This Cracker Toffee is incredibly easy and give you all the flavors of toffee without having to pull out the candy thermometer.
So you are probably wondering why I would even post this, but it has become my holiday tradition to make it.
I am only allowed to make it at Christmas time since I am addicted to it and having it year round would ensure me to weigh 400 pounds.
It doesn’t help that it’s so easy to make.
Most call it cracker toffee but the first time I had it they were just called yummies.
The original recipe calls for Saltines but I much prefer using Keebler butter crackers.
I think it improves the flavor greatly.
Because toffee candy is buttery.
Therefore using a buttery cracker just makes more sense to me.
I had neither of those so I had to use the Ritz crackers I had from when I was sick.
Ritz are difficult to use due to the fact they are round.
So I laid them out and filled in the holes with crushed Ritz, and that worked out well.
These are pretty simple to make until you get to the spreading the chocolate part.
That is when you need patience and where many people have a melt down.
I remember Lis at La Mia Cucina had difficulty with her cracker toffee, most likely spreading it too quickly.
I first had these at my mom’s friends house and she called them yummies….which they are.
But I was in the airport on my way to a hockey tournament I used to go to each year in Calgary called April Ice and I needed a book to read.
There was a book that I had to buy just because of the title….The Sweet Potato Queen’s Big-Ass Cookbook(and Financial Planner).
I never actually thought it would have recipes, but it does and I love most of them.
The author of the book loves all food bad for you and shares my love of bacon and all the joy that bacon brings.
It’s a funny read with a lot of good, bad for you, simple foods.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Recipes?
Gingersnap White Chocolate Cracker Toffee
White Chocolate Candy Cane Cracker Toffee
Easy Cracker Toffee
- 1 cup butter
- 1 cup brown sugar
- Enough crackers to make a layer on a cookie sheet
- 1 12-ounce bag of chocolate chips
- 1/2 12 ounce bag of toffee chips
- Line a cookie sheet with foil(this is a must). Bring the butter and brown sugar to a boil in a saucepan and simmer it for about 5 minutes.
- Put a layer of crackers on the cookie sheet, close together.
- Pour the brown sugar mixture over the crackers and bake for about 6-10 minutes(I do the 10) at 350F.
- Remove and immediately pour the chocolate chips over the crackers, evenly distributing them. The recipe will tell you to spread immediately…I don’t. I let it sit for about 30 seconds.
- Then with the back of a spatula I move the chocolate chips just a little bit. I wait another 30 seconds and repeat. I start to slowly move the chocolate around being careful not to move the crackers.
- I let is sit for another 30 seconds and at this point it pretty much spreads like frosting.
- Then I top with toffee bits.
- You can top with whatever you like.
- I have done dark chocolate with candy cane bits, white chocolate with dried cherries, rocky road, m&m’s…just about every combo you can think of.
What a title for a cookbook or any book! That would have been one I’d have had to buy just for the title alone. It sounds like then it turns out to be a gem! In a totally different vein, I bought a title “Surely you’re joking Mr. Fineman” that turned out to be an all time favorite that I read aloud to my boys when they were 10 and 13.
You are too funny about the bacon and all the joy it brings. This is the season of joy so I say bring it on.
But there’s no bacon in the Ghetto Toffee. Does that mean we can expect another recipe from this source soon?
I’d be happy with a nice piece of this toffee but some how I get the feeling one piece might lead to many more…endlessly. I think I see the problem.
I would have to eat the entire batch. I’d have to. It’s just too delicious, Peabody!
Ghetto toffee – love it! What a great name! My mother-in-law makes this, so I’ll have to tell her the real name of it.
What do you mean…. I thought I HAD to eat the whole thing…! I know this would be dangerous to have around. I have always been intrigued by the taste. I think I’ll just have to give in and make it. Looks darn good!
I make this toffee at Christmas as well and it is always a hit! I tried to make it less ghetto by switching out the crackers for Peak Freans NICE cookies (dont know if you have these in the USA)this makes it have more of a shortbread type bottom.
I see ghetto. And I see cracker. And you know, this true Southern Belle took that to mean what it means around here! But I know it doesn’t. And it made me giggle. YUM. (My grandmother always made that, too, and I haven’t had it in YEARS. Hers, however, was graham crackers and pecans and something else. I’ve obviously never made it!)
Looks so yummy. And anything called ghetto and made with chocolate begs to be made. Can’t wait to try it!
This looks delicious. You can never go wrong with anything ghetto =]
Yummy! I think I might try with the cinnamon graham crackers I picked up at Trader Joe’s. Although I love the idea of a salty cracker in there.
I am so happy I found this recipe… a girlfriend gave it to me before I got divorced.. and I haven’t been able to find it since. She called it poor mans’ toffee.
I totally have the same rule at my house about only at Christmas but since I’m snowed in here in Lakewood Colorado… (BLIZZARD 2006) I can make some today!
Wow !!!!! This stuff is incredible. I’ve made it using Ritz crackers, TownHouse Club crackers, and good old Saltines, and somehow, they all taste exactly the same!!!! What a simple recipe. I usually have all the ingredients on hand.
I got this recipe from my supervisor for Christmas a couple of years ago (she made cookbooks for all of us). She got it from a former employee named Mary B., so the recipe was clled Mary B.’s special cookies. I much prefer the Ghetto Toffee name. This is such a simple and quick recipe that you can get the kids involved and they don’t get bored, just anxious for it to cool. Our version called for 2 hours of refridgeration before breaking. I introduced my grown daughter to it this year. We both joined a gym.
Katie Mills says
Thanks for posting this, I had that sweet potato queen book but lost it during Hurricane Katrina. When I made it I called it ‘fat on a cracker’ but now I think I’ll call it ‘White Trash Toffee’, as it seems more southern than urban.
Yummy! I think I might try with the cinnamon graham crackers I picked up at Trader Joeâ€™s. Although I love the idea of a salty cracker in there.
it so coOl””””””””::::
Lola LaFayette says
Love, love, LOVE the name you have given this toffee!
I make this during the holidays too. Best crackers to use are Townhouse original — buttery! After I put the chocolate chips on, I return it to the warm oven for just a few minutes, easy to spread the chocolate. I put them outside during the Vermont winter — they chill quickly!
Years ago, while rehearsing a play, one of the other actors brought these along to share with the cast. I fell in love. With the toffee, not the one who brung ’em. Haven’t thought of them in years, and now I can’t forget. Excuse me. I have to go make them. NOW.
re: My previous post –
I was just in touch with another actor from that play and he reminded me that the gal who made these and shared with us called it (sorry!) CRAP ON A CRACKER and she called it that to discourage her family from devouring them!
hahaah omg ghetto toffee. i love this title. when i saw it on the recipe index i waslike i know EXACTLY what she is talking about.
first time i made this was in high school… many years ago (lol) and everyone loves it and its just a favorite go-to recipe.
have you ever tried it with graham cracker base? ive seen people try that before.. but i love the saltiness of the saltine 🙂
I have made it a little more ghetto and use the microwave. Melt the butter and sugar for 1 minute stir and then nuke for 1 more minute. pour over crackers. Then bake at 425 until the sugar mixture bubbles 8-10 minutes. Then put on the chocolate.
I brought these and six other Xmas treats to the office…. The ghetto toffee was the first to go whilst being the highest sought after recipe. This stuff is Whack! Go for the saltines, the salt compliments the sugar. One taker had to have a cigarette after he had a nap! Monkey!
One more thing. I had several of my office mates say they had made the ghetto toffee, but that it hadn’t turned out as good as what I had brought in! I asked the Dragon how she had made them, as she is notorious for taking liberties with recipes, and she said she had added chopped pecans and added a sprinkle of sea salt to finish. This seemed to confirm most of the inconsistency as the singular most asked question was what kind of saltines had we used. I cannot understate the impact of the added sea salt. Go get you some.
Wow-I have never heard of it made with Toffee chips! I use roasted pecan or walnut pieces. And, we call it “Ghetto Rocca”. People BEG for me to make it every year. It is the first thing eaten at the desert bar. We’ve begun calling it “Rocca Crack” 🙂
I received a container of the toffee from a friend who had gotten the recipe from a friend. I had one bite and thought it was delicious so I asked for the recipe. When o found out how easy it was , I made it for gifts. Everyone I gave it to wanted the recipe. The girls at my school renamed it “crack” because they said it was addictive.
Just made a batch with my daughter and her friend for a sleepover snack. We use two sleeves Ritz crackers broken into large pieces, one and a half cups of brown sugar and a stick and a half of butter.
Bake 350* for 8 minutes, then remove from oven. Add the chocolate chips and pop it back into the oven. Chips keep their form, but get really soft. After 6 minutes, remove the pan and let sit about 30 seconds. Chocolate chips spread like icing. Top as desired; we used crumbled Ritz. Refrigerate until cool.
To remove from pan, turn it out with foil on top right out of the refrigerator. Peel off the foil while toffee is still in one piece. Break up as desired and serve.