Saltine Toffee Squares

4.50 from 2 votes
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Two Stacks of Saltine Toffee Squares in a White Plate
Saltine Toffee Squares

Ok, raise your hand if you ate these as a kid at Christmas time. Whoever though of using salted soup crackers as the base of a square is absolutely brilliant in my mind. Salty, sweet and chocolate? Yes, please!

My mom loved to make these every Christmas and now I know why; they are so easy and fast to make it’s crazy! I ended up baking these for gifts this year because I am on a time budget like nobody’s business. This was my kind of recipe!

These take about fifteen minutes out of your day to make, perhaps another five if you actually want to cut them into squares all neatly and pretty instead of just smacking them to break them apart.
Stack of Saltine Toffee Squares Topped with Rainbow Sprinkles in a White Plate
While my Mom’s never had sprinkles on them I thought they are a beautiful festive addition to these delightful holiday treats!

So, have you ever eaten these? If not, try them and I certainly would encourage you to gift these this year, they are so fast and easy. Any recipe that lessens the stress at Christmas is a winner in my books!

Happy Baking everyone!

Love,

Karlynn

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Saltine Toffee Squares

Traditional saltine toffee squares recipe, all dressed up for Christmas!
4.50 from 2 votes
Close up of Saltine Toffee Squares in a White Plate
Prep Time
10 minutes
Cook Time
6 minutes
Total Time
16 minutes
Course
Dessert
Cuisine
American
Servings
24
Calories
225
Author
Karlynn Johnston

Ingredients
 

  • 40 saltine crackers
  • 1 cup unsalted butter
  • 1 cup packed light or dark brown sugar
  • 2 cups semi-sweet chocolate chips
  • 1 teaspoon vanilla
  • 1/2 cup Christmas sprinkles

Instructions
 

  • Preheat oven to 400 degrees. 
  • Line a rimmed cookie sheet (also known as a jelly roll pan) with parchment paper. 
  • Align crackers side by side in a single layer along baking sheet then set aside.
  • In a medium saucepan combine the butter and brown sugar and bring mixture to a boil over medium heat, stirring frequently. Once it reaches a boil stop stirring and allow to boil 3 minutes. 
  • Remove from heat, stir in the vanilla then immediately and carefully pour mixture over crackers in an even layer. You will need to spread it out evenly using the back of spoon. 
  • Place in the oven and bake 5 to 6 minutes until bubbly.
  • Remove from the oven and sprinkle the top evenly with the chocolate chips. 
  • Let rest 5 minutes then using the back of a spoon spread the melted chocolate into a smooth layer. Sprinkle the sprinkles over the top evenly. 
  • Move to the freezer (or outside if you live where I live!) and allow to chill 20 minutes or until chocolate has set. 
  • Remove from freezer and break or cut into pieces. Store in an airtight container.

Recipe Notes

Nutritional values may vary.

Nutrition Information

Calories: 225kcal, Carbohydrates: 23g, Protein: 1g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 21mg, Sodium: 56mg, Potassium: 107mg, Fiber: 1g, Sugar: 17g, Vitamin A: 245IU, Calcium: 20mg, Iron: 1.3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Bars and squares Chocolate Christmas baking Toffee

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. The Kitchen Magpie says

    Hmmm. Not sure if they would soak up the mixutre AND you would need to add salt. It’s the sweet and salty that make then divine! Add in about 1/4 tsp of salt if you do.

  2. Krista Canfield says

    I would think this would be even yummier with graham crackers. I will have to try.

  3. Betty Wendell Ellis says

    Yea I do also have a recipe starting with graham crackers

  4. The Kitchen Magpie says

    Would I let you down with sweets? NEVER. Trust magpie 😉

  5. Candace Calkins says

    OMG. I’ve seen this recipe many times before and always passed it off thinking “Crackers?? Eww! That can’t be any good!” Then you posted it, and I thought “Well, Ive liked everything else she’s posted”, and I decided to try it. Now my belly hurts because I can’t stop sneaking pieces! So good.

  6. Sabine Dumdei Vanderkley says

    i made these last month for the first time. we all got addicted! so i will definitely be making these for the holidays! love the xmas sprinkles on them!

  7. The Kitchen Magpie says

    Oh my goodness! Well yes, bake away! Soooo delicious!

  8. Karen Harnett-Voigt says

    I’ve never even heard of these much less make them … till now!! Can’t wait to try it.

  9. Ida Pence Waterous says

    Can these be made ahead? How long can you keep them?

  10. Keyko Davidson says

    My sister made these with club crackers… Delish!

  11. Deb McKay says

    Yup, pretty much the same, just your directions are better/more detailed. I put cinnamon instead of vanilla in this batch, plus I pull the crackers off the tray while still warm and put them in the fridge on a parchment lined tray to cool. I find it is an easier way to get a nice looking cookie, and less messy. (I had never heard of these until my Hubby’s Aunt gave me one about 15 yrs ago and I was amazed it was just a saltine.)

  12. Amy Moeller-Stiles says

    no! but I just used my bag of toffee bits on the brownies with heath and pecan topping…… now I just need an idea for all those caramels I purchsed!

  13. Candice Gamez says

    Just had some last night from my bake exchange. Very good!

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