Saltine Toffee Cookies

924 Reviews 58 Pics
Recipe by  Tracy

“This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies.”

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Adjust Servings

Original recipe yields 1 cookie sheetful



  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Line cookie sheet with saltine crackers in single layer.
  3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
  4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

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Reviews (924)

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Wow! I was surprised at how good these are! Some tips: I used an 11x17" jelly pan. Line the bottom & sides with foil & lightly spray the foil with non-stick spray. Generally, sticking is not a problem but I did have a problem with the foil stuck in the toffee where I had a seam in the foil. (I probably should have folded the two pieces of foil together instead of just overlapping them.) DO NOT use a pan with no sides. You don't want this stuff boiling all over in your oven. Feel free to cover the entire bottom with saltines. (If you use only the 4oz package, they will spread throughout the whole pan anyway as they boil in the oven.) Also, before you start timing the 3 minute boil, make sure it's truly boiling. Start timing once you see bubbling foam all around the edges. When you pour the boiled sugar mixture, don't worry about getting every section of the salines covered. Once you put it in the oven, it boils like crazy so the entire cracker gets covered. Finally, I think the milk chocolate chips would have been better than semi-sweet. (I love Swiss Colony toffee!) This is almost as good except I get to take credit for it!



Pretty good!! Here's my suggestions: Bring to a boil on medium high and then allow to boil for the full 3 minutes without stirring. Space the crackers so they have some gaps between them. When the chocolate is put on, spread it with a spatula as if you were frosting each, then place in the oven for another minute to melt more, then add nuts. Let the cookies sit for about 20 minutes at room temperature and then break apart (they will not be set up all the way) into the individual crackers. Trim the edges with a knife and save the crumbs for ice cream or next time. Finally, let them chill for awhile in the freezer before storing. This way they come out looking nice enough to present--but they taste great no matter how you do it.



Very good! I used the saltines with the unsalted tops (not unsalted saltines, just no salt on the tops). You probably need a little salt to give the flavor contrast. Crisp, buttery, toffee-y (not a word) flavor. The chocolate and pecans put it over the top. To the cooks that had gooey results, you may not have boiled the mixture long enough, or, baked it long enough for that matter. Also, DO NOT STIR when it's boiling. I really think you do need to use DARK brown sugar for that true toffee taste. Piece-o-cake recipe, makes a lot for a little $$$, and people will be surprised when you tell them (if you do ;-) that you made it with saltines. Be sure to line a cookie pan with sides (jelly roll pan) with foil, and spray with a non-stick (I used butter flavor) spray prior to laying the saltines down. Easy clean up, and great for gift giving. You could also use almonds for that true toffee experience. I toated the pecans lightly beforehand. A treat to satisfy that simultaneous cookie/candy craving (read: Twix bar). Thanks, Tracy!

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Amount Per Serving (35 total)

  • Calories
  • 150 cal
  • 8%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 73 mg
  • 3%

Based on a 2,000 calorie diet



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Oatmeal Raisin Toffee Cookies


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Almond Butter Cookies with Toffee