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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!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 20
Calories 280 kcal


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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!

Recipe 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.