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Raid the Pantry Cracker Toffee

sweet, salty and irresistible
Prep Time 10 mins
Cook Time 12 mins
Course Dessert, Gift, Snack
Cuisine American


  • Enough crackers to fill a large baking sheet {I used 44 Club crackers}
  • 1 1/2 cups chocolate chips
  • 1 1/2 cups butterscotch chips {or any flavor you like}
  • 1 cup cashew pieces {or any nuts you like}
  • 1 cup butter {1 stick or 8 Tablespoons}
  • 3/4 cup light brown sugar
  • mini peanut butter cups {I used 1 bag 7.6 oz. unwrapped Reeseā€™s mini peanut butter cups}
  • 1 tsp sea salt or kosher salt optional


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil and give it a quick spray of cooking oil spray.
  • Lay crackers side by side filling the pan.
  • Melt butter and brown sugar in a sauce pan. Bring to a boil and cook for 3 minutes, stirring constantly.
  • Slowly pour sauce over crackers, using a large spoon to spread it out and cover all the crackers. Top with chips. Let chips sit for 2 minutes to melt, then carefully spread into an even layer.
  • Top with nuts, salt and peanut butter cups. Turn oven off and return pan to oven for 5 minutes to melt everything together a bit.
  • Set aside to chill or refrigerate. Cut or break into pieces. Store in a covered container on the counter or in refrigerator.
Keyword 3 ingredient cookies, candy snack, cracker candy, dessert, sweet and salty snack