Saltine Toffee Cookies

Saltine Toffee Cookies

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"This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies."
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servings 150 cals
Serving size has been adjusted!

Original recipe yields 35 servings



  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Line cookie sheet with saltine crackers in single layer.
  3. 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.
  4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.


  1. 1215 Ratings

Most helpful positive review

Wow! I was surprised at how good these are! Some tips: I used an 11x17" jelly pan. Line the bottom & sides with foil & lightly spray the foil with non-stick spray. Generally, sticking is not a p...

Most helpful critical review

I must have done something very wrong. I was so disappointed with the way these turned out after reading all the five star reviews. It tasted and looked just like a saltine cracker with chocol...

Wow! I was surprised at how good these are! Some tips: I used an 11x17" jelly pan. Line the bottom & sides with foil & lightly spray the foil with non-stick spray. Generally, sticking is not a p...

Pretty good!! Here's my suggestions: Bring to a boil on medium high and then allow to boil for the full 3 minutes without stirring. Space the crackers so they have some gaps between them. Whe...

Very good! I used the saltines with the unsalted tops (not unsalted saltines, just no salt on the tops). You probably need a little salt to give the flavor contrast. Crisp, buttery, toffee-y (no...

I needed to take cookies to a COOKIE EXCHANGE that we were having with our office staff today. I saw these cookies, the reviews were great and they seemed novel and very fun to try. Well, to m...

This has just been the hugest hit in our family. My daughter stole it from me, and now her husbands family is crazy over it. We played around a bit too.. we did two batches of the carmel sauce...

These were excellent!! No joke. My son and his friend thought they were from See's. I used light brown sugar and no nuts. I used an entire sleeve of saltine crackers; I lined the baking pan ...

So easy and addictive! I used a 9x13" non-stick pan and used only 3/4 cup light brown sugar and 3/4 cup butter. I tried 1/2 cup each, but it didn't create enough of the toffee layer. After sp...

These are awesome! I originally got the recipe from a friend who called it "Cracker Candy." Definitely line the pan with aluminum foil first - it makes it SO much easier to get out! I'm not a...

DO NOT STIR THE BUTTER AND BROWN SUGAR WHILE IT BOILS!!!!!! I have never made toffee before and I didn't know this. It really should say this in the recipe because they don't turn out like tof...

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