The holiday party season is here. If you’re planning gatherings, these buttery, salty, crunchy chocolate-covered crackers are an effortless crowd-pleaser. Made with just a handful of pantry staples, they travel well, yield a large batch, and always disappear fast.
The star ingredient? Saltine crackers. They form a crisp base that soaks up a simple caramel, is topped with melted chocolate, and finished with a sprinkle of sea salt for contrast.
Start by melting a cup of butter.
Add brown sugar and cook until it becomes a glossy, golden caramel.
Pour the warm caramel over a single layer of Saltines, bake briefly to set the toffee, then top with chocolate chips. Once the chocolate softens, spread it evenly and finish with a sprinkle of sea salt. Let the slab cool, break into pieces, and watch them vanish.
Salty Toffee and Chocolate Crackers
Makes about 4 dozen 1-inch squares
This simple recipe appears in many variations; this version comes from a well-loved note in a recipe binder. It’s quick, reliable, and perfect for holiday trays.
- 40 Saltines (about one sleeve)
- 2 sticks (1 cup) unsalted butter
- 1 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 2 cups chocolate chips (semisweet or a mix)
- Sea salt, for sprinkling
Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil and butter the foil. Arrange the crackers in a single layer, close together, breaking crackers as needed to fit right to the edges.
In a medium saucepan over medium heat, combine the butter and brown sugar. Stir until the butter melts and the mixture comes to a boil. Allow it to boil gently for about three minutes, then remove from heat and stir in the vanilla.
Carefully pour the hot caramel over the Saltines, trying to pour evenly so each cracker is coated. If the crackers shift, press them back into place—the caramel will hold them together as it bakes. Bake for 15 minutes, watching to ensure the caramel doesn’t bubble over; reduce the heat slightly if it does.
Remove the pan from the oven and immediately sprinkle the chocolate chips across the top. Let them sit for a few minutes to soften, or return the pan to the warm oven for 20–30 seconds. Spread the melted chocolate into an even layer and finish with a light dusting of sea salt.
Allow the slab to cool completely until the chocolate is firm. Break or cut into pieces and store between layers of waxed paper or parchment to keep them crisp.