{12} Decadent Days of Christmas {8} Quick Saltine Toffee Bark

As a request from my sister, Katie, we have our 8th day of {12} Decadent Days of Christmas: Quick Saltine Toffee Bark.

This is such a quick little recipe that tastes like you’ve been slaving in the kitchen all day. From start to finish it takes 1 hour. But, 30 minutes of it you get to go catch up on e-mails while the bark chills in the fridge!

Quick Saltine Toffee Bark


  • unsalted saltines (but you can use the normal kind)
  • 1 stick of unsalted butter
  • 1 cup brown sugar
  • 2 cups semi-sweet chocolate chips


  1. Preheat oven to 350°.
  2. Line a baking sheet with non-stick foil and spray with cooking spray.
  3. Line with one layer of saltines, leaving no space between crackers.
  4. In a pot, add the butter and brown sugar and heat on medium-high heat until boiling.
  5. Once boiling, remove from heat and evenly pour over the saltines.
  6. Bake for about 5 minutes until the toffee is boiling all over.
  7. Remove from oven and sprinkle the chocolate chips over the toffee.
  8. Let them sit for a minute until they are melted.
  9. With a knife, spread the chocolate evenly over the toffee.
  10. At this point you can go ahead and put the toffee in the refrigerator and let it cool for 30 minutes, or while the chocolate is still soft, you can sprinkle some of the following: crushed pretzels, sprinkles, nuts, then refrigerate the toffee.
  11. Once set, break into pieces and store in an air tight container!


  1. My family has been making these for years, and they are an integral part of our holiday celebrations. Our recipe is a bit different though:

    1 c sugar
    2 sticks (1/2 c) butter
    1 package (2 c) semi-sweet chocolate chips

    The directions are essentially the same, except we bake for 12 minutes at 350F.

    They turn out perfectly every time and are HIGHLY addictive!!

  2. Hi! I do the same kind of thing, but I grind the saltines first! There’s a photo on my blog. It makes for an interesting texture! It’s nice to see someone else using this classic recipe!

  3. I wasn’t sure was sign pan to use, so I ended up using a 13×9. The toffee seemed a little shy for that size pan so I doubled up the recipe. Extra thick layer of toffee? Heck yes. They’re sitting in the fridge right now. Can’t wait to eat them!

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