Saltine crackers form a crunchy base for this easy Chocolate Saltine Toffee Bark (sometimes called “cracker candy”) that is always a crowd-pleaser at the holidays. Dark chocolate, toffee bits, and a pinch of flaked sea salt balance the sweetness of the sweet toffee layer.
Are we ready for Christmas cookies? Why not, right? After spending most of my life opposed to putting up Christmas decorations before Thanksgiving, we decked all of our halls last weekend. This year is weird and none of the regular routines fit, and we can all use extra / early holiday cheer.
Which is why I started testing my Christmas cookie recipes back in August. 😉 Including this Chocolate Saltine Toffee Bark which I knew we’d love more than enough to snack on in August, and September, and really all the months leading up to Christmas.
I had never made this homey style of Christmas candy before this year, but it’s a method that has been around for ages. The idea is simple. A layer of saltine crackers form the foundation. They’re topped with a very simple toffee that hardens into a crisp sweet shell. And then the bars are finished with chocolate and any sort of sweets your heart desires.
Though my recipe results in a similar result, I adapted the method of baking the crackers with the topping (originally found here) and made this a stove-top version. This avoids any risk of the edges of the dessert burning and means you can get a smooth, even layer of toffee in every bite.
Half the fun of this recipe is breaking it into pieces to snack on yourself or include in a cookie plate you’re sharing with others. Here’s all you need to know.
- Saltine Crackers – These are the base layer of the toffee / candy. I’ve also seen people recommend using graham crackers. I haven’t tried it with graham crackers, but I bet that would be great!
- Sugar, Unsalted Butter, Light Corn Syrup – These come together on the stovetop to create a sweet layer that pours like liquid caramel and hardens into a crisp crunchy toffee. Don’t skip the corn syrup here – it will help to stabilize the toffee.
- Dark Chocolate Chips – Dark chocolate chips have a higher percentage of cacao than semi-sweet chocolate chips. The subtle bitterness balances the sweetness of this toffee incredibly well. Look for something that is 60% cacao or higher (like these or Hershey’s Special Dark).
Once you have that salty-sweet-crunchy base, you can add any toppings you’d like. Just be sure to add any dry toppings before the chocolate sets so that they stick.
- Chopped Pecans (look for pre-chopped pecans in the baking aisle to save time)
- Toffee Baking Bits (I like the the that aren’t dipped in chocolate like these from Heath)
- Milk Chocolate (for drizzling over top)
- Flaked Sea Salt
How to Make Chocolate Saltine Toffee Bark
- Toast Pecans – This will give them the most flavor.
- Prepare Sheet Pan – Line a rimmed sheet pan with parchment paper and spray it with nonstick cooking spray. Don’t skip these steps – they really help to reduce sticking.
- Saltine Layer – Add saltines in a single layer.
- Make Toffee – Simmer sugar, butter, and light corn syrup until it is bubbling vigorously and is a light caramel color.
- Add Layers – Pour toffee evenly over saltine crackers. Scatter dark chocolate chips over top and spread.
- Add Toppings – Top with toffee bits and pecans. Freeze for 20 minutes.
- Add milk chocolate – Drizzle with melted milk chocolate and sprinkle with flaked sea salt. Freeze for 20 minutes.
- Break into pieces and enjoy!
My Master List of Christmas Cookies
- Crisp Gingerbread Cookies
- Peanut Butter Cookie Cups
- Salted Caramel Stuffed Chocolate Cookies
- Crispy and Chewy Chocolate Chip Cookies
- Chocolate Mint Pinwheel Cookies
- Candy Cane Meringues
- Chocolate Peppermint Blossoms
- Christmas Tree Meringues
- Chocolate Candy Cane Truffles
- Sweet and Salty Snack Mix (not a “cookie”, but this snack mix is a fun addition to a cookie box or holiday dessert spread)
Chocolate Saltine Toffee Bark
- sheet pan
- Parchment Paper
- Microwave Safe Bowl or Measuring Cup
- 3/4 cup Chopped Pecans (look for pre-chopped or chop them yourself)
- 48 Saltine Crackers
- 1 1/2 cups White Sugar
- 2 sticks (1/2 lb) Unsalted Butter
- 3 Tbsp Light Corn Syrup
- 1 12 oz bag Dark Chocolate Chips (look for 60% cacao or higher)
- 1 cup Heath Toffee Baking Bits (you can buy these with or without the chocolate)
- 4 oz Milk Chocolate, for drizzling (optional)
- Flaked Sea Salt, for topping (optional; I like Maldon flaked salt)
- Preheat oven to 350°F / 177°C.
- Spread pecans out on a sheet pan and toast in the oven until fragrant, 5 to 7 minutes, shaking the pan halfway through cooking. Set aside.
- Line a rimmed sheet pan with parchment paper (this will prevent the toffee from sticking). Spray the parchment lightly with nonstick cooking spray.
- Arrange saltine crackers in a single layer on the sheet pan. (It’s okay to use broken crackers.)
- In a heavy-bottomed saucepan, combine sugar, butter, and light corn syrup. Cook over low until sugar is melted. Increase heat to medium and cook, stirring continuously, for about 5 minutes until the syrup simmers. Simmer for 5 to 6 more minutes until it turns a light caramel color (a candy thermometer should register 300 degrees).
- Working slowly (be very careful - the toffee is super hot!) pour the toffee over the saltines. Use a spatula to spread it out to evenly cover the top.
- Let the toffee sit for 2-3 minutes until it is cooled slightly and then scatter chocolate chips over top. Let stand until chocolate is melted and then use a spatula to spread the chocolate evenly over the toffee.
- Scatter the toffee baking bits and pecans over the melted chocolate. Freeze until set, about 20 minutes.
- Melt the milk chocolate in the microwave, stirring frequently. Drizzle in thin lines over all of the toffee. Sprinkle a small amount of flaked sea salt on top.
- Return to the freezer until fully set, about 20 minutes more. Carefully invert the toffee onto a large cutting board or counter and peel off parchment paper. Break into pieces.
- Store toffee in an airtight container in the refrigerator for up to 10 days. Serve chilled.
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