cinnamon saltine chocolate toffee crunch

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.


  • Saltine Crackers
  • 2 cups brown sugar
  • 1 cup butter
  • 12 oz bag semi-sweet chocolate chips
  • 10 oz bag Hershey's Cinnamon Chips measure out 1 cup or 8 ounces
  • 8 oz bag of Heath Bits o' Brickle Toffee Bits


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

Recipe Notes

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.