Saltine Cracker Toffee Bark

Today is my last day of work this year. It is a huge relief, because this week has been one of the worst I’ve had in a long time. On Monday afternoon, my boss asked me to go to Milwaukee. So with two hours’ notice, I was in the company car on a six hour roadtrip, not knowing when I’d be able to return. It was the most frustrating work trip I’ve ever been on, and I’ve spent the days since then complaining to anyone who has the misfortune of asking how the trip went. My point is that my Christmas break has been well-earned. So let’s kick up our heels and wander through this incredibly easy 5-ingredient recipe.

saltine-cracker-toffee-barkHere’s a fact: I hate it when recipes are like “it only takes 3 ingredients!” but then one of the ingredients is store-bought brownie mix or something. I would much rather make my own brownie mix and use that instead. So ten more ingredients and fifteen minutes later, I feel like I’ve been lied to.

saltine-cracker-toffee-barkThis recipe uses saltine crackers. I have never attempted my own saltine crackers. More importantly, I took these cookies to a work party where the majority of people do not appreciate homemade crackers. I’m just generalizing here, but I think crackers fall on the list of things that a lot of people would never consider making because they sell them at the store. Crackers are in the same category as breakfast cereal and potato chips and Oreos. It’s possible to make them at home (this copycat oreo – fauxreo? – has been on my radar for a while!) but why would you?

saltine-crackersThe bad news is that this recipe requires both stove-top and oven portions. The good news is that those are the only dishes you’ll be getting dirty. And if you’ve had trouble melting chocolate in the past, no need to worry about that for this recipe. Nut allergy? Skip the almonds, or sub in something else. There’s room for customization here. Sprinkles? Coconut? Peanut butter chips? Dried cranberries?

saltine-cracker-toffeeTime for the nitty-gritty: every single recipe I’ve seen online has exactly the same ingredients, although I’ve seen some variation in baking time. Every recipe calls for 40 crackers (one sleeve) but I think you end up with an excess of toffee on each cracker. I used 60 crackers and I was pretty pleased with the result. So if you make one pan of 40 crackers, and then have a second pan of 20 crackers prepared, you can decide for yourself if you’d like to only toffee up one pan or if you have enough for a second.


Saltine Cracker Toffee Bark

Saltine Cracker Toffee Bark

Saltine cracker toffee bark has all the marks of an irresistable candy - sweet and salty, easy to make, and lots of chocolate!


  • 60 saltine crackers (salted)
  • 1 c butter (2 sticks)
  • 1 c brown sugar
  • 2 c semi-sweet chocolate chips
  • 1 c almonds (crushed or slivered)


  1. Preheat the oven to 400°F.
  2. Lay out the crackers in pans. 40 crackers fit well in a 13x18 cookie sheet.
  3. Boil the butter and brown sugar for 1 minute, then pour over crackers.
  4. Bake the crackers for 5 minutes. Pull them out of the oven* and immediately sprinkle with chocolate chips. Let rest for 1 minute
  5. Use a rubber spatula to spread the chocolate, making sure to coat each cracker. Sprinkle immediately with almonds.
  6. Freeze the pan until the chocolate has hardened. Break the crackers apart (works best when cold).

*I had some crackers slide out of place whilst in the oven because of pan warpage, I just used my wooden spoon to push them back in place before sprinkling chocolate chips. It makes spreading the chocolate much easier.

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