Ghirardelli® Chocolate Saltine Toffee Recipe -
Ghirardelli(R) Chocolate Saltine Toffee Recipe
  • READY IN 30 mins

Ghirardelli® Chocolate Saltine Toffee

Recipe by  

"Transform saltine crackers into crunchy toffee by topping with homemade caramel, bittersweet chocolate, and sliced almonds. Enjoy the multi-layered texture and a symphony of sweet and savory."

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Ingredients Edit and Save

Original recipe makes 2 1/2 pounds Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. In a half sheet pan lined with parchment paper, lay out saltine crackers, salt side down, in a single layer. Set aside.
  2. In a medium-size sauce pot, combine sugar, butter and corn syrup. Place over medium heat until butter melts, stirring continuously. Increase to high heat and cook until mixture registers 350 degrees F on a candy thermometer, stirring occasionally. Remove from heat and carefully pour mixture over saltines, spreading evenly.
  3. Let sit a few minutes and then sprinkle chocolate over toffee. Once chocolate melts, spread in an even layer over toffee. Sprinkle sliced almonds on top. Freeze until chocolate sets. Once the chocolate is set, break into pieces.
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2010

I make this but I do it alittle easier.. I melt the butter in the microwave and when fully melted I add that to my sugar (don't even use corn syurp), stir till well mixed than I pour that mixture over the crackers... I take a spoon and spread to make sure every cracker gets covered than I put that in the oven at 350 degrees for 6 to 7 mins or until it bubbles and gets alittle brown. When that's done I take it out and let it cool. Than I melt the choc chips in the microwave for one min, take out and stir... keep microwaving and mixing in 30 second intervals till all the choc chips are melted. Than I spread that over the cooling crackers. Again.. use a spoon to make sure every cracker is fully covered. Than you can top w/ anything but we like to top ours w/ crushed Health bar pieces. And freeze till it sets. OMG... This is one of the first things gone no matter where I take it and everyone is amazed that it's made w/ crackers.

Most Helpful Critical Review
Dec 22, 2010

First, I was watching the candy thermometer inch up to 300 degrees where it indicates hard candy, and I could smell the pan burning. Bottom of my pan was scorched black. Poured over saltines but it was already getting hard. Quickly put entire bag of chips and spread. After it hardened in the freezer, I began to break into pieces and a lot of the chocolate was separating and coming off the toffee layer.


26 Ratings

Nov 16, 2009

Oh my goodness! I made this in my parents kitchen just messing around, but it was gone FAST. AND they were breaking off pieces before it was even cooled and coming back for more. Very easy, this one is going in my recipe file!

Dec 20, 2010

This recipe is phenomenal. I've made toffee without the saltines and there is something about those crackers that makes them go faster then my "regular" toffee. I do them in batches using 35 saltines 1 cup sugar, 1 cup butter and 1 bag of Ghirardelli milk chocolate chips. I use vanilla instead of corn syrup and add my nutt of choice. SCRUMPTIOUS!

Aug 24, 2010

These are sooo good! The toffee prep was a snap and this came together quick and easy. The Ghirardelli Chips put it over the top (I used closer to 8 oz.) These will be added to our holiday sweets list this year for gifts and cookie/candy trays.

Jan 10, 2011

I made this at Christmas time as gifts, and I ended up eating most of it myself...

Dec 23, 2010

This turned out really good and it was so easy I followed the suggestion to melt the butter/sugar and then the chocolate in the microwave. So much easier. It definately needed more chocolate than called for in the recipie. My husband was really skeptial at first but he really liked these.

Dec 16, 2010

YUM! This tastes like my fav toffee candy bar. I followed the recipe exactly. It really does take the 20 min cook time for the toffee (for some reason I thought it would reach temp sooner;nope :}). I used a 2.5 qt saucepan b/c the (hot) toffee swells during cooking. Get those almonds on quickly so they don't fall off!


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  • Calories
  • 729 kcal
  • 36%
  • Carbohydrates
  • 66.1 g
  • 21%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 51.7 g
  • 80%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 200 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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