediately sprinkle the chocolate chip across the whole pan.
- Allow the chocolate chips to melt a bit, and then use a spatula to spread the chocolate out over top of the whole pan to create an even chocolate layer.
- Before the chocolate cools, sprinkle the chopped nuts evenly on top of the chocolate.
- Now just let the toffee and chocolate cool completely, either at room temperature or in the fridge to speed up the process a bit.
- Then just break the toffee sheet into bite-sized pieces and you are ready to eat!
Storing and Other Tips
When you are done eating (if there is anything left) store it in an air tight container for 1-2 weeks or in the freezer for about 2-3 months!
Have You Run Out of Brown Sugar?
It’s that time of the year when all of the baking supplies disappear no matter what store you go to. So, if you did not stock up early you might be out of luck if you run out of brown sugar.
However, did you know that you can make your own?! It’s actually quite simple! Kitchn has a wonderful blog about how to make brown sugar at home. So make sure you save it for when you’re in a pinch.
Enjoy More Delicious Bark Recipes
Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.
- 4-Ingredient Oreo “Mummy” Bark
- Graham Cracker Toffee Crunch
- Melted Snowman Bark
- Strawberry Granola Yogurt Bark
Saltine Cracker English Toffee
Ingredients
- 40 salted saltine crackers
- 1 cup butter, 2 sticks
- 1 cup brown sugar
- 2 cup milk chocolate chips
- 1 cup chopped nuts, (I used peanuts, you can use whatever kind you like)
Instructions
- Preheat oven to 400 degrees.
- Line a large jelly roll pan (mine was 15×10") with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
- In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes without stirring. After three minutes, pour the hot brown sugar mixture evenly over the saltine crackers.
- Bake in the preheated oven for 5-7 minutes. Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).
- Sprinkle chopped nuts on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the fridge to help it set up quickly). Break the toffee into bite-size pieces.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
YUM!! I will be trying to make this 🙂 Hopefully it works out.. I let you know how I go lol. Love your posts girls! xx
Use crunched up trail mix on top….adds a little sweet and a little salty! Delicious!
Can you use semi-sweet chocolate chips instead of milk chocolate?
You bet!
YES!
I have made this the last 5-6 years for holiday gift giving. People can’t get enough of it.It really is so good.
Thank you for this recipe! This stuff is truly addicting!!! Can’t wait to make some!
People always think I’m crazy when I tell them about this recipe, but it’s the best! And I always have the ingredients on hand. You can also freeze it and they are delicious right out of the freezer.
This is a family Christmas favorite and it is requested during the year, too! It is addicting!
I have been searching for this particular recipe for quite a while. Others that I found were complicated. Thanks!
I have been searching for this particular recipe for quite a while. Others that I found were complicated. Thanks!
Dying over the ease and deliciousness of this toffee, girl! I’m thinking it’s a must-make for my holiday cookie baskets for coworkers 🙂
I remember this recipe fondly from my childhood. My best friend’s mother used to make it and it is so yummy!!! Hers didn’t include nutes, but clearly that can only make it better.
Mmm, try sprinkling heath bar chunks on top instead of nuts! So good! Thanks for the recipe!
Oh dear, my friend Annette sent me here via her blog and I think I will get into trouble. Yikes!
Holiday hugs,Pat
We are so glad you stopped by and hope you’ll be back! -The Six Sisters
YUM – This is the ultimate combo of salty and sweet!!! I think I will need to make this!!!
I just made these, OH MY…….they are so good. Thank you for the recipe.
What a super cool and unusual idea:) Love the salt and sweet stuffs!! Just dropping in from Mandatory Mooch and have been loving following you. Would love to invite you to share any of your favorite posts at Freedom Fridays Blog Hop (no rules and live now:)
Merry Christmas!!
Love your ebooks especially “10 ways to Grow Your Blog”!
My the bottoms of many of the crackers are sticky and a real mess!
Taste is good- but I can’t give away this as a gift – help!! What did I do wrong?
As I said, tastes really good, but Almond Roca has no worries – I won’t
be any competition. LOL
Has anyone used parchment paper instead of foil? Would that work ok?
Lynda, it actually can be a slightly tricky recipe if you don’t get the boil temperature right. I remember last year I made many many batches and every once in awhile – FAIL! 🙂 It was frustrating. Just remember to watch that mixture for a “rolling boil” then STOP STIRRING as it continues to boil for 3 minutes and only 3 minutes. You’re shooting for the ‘soft ball stage” in candy degrees which is about 235/245 degrees.
Give it another try with attention again to the details – it will likely work! Good luck! – Lise
Parchment should work fine.
Lise,
Thanks for your great tips! Merry Christmas! -The Six Sisters
I found your recipe through Pinterest. I just made a half batch of these today & the pieces I tried were delicious! I plan to take some to a holiday party & give some to our neighbors too!
Thanks so much for the recipe!
I stirred mine the whole time while boiling with no problems!
I made these yesterday and they are absolute heaven. HEAVEN!
Camille, These looks so easy and tasty. Thanks for sharing at Tasty Thursdays. I hope you will link up again this week. The party is live at http://www.mandatorymooch.blogspot.com. Thanks, Nichi
We call this crack because it’s so addicting! Trisha Yearwood does it on her cooking show too!
What is the easiest way to break it up into pieces? Can you use a cookie sheet?
Can’t wait to try these!
Another version (for people that may not like chocolate, blasphemy I know) I have made these with Graham crackers and then sprinkled the top with coarse salt and chopped roasted almonds. We called them Skor bars. I am so making them this way too now!!
Since I am allergic to chocolate (weird I know!), I have made this and put salted peanuts on the top and made brittle! It is most awesome!
We just broke it up with our hands. You can break it in a cookie sheet.
Can’t wait to try this! Found you ladies on Pinterest and have been following since. I’ve tried this from someone else who made it but can’t wait to make it myself, thanks for the recipe!
I used Aldi’s milk chocolate chips on my first batch and they didn’t melt! I had to throw the whole pan out. Started from scratch with Nestlé Tollhouse Morsels and it came out perfectly. I’m only using name brand chocolate chips for melting purposes from now on!!
Guittard chocolate chips don’t melt well either.
Guittard chocolate chips don’t melt well either. But they are delicious in a chocolate chip cookie.
can this be made with plain sugar or even splenda? im a diabetic and cant seem to find one
We have only made this recipe as directed. So we can’t tell you if the plain sugar or splenda would work because we have never used it. It would definitely change the taste because it is so different from brown sugar.
This is soooo amazing. My sister (yay sisters!!!) made it at Easter and we all could not get enough! I had a hankering for it again n asked her where she got her recipe…hence why I’m here 🙂 just had to send a thanks and share how amazingly delicious this is followed as is!!! Remember crazy expensive Almond Roca?!? This tastes exactly like it but even BETTER!!! Thanks a million <3
I use peanut butter chips and chocolate chips. I have been making this for about 15 years and giving it away at Christmas. I hope none of my friends see how easy this is!
Hi again!
This is another recipe that I recently shared on my blog:
http://www.juniperinherhair.com/saltine-toffee-crack/
it is such a scary-easy recipe with such bangin’ results. thanks for continually sharing quality content.
cheers!
Splenda makes a brown sugar rhat measures cup for cup like regular brown sugar. And its actually delicious and you can find it in the same isle as the regular sugars
I tried this tonight and forgot to start the timer for the 3 minute boiling so I just guestimated and then did the water test ( drops of the sugar mixture in cold water to set how it sets), and it worked great. The chocolate chips spread easily with a flat cake icing paddle. I didn’t pat the nuts into the melted chocolate and I lost a few when breaking it into pieces so I won’t forget next time. Parchment paper works great too. Really good and so easy.
So, I made 3 batches of this last year for neighbor gifts. It turned out really grainy and chewy. What did I do wrong? I threw it all in the garbage and my neighbors got a stupid candy bar 🙁
Super expensive mistake 🙁
Does the weather have anything to do with it?
Not sure what could have gone wrong. I personally like this recipe. It’s almost the same but you stir the brown sugar and butter while it’s boiling. Check it out. It uses graham crackers instead of saltines. https://www.sixsistersstuff.com/2014/12/graham-cracker-toffee-crunch-recipe.html
Mine did the same thing. Did you ever figure out why? I was going to give as gifts but I can’t because they will all just stick together.
High humidity is murder on making candy. We don’t have air conditioning, so I don’t actually know, but maybe cranking that up or a dehumidifier would do the trick? Come to think of it, we’ve never made candy when there was soup simmering for hours on the stove. But that could just be coincidence 🙂
Just make sure u dont leave crackers in oven too long. My burned a little on bottom. Next time i will lower temp also but will def try again
I made this 100% to the instructions but my toffee didn’t harden.
Humidity can play a factor when making candy and remember to watch that mixture for a “rolling boil” then STOP STIRRING as it continues to boil for 3 minutes and only 3 minutes. You want the ‘soft ball stage” in candy degrees which is about 235/245 degrees.
I make this every year! Love your recipes.