This easy 4-ingredient saltine toffee is such an easy treat to to make during the holiday season. It’s so delicious that you’ll want make this recipe again and again.
The Story Behind Saltine Toffee
I can’t really remember the first time that I tried saltine toffee, but I haven’t looked back since. In fact, my grandmother used to make legit toffee that our family calls buttercrunch. You can find the recipe for the buttercrunch here. Don’t get me wrong, the family buttercrunch is delicious, but I think I prefer this saltine toffee. I love a good salty/sweet combo and you definitely get that with this recipe.
Another great thing about this recipe is that it only requires four ingredients and you most likely already have them on hand. You only need saltine cracker, butter, brown sugar, and chocolate chips. Such basic pantry staples, right? Bonus points because you don’t even need a candy thermometer.
This is also a quick recipe and can be made in about 10 minutes. Of course, they do have to cool afterwards, but I’m pretty sure you can find a spare 10 minutes in your day.
When you make this saltine toffee, my one word of warning is to make sure your pan is well lined with parchment. If you don’t have parchment you can use foil, but the foil then needs to be greased well. If you don’t do either of these, you will regret all of your life’s choices as you scrape off the hardened caramel on the pan.
Ingredients Needed for Saltine Toffee
This is such an easy recipe that only requires 4 ingredients.
- Saltine Crackers – any brand will work, just don’t use salt free crackers.
- Brown Sugar
- Semi-sweet chocolate chips – you could definitely substitute dark or milk chocolate chips as well.
Additional Recipes You Will Love
- Easy Peppermint Brownies
- Dark Chocolate Peppermint Rice Krispie Treats
- Eggnog Pound Cake
- Eggnog Cupcakes (Tres Leches)
- 40 saltine crackers
- 1 cup butter
- 1 cup brown sugar
- 1 ¼ cup semi-sweet chocolate chips
- Preheat the oven to 350℉.
- Prepare a large sheet pan with parchment paper making sure no pan is visible.
- Line your saltines across the pan to completely fill the pan. You can cut them in half if needed to fill a smaller space. Set aside.
- In a small saucepan, melt together the butter and brown sugar. Bring it to a full boil and let it boil for 3 minutes. It will become thicker. Stir as needed so the sugar doesn't stick to the bottom of the saucepan.
- Pour the heated butter and brown sugar mixture evenly across the saltines.
- Place the pan in the oven for 5 minutes.
- After you remove the pan from the oven, immediately sprinkle with the chocolate chips. Wait for 5 minutes until the chocolate is soft and melty. Use an offset spatula to spread the chocolate evenly.
- Refrigerate to harden the chocolate back up.
- Store on the counter for a few days or in the fridge for up to a week. Good luck with it lasting that long.