Triple-Decker Saltine Toffee Bars


Saltine crackers are a surprising way to add crispiness to old-fashioned toffee bars.

Triple-Decker Saltine Toffee Bars

Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Missie Neville Crawford

Chill Time:
2 hrs
Active Time:
35 mins
Total Time:
2 hrs 45 mins
25 crackers

What’s better than a plain single-layer toffee bar? Why these Triple-Decker Toffee Bars, of course! If you can stack saltines and know how to use a microwave, you can whip up this sweet-and-savory holiday treat to impress your guests this season.

How to Make Saltine Toffee Bars

Plain and simple crackers get layered in an 8x8-inch baking pan, then topped with a quick-and-easy stovetop toffee enriched with sweetened condensed milk and a splash of vanilla extract.

And let’s not forget the chocolate! Lean on the microwave to get the chocolate nice and melted, cooking on HIGH power in 30-second intervals until the chocolate is melted and smooth. Be sure to stir after each interval to help the heat distribute evenly.

For a final festive flourish, sprinkle some flaky sea salt over the top. After the mixture has cooled in the refrigerator for about 2 hours, remove it from the pan, and cut into bars using a knife rinsed in hot water to make slicing easy.


  • 48 saltine crackers (from 1 [16-oz.] pkg.), divided

  • 3/4 cup packed light brown sugar

  • 1/2 cup unsalted butter

  • 1 (14-oz.) can  sweetened condensed milk

  • 3 Tbsp. heavy whipping cream

  • 2 Tbsp. light corn syrup

  • 1/4 tsp. kosher salt

  • 1/2 tsp. vanilla extract

  • 1 cup (6 oz.) milk chocolate chips (from 1 [11 1/2-oz.] pkg.)

  • 1 tsp. flaky sea salt


  1. Line an 8-inch square baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Generously coat foil with cooking spray. Arrange 16 of the crackers in a single layer on prepared pan. Set aside.

  2. Cook sugar and butter in a saucepan over low, stirring often, until sugar is dissolved and butter is melted, about 5 minutes. Stir in condensed milk, cream, corn syrup, and salt. Increase heat to medium; bring to a simmer, stirring constantly. Simmer, stirring constantly, until mixture is thickened and darkened to a deep golden color, 6 to 8 minutes. Remove toffee mixture from heat; stir in vanilla.

  3. Pour one-third of the toffee mixture (about 2/3 cup) over crackers in pan; using an offset spatula, gently spread into an even layer. Arrange 16 of the saltines evenly over toffee layer. Repeat layers with one-third toffee mixture and remaining 16 crackers. Finish with a layer of remaining toffee mixture on top. Let cool slightly, about 5 minutes.

  4. Heat chocolate chips in a medium-size microwavable bowl on HIGH until melted, 1 to 2 minutes, stopping to stir every 30 seconds. Slowly pour melted chocolate over toffee; spread into an even layer. Let cool slightly, about 5 minutes. Sprinkle evenly with sea salt.

  5. Transfer pan to refrigerator. Chill, uncovered, until set, about 2 hours.

  6. Remove from refrigerator. Using foil overhang as handles, gently lift bars from pan and transfer to a cutting board. If desired, trim edges using a sharp knife. Slice into 25 (1 1/2-inch) square bars. Store in an airtight container in refrigerator up to 1 week.

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