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Cinnamon Saltine Chocolate Toffee Crunch

I was just sitting here, minding my own business, wondering what in the world I should do with the Hershey’s Cinnamon Chips I had picked up recently.  Suddenly, I remembered the saltine toffee bars I had wanted to try a few weeks ago and decided I would modify the recipe.


It barely made it into the refrigerator!

saltine toffee crunch bars

Shhh… you didn’t notice the missing corner, did you?  These bad boys are supposed to chill in the fridge for two hours before serving.  I’m not that patient, so after checking their consistency twice (in ten minutes) in the fridge,  I rearranged my overstuffed freezer to fit the pan in there for about 40-45 minutes.

When I served them, my sister-in-law said they should be called Magic Cookies.

Oh, yah.  They are THAT good!

I’ve had these type of bars before and enjoyed them, but the cinnamon chips really gives it that special something!

Alright, here’s the recipe…

Cinnamon Saltine Chocolate Toffee Crunch

Rating: 51

Cinnamon Saltine Chocolate Toffee Crunch

This simple and easy saltine toffee crunch bar recipe combines semi-sweet chocolate and cinnamon chips to yield a scrumptious treat that you can share, gift, or gobble up.



  • Preheat oven to 350F.
  • Line an 18 x 13 sheet pan with parchment paper.
  • Layer Saltines (salt side down) in a single layer to cover parchment and set aside. I used about a sleeve and a half.
  • Over medium heat, combine brown sugar and butter in a sauce pan and stir until mixture thickens and starts to boil.
  • Pour mixture over Saltines and use a spatula to spread evenly over crackers, working quickly as the mixture stiffens as it cools.
  • Place pan in oven and bake for about 10 minutes, or until the mixture is brown and bubbly.
  • Remove pan from oven.
  • Immediately sprinkle 12 oz semi-sweet chocolate chips and 8 oz Hershey's Cinnamon Chips evenly over the crackers.
  • Let sit for 5 minutes, then smooth the chocolate cinnamon mixture over the crackers.
  • Top with 8 oz bag of Heath Bits o' Brickle Toffee Bits
  • Refrigerate for two hours (or freeze for 45 minutes to an hour).
  • Remove from refrigerator (or freezer) and break into pieces and serve.
  • If gifting, wrap in cello bags and tie off. Otherwise, store in an airtight container.


This recipe is for a 18 x 13 sheet pan. If you are using a smaller pan, you may want to reduce the ingredients accordingly or enjoy thicker bars.

This site uses affiliate links. See Disclosure. All Opinions are My Own
About Virginia

Hi there! My name is Virginia, and I am the author/owner of That Bald Chick. I am a Christian, wife, mother of three, full time homemaker, homeschooler, and ministry volunteer in addition to being a blogger. In my free time *cough* I enjoy reading, writing, taking walks with my family, and listening to music.


  1. Mary Dailey says:

    I have to try this because I KNOW I would love it!

  2. Looks so good! I love toffee

  3. This post made this pregnant lady drool! I will be pinning and hopefully making and eating!

  4. Judy C (Cowan) says:

    I love the recipe! The only problem is that it is very addicting and doesn’t last long when I make it! WIll be making multiple batches this Christmas!

  5. I’ve always wanted to try making these. I love slightly salty chocolate so I’m sure these would disappear quickly in my house!

  6. Sherry Compton says:

    Love how easy the bars are and that they use simple ingredients. What a great way to make this your own…tasty, too!

  7. I make something similar to this every year! This is a great variation of my main christmas staple!

  8. Jennifer Johansen says:

    Salty chocolate? Um, yes, please!

  9. I didn’t know there was such a thing as cinnamon chips – such an awesome idea! And your recipe is so easy so thanks doubly!

  10. Victoria Cortinas says:

    These look delicious, I am going to show this recipe to my mom. I know she will love to try this.