Dark Chocolate Pistachio Saltine Toffee

Dark Chocolate Pistachio Saltine Toffee is easy to make and the perfect treat for the holiday season. The sweet and salty combo is addicting! Make toffee for holiday parties or give as gifts!

Dark Chocolate Pistachio Saltine Toffee

Easy Saltine Toffee Recipe

Saltine cracker toffee is one of my guilty pleasures. It is crispy, crunchy, buttery, sweet, salty, and SO addicting! I love making saltine toffee and graham cracker toffee for the holidays. It is an easy treat that everyone loves!

Dark Chocolate Pistachio Saltine Toffee is my new favorite toffee recipe. The dark chocolate and pistachio combo is amazing! The pop of green is perfect for Christmas time and the sweet and salty flavors are perfection! I finish the toffee with a sprinkling of flaky sea salt to bring out the salt flavor in the crackers, plus it’s pretty! The toffee looks gourmet but it is SO easy to make.

How to Roast Pistachios

I like to use roasted pistachios for the toffee recipe, the flavor is so good! It is worth the extra step.

To roast pistachios, preheat oven to 350 degrees F. Spread the shelled pistachios evenly on a baking sheet. Place in the oven for 6 to 8 minutes or until fragrant and toasted. Let cool and then chop.

How to Make Dark Chocolate Pistachio Toffee

How to Make Dark Chocolate Pistachio Saltine Toffee

  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat, parchment paper, or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. Place saltine crackers in a single layer, touching, on the large baking sheet. Set aside.
  • In a medium saucepan, melt butter and brown sugar together over medium-high heat. Bring butter and brown sugar mixture to a boil. Boil for 3-4 minutes, stirring constantly. Pour mixture evenly over saltine crackers. Bake for 8 minutes or until topping is bubbling.
  • Remove the pan from the oven and immediately sprinkle dark chocolate chips evenly over the top of the crackers. Do this right away so the chocolate chips will melt over the crackers.
  • Let the chocolate chips sit for 2 to 3 minutes so they have a chance to melt. Spread melted chocolate with a knife or rubber spatula. Sprinkle evenly with chopped pistachios. Sprinkle with flaky sea salt.
  • Let the toffee sit for about 2 hours or until the chocolate hardens. You can refrigerate the toffee for an hour or freeze for 30 minutes.
  • When chocolate is set up, break the toffee into pieces and serve!
Easy Dark Chocolate Pistachio Toffee

How to Store Saltine Toffee

The toffee will keep in an airtight container in the fridge for up to two weeks. You can also freeze the toffee for up to two months. I like to eat the toffee right from the freezer! So good!

More Easy Christmas Treat Recipes:

Dark Chocolate Pistachio Saltine Toffee Recipe

Dark Chocolate Pistachio Toffee

Dark Chocolate Pistachio Saltine Toffee is easy to make and the perfect treat for the holiday season. The sweet and salty combo is addicting! Make toffee for holiday parties or give as gifts!

Ingredients
  

  • 40 saltine crackers
  • 1 cup unsalted butter
  • 1 cup packed light brown sugar
  • 2 cups dark chocolate chips
  • 1 cup chopped pistachios, roasted
  • Flaky sea salt, for sprinkling

Instructions
 

  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat, parchment paper, or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. Place saltine crackers in a single layer, touching, on the large baking sheet. Set aside.
  • In a medium saucepan, melt butter and brown sugar together over medium-high heat. Bring butter and brown sugar mixture to a boil. Boil for 3-4 minutes, stirring constantly. Pour mixture evenly over saltine crackers. Bake for 8 minutes or until topping is bubbling.
  • Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top of the crackers. Let the chocolate chips sit for 2 minutes so they have a chance to melt. Spread melted chocolate with a knife or rubber spatula. Sprinkle evenly with chopped pistachios. Sprinkle with sea salt.
  • Let the toffee sit for about 2 hours or until the chocolate hardens. You can refrigerate the toffee for an hour or freeze for 30 minutes. When chocolate is set up, break the toffee into pieces and serve!

Notes

To roast pistachios, preheat oven to 350 degrees F. Spread the shelled pistachios evenly on a baking sheet. Place in the oven for 6 to 8 minutes or until fragrant and toasted. Let cool and then chop.
The toffee will keep up to 2 weeks in an airtight container in the fridge or in the freezer for up to 2 months.

Nutrition

Calories: 280kcal, Carbohydrates: 27g, Protein: 3g, Fat: 18g, Saturated Fat: 12g, Cholesterol: 25mg, Sodium: 85mg, Potassium: 204mg, Fiber: 1g, Sugar: 17g, Vitamin A: 309IU, Vitamin C: 1mg, Calcium: 74mg, Iron: 1mg

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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