Cracker Toffee

This Cracker Toffee is sweet, crunchy, and addictive, layered with buttery toffee, chocolate, and pecans, then topped with spiced apples and a crumbly streusel. I love how it transforms simple ingredients into a decadent treat that’s perfect for the holidays or as a fun snack any time of year.

Why You’ll Love This Recipe

I like this recipe because it’s both easy and impressive. The buttery Ritz cracker base gives it a salty crunch, while the caramel-like toffee and rich chocolate create a delicious balance. The spiced apples and streusel add warmth and texture, making every bite unique and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Spiced Apples
▢1 1/2 cups (210 g) apples peeled and diced into 1/4 inch pieces
▢2 tbsp (25 g) granulated white sugar
▢1/2 tsp ground cinnamon
▢1/8 tsp ground nutmeg
▢1/8 tsp allspice
▢1/8 tsp ground ginger
▢pinch cloves

For the Streusel
▢1/4 cup (31 g) all-purpose flour, spooned and leveled
▢1/4 cup (55 g) brown sugar, packed
▢2 tbsp salted butter

For the Cracker Toffee
▢48 Ritz crackers
▢1 cup (224 g) salted butter
▢1 cup (220 g) brown sugar, packed
▢1 tsp vanilla
▢2 1/2 cups (500 g) semi-sweet chocolate chips
▢3/4 cup (84 g) whole pecans
▢1/4 cup (50 g) semi-sweet chocolate chips, melted for drizzling over finished cracker toffee

Directions

1. I start by preparing the spiced apples: I cook the apples, sugar, cinnamon, nutmeg, allspice, ginger, and cloves in a skillet over medium heat until softened and fragrant. I set them aside to cool.
2. For the streusel, I mix together the flour, brown sugar, and butter with my fingers until crumbly. I bake it on a sheet pan at 350°F (175°C) for about 8–10 minutes until golden, then let it cool.
3. For the toffee base, I line a baking sheet with parchment paper and arrange the Ritz crackers in a single layer.
4. In a saucepan, I melt the butter and brown sugar together over medium heat, stirring constantly until it bubbles and thickens (about 3 minutes). I remove it from heat, stir in vanilla, and immediately pour the mixture evenly over the crackers.
5. I bake the pan at 350°F (175°C) for 5 minutes, until the toffee is bubbling.
6. I remove it from the oven and immediately sprinkle the chocolate chips on top. I let them sit for 2 minutes, then spread into a smooth layer.
7. While still warm, I sprinkle the pecans, spiced apples, and streusel over the chocolate.
8. I drizzle the melted chocolate on top for a final finish.
9. I refrigerate the tray for at least 1 hour until firm, then break it into pieces for serving.

Servings and Timing

This recipe makes about 20–24 pieces of toffee, depending on how I break it. It takes me around 20 minutes to prepare, plus 1 hour of chilling time.

Variations

Sometimes I use graham crackers or saltines instead of Ritz for a different crunch. I also like swapping pecans for walnuts or almonds. If I want a sweeter version, I skip the spiced apples and just stick with classic toffee and chocolate.

Storage/Reheating

I keep the cracker toffee in an airtight container in the refrigerator for up to 1 week. It also freezes well for up to 2 months—I just thaw it in the fridge before eating. Since it’s meant to stay crunchy, I don’t reheat it.

FAQs

Can I use a different type of cracker?

Yes, I sometimes use saltines or graham crackers, but Ritz adds the best buttery flavor.

Do I need to peel the apples?

I prefer peeling for a softer texture, but I can leave the skins on if I want extra fiber.

How do I know when the toffee is ready?

I look for it to bubble evenly across the pan and thicken slightly before pouring it over the crackers.

Can I use milk chocolate instead of semi-sweet?

Yes, but the toffee will be sweeter, so I usually balance it with extra pecans or a pinch of salt.

What other nuts can I use?

Walnuts, almonds, or cashews all work well as substitutes.

Can I make this ahead of time?

Yes, I often prepare it a day or two in advance since it stores well in the fridge.

Do I need to refrigerate cracker toffee?

I prefer storing it in the fridge so the chocolate stays firm, especially if my kitchen is warm.

Can I make this without the apples and streusel?

Yes, that gives me the classic version of cracker toffee, which is just as delicious.

How do I cut neat pieces instead of breaking it?

I score it with a sharp knife while it’s still slightly soft, then let it finish setting.

Why did my chocolate not spread smoothly?

I make sure the toffee is hot enough when I sprinkle the chips so they melt easily before spreading.

Conclusion

This Cracker Toffee is crunchy, sweet, and loaded with flavor from spiced apples, buttery streusel, and a chocolate-pecan topping. I love how simple it is to make while still tasting like something special. It’s a treat I always come back to when I want an easy dessert that everyone enjoys.

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