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!
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!
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!
Ingredients
- 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.
Halloween Saltine Toffee
Ingredients
- 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
Instructions
- 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
I love the colours on these. I wish I could make these but no saltine crackers 🙁
Thanks! Why no saltines?
Amanda,
If you ever need to go into Sweet and Saltine Rehab, call me and I”ll join you. Completely addicted to them too. Love the Halloween sprinkles. Great reason to make … er, I mean, great Halloween candy idea 🙂
Yay! Rehab buddy!! 🙂
Quick question – it says to preheat the oven to 350 and then later to bake at 425 for 3 to 5 minutes. Do I turn the oven up to 425 when I put them in or does it need to be 425 before I put them in?
Whoops! Fixed it. 425 all the way. 🙂
Thanks! I’d just HATE to mess them up and have to eat a whole batch myself because they didn’t turn out quite right! 😉
This stuff is so good! Especially with some peanut butter on there too. It’s just the perfect combination of sweet and salty. Whoever invented it is a genius!
And that is why I love you. Why didnt I think of that?? 🙂
This looks likes a recipe that I read in a Joanne Fluke book. She has one called Vanilla Crack and one called Chocolate Crack. And there is a joke where the characters are giving the baker a hard time because of the name. She calls them crack because they are made with CRACKers. I think they’re perfectly named because they’re addictive like crack.
Oh my gosh that is too funny!!
Making them holiday specific?? Neat idea!! & an extra goid excuse to make them more often 😉
Actually, I think the recipe started out as chocolate covered matzoh. I have been making it for years. The sheets of matzah are easier to use than smaller saltine crackers. Also. Try adding 1 teaspoon of vanilla to the brown sugar and butter for a richer flavor. I agree, it is like crack!!
Such fabulous suggestions!!!
This recipe is just like my recipe for matzo brittle. I’ve only ever used unsalted matzo though. And I’ve never thought to add sprinkles before. And great suggestion regarding adding vanilla. I’ll try that next time!
This sounds wonderful! I’m heading out to the store to pick up the ingredients! 🙂 The chocolate chips….are they milk chocolate or semi-sweet?
Oh yay! I have used both… I prefer semi-sweet and the rest of the family likes milk chocolate. I better figure out which one to specify in the recipe!!! (thanks!)
I have been dying to make this dessert! Thanks for the recipe – I am a little scared of the addictive nature of it!
I had these once at a holiday potluck at my sister’s and they are everybit addicting as you describe! I made an absolute pig of myself as I couldn’t stop eating them (to the exclusion of all the other wonderful goodies on the table). Quick question: In Step 3 where it says “…Stir while the butter melts, and bring the mixture to a rolling boil. (about 3-5 minutes) ” are you saying it will take 3-5 minutes to come to a boil or we’re to stir it 3-5 minutes after it boils?
After. Stoves would vary, I think in the time it would take to boil. I love these! Off to the store for ingredients!