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5-Ingredient Cracker Toffee

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“Easy, cheap and delicious!!! I have brought these to Christmas cookie exchanges, to potluck dinners, family gatherings, and every time it's the first thing to go and I'm always begged for the recipe. Hope you love it too!”
40 pieces

Ingredients Nutrition

  • 40 saltine crackers (I've used Ritz too, and graham crackers too for extra sweet candy. Add a pinch of salt over grahams!)
  • 1 cup butter (2 sticks, I use salted)
  • 1 cup dark brown sugar, packed
  • 1 cup semi-sweet chocolate chips
  • 1 cup pecans, chopped


  1. Preheat the oven to 400 degrees.
  2. Line a cookie sheet with aluminum foil. I spray it with non-stick cooking spray like Pam to help with the sticking, and of course you can always use more butter. Place the crackers side by side on the tray forming a large rectangle. This will make the caramel and chocolate easier to spread.
  3. Over high heat, combine the butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and cook for 3 minutes after boiling. Pour caramel mixture over crackers and spread evenly to the edges; I use an offset spatula for this.
  4. Bake for 5 minutes, pull out and sprinkle the chocolate chips evenly over the crackers. Bake for 3 minutes more, pull out and spread the softened chocolate chips evenly over the caramel.
  5. Change the oven setting to a high broil. Then sprinkle the pecans evenly over all and place back in the oven for up to a minute -- but you really have to stand by and watch since all broilers differ. Be careful or you will burn your nuts :).
  6. Chill in the freezer for 15 minutes or until set. Peel the foil away and break into pieces. Store in a covered, airtight container in the refrigerator.

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