Trisha Yearwood’s Sweet and Saltines are the perfect sweet and salty snack. The crackers get topped with melted butter and brown sugar, then chocolate gets poured on top. Everything sets in the fridge while it cools and you get this super addicting snack!
Please note, that I am not Trisha Yearwood. I am just a fan who loves watching her show on Food Network in the mornings. You can view all her recipes over at Food Network's website. I just really love this recipe.
If you like Trisha Yearwood recipes try her Chicken Tortilla Soup, Key Lime Pie, or Cowboy Lasagna.
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Why You Will Love This Recipe
This recipe has many different names such as Cracker Toffee or Christmas Crack.
Cracker Toffee candy is typically made of crackers, butter, brown sugar, chocolate chips, and a variety of toppings such as chopped nuts, sprinkles, or candy canes.
The crackers are arranged in a single layer on a baking sheet, topped with a mixture of melted butter and brown sugar, and baked until bubbly. Chocolate chips are then added to the top and melted in the oven before the candy is finished with the desired toppings and allowed to cool and harden before breaking into pieces.
For savory twist try adding some chopped up bacon or nuts.
Recipe Tips
🌟 Do not forget to spray the tinfoil before placing the crackers on top of tinfoil. They will stick pretty bad to the tinfoil if you don’t. Someone in the comments mentioned parchment paper also works instead of tinfoil.
Ingredients Needed
- Saltine crackers are thin, crispy crackers that are often served as a snack or used as a base for toppings such as cheese or peanut butter.
- Brown sugar is a type of sugar that has a distinctive brown color and a slightly molasses-like flavor. It is made by mixing white granulated sugar with molasses.
- Semi-sweet chocolate chips are a type of chocolate that contains less sugar and more cocoa solids than milk chocolate.
- See the recipe card below for a full list of ingredients and measurements.
How to make Sweet and Saltines
Preheat the oven to 425 degrees F.
Prep the baking sheet Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer.
In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Other Recipes to Try
Air Fryer Crispy Fish Sandwiches
Lighter Fettuccine Alfredo Sauce
If you tried this Sweet and Saltines or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Trisha Yearwood's Sweet and Saltines
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 35 min
- Yield: 20 crackers 1x
Description
Trisha Yearwood’s Sweet and Saltines are the perfect sweet and salty snack. The crackers get topped with melted butter and brown sugar, then chocolate gets poured on top.Â
Ingredients
- Cooking spray
- 35 to 40 saltine crackers
- 2 sticks (1 cup) butter
- 1 cup light brown sugar
- 8 ounces semisweet chocolate chips (about 1 â…“ cups)
Instructions
- Preheat the oven to 425 degrees F.
- Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
- Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
- Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
- Category: Easy
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 162
- Sugar: 6g
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
Keywords: sweet and saltines
Jenna says
Yes air tight container would help keep it fresh!
Karen Swanson says
This is my first time making this recipe and am very happy with the results. My only question is, should they be kept in the refrigerator? I know it says to keep in an air tight container, but didn't know if they should be refrigerated also. I'm asking just in case there are any leftovers, which at this point, there won't be.
★★★★★