Christmas Saltine Toffee
This Christmas Saltine Toffee is a crisp, buttery, chocolate-covered cracker toffee topped with festive add-ins like candy canes, nuts, and sprinkles. It uses simple pantry ingredients, needs no candy thermometer, and is perfect for gifting or holiday cookie trays.
Ingredients
- 40 saltine crackers about 1 sleeve; regular salted, whole when possible
- 1 cup unsalted butter 2 sticks; use real butter, not margarine
- 1 cup light brown sugar packed; dark brown sugar also works
- 1 teaspoon pure vanilla extract
- 2 cups semi-sweet chocolate chips about 12 oz; or dark or milk chocolate chips
- 1 to 1½ cups assorted toppings such as crushed candy canes, chopped toasted pecans or walnuts, festive sprinkles, mini M&M’s or other holiday candies, and flaky sea salt
- aluminum foil and parchment paper for lining the pan
- 1 rimmed half-sheet pan about 10x15 inches; or a 9x13-inch pan for a slightly thicker toffee
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil, then place a sheet of parchment paper on top. The foil provides structure, and the parchment prevents sticking.
- Place the saltine crackers in a single, tight layer on the prepared pan, salted side up. Cover as much of the surface as possible, breaking a few crackers if needed to fill small gaps.
- In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir gently until the mixture is combined and smooth. Once it begins to bubble, continue stirring and bring it to a low, steady boil.
- Let the mixture bubble for 3–4 minutes, stirring constantly, until it looks thick and glossy and pulls slightly away from the sides of the pan. If using a candy thermometer, it should reach about 270–290°F.
- Remove the saucepan from the heat and carefully stir in the vanilla extract (it may hiss). Immediately pour the hot toffee mixture evenly over the saltines, using a spatula to spread and cover every cracker. Work quickly, as it begins to set fast.
- Place the pan in the preheated oven and bake for about 5 minutes, or until the toffee is bubbling all over. Watch closely to prevent scorching, as ovens can vary.
- Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee layer. Let sit for 3–5 minutes to soften, then use an offset spatula or the back of a spoon to spread the melted chocolate into a smooth, even layer.
- While the chocolate is still soft, sprinkle on your chosen toppings such as crushed candy canes, chopped nuts, festive sprinkles, mini candies, and/or flaky sea salt. Gently press larger pieces so they adhere to the chocolate.
- Let the pan cool at room temperature for 20–30 minutes, then transfer it to the refrigerator to chill for at least 1–2 hours, or until completely firm.
- Once fully set, lift the entire sheet of toffee out of the pan using the foil. Break into irregular pieces with your hands or cut into squares with a sharp knife. Serve on platters, add to cookie trays, or pack into tins or bags for gifting.
Notes
Storage: Store in an airtight container at cool room temperature for up to 5 days, or in the refrigerator for up to 2 weeks, layering pieces with parchment or wax paper. For longer storage, freeze for up to 2 months; thaw in the fridge for 30–45 minutes or at room temperature for 10–15 minutes. No reheating is needed—serve chilled or at room temperature.
Variations:
- Peppermint Bark Saltine Toffee: Use dark chocolate and top with plenty of crushed candy canes.
- Turtle Saltine Toffee: Top the chocolate layer with chopped pecans and a drizzle of melted caramel.
- White Chocolate Cranberry Pistachio: Replace half the chocolate chips with white chocolate and top with dried cranberries and chopped pistachios.
- Gluten-Free: Use gluten-free saltine-style crackers and ensure toppings are gluten-free.
- Spicy Mexican Hot Chocolate: Add a pinch of cinnamon and a tiny dash of cayenne to the melted chocolate, then finish with flaky salt.
- Nut-Free Sprinkle Party: Skip nuts and load up on sprinkles and mini marshmallows. Tips: Line the pan well with foil and parchment for easy removal. Watch the toffee closely while boiling and baking; undercooking can cause sticky, grainy toffee, and overcooking can scorch it. Use real butter and chocolate you enjoy, and play with a mix of toppings for texture and flavor.
- Peppermint Bark Saltine Toffee: Use dark chocolate and top with plenty of crushed candy canes.
- Turtle Saltine Toffee: Top the chocolate layer with chopped pecans and a drizzle of melted caramel.
- White Chocolate Cranberry Pistachio: Replace half the chocolate chips with white chocolate and top with dried cranberries and chopped pistachios.
- Gluten-Free: Use gluten-free saltine-style crackers and ensure toppings are gluten-free.
- Spicy Mexican Hot Chocolate: Add a pinch of cinnamon and a tiny dash of cayenne to the melted chocolate, then finish with flaky salt.
- Nut-Free Sprinkle Party: Skip nuts and load up on sprinkles and mini marshmallows. Tips: Line the pan well with foil and parchment for easy removal. Watch the toffee closely while boiling and baking; undercooking can cause sticky, grainy toffee, and overcooking can scorch it. Use real butter and chocolate you enjoy, and play with a mix of toppings for texture and flavor.
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