Gluten Free Chocolate Cracker Toffee


  • 40-ish gluten-free butter crackers
  • 1 cup butter, 2 sticks
  • 1 cup light brown sugar, packed
  • 2 cups chocolate chips
  • course salt and pecans to garnish

YIELD: 1 sheet pan


Pre-heat oven to 325°F. Line a large sheet pan with aluminum foil and pray the with non-stick cooking spray. Line the pan with the crackers, so they cover the pan in a tight single layer.

Place the butter and sugar in a heavy bottom pot over medium heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly. Pour evenly over saltine crackers. Spread mixture with a metal spatula.

Bake for 7-9 minutes. The mixture will spread evenly over the crackers as it bakes. Remove pan from place chocolate chips on top and allow to melt for a few minutes and spread with a spatula. Sprinkle with nuts and salt on top and then place in the freezer for 15 minutes. Break into bite sized pieces and enjoy!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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