Saltine Cracker Toffee

Another reminder to vote for my Funfetti Truffle Chocolate Cupcakes in the “So You Wanna be a CakeSpy” contest. I am 1 of 30 finalists trying to win a trip for two to Seattle and CakeSpy headquarters, along with some other great stuff! Feel free to use all three methods to vote and I promise the toffee will still be here waiting for you when you’re done ;-):


Before I left east TN this past Sunday, my parents had a few friends over to play a card game called Five Crowns. They had just taught me the night before in preparation (it is like rummy but with five suits and a few trick cards that change with the number of cards in your hand) so I stuck around for one full round before hitting the road. I totally won, go newbie!

Of course what’s a party without food? One friend of theirs brought over a toffee that was made with a saltine cracker layer. I really liked how it made the toffee less hard and added a little extra saltiness. Naturally I had to find out how to make this in order to have a stash of it for myself. She told me it was from Food Network, but I could not find it on there (probably goes by a different name). However a quick Google search led me to Christy’s recipe on The Girl Who Ate Everything and I made these quick!

One year ago: Papaya Blueberry Almond Granola Bars


Serves 10-12


40 salted saltine crackers or enough to line your pan

1 cup unsalted butter*

1 cup packed brown sugar

2 cups milk chocolate or semisweet chocolate chips

3/4 cup chopped pecans (optional)

*You can either use salted butter or salted saltines but not both. I used salted crackers and unsalted butter in this one.


  1. Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with aluminum foil or parchment paper. Line saltine crackers in a single layer on the cookie sheet.
  2. In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
  3. Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.

Source: The Girl Who Ate Everything

Print Friendly

21 Responses to “Saltine Cracker Toffee”

Leave a Reply

Photobucket PhotobucketPhotobucketPhotobucketPhotobucket
Follow Me on Pinterest
  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian
my foodgawker gallery
my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2013
Manage your shopping list and search for recipes from across the web at
 photo Gourmandize-loves-this-blog.png
Little Bitty Design Studio