Saltine Toffee Candy

Once you try one bite, you won’t be able to stop! It’s a good thing that one batch makes a lot so you have some to share with family and friends.

Recipe from Brown Eyed Baker.


  1. Preheat oven to 350 degrees F. Line a 9×13-inch baking pan or a sheet pan with parchment paper or foil. Spray the pan with non-stick cooking spray.

  2. Arrange the saltine crackers in a single layer on the bottom of the prepared pan. Break the crackers in half if necessary to fit around the edges.

  3. Place the butter in a medium heavy-bottomed saucepan and melt over medium heat. Once the butter has melted, add the brown sugar and bring to a boil, stirring constantly. Boil for 3 to 4 minutes, or until the sugar has completely dissolved and the mixture has thickened. Remove from the heat and immediately pour evenly over the saltine crackers. Use an offset spatula to spread it, ensuring that all of the crackers are coated.

  4. Bake for 8 to 10 minutes, or until bubbling. Remove from the oven and immediately place the Merckens wafers evenly over the mixture. Allow the wafers to soften for 3 to 5 minutes, then use an offset spatula to spread the chocolate into an even layer. (Alternatively, return the pan to the oven for a couple minutes to speed up the melting process.) Sprinkle with the chopped pecans.

  5. Cool at room temperature for 15 to 30 minutes, or until the pan is able to be handled easily, then refrigerate for 1 hour, or until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.


  • 30 to 34 Saltine Crackers

  • 1 cup Salted Butter, cut into small cubes

  • 1 cup Brown Sugar

  • 1 cup Merckens Lite Chocolate Wafers

  • 1 cup Pecans, chopped and toasted


To print the recipe, click here.