Halloween saltine cracker toffee is an easy treat to make, as well as super budget-friendly.
The cracker candy is made with toffee and melted chocolate, as well as topped with fun Halloween candies.
Saltine Cracker Toffee Recipe
Halloween chocolate crack is one of those recipes that seems like it would be a little tough to make because candy can be fickle, but this recipe is not.
There’s no candy thermometer involved in making the toffee, just butter and brown sugar in a saucepan, a little bit of boiling, a short amount of baking, and topped with chocolate chips and candy.
Plus, this works for Halloween, the Christmas holiday season, or any other holiday. All you need to do is switch out the candy.
DISCLAIMER: This post is sponsored by Wilton. As always, the opinions are honest and are all my own.
The sweet chocolate saltine toffee is absolutely delicious, too.
I’ve made a similar Christmas crack recipe in the past, and people keep coming back for more. The toffee, chocolate, and candy combination are addictive.
If you love candy, give this easy holiday peanut brittle a try. It’s simple to make and the perfect gift for the holidays.
What Ingredients Do I Need To Make The Saltine Cracker Candy?
- Saltine crackers (or the generic brand)
- Light brown sugar
- Semi-sweet chocolate chips
- Halloween candy decorations
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
What Tools Are Needed For Saltine Cracker Candy?
- Cookie baking sheet
- Tinfoil or parchment paper
- Nonstick cooking spray
How To Make The Cracker Candy
- Spread a piece of tin foil over a cookie sheet and spray with nonstick spray.
- Spread the crackers out on the cookie sheet, filling it up.
- In a medium saucepan, heat the butter and brown sugar until it melts and boils, on medium-high heat.
- Once the mixture boils, gently pour it over the crackers.
- Bake the crackers and toffee mixture for seven minutes at 350 degrees.
- Remove from the oven and sprinkle chocolate chips on top of the toffee mixture.
- Wait about one minute for the chocolate to soften and spread out with a knife.
- Top with Halloween candy.
- Refrigerate for a couple of hours and break into pieces.
I used candy eyes from Wilton, as well as Halloween sprinkles and their disposable counter covers.
Be sure to check out their Halloween lineup, as they have a lot of fun treats, cupcake holders, and so much more.
Here’s the link to get over to Wilton’s Halloween page.
First, line a cookie sheet with tin foil and spray with nonstick spray.
I used a large jelly roll pan, which is about 10″ x 15,” so any size close to that will work.
Line the crackers on the cookie sheet in a single layer.
I put as many as I have room for on the sheet.
As you’ll notice in the picture above, I used a disposable counter cover from Wilton.
The box comes with ten covers, and they are large enough to cover a lot of your counter.
It kept the counter from getting sticky and messy, so clean-up was literally a cinch.
Secondly, add the butter and light brown sugar to a saucepan and turn it on medium-high heat. Bring it to a boil.
You can use salted or unsalted butter for the recipe, as either one will work.
Once the brown sugar mixture boils, take it off of the stove and pour it over the crackers.
You don’t need a thermometer, we’re just getting it to the boiling point. Let it boil for about 30 seconds or so, and take it off.
Gently pour the mixture over the crackers.
They might shift a little as you pour, but that’s ok you can either leave them or shift them back to their position with a fork.
Just be careful as it’s boiling hot!
Place the crackers and toffee in a preheated oven for seven minutes.
The toffee will bubble up and cook more in the oven.
When you take the crackers out of the oven, sprinkle chocolate chips over the top of the toffee while it’s still hot and allow the chips to sit there for about a minute to soften.
Once the chocolate softens, spread it out.
The melted chocolate chips look so delicious and fun spread out over the toffee.
Sprinkle the candy on top of the chocolate and toffee and refrigerate for a couple of hours to harden the toffee and chocolate.
Optional: You can sprinkle chopped pecans on top if you like them.
Finally, after you’ve refrigerated the Halloween chocolate crack for a couple of hours, break it into smaller bite-sized pieces and enjoy.
The tinfoil might stick a little, but it will peel right off.
I usually keep it in the refrigerator because it will soften a bit if you leave it out. But, it is fine on the counter at room temperature.
Keep the candy in an airtight container.
If you want to change things up a little, try some different ingredients. Here’s a great list to choose from.
- Milk chocolate chips
- Graham crackers
- Club crackers
- Dark chocolate chips
- Peanut butter chips
- Butterscotch chips
- White chocolate chips
- Candy canes
- Dark brown sugar
Halloween chocolate crack, also known as saltine cracker toffee, is a fun and easy recipe for the holidays and a sweet chocolate and toffee treat.
It creates a sweet and salty flavor that is the perfect combination.
The kids will love to help with this project.
How Long Does Saltine Cracker Toffee Last?
The toffee will last about one week if kept in an airtight container.
More Delicious Holiday Desserts
- Halloween Brownies from Scratch
- Chewy Chocolate Cookie Recipe
- 5-Minute Peppermint Fudge
- White chocolate BOO-Nana ghost pops from Julia’s Simply Southern
Halloween Chocolate Crack – Saltine Cracker Toffee
Get the recipe for saltine cracker buttery toffee today. It’s great for making delicious holiday treats.
You only need a handful of ingredients for this recipe, but you’ll get lots of requests.
- 1 sleeve of Saltine crackers (or generic brand)
- 1 cup light brown sugar
- 1 cup (2 sticks) butter
- 11 ounce bag chocolate chips
- Halloween candy decorations
- Preheat oven to 350-degrees.
- Line a cookie sheet with tin foil and spray with non-stick spray.
- Cover the cookie sheet with crackers.
- In a medium-sized saucepan, heat butter and brown sugar and bring to a boil over medium-high heat.
- Gently pour over the crackers.
- Bake the crackers and toffee mixture for seven minutes in the preheated oven. The toffee will begin to boil and bubble again.
- Remove from the oven and sprinkle the bag of chocolate chips over the hot toffee.
- Let the chips sit for about a minute to soften (add back to the oven for one minute if the chips don't soften enough to spread).
- Spread the chocolate out.
- Sprinkle with candy.
- Refrigerate for two hours. After two hours break the candy into pieces and serve.
Keep the candy in an airtight container in the refrigerator. The candy can be kept at room temperature, but it will become soft.
Use aluminum foil or parchment paper to line the pan.
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Nutrition Information:Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 89Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 5mgCarbohydrates: 15gFiber: 1gSugar: 14gProtein: 1g
Nutrition is approximate.