I know that this recipe has been around forever, but I had not tried it until my beautiful friend Kristine brought it over.  After my first bite, the word ‘crack’ came to mind.  As in, this is the food world version of a drug.  It’s impossible to stop eating! And, you are in luck! I also have a New Year’s Eve Crack recipe to bring in the new year!

Stack of Halloween Saltine Toffee

Halloween Saltine Toffee

This is my third tray of Halloween Saltine Toffee.  I may have just thrown some orange and black ghosts on top so that I could pretend that I had to make them for Halloween😊  But really, I just couldn’t stop.  The addiction to this toffee is no trick–it’s real!

Overhead of Halloween Saltine Toffee

Halloween Saltine Toffee Recipe

I can tell you with certainty that I will be making these for every holiday.  I may even make up holidays just so I can make these.  Have you heard that saying, “Nothing tastes as good as skinny feels?”  THESE TASTE BETTER. You may want to stock up on the ingredients since I will bet you make these again for whatever holiday you come up with!


  • Saltine crackers
  • Butter
  • Brown sugar
  • Chocolate chips
  • Halloween themed sprinkles

To make the Halloween Saltine Toffee, preheat the oven to 425°F. Use aluminum foil to line a baking sheet, spraying the foil with nonstick spray. Lay the crackers, salt down, on the baking sheet. After preparing the brown sugar/butter mixture, pour that over the top of the crackers. Bake for 3-5 minutes until the toffee topping is bubbling all over! Remove the pan from the oven and immediately sprinkle the chocolate chips over the toffee to let them melt. Use an offset spatula to spread out the chocolate and add your Halloween sprinkles on top of it all! Freeze the pan for about 30 minutes. After the 30 minutes, break the crackers apart and enjoy! I don’t know if I have to mention that these will last for up to a week in an airtight container, but just in case you have more self-control than me, I am letting you know!

In the meantime, I have hidden the scale in a closet and am getting comfortable in my exercise pants that I never actually use for exercise.  (They have an elastic waist, thank goodness.)  That is my warning to you.  I want to tell you to enjoy in moderation, but since I was totally and completely unsuccessful in doing that it would be hypocritical of me.

Pile of Halloween Saltine Toffee on a plate

New Years Eve Saltine Candy (crack)

Halloween Saltine Toffee

Prep Time 15 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 25 minutes
Halloween Saltine Toffee is so addicting, you will want to make up your own holidays for an excuse to make it again!


  • 1 1/2 sleeves of saltine crackers, approximately
  • 2 cups butter
  • 1 cup packed brown sugar
  • 1 1/2 cups chocolate chips
  • 1/4 cups of Halloween themed sprinkles


  • Heat the oven to 425 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  • Arrange the crackers salt side down in a single layer on the baking sheet.
  • Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. (about 3-5 minutes) Remove from heat and carefully pour the sugar-butter mixture over the crackers on the baking sheet.
  • Bake the toffee crackers at 425 degrees for 3-5 minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven.
  • Immediately sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula to spread the melted chocolate over the entire surface of the toffee as evenly as possible.
  • Cover with Halloween themed sprinkles.
  • Freeze the pan for about 30 minutes. Once set, break into small uneven pieces by hand. Store uneaten saltine toffee in an airtight container for up to a week.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Looking for More Halloween Treats?

Halloween Candy Overload Cookies

Pumpkin Buttercream Cupcakes with Chocolate Halloween Toppers

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Spider Cake

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This is great. I came to this site to grab your Candy Cane Cake recipe. My next stop was going to be Trisha Yearwood’s site for HER Crack recipe. And here it is, featured for the holiday. Thanks for reading my mind!! Hahaha

  2. Hello, lover. Where have you been all my life?

    (Just to be clear, I was talking to the toffee. I didn’t want to scare you.) 😉

  3. As it always is with your recipes, this is DElicious! I was wondering, though, how you kept the toffee stuff from getting under the crackers? My crackers weren’t packed in tightly – could that have been the problem. It doesn’t taste bad – just makes for an extra messy dessert (which isn’t necessarily a bad thing, either).

  4. I just had these for the first time at a recipe swap party a few weeks ago, and I told them I couldn’t even take the recipe because I MUST NEVER MAKE THESE.

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