Saltine Cracker Toffee Recipe | Easy Christmas Candy Bark
This easy saltine cracker toffee combines a crisp buttery toffee base, melted chocolate, and festive toppings for a quick holiday candy. It’s made on a sheet pan and breaks into giftable shards without special tools.
Ingredients
Ingredients
- 40–45 saltine crackers (to cover a 10x15-inch sheet pan)
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- 2 cups (about 12 oz) semi-sweet chocolate chips
- Flaky sea salt, a pinch (optional)
- Festive toppings such as chopped toasted nuts, crushed candy canes, holiday sprinkles, mini M&M’s, or toasted coconut
Instructions
Instructions
- Heat the oven to 350°F (175°C) and line a 10x15-inch rimmed sheet pan with foil, then parchment on top.
- Arrange saltine crackers in a tight single layer, breaking pieces as needed to cover the pan without large gaps.
- Melt the butter in a medium saucepan over medium heat, stir in the brown sugar, bring to a steady boil, and cook 3–4 minutes, stirring constantly, until thick and glossy with vigorous bubbles.
- Immediately pour the hot toffee evenly over the crackers and spread quickly to the corners.
- Bake for 5 minutes until the toffee bubbles up through the crackers.
- Remove from the oven, scatter chocolate chips evenly over the hot toffee, wait 2–3 minutes, then spread into a smooth layer.
- Sprinkle with flaky sea salt and desired toppings, pressing gently so they adhere.
- Cool at room temperature for 15–20 minutes, then refrigerate 45–60 minutes until the chocolate is firm.
- Lift the slab from the pan, peel away the lining, and break into pieces.
Notes
Store in an airtight container at room temperature for 5–7 days, in the refrigerator up to 2 weeks, or freeze up to 2 months with parchment between layers. Ensure the toffee boils vigorously for 3–4 minutes for a crisp set, and allow it to fully cool before breaking to prevent chocolate smearing. Use good-quality chocolate for best melt and flavor; warm briefly in a low oven if chips don’t melt.