Saltine toffee recipes are some of my favorites to make because of that delicious sweet and salty flavor combo! This Easter Saltine Cracker Toffee Candy is a sweet and creamy version using white chocolate chips and marshmallow candies. And of course, no Easter dessert would be complete without Cadbury eggs!
If you enjoy this saltine cracker toffee recipe, check out my S'mores Bark for another version of this sweet treat!
- Saltine crackers: This recipe uses about one sleeve of saltine crackers.
- Butter + brown sugar: use equal parts brown sugar and butter to make the toffee. I used golden brown sugar, but light or dark brown sugar would work as well. The darker the sugar, the more caramel-y the flavor of the toffee will be. For a more salty treat, use salted butter instead of unsalted.
- White chocolate chips: To get a sweet and creamy flavor I used white chocolate chips, but you can use any kind.
- Candy toppings: use your favorite Easter candies to decorate! I used a mix of mini Cadbury eggs (the kind with the crisp outer shell), mello-creme candies and Spring-themed sprinkles.
Please see the full list of ingredients and measurements at the bottom of the post.
This recipe follows the basic formula and steps of most cracker toffee candy recipes: Pour warm toffee over a layer of crackers, then spread melted chocolate across the toffee layer, add toppings, and finally, chill to harden.
Here I'll break down each step and provide tips along the way.
Step 1: Create the cracker layer
Create an even single layer of saltine crackers in a rimmed baking sheet covered with foil. You may need to break a row of crackers to fully fill and fit the baking sheet. I broke off about ⅓- ½ of the crackers in the last row.
STEP 2: Make the toffee mixture
Add the butter and brown sugar to a small saucepan and melt over medium heat. Let it melt and reach a rolling boil. Once boiling, stir constantly for three minutes. I like to use a rubber spatula for this step so that I can scrape down the sides of the saucepan as I stir the brown sugar mixture.
After stirring for three minutes at a boil, pour the toffee on top of the crackers. Pop it in the oven for five minutes, until the toffee is bubbling.
STEP 3: Melt the chocolate layer
Now that the toffee is hot, it should be able to melt the chocolate chips. Add the white chocolate chips evenly across the toffee and crackers. Use a rubber or offset spatula to gently spread the melted chocolate chips. The chocolate chips will melt as you spread them, but if they're not fully melting, put the tray back in the oven for about 30 seconds. The extra heat will help them melt.
Spread the chocolate into as even as a layer as possible and spread the chocolate all the way to the edges of the baking sheet. Don't worry about making it perfectly smooth.
STEP 4: Add candy toppings
My favorite step! Add the candies you'll be using on top of the chocolate layer. Gently nestle them in so that the chocolate wraps around the bottom of the candy as it hardens.
Place the baking sheet in the refrigerator for about one hour to harden. Then, crack into individual pieces!
One of the fun things about this dessert is how versatile it is. Try changing:
- Crackers: For salty cracker substitutions try Club or Ritz crackers; or make it sweet using graham crackers as the base.
- Chocolate: You can use dark chocolate, milk chocolate, or semi-sweet chocolate chips, as well as melting wafers. To use chocolate from a chocolate bar, chop it into smaller pieces so that it can melt more easily.
- Toppings: Use different kinds of candy, like Easter M&Ms, jelly beans. Or try toppings like pretzels or chopped nuts (chopped pecans or walnuts would be great!)
Check out this s'mores bark version and see just how versatile they can be!
Supplies You'll Need to Make this Recipe
- Small or medium saucepan
- Rubber spatula: I like to use a rubber spatula for stirring toffee because you can scrape down the sides of the saucepan with it. You can then also use the same spatula for spreading the toffee and chocolate chips across the crackers
- Offset spatula (Optional): It's easier to spread an even layer with an offset spatula than with a rubber one, but isn't necessary.
- Rimmed baking sheet: Use a baking sheet rimmed on all four sides so that the melted toffee and chocolate are contained.
- Aluminum foil or parchment paper: Line your baking sheet with foil or parchment paper so that the cracker candy doesn't stick to the bottom of your baking sheet. You want to also leave enough overhang (extra foil or paper) to grip onto and lift the candy out.
How to Store
Keep it stored in an airtight container either in the fridge or at room temperature (depending on how warm the weather is) for up to two weeks... If the whole pan isn't eaten the day it's made!
Easter Saltine Cracker Toffee Candy
- 38 saltine crackers about 1 sleeve
- 1 cup unsalted butter (two sticks)
- 1 cup golden brown sugar
- 2 cups white chocolate chips (11 oz package)
- ½ cup mini cadbury eggs
- ½ cup Easter mix mello-cremes
- 2 tablespoons sprinkles
- Preheat the oven to 350 degrees Fahrenheit. Line a 10.5" x 15.5" rimmed baking sheet with foil covering all the way up and over the sides.
- Assemble the saltine crackers evenly across the baking sheet. Break them into smaller pieces as needed to fit the baking sheet. Set aside for now.
- Add the butter and brown sugar to a small saucepan and melt over medium heat on the stove, stirring occasionally. Once it starts to bubble, keep it at a boil and stir constantly. After three minutes, pour it across the saltine crackers and use a rubber spatula to spread it evenly.
- Put the baking sheet with the crackers and toffee in the oven and bake for 5 minutes, until it is bubbling.
- After five minutes, remove the tray from the oven and top with the chocolate chips. As the chips melt, use a rubber or offset spatula to spread them evenly across.
- Top with the mini cadbury eggs, mello-cremes and sprinkles. Chill it in refrigerator for one hour, or until hardened.
- Break the candy into triangles, rectangles, or random shapes as desired. You can break the toffee candy using your hands to snap it into pieces or cut it with a butcher's knife (make sure to cut on a cutting board if using a knife).
- You may need to break a row of crackers to fully fill and fit the baking sheet. I broke off about ⅓- ½ of the crackers in the last row.
- I like to use a rubber spatula for stirring the toffee mixture so that I can scrape down the sides of the saucepan as I stir.
- If the chocolate chips aren't melting put the tray back in the oven for about 30 seconds. The extra heat will help them melt.
Please note, Holiday Sweets N Treats isn't a professional nutritionist. Any and all nutritional information shared is an estimate. If you're following a specific diet or counting calories, we suggest you use the nutrition calculator of your choice. Calories can vary depending on the brands and products used.