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.
Ingredients Needed for Sweet and Saltines
- 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.
Step 1 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.
Step 2 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.
Step 3 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.
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.
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
- Category: Easy
- Method: Stove Top
- Cuisine: American
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.
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 ⅓ 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.
Nutrition
- Serving Size: 1
- Calories: 162
- Sugar: 6g
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
Sandy says
I make these several times a year and everyone loves them. I have even thrown on peanut butter chips - also tasty. Great easy tasty recipe!!!
Trish Kay says
My son requests this every year sometimes more than just Christmas
Great recipe!! I mess up toffee every time I try so I call this my toffee secret.. or secret toffee
Thanks from one Trish to another!!
Except my hubs can't sing✌️
Jenna says
The crackers have to be completely covering the pan. Pour the melted butter and sugar slowly over the crackers.
Lori says
Followed the recipe exactly and I turned out with a hot mess! When I poured the melted butter and sugar mixture over the saltines, they floated. I browned it in the oven for directions and put the chocolate on. And it’s just all over the place. Any advice on what I did wrong? But taste wise it’s wonderful!
Kat says
PARCHMENT paper instead of foil works SO MUCH BETTER!
Debra Dorn says
I make this every year! All different kinds. White chocolate swirled with peanut butter. Milk chocolate with toffee bits on top. Dark chocolate with caramel drizzled on top. Now, I think I get asked over just so I can bring my Crack....thats what we call it. Because you can't stop eating it
Terri Martin says
I made this recipe one time. Delicious!
Then I experimented with chocolate graham crackers instead of saltine crackers. Topping: toasted chopped almonds on top of the melted chocolate chips. Again, delicious!
Rebecca A. Stewart says
Trish’s “Sweet & Saltines” is so yummy! I have given samples to friends and EVERYONE that tasted, insist On getting the recipe IMMEDIATELY! Since there are so few ingredients and simple procedure, I am able to give the recipe verbally! My daughter, with my small amount of assistances of course, (can but should), eat almost a pan full before bedtime and sometimes, if either of us awake during the night we slip into the kitchen for one more taste! WE ARE “SHAMELESS” (as in Garth Brook’s song!) in doing this.
I always look for your recipes since they are unique and sometimes a challenge. I have a recipe or two I would love to share with you. Maybe, I could rate another recipe and slip a recipe in there. Is that kosher with you?
Don’t quit your musical career, since I truly enjoy listening, but please continue to share your great recipes and TV appearances for cooking/baking, either! One more item I wish to share, the Christmas CD with you and your spouse is tremendous and I look forward to additional duets from two very talented musicians!
Debbie Saghatelian says
I have made this 6 times now...easy, very few ingredients, and takes care of your chocolate cravings!!!!
porter48@gmail.com says
Would like to saltine recipes