This crunchy, buttery Ritz cracker toffee is one of those recipes that disappears fast at parties — sweet, salty, and impossibly easy. I’ve made this version dozens of times for holidays and last-minute gifts; it’s forgiving and quick to pull together. If you like quick sweets with big flavor, you’ll enjoy this as much as my friends enjoy my Melt-in-Your-Mouth Cake recipe.
Why Make This Recipe
- Ridiculously simple: one sheet pan and about 20 minutes active time for crunchy toffee.
- Crowd-pleasing flavor: salty Ritz crackers, brown-sugar toffee, and melty chocolate — the contrast is irresistible.
- Great for gifting: makes a festive, attractive treat when broken into pieces and bagged.
- Minimal tools: no candy thermometer required if you follow the oven method, but I include a thermometer option for precision.
- Personal note: I love this recipe because the Ritz crackers give the toffee a flaky, buttery base that’s different from graham-cracker versions like the savory spin-off found in some casseroles such as Ritz Cracker Chicken Casserole.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 10 minutes (including melting and chocolate set)
- Total time: 20 minutes (+ chilling time: 30–60 minutes)
- Servings: about 30 pieces (one 15×10-inch baking sheet)
- Difficulty: Easy
- Method: Arrange crackers in a single layer, pour hot brown-sugar butter mixture over them, bake briefly until bubbling, then top with chocolate and chill until set. For a stovetop precision method, bring the caramel to soft-ball stage (235–240°F) using a candy thermometer.
My Experience Making This Recipe
I tested temperature and timing to avoid soggy crackers — the trick is getting the sugar-butter mixture bubbling enough to coat but not soak the crackers. I also discovered that seating the baking sheet on a rimmed sheet pan makes handling much easier and reduces spills.
How to Make The Ultimate Ritz Cracker Toffee Recipe You’ll Love
Line a rimmed baking sheet (15×10-inch) with parchment paper and arrange a single layer of Ritz crackers to cover it. Combine 1 cup (2 sticks) unsalted butter and 1 cup packed dark brown sugar in a saucepan; bring to a steady boil for 3 minutes while stirring, or use the oven method: spread softened butter and sugar over crackers and bake at 350°F (175°C) until bubbling. Pour evenly over crackers, bake 5–7 minutes at 350°F until the mixture is actively bubbling, then remove and immediately sprinkle 2 cups semi-sweet chocolate chips over the hot toffee. Let stand 5 minutes, spread melted chocolate with an offset spatula, sprinkle optional chopped nuts or sea salt, and chill 30–60 minutes until set before breaking into pieces.
Ingredients (tested quantities)
- 1 sleeve Ritz crackers (about 30–35 crackers), or enough to cover a 15×10-inch baking sheet in a single layer
- 1 cup (2 sticks, 226 g) unsalted butter
- 1 cup (220 g) packed dark brown sugar
- 2 cups (340 g) semi-sweet chocolate chips
- 1/2 cup chopped toasted pecans or walnuts (optional)
- Flaky sea salt for finishing (optional)
Equipment notes: use a rimmed baking sheet, parchment paper, an offset spatula, and a candy thermometer if you want to use the stovetop soft-ball method.
Expert Tips for Success
- Use a rimmed baking sheet and parchment to catch drips and make cleanup easy.
- For reliable caramel, bring the butter and brown sugar to a full rolling boil for 2.5–3 minutes, stirring constantly; if you prefer exactness, heat to 235–240°F (soft-ball stage) on a candy thermometer.
- Work quickly when you sprinkle chocolate — the heat from the toffee melts the chips evenly; if they don’t melt, pop the sheet back in a 200°F oven for 1–2 minutes.
- Choose high-quality chocolate (at least 55–60% cacao) for better snap and flavor; I often reference savory-versus-sweet balancing techniques I use in mains like this Authentic Cuban Beef Picadillo when selecting complementary seasonings.
- Toast nuts before chopping to deepen flavor and reduce moisture that could soften the toffee.
How to Serve The Ultimate Ritz Cracker Toffee Recipe You’ll Love
- Break into bite-sized pieces and arrange on a platter lined with doilies for holiday parties.
- Pack in cellophane bags and tie with ribbon as homemade gifts — they keep well at room temperature for several days.
- Sprinkle additional flaky sea salt just before serving for a modern sweet-salty contrast.
- Serve alongside coffee or a dessert board; I sometimes pair it with a delicate seafood bite when entertaining, similar to assembling small plates like a Crab Brulee.
Storage and Reheating Guide
Store cooled toffee in an airtight container at room temperature for up to 1 week; place parchment between layers to prevent sticking. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature before serving. Reheating isn’t necessary — if the chocolate gets too hard in cold weather, let pieces sit at room temperature for 10–15 minutes to soften slightly.
Recipe Variations
- Gluten-free: swap in your favorite gluten-free round cracker or rice cracker; watch for differences in saltiness and texture.
- Dairy-free: replace butter with 1 cup coconut oil and use dairy-free chocolate chips; texture will be slightly softer.
- Nutty toffee: stir 3/4 cup chopped toasted pecans into the melted chocolate layer before chilling.
- Peanut-butter swirl: microwave 1/2 cup peanut butter until pourable and swirl over the chocolate before it sets.
Nutritional Highlights
- This is an indulgent, high-calorie treat rich in sugars and fats — enjoy in small portions (1–2 pieces).
- Allergens: contains wheat (Ritz crackers), dairy (butter, chocolate), and may contain or contact nuts if included.
- If you need lower sugar, experiment with a dark chocolate topping with higher cacao (70%+) and reduce added nuts for fewer calories per piece.
Troubleshooting Common Issues
- Chocolate won’t melt evenly: the toffee surface may have cooled — return the sheet to a 200°F oven for 1–2 minutes, or microwave small batches of chips for 10–15 seconds and spread.
- Crackers soggy or softened: your sugar-butter mixture didn’t bubble enough; next time ensure a steady rolling boil 2.5–3 minutes or reach 235–240°F on a candy thermometer.
- Toffee too hard or burnt: reduce boiling time by 30 seconds next time; if burnt, discard and start anew with fresh sugar and butter — burnt sugar gives a bitter taste that won’t be masked by chocolate.
Frequently Asked Questions
Q1: Can I use graham crackers instead of Ritz?
A1: Yes — graham crackers make a slightly firmer, sweeter base (similar to graham-cracker toffee). They tend to absorb less butter, so expect a different texture but equally delicious results.
Q2: Do I have to chill the toffee before breaking it?
A2: Chilling firms the chocolate and toffee so you get clean breaks. If you’re in a hurry, let it sit at room temperature until the chocolate feels set (20–30 minutes), but refrigeration speeds the process and gives a better snap.
Q3: Can I make this on the stovetop without baking?
A3: Yes. Melt butter and brown sugar to a full boil for 2.5–3 minutes in the saucepan, then quickly pour over crackers. The oven step helps firm the toffee and evenly distribute heat, but stovetop-only works if you’re careful and pour evenly while hot.
Q4: How do I prevent the crackers from floating in the caramel?
A4: Pour the hot butter-sugar mixture slowly and evenly over the surface so it spreads rather than lifting crackers. If a few float, gently press them down with a spatula right after pouring and before baking.
Conclusion
If you enjoy a crunchy, sweet-salty treat with minimal fuss, this Ritz cracker toffee is a reliable winner — perfect for gifts, parties, or a simple dessert. For a graham-cracker twist and another 5-ingredient version to compare techniques, see this helpful guide: Best Graham Cracker Toffee (5 Ingredients!) – Dinner in 321.
Print
Ultimate Ritz Cracker Toffee
- Total Time: 60 minutes
- Yield: about 30 pieces 1x
- Diet: Vegetarian
Description
A crunchy, buttery toffee made with Ritz crackers, brown sugar, and chocolate, perfect for parties and gifting.
Ingredients
- 1 sleeve Ritz crackers (about 30–35 crackers)
- 1 cup (2 sticks, 226 g) unsalted butter
- 1 cup (220 g) packed dark brown sugar
- 2 cups (340 g) semi-sweet chocolate chips
- 1/2 cup chopped toasted pecans or walnuts (optional)
- Flaky sea salt for finishing (optional)
Instructions
- Line a rimmed baking sheet (15×10-inch) with parchment paper and arrange Ritz crackers in a single layer.
- In a saucepan, combine unsalted butter and brown sugar; bring to a steady boil for 3 minutes while stirring.
- Pour the hot sugar-butter mixture evenly over the crackers.
- Bake at 350°F (175°C) for 5–7 minutes until bubbling actively.
- Remove from the oven and sprinkle chocolate chips over the hot toffee; let stand for 5 minutes.
- Spread the melted chocolate with an offset spatula and sprinkle with chopped nuts or sea salt if desired.
- Chill for 30–60 minutes until set before breaking into pieces.
Notes
For a stovetop precision method, use a candy thermometer to reach soft-ball stage (235–240°F).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 12g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg