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Saltine Toffee Bark


2 pounds

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  • 40 saltines
  • 1 c butter, cubed
  • 3/4 c sugar (or brown sugar)
  • 2 c (12 ozs) semisweet chocolate chips
  • 8 oz pkg milk chocolate English toffee bits



Step 1

Line 15x10x1 in baking pan with heavy duty foil. Arrange saltines in a single layer on foil; set aside.

In lg heavy pan over med heat, melt butter. Stir in sugar. Bring to boil; cook & stir 1-2 min until sugar is dissolved. Pour evenly over crackers.

Bake at 350 for 8-10 min or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool.

Cover & refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.

Tips: High humidity can cause sugary treats to become tacky. Best to make candy on drier days. For deeper more nuanced flavors (toasty & a tad bitter) substitute brown sugar for white or brown your butter before adding sugar.

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