What to do with too many Saltine Crackers?? Saltine Toffee of course!

Thursday night we had out Relief Society Enrichment Night.  We served Chicken Tortilla Soup and Creamy Potato Soup with all the fixins”!!!LOL!!

We had TONS left over and I was sent home with:



Potatoe Soup





There are only 3 of us living in our home so what to do with all this food has been fun!!  I took the Chips and Salsa to my Nephews birthday party Friday night,  I have been eating the rolls (like I need them!!!)  with butter on them, the butter oh the butter can never have too much butter!! Were having the soup tonight with more rolls and butter.  But what do you do with a bag of saltine crackers?  These were out of there packaging and put in a plastic bag so  no easy way to store them.  Welllll…………  I have been dying to try this recipe…


I came across the recipe via PINTEREST.  Oh how I love PINTEREST!!!!

So early this morning I made the Saltine Toffee!!  I used the left over butter and crackers!!  I have to tell you it turned out amazing and sooooo easy to make!!!  Took all of 10 minutes to make and assemble.  I did not alter the recipe with the exception of the white chocolate drizzle.  Here is the recipe I used:

 Saltine Toffee


  • 40 saltine crackers
  • 1 cup butter
  • 1 cup dark brown sugar
  • 2 cups semisweet chocolate chips
  • 3/4 cup chopped pecans/walnuts, if desired (I like it without)


Preheat oven to 400 degrees. Line cookie sheet with foil and spray with non-stick cooking spray. Line cookie sheet with saltine crackers in single layer.

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.

Bake at 400 degrees for 5 to 6 minutes, or until toffee is bubbly. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts, if desired. Cool completely and break into pieces.

I used my Dove Chocolate Discoveries chocolate chips for the top and the drizzle!  I love the texture of this candy it is delicate and crunchy.  The flaky layers of the crackers give it a wonderful tender crunch.  The toffee candy I may not have cooked long enough because it was still a bit chewy, but I liked this I wasn’t afraid I would break a tooth eating it!!

I love that it made a HUGE batch!!  I used my 11″x15″ cookie sheet to make these.

When you break this into peices it makes a lot!!

This is definitely one I am making for our Annual Petersen Girls Bake-off!!  If you get a chance to make this yummy treat come back and let me know what YOU think of it!!!


  1. you can use graham crackers too- Abby liked those better. and yes, NO NUTS! BUT I LIVE THEESE COOKIE CRACKER THINGYS! the recipe I had called it “crack”

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