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I’m obsessed with Saltine Cracker Toffee. It tastes like fancy Almond Roca with that sweet and salty snap that makes everyone go back for “just one more.” It’s giftable, party friendly, and surprisingly simple. If you can line up crackers and stir a pot, you can make candy that looks like it came from a chocolate shop.
Why I Love this Christmas Treat
Saltine Cracker Toffee, also known as Christmas Crack Candy, Cracker Candy or Matzo Crack has that perfect salty sweet combination that is to die for. I first shared this as my Christmas treat and it quickly became a year round favorite. My kids are always begging me to make it, and I don’t mind because I usually have all the ingredients in the pantry. The Saltine crackers add a delicate crunch, a quick stovetop toffee brings buttery caramel flavor, and melted chocolate plus almonds give it that Almond Roca vibe. No one believes it starts with Saltines. Dare you to eat just one. Here are a few serving ideas:
- Holiday gifts tucked into tins or cello bags
- Warm apple cider or hot cocoa for cozy nights
- After dinner with a glass of milk
- On a charcuterie board with pretzels, dried fruit, and candied nuts
🩷 Heidi
Ingredients You’ll Need
- Crackers – classic saltine crackers create the crisp base and hold up to hot toffee
- Butter – unsalted butter for rich flavor and a clean toffee set
- Brown sugar – packs in caramel notes and helps the toffee firm up
- Sweetened condensed milk – makes the toffee extra creamy and foolproof
- Chocolate – milk chocolate chips melt silky smooth; dark or semi sweet also work
- Nuts – chopped almonds for crunch and a roasty finish
- Topping ideas – crushed pretzels, coconut, peppermint, flaky salt, mini chips, mini M&M’s, white chocolate drizzle, Oreos, caramel, or chopped dried fruit
Ingredient Additions and Substitutions
- Crackers: Ritz crackers or graham crackers work for a softer bite
- Chocolate: use dark, semi sweet, or white
- Nuts: swap in pecans, walnuts, or peanuts
- Dairy free: use plant based butter sticks and dairy free chips; skip condensed milk and use a firm caramel alternative made with coconut milk
- Festive finish: peppermint for winter, rainbow sprinkles for birthdays, pastel sprinkles for spring
How to Make Saltine Cracker Toffee
- Prep the pan. Line a jelly roll pan with foil and lightly coat with baking spray. Heat the oven to 425 F.
- Butter base and crackers. Melt 1 stick butter in a saucepan, pour into the lined pan, and arrange about 35 saltines in a single layer.
- Cook the toffee. In the same pan melt the remaining butter, add brown sugar, bring to a boil over medium heat, then reduce to low and cook 2 minutes, stirring occasionally.
- Finish with condensed milk. Remove from heat, stir in sweetened condensed milk, and pour evenly over the crackers.
- Bake to set. Bake 10 to 12 minutes until bubbly and lightly browned. Cool 1 minute on a rack.
- Chocolate and toppings. Scatter chocolate chips over the hot toffee and let sit 5 minutes. Spread smooth, top with almonds, and press gently. Cool 30 minutes, refrigerate 30 minutes, then lift, crack, or cut into pieces.
Recipe Tips
- Line the pan well so cleanup is easy and nothing sticks.
- Boil then reduce to avoid grainy toffee.
- Even coverage matters for a uniform snap.
- Wait the full 5 minutes before spreading chocolate so it melts perfectly.
- Press toppings lightly so they set into the chocolate.
- Chill before cutting for clean edges and neat shards.
Frequently Asked Questions
Because it’s a buttery toffee poured over a layer of saltine crackers, then finished with chocolate and toppings. When you break it, it makes that satisfying crack.
It likely needed a little more heat or bake time. Extend the oven time by 2 minutes until the toffee bubbles and looks slightly browned.
Yes. Ritz works for softer texture. Graham crackers give a sweeter base.
No. This is a beginner friendly stovetop toffee that sets in the oven.
Let the chips sit on the hot toffee until fully melted, then spread. Avoid refrigerating until the surface has lost its intense heat so you don’t trap steam.
Make Ahead and Storage
- Store in an airtight container in the refrigerator. If layering, use parchment or wax paper between layers.
- Room temp works for short periods, but the bottoms can get sticky, so I prefer the fridge.
- Freeze up to 2 months. Thaw in the fridge to prevent condensation.
More Christmas Treat Recipes
- 25+ Christmas Dessert Ideas
- Chocolate Dipped Pretzel Rods
- See’s Fudge Recipe
- Homemade Almond Joys
- Peppermint Bark
- Chocolate Covered Cherries
- Crockpot Peanut Clusters
- Cinnamon Almonds
- Snowball Cookies
This sweet and salty treat is sure to become a new family favorite. If you make this Saltine Cracker Toffee, I’d love your rating and comment on any fun twists you tried. Your tips help other readers, too. ❤️
Saltine Cracker Toffee
Video
Ingredients
- 1 1/4 cups butter, divided (2 ½ sticks)
- 35 saltine crackers
- 1 cup brown sugar
- 14 ounce sweetened condensed milk
- 1 1/2 cups milk chocolate chips
- 3/4 cup almonds, chopped
Instructions
- Preheat oven to 425. Line jelly roll pan with foil.
- Melt ½ cup (one stick) of butter in a heavy pan. Pour into prepared jelly roll pan.
- Arrange crackers over the melted butter, breaking to fit as needed.
- Melt remaining butter in same pan, add brown sugar and bring to a boil over medium heat. Reduce to low and cook stirring occasionally for 2 minutes. Remove from heat.
- Stir in sweetened condensed milk and pour over crackers.
- Bake 10-12 minutes or until bubbly and slightly browned. Remove from oven; cool in pan for 1 minute.
- Sprinkle with chocolate chips; let stand for 5 minutes. Spread evenly over the surface. Sprinkle with almonds and gently press them into chocolate.
- Spread evenly over the surface. Sprinkle with almonds and gently press them into chocolate.
- Cool in pan on rack for 30 minutes then refrigerate for 30 minutes.
- Remove from foil and cut or break into pieces.
Equipment
- 1 Jelly Roll Pan (10.5"x15.5")
Notes
- Line the pan and spray for easy release
- Bake until you see steady bubbling and light browning for a crisp snap
- If chewy, bake 2 minutes longer next time
- Milk, dark, or semi sweet chocolate all work
- Top while chocolate is soft so toppings adhere
- Store chilled with parchment between layers
- Ritz or graham crackers can sub for Saltines
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Results were tasty but too sticky on the bottom. Disappointing. Will try a different recipe next time.
This flopped for me! I could not pull the foil off of the bottom. The bottom is a soft, gooey caramel. The caramel would separate from the cracker as I pulled off the foil. Yes, it was in the refrigerator for an hour before attempting this. Not at all like the crunchy “crack” I’ve had with recipes without the Eagle Brand. After fighting the foil and salvaging as much as I can, I refrigerated the cut up pieces. I must say, it is tasty. Just shouldn’t be called Crack Candy, in my opinion, since that is a misleading title.
I am so sorry this recipe flopped for you! Usually gooey caramel means it wasn’t hot enough when it was pulled from the stove. If you try this recipe again make sure you have the caramel at a full boil for 2 minutes.
Thanks for letting me know where I went wrong.
Can you use club crackers instead of saltine ?
Sure!
Wanting to know how to store these. Every time I have made a snack that involves a cracker of any type, if not consumed that same day, the crackers get soggy from the other ingredients over time. Thank you.
Store this saltine toffee in the refrigerator in an airtight container. If you’re storing it in layers on a sheet pan or a baking sheet, place parchment paper or wax paper. This Christmas crack recipe is best stored in the fridge, because the candy can become sticky on the bottom if left at room temperature.
How long is this recipe good on the fridge? Can it also be frozen if made ahead of time?
Thank you
Thanks for asking, Michelle! Christmas Crack Candy will stay fresh in the fridge for up to 1 week. It can be frozen for up to 2 months.
can i use graham crackers instead of saltines?
I think so! That sounds yummy!