Cracker Toffee
Yield: 40 pieces (or less depending on how you choose to break the bark)
This mouthwatering bark is crisp and chocolatey with a buttery toffee finish. Toppings add a festive touch but are optional. (My personal favorite it salted cashews!)


  • 1 cup (224g) butter
  • 1 cup (200g) packed light brown sugar
  • 40 salted Saltine crackers (about 1 sleeve)*
  • 1 (12-ounce) package semi-sweet chocolate chips**
  • Optional toppings: flaky sea salt, chopped nuts (like cashews, peanuts, almonds, and/or pecans; I like salted and recommend toasting if using raw nuts), mini M&Ms, sprinkles, chopped Heath or Skor Bar, etc.


  1. Preheat oven to 400℉. Line a 15x10x1-inch jelly roll pan or a large baking sheet with foil and lightly coat with nonstick spray. (I like heavy duty aluminum foil, although regular works. Just be sure to spray for easy removal and less chance of tearing). Spread the crackers out, salted side up, on the foil in a single layer to form a rectangle. If using a larger baking sheet, fold the edges of the foil up around the crackers. It will help contain the mixture added later. Set aside.
  2. In a small, heavy-bottom saucepan or medium pot, melt the butter and brown sugar on the stovetop over medium heat. Bring to a simmer that covers the surface, and then reduce the heat and continue to simmer for 2½ – 3 minutes, stirring occasionally. (Set a timer so you don’t go over as caramel will burn quickly.) You want the mixture to look foamy and bubbly over the surface. (Cut this time in half if making a half batch.)
  3. Immediately pour the caramel mixture evenly over the crackers and spread to cover them completely. Bake for 5-6 minutes in the preheated oven. At this point the caramel mixture will be very bubbly. Turn off the heat, remove the pan from the oven, and immediately sprinkle the chocolate chips over the surface. Let the chocolate rest for about 2 minutes or until it is soft enough spread over the toffee. You may help it along by placing the toffee back in the turned-off oven for 1 minute.
  4. Sprinkle with any of the optional toppings while the chocolate is still soft, and then chill in the freezer for 2 hours to set. (If you don’t have freezer space, the refrigerator works, too. It may simply take a little longer to fully set.) Once set, peel away the foil and break into pieces. For more uniformly sized pieces, you could instead cut with a long, serrated knife using sawing motions.


*Saltine alternative: Five sheets of matzo squares offer a worthy alternative to the saltines. You will have to break one of the sheets to make your rectangle.

*For a gluten-free cookie: Look for a GF alternative to the classic saltines or opt for 5 sheets of gluten-free matzo bark. I’ve tested the latter with good results.

**Nestle semi-sweet morsels work well. I find the minis don’t tend to melt as smoothly. Dark or milk chocolate chips may be substituted, as can chopped baking chocolate. Hershey Bars offer yet another option.

Storage: Keep in an airtight container in the fridge for up to a week. The bark also freezes very well.

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