These chocolate cracker cookies are what I refer to as “popularity cookies” because when I bake and bring them to work, I become well-liked. These can also be made using club crackers.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 12 |
Ingredients
- 35 soda crackers
- 1 cup butter
- 1 cup packed light brown sugar
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup blanched slivered almonds
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Cover a sided cookie sheet with aluminum foil and line crackers on foil.
- Combine butter and brown sugar in a saucepan. Constantly stirring, bring to a boil and boil for 3 minutes. Pour over crackers completely.
- Bake crackers in the preheated oven for 5 to 6 minutes and watch carefully. Remove cookie sheet from oven, place it on oven door and sprinkle chocolate chips over baked crackers. When chocolate gets soft, spread over crackers with back of a spoon. Sprinkle slivered almonds on melted chocolate. Place in refrigerator for at least 8 hours. Break into cookie-size pieces. This recipe freezes well.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 15 g |
| Sodium | 210 mg |
| Sugars | 34 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This is a wonderful recipe. Easy and delicious!!! I can’t wait to double it and share with my neighbors. They’ll be quite the hit. I used pecans instead of almonds – double Yum.
TIPS!! IMPORTANT!! Make sure you boil for a full 3 minutes! Dont start timing until its at a full rolling boil! Also make sure you preheat your oven long enough! The short bake times means the oven must be up to temp first. I have an older oven so I preheat for 20 minutes. If your cookies do not end up crispy like toffee then you messed up one or both of those 2 things I just said! Good luck! This recipe has been around at least 30 years my grandma used to make them and I loved them! Ty for posting it! Tip! Spray foil with cooking spray first for easy removal!
Love these! Great snack
These turned out AMAZING. They look and taste like the most high end toffee. My whole family went crazy for them. I used club crackers which were so buttery and flaky. I don’t know how this compares to soda crackers because I haven’t made that version but I can’t imagine it being better. The club crackers were great.
These are great!! After thanksgiving, I had a lot of crackers left over — wouldn’t want to eat them so, hmmmmm, what should I do with them? Oh, let me make these cookies, that way I won’t eat the crackers. Ha! These are really good.
These are SO good, I cannot wait for them to cool for 8 hours in the fridge. I ate them while they were still warm!!!
I can tell you a way to make these even better. I’ve been making a similar recipe since 2001 and it is my most often requested recipe.
These were great, very toffee-like. We liked them cold!
Easy, delicious, and a great addition to my repertoire! I get requests for the recipe every time I make this. Recommend using mini chocolate chips, as they melt faster, and an offset spatula to do the spreading, much easier. As others have suggested, I use only semi-sweet chips, I learned with the first batch that milk chocolate makes these too sweet for my taste.
This is a bit hit every holiday! My mother-in-law gave me this recipe years ago and it will be a lasting tradition in our house. I prefer the buttery flavor of club crackers over the saltines.
Made this last year, and it was everyone’s favorite. My husband was calling them “crack cookies” . Followed the recipe but exchanged chopped walnuts for slivered almonds.
Agreed, it works really well, super simple, tastes just like almond Roca. For me, the chocolate overwhelmed the toffee even though I used a little less than was called for, so I will use half next time. I sprinkled a pinch of salt on top with the almonds
These are fantastic! The second time around I used all semi-sweet chips and walnuts just because that is what we prefer in our house! I also prefer to freeze for an hour and then store in the fridge for I cannot wait 8 hours! Thank you for this recipe! Reader beware – you will be tempted to eat the entire pan! Haha.
awesome! Not sure if we are”popular” we ate them all ourselves! yummy!!!
Perfect! Will make again for sure ! I used pecans chopped up instead and I found it easier to melt the chocolate then pour over .
Love it! Too good to be true.
I like to keep these in the freezer and serve them chilled. Keeps them crunchy!
This completely didn’t workout. Just a fail.
I have made this several times now and it comes out perfect every time. I make it exactly as written however I think you could change it up with different flavored chips or sprinkles , other nuts etc which I will try this year.
These were ok but not as good as I had hoped. I could still taste the saltines.
I made these to include in treat boxes for my coworkers at Christmas. Everyone LOVED them! This recipe is super easy, and a huge hit every time I’ve made it. Last time, I used Hershey’s special dark chocolate chips instead of milk chocolate. It was so much better! The dark chocolate complimented the sweet toffee perfectly! I recommend storing these in the fridge for 24 hours to make sure the chocolate really sets up. Even then, it will still melt a little on your hands when you eat them.