Saltine Cracker Heath Toffee

I'm super excited to be posting my first official recipe for The Secret Recipe Club!

You might remember that I posted twice before, sharing Pesto Stuffed Chicken and Banana bread muffins, when they needed someone to jump in and assist. But this time is my first actual scheduled post!

I was assigned Lynsey Lou's blog and I have to admit that I was super giddy when I first peeked at her site. She shares so many amazingly delicious recipes that I didn't even know where to start. I found S'mores Cheesecake barsBuffalo Chicken Tacos and BLT Puff Pastry Pizza.  But then I found this toffee. I've tried a saltine cracker toffee before but when I saw the Heath bites on the top, it sort of sucked me in.

Saltine Cracker Heath Toffee

It's very easy to make, only taking less than 10 minutes before you are putting it into the fridge to cool. And I have to say spraying your foil with cooking spray is a must! You don't want to forget that step!

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  • 40 saltine crackers - this is just over one full sleeve of crackers

  • 1 c. of butter

  • 1 c. brown sugar

  • 1 and 3/4 c. semi-sweet chocolate chips

  • 1/3 c. heath toffee bits

  1. Cover a cookie sheet with foil and spray with cooking spray.

  2. Lay the saltines out over the cookie sheet

  3. In a sauce pan, bring the brown sugar and butter to a boil over medium high heat. Once it is to a full boil, reduce to medium and continue to boil for 3 minutes.

  4. Next, you will pour the butter mixtures over the crackers. If the crackers don't get immediately covered, quickly use  fork or spoon to push down on the cracker to let it soak up the butter/sugar. Or you could flip your crackers over like I did to get them covered completely.

  5. Put the cookie sheet into a preheated oven and cook for 6 minutes at 400°.

  6. Once the time is up, sprinkle the chocolate chips over the crackers and let sit for a couple of minutes to melt before spreading the chocolate over the crackers.

  7. Lastly, sprinkle the Heath bits over the top of the chocolate.

  8. Refrigerate for at least 30 minutes to let firm up. Once it is completely hard you can break into pieces. I store the toffee in my refrigerator because it is so hot in my area that it would be a chocolaty mess otherwise!


But seriously, how could you resist this?


  1. Hard to believe it's a healthy treat as it looks so divine! What a wonderful SRC pick! Karen

  2. This is one of my favorite treats. We always make it around Christmas time. Great pick! Happy Reveal Day!

  3. I wish it were a healthy treat, Karen, but this is full of butter, brown sugar and chocolate! And Heath bits. (that might have been the word that tricked you!)

  4. Yes, it is so delicious! I had never thought to put Heath on it so that was a great addition!

  5. So happy that you are now officially part of our club. Great SRC choice this month.


    I loved your first "official" post, the photos are great, I just know you will have a ton of fun with us old timers...
    looking forward to cooking from your site soon!

  7. I have fond memories of this on our Christmas cookie plate as a kid. So delicious and so addicting! What a great recipe to start SRC with! Great pick this month :)

  8. Lynn @ Turnips 2 TangerinesJuly 27, 2015 at 9:58 AM

    Have always wanted to make this! Had no idea how easy it was!
    Happy Reveal Day~
    Lynn @ Turnips 2 Tangerines

  9. My mother makes something similar but on matzo crackers. We call it matzo crack. These looks OH SO fabutastic. Definitely #onthemenu.

  10. um. this looks amazing. I love it all assembles in a cookie sheet

  11. Lynsey's was my first assignment when I joined, too! Welcome! Great selection and happy reveal day!

  12. I love saltine toffee!! It's amazing how such simple ingredients can come together and be so addicting.

  13. This looks absolutely delicious. Welcome officially to the club!


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