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Saltine Toffee Bark Recipe
Saltine Toffee Bark Recipe photo by Taste of Home

Saltine Toffee Bark Recipe

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These sweet-and-salty treasures make great 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: 25 min. + chilling
MAKES:32 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 32 servings


  • 40 saltines
  • 1 cup butter, cubed
  • 3/4 cup sugar
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 package (8 ounces) milk chocolate English toffee bits

Nutritional Facts

1 ounce equals 171 calories, 12 g fat (7 g saturated fat), 21 mg cholesterol, 119 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.


  1. Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside.
  2. 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.
  3. 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.
  4. Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container. Yield: 2 pounds.
Originally published as Saltine Toffee Bark in Taste of Home December/January 2012, p65

Nutritional Facts

1 ounce equals 171 calories, 12 g fat (7 g saturated fat), 21 mg cholesterol, 119 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.

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Reviewed May. 3, 2015

"This was so easy and absolutely delicious. You can't stop eating it. This will also make great gifts."

Reviewed Apr. 26, 2015

"Follow directions but sub graham crackers, must more delicious. .."

Reviewed Apr. 4, 2015

"Easy to make and very tasty"

Reviewed Dec. 26, 2014

"I made these yesterday for the first time, and took them to a Christmas celebration last night. They were a huge hit, and several people asked for the recipe."

Reviewed Dec. 22, 2014

"I won't be making this again. I don't know if I did something wrong - I followed all the directions and it turned out a sticky mess. That aside, it tastes wonderful. Like Almond Rocca, When I tried to break it apart it stuck to the foil and the saltines were unmistakeable and the chocolate didn't want to stick to the crackers. I wanted to put these on some gift cookie plates but won't be doing that. My husband is enjoying eating the pieces though. Side note: If someone manages to succeed in making this (different cooking time perhaps?), they could probably get away with using half the amount of toffee bits if they wanted to."

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