This easy Saltine Cracker Toffee recipe offers a fun twist to your basic cracker toffee with the addition of coconut extract and unsweetened coconut flakes. Coconut Saltine Cracker Toffee is easy to make successfully - as long as you keep a watchful eye on the candy thermometer while the toffee cooks!
Saltine Cracker Toffee is one of those unassuming desserts that’s surprisingly addicting. I know, you probably think that Saltines are only good for nibbling on when trying to beat the flu. But I would argue that this is a Saltine cracker’s true purpose, for making delicious toffee.
Saltines are quite literally the perfect blank canvas for this sweet Coconut Cracker Toffee. Because you need a supportive and crispy base that’s - let’s just say it - bland so that the toffee can shine without crossing into overly sweet territory. This recipe elaborates upon basic Saltine Toffee recipes to make it a coconut blast, thanks to coconut extract and coconut flakes.
By the way, if you are as much of a coconut fiend as I am you should check out these Coconut Snowball Cookies and these Rice Krispie Treats with Coconut. And these Pistachio Snowball Cookies while you're at it.
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Why You'll Love This Cracker Toffee Recipe
- Easy to Make! There are only 6 ingredients in this recipe, so chances are you may even have all of the ingredients in your pantry. If not, you can anticipate a short grocery list!
- An Unbelievably Great Texture. You get a nice crispy crunch from the Saltine cracker base combined with the delightfully buttery crunch from the toffee. Eating this cracker toffee is a textural delight IMHO. If you love a great textural-pleasing dessert, you also have to try these Rice Krispie Cookies because they are like a sugar cookie met a Rice Krispie treat with a delightful tender-crisp bite. This homemade Blackberry Crisp is also texturally pleasing - and features a coconut crumble!
- Great for a Crowd. This makes a fantastic potluck-type dessert. Plus it appeals to adults and children alike, and you can expect them to be a hit amidst a wide range of tastebuds.
Ingredients
This Coconut Saltine Toffee only requires 6 ingredients! And it’s crispy, coconutty, sweet treat perfection in every bite!
- Saltine crackers - While Saltines are pretty classic, there's no reason that you can't make toffee with Club or Ritz crackers; just use enough to fill up a 17 x 11 pan. You could also use graham crackers for an even sweeter treat.
- Unsweetened coconut flakes - I prefer unsweetened here, but you could use sweetened if that’s what you have on hand. I would recommend pairing it with a dark chocolate topping if going this route to help balance out the sweetness.
- Salted butter - Or add ½ teaspoon kosher salt if you want to use unsalted butter instead.
- Granulated sugar - It’s perfectly fine to use a packed cup of brown sugar instead or granulated (either light or dark will work).
- Coconut extract - Use vanilla extract instead, or leave it out. It’s not integral to the success of this recipe, it just adds a little flavor boost.
- Semi-sweet chocolate chips - Go ahead and use dark chocolate instead if you'd prefer.
A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!
Saltine Toffee Variations
Adding coconut flakes is one of my favorite Saltine Toffee Variations. You could also try:
- Nutty Saltine Cracker Toffee - Instead of coconut flakes, add crushed nuts! Almonds, hazelnuts, Macadamia nuts, pecans, and walnuts - crushed - make great additions when sprinkled on top of that freshly melted chocolate.
- Candy Coated Saltine Cracker Toffee - Think M&M's, crushed Oreos, sprinkles, and more! Or maybe you want half Reese's Pieces and half Whoppers. Go candy crazy, then tell me all about it by commenting below.
How to Make Saltine Cracker Toffee - Directions
- Step 1: Preheat oven to 425 degrees Fahrenheit. Line a rimmed 17x11 cookie sheet (with sides) with aluminum foil and give it a light once-over with a cooking spray to help prevent the toffee from sticking. Cover the sheet with 40 Saltine crackers, arranged in a single layer.
- Step 2: Spread the shredded coconut in a single layer on top of the saltine crackers.
- Step 3: Add butter and sugar to a heavy-bottomed pot, at least 2 quarts in size. Attach a candy thermometer to the pot.
- Step 4: Bring to a simmer over medium-low heat, stirring frequently to dissolve the sugar.
- Step 5: Increase heat to medium-high. Once the candy starts boiling, stir occasionally, slowly and evenly, until the candy reaches 290 F to 300 F. This is the "hard crack" stage on a candy thermometer.
- Step 6: Immediately remove the pan from heat once the temperature reaches 290 F. Stir in the coconut extract.
- Step 7: Pour the mixture evenly over the Saltine crackers and coconut flakes. Spread the toffee mixture with a spatula to cover evenly.
- Step 8: Bake in preheated oven for 4-5 minutes, or until just bubbly. Remove from oven and immediately add chocolate chips, sprinkling evenly across the toffee.
- Step 9: Use a spatula to spread the chocolate evenly once the chips begin melting.
- Step 10: Add the remainder of the coconut flakes, sprinkling evenly over the top of the chocolate.
- Place the Saltine Cracker Toffee in the refrigerator and let cool completely. Give it at least 2 hours.
- When ready to eat, lift the aluminum foil out of the baking dish and place the toffee on a cutting board.
- Use a knife to gently cut it into smaller pieces. I try to cut into Saltine-sized squares, but you will likely wind up with some uneven pieces.
Hint: Don’t take your eyes off the candy thermometer as it approaches the hard crack stage, which is in the 290 - 300 degrees Fahrenheit range.
Storing Saltine Toffee
Store in a lidded container for up to 5 days on the countertop or up to 2 weeks in the refrigerator. I like the extra crunch chilled toffee offers so I prefer to store it in the fridge.
Top Tips for the BEST Saltine Toffee
- Get the proper equipment to ensure success. Choose a heavy-bottomed pot to cook the toffee. You're also going to want a candy thermometer because you can't let the toffee cook past the hard crack stage or it will burn. Ask me how I know :). Also, this recipe calls for a 17 x 11 pan with short sides.
- Line that baking sheet. Line your baking sheet with aluminum foil (paired with a cooking spray) or parchment paper to prevent the toffee from sticking. This will make future you very happy as it will be easier to lift and break the toffee into pieces once it’s hardened.
- Watch the thermometer like a hawk! The second the toffee hits 290 degrees Fahrenheit, turn that burner off. If the heat goes too far above 300 degrees it will burn.
- Spread the liquid caramel quickly! It will harden rapidly, so you have to be quick too! Pour the liquid toffee in an oval shape over the top of the crackers then immediately begin spreading it evenly over the Saltine crackers with a silicone spatula.
Recipe FAQs
So many delicious possibilities for those delicious leftover craggy bits of Coconut Toffee! Try using them as an ice cream topping, sneak them into your next batch of cookies, or blend them into a milkshake!
If the resulting Saltine Toffee turns out grainy, it's because the sugar did not fully dissolve when heated. When combining the sugar and butter on the stovetop, make sure you stir frequently to combine - that is until it starts to boil; at that point stir less frequently and do it slowly. Also, make sure that the butter and sugar mixture boils - the entire mixture should reach a boil, not just along the sides of the pot.
If the heat of the butter and sugar mixture goes too far above 300 degrees it will burn. It will turn a dark color and smell burnt. If this happens to you, start over. You can't come back from burnt toffee.
You may also know Saltine Toffee by other names, including candied Saltine crackers, cracker toffee, Saltine toffee bark, Saltine cracker candy, and Christmas Crack (which is super cringe, can we stop including "crack" in recipe names, pretty please?).
Complementary Desserts
Looking for other dessert recipes? I bet you'll like these!
If you tried this Saltine Cracker Toffee recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Saltine Cracker Toffee (with Coconut)
Equipment
Ingredients
- 40 Saltine crackers
- 2 cups unsweetened coconut flakes (reserve ½ cup for topping)
- 1 cup salted butter
- 1 cup granulated sugar
- 1 teaspoon coconut extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a rimmed 17x11 cookie sheet (with sides) with aluminum foil and give it a light once-over with a cooking spray to help prevent the toffee from sticking. Cover the sheet with 40 Saltine crackers, arranged in a single layer.40 Saltine crackers
- Spread the shredded coconut in a single layer on top of the saltine crackers.2 cups unsweetened coconut flakes
- Add butter and sugar to a heavy-bottomed pot, at least 2 quarts in size. Attach a candy thermometer to the pot.1 cup salted butter, 1 cup granulated sugar
- Bring to a simmer over medium-low heat, stirring frequently to dissolve the sugar.
- Increase heat to medium-high. Once the candy starts boiling, stir occasionally, slowly and evenly, until the candy reaches 290 F to 300 F. This is the "hard crack" stage on a candy thermometer.
- Immediately remove the pan from heat once the temperature reaches 290 F. Stir in the coconut extract.1 teaspoon coconut extract
- Pour the mixture evenly over the Saltine crackers and coconut flakes. Spread the toffee mixture with a spatula to cover evenly.
- Bake in preheated oven for 4-5 minutes, or until just bubbly.
- Remove from oven and immediately add chocolate chips, sprinkling evenly across the toffee. Use a spatula to spread the chocolate evenly once the chips begin melting. Add the remainder of the coconut flakes, sprinkling evenly over the top of the chocolate.2 cups semi-sweet chocolate chips
- Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
- When ready to eat, lift the aluminum foil out of the baking dish and place the toffee on a cutting board.
- Use a knife to gently cut it into smaller pieces. I try to cut into Saltine-sized squares, but you will likely wind up with some uneven pieces.
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