Total Time
Prep 15 mins
Cook 10 mins

These are great and you can usually find the ingredients already in the house.

Ingredients Nutrition


  1. Heat oven to 350°F.
  2. Line a cookie sheet with foil.
  3. Arrange crackers snugly in a single layer, filling the sheet completely, about 40 crackers.
  4. In a saucepan, melt the butter over medium-low heat.
  5. Add the brown sugar and mix well.
  6. Pour the butter mixture evenly over crackers, spreading as necessary.
  7. Bake 8-10 minutes, or until the butter is bubbly.
  8. Remove the sheet from the oven and sprinkle chocolate chips over the crackers.
  9. When the chips have softened, spread them over the crackers with a knife.
  10. Sprinkle immediately with the nuts.
  11. Let the cookies cool 5-10 minutes before cutting between the individual cookies with a spatula.
  12. Remove them to a plate, keeping them in a single layer.
  13. If you don't remove them while they are still warm, they will stick to the foil.
Most Helpful

My cousin has made this recipe a few times. It is so simple, but soooo good!! At first I was unsure...saltines? Don''t worry, it tastes fantastic!

Judith Schonhoff December 17, 2001

Although I am not Jewish, I'm always looking for desserts to take to seders with friends who are kind enough to invite me. I make this recipe with unsalted matzo and it is always a huge hit. I call it Mazel Toffee.

msschwa August 31, 2013

I was looking for a new toffee recipe because I am having trouble with the one I usually make and came across this one. It turned out great! I will be using for gifts for my husbands coworkers. I let the butter and sugar just come to a boil and had no problem with the butter separating. I put in fridge and then the freezer (I was in a hurry) for a bit and then broke into pieces and had no trouble peeling it off of the aluminum foil. Very yummy, I am trying no to eat it all myself. I am going to try the graham cracker version too.

hilaryt December 10, 2010