EASY CRACKER TOFFEE

Easy Cracker Toffee is so quick and simple, and the sweet and salty mix from the chocolate and Ritz crackers tastes delicious!

Easy Cracker Toffee only takes about 15 minutes total and is so simple – no candy thermometer required! I make toffee every single year during the holidays. It’s one of my favorite treats! Every year I tend to make one classic Toffee recipe, then a variation- like my Cashew Toffee. This year I needed something a little faster and simpler- so I made this Cracker Toffee! I made a video showing just how it’s done – scroll down to watch!

Easy Cracker Toffee is so quick and simple, and the sweet and salty mix from the chocolate and Ritz crackers tastes delicious!Easy Cracker Toffee

  • 1 sleeve regular Ritz crackers
  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups semisweet chocolate chips
  • 1 cup cup chopped walnuts or pecans
  1. Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet. {It’s actually a jelly-roll pan– a cookie sheet with sides. Sides are important!}
  2. In a saucepan combine the sugar and the butter. Bring to a full, rolling boil over medium-high heat, stirring occasionally. A full, rolling boil is one that doesn’t let up once you stir it. Once it’s really boiling, set your timer for 3 minutes and stop stirring. After 3 minutes, immediately pour over saltines. Do your best to pour some on each cracker, but don’t worry about covering each one completely.
  3. Bake at 400 degrees F (205 degrees C) for 7 minutes. Once it’s been in the oven for 2-3 minutes, it will start to bubble. This is when the candy will cover the crackers on its own. They’ll also move around a bit, so you can see why it’s important to have a bit of excess parchment paper up around the sides.
  4. Remove from oven and sprinkle chocolate chips over the top. Put back in the oven for 2 minutes. Remove from oven and let sit for 1-2 minutes.
  5. Spread melted chocolate over toffee and top with chopped nuts. Cool completely and break into pieces. Enjoy!

If you love this Easy Cracker Toffee, be sure to try some of our other favorite simple recipes!

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Easy Cracker Toffee is so quick and simple, and the sweet and salty mix from the chocolate and Ritz crackers tastes delicious! Easy Cracker Toffee is so quick and simple, and the sweet and salty mix from the chocolate and Ritz crackers tastes delicious!

3 from 6 votes
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EASY CRACKER TOFFEE

Easy Cracker Toffee is so quick and simple, and the sweet and salty mix from the chocolate and Ritz crackers tastes delicious!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 36
Author Butter With A Side of Bread

Ingredients

  • 1 sleeve regular Ritz crackers
  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups semisweet chocolate chips
  • 1 cup cup chopped walnuts or pecans

Instructions

  1. Preheat oven to 400 degrees F. Spread parchment paper over a cookie sheet. {It’s actually a jelly-roll pan- a cookie sheet with sides. Sides are important!}
  2. In a saucepan combine the sugar and the butter. Bring to a full, rolling boil over medium-high heat, stirring occasionally. A full, rolling boil is one that doesn't let up once you stir it. Once it's really boiling, set your timer for 3 minutes and stop stirring.
  3. After 3 minutes, immediately pour over saltines. Do your best to pour some on each cracker, but don’t worry about covering each one completely.
  4. Bake at 400 degrees F (205 degrees C) for 7 minutes. Once it’s been in the oven for 2-3 minutes, it will start to bubble. This is when the candy will cover the crackers on its own. They’ll also move around a bit, so you can see why it’s important to have a bit of excess parchment paper up around the sides.
  5. Remove from oven and sprinkle chocolate chips over the top. Put back in the oven for 2 minutes. Remove from oven and let sit for 1-2 minutes.
  6. Spread melted chocolate over toffee and top with chopped nuts. Cool completely and break into pieces. Enjoy!

27 COMMENTS

  1. Mine burnt on the bottom, so is totally unusable… bummer! I googled other similar recipes and they said cook 6 minutes (not 7) in the oven and return with chocolate chips for 1 minute (not 2)… so it cooked 2 minutes longer… Any one else had this problem? Had to trow it all away.

  2. In the ingredients list it says Ritz Crackers, in the directions it refers to saltines. Does it make any difference? I have both on hand and have seen this recipe made with saltines but not Ritz. Has anybody tried it?

  3. I followed all the directions but the chocolate chips did not melt well. When I tried to spread it looked rather dusty not creamy. I used Nestles chocolate morsels. It is cooing now and with pecans on top I hope it will taste OK. I was to take it to a party tomorrow night.

    • Were your chocolate chips fresh? If they’re older, chocolate can get kind of a white coating on the outside. Maybe that’s the cause?

  4. I’m not sure what the other cooks that left negative comments did to make this recipe unsuccessful. Ive been using this recipe for twenty years and it is spot on. I just got done making two batches in about 30 minutes. A few tips…Saltines work better as they cover the entire sheet with no gaps. I line my pan with foil. If you care to give a light spray of Pam that’s fine too. The biggest tip is to pour your hot toffee directly from the saucepan into a 2-4 cup liquid measure cup. Since it has a pouring spout, it makes drizzling the toffee over every cracker a cinch! Lastly, don’t try to spread the chips until they are very shiny and glossy. This will ensure that they are thouroughly melted. Best of luck and YUMMMM

  5. I actually add 1/4 tsp salt to the butter brown sugar and only 1 cup chips. A little less sweet and just as good for a change up:)
    I also toast the pecans before I sprinkle them.

  6. I never had a problem as long as I followed the directions. Everyone loves this and are thrilled to receive some. I do store it in the frig.

  7. It was way too much butter. After it was done and cooled, it was slimy with butter grease. My chocolate didn’t set, either. Had to put in fridge. Worst part.. whole pan totally stuck to parchment paper. Next time I’ll use no stick foil.
    It had a good flavor, but I’ll look for another recipe

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