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Saltine Toffee Bark

These salty-sweet treasures make delightful gifts, and their flavor is simply irresistible. The bark is like brittle, but better. Get ready for a new family favorite! —Laura Cox, Brewster, Massachusetts
  • Total Time
    Prep: 15 min. Bake: 10 min. + chilling
  • Makes
    2 pounds


  • 40 saltines
  • 1 cup butter, cubed
  • 3/4 cup sugar
  • 2 cups semisweet chocolate chips
  • 1 package (8 ounces) milk chocolate English toffee bits


  • Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside.
  • In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers.
  • Bake at 350° for 8-10 minutes 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 and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.

Test Kitchen Tips
  • High humidity can cause sugary treats to become tacky. It's best to make candy on drier days.
  • Matzo crackers are a great substitute for saltines and perfect for Passover.
  • For deeper, more nuanced flavors (toasty and a tad bitter—those are good things!), substitute brown sugar for white, or brown your butter before adding sugar.
  • Check out more ideas for barks and brittles.
  • Nutrition Facts
    1 ounce: 171 calories, 12g fat (7g saturated fat), 21mg cholesterol, 119mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 1g protein.


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    Average Rating:
    • shawnba
      Feb 2, 2021

      This was my favorite new Christmas cookie! Very easy, and really good. I loved the sweet/salty flavor. It’s definitely a keeper. VFE

    • angela32
      Jan 23, 2021

      I make this every year and give out as gifts, everyone loves it

    • JGa2595176
      Dec 16, 2020

      This is a great recipe and one of our all time favorites to make for parties, gifts and just for our own family too! Easy to pull together and always impressive. Can make more fancier with different candies, chopped nuts, dried fruits, coconut or colored sprinkles on tip. I do agree, i like to make using brown sugar versus white sugar, makes for a richer taste.

    • Sugarbearchef
      Dec 16, 2020

      Our family loves this! I do recommend using parchment paper rather than aluminum foil.

    • PageRD
      Dec 15, 2020

      I had some trouble with the sugar mixture so I might try brown sugar next time. The taste is very good but I had to refrigerate it for several hours before it was hard enough to break. I've had a lot of trouble with the chocolate separating from the crust. All that said...the taste is delicious. I will definitely try this again. Also, I used the foil but I buttered it to keep it from sticking. It worked great.

    • ishy58
      Dec 12, 2020

      SORRY but you are totally wrong telling people to line with foil! It sticks to the toffee. Better off lining the pan with parchment paper!!! I agree with using brown sugar and even recommend adding a tsp of vanilla to the melted butter. I make this recipe A LOT and it is very requested. We like to top ours with crushed walnuts or even crushed candy canes in December.

    • Geula
      Dec 8, 2020

      my moyher has for years made a similar desert for Passover- so very nostalgic yumm

    • Jana
      Dec 28, 2019

      Made this for our family at Christmas. It was a love/meh response. Some thought it was a fantastic candy recipe and hoped I'd make it again, and about half of the rest of the family didn't care for it enough to have a second piece. Go figure.

    • rpj34God
      Dec 27, 2019

      Excellent recipe. Been using this for many years now. I use parchment paper rather than foil. So much easier than the foil.

    • Theresa
      Dec 23, 2019

      I used parchment paper and it worked good.