Saltine Cracker Toffee is the easiest treat you’ll make this holiday season! Just a few simple ingredients, it’s ready to go in just about 15 minutes! It’s the perfect combination of sweet and salty.
On the 4th Day of Sugar my true love gave to me . . . . Saltine Cracker Toffee – a.k.a. Christmas Crack
I’m just going to be upfront and honest about this saltine toffee . . .it’s highly addictive. There is a reason it’s called Christmas Crack, you really can’t stop eating it. Not only is it ridiculously good, but it’s incredibly easy to make. If you haven’t seen or heard of this, then you’ve been living under a rock. It’s all over the internet and I bet you could probably find it on one of your cookbooks.
It’s buttery, salty, crispy, sweet, chewy, chocolaty, aaaand it’s really naughty.
Another great and easy neighbor gift to give out.
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Saltine Cracker Toffee
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
Description
Saltine Cracker Toffee is the easiest treat you’ll make this holiday season! Just a few simple ingredients, this saltine toffee is ready to go in just about 15 minutes! It’s the perfect combination of sweet and salty.
Ingredients
- 40 saltine crackers (give or take a few)
- 1 cup (2 sticks) butter
- 1 cup brown sugar
- 2 cups chocolate chips ((I used half semi-sweet, half milk chocolate))
Instructions
- Preheat oven to 400 degrees. Line a jelly roll pan (10×15) with parchment paper or foil sprayed with cooking spray. Line saltine crackers in a single layer on the cookie sheet.
- In a small pan combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling and stirring for 3 to 4 minutes (mixture should be a deep caramel color). Immediately pour over saltines and spread to cover crackers completely.
- Place the pan in the oven and bake for 5 minutes (caramel will be bubbling vigorously). Remove from oven and sprinkle chocolate chips over the top. Put back in the oven for 1 minute then remove from oven and carefully spread chocolate chips evenly across the top.
- Cool completely and break into pieces. Store in an airtight container.
I love this recipe. I have a different, but mostly similar version, that I make around the holiday and everyone loves it. In fact, I made 3 batches this week to take to a cookie swap tonight! We have to make 6 dozen cookies and we all swap, it’s fun. PS, thanks for the link on original Lion House cookbook. I ordered it on Amazon and I just love working my my way through reading it. Happy holidays.
Teresa, great idea to take this to a cookie swap. I love how quick and easy it is. I’m glad you were able to get the cookbook. It’s truly one of my favorites . . .simple and delicious recipes in it. Happy holidays to you too!
Well, you know how I feel already, but I just thought I would again say this recipe was a hit! I made it (amongst others) for neighbor gifts! Love baking!
★★★★★