rice cracker toffee

Ever since I can remember, my mom has always made saltine cracker toffee for Christmas. Anyone who has ever had this knows that it is so so good and incredibly addicting. Since becoming gluten free and cutting out refined sugars from my food, I have become rather nostalgic for the times that I could eat these. So this year, I decided to see if I couldn't remake this recipe into one that was gluten free, vegan, and refined sugar free. I have to say, I am very pleased with the results! Instead of saltine crackers, butter, and brown sugar, I used rice crackers, coconut oil, and maple syrup. These turned out so good that they're just as addicting as the saltine cracker toffee my mother makes! This recipe is super quick and easy to make, perfect when there is so much else to do over the holidays. I hope you enjoy this one as much as I did!


  • 1 package of gluten free rice crackers
  • 3/4 cup coconut oil
  • 2/3 cup maple syrup
  • 1 cup chopped pecans
  • 1 package of semi-sweet chocolate chips


Pre-heat oven to 325 F. Line a rimmed baking pan with tinfoil and arrange crackers side by side on the sheet. On the stove over medium heat, melt the coconut oil. Stir in maple syrup until well combined (the oil and maple syrup don't like to mix, so do the best you can). Pour coconut oil and maple syrup mixture over the crackers. Sprinkle pecans overtop and place in oven for 10 minutes. The coconut oil and maple syrup should bubble and then begin to caramelize. Remove from oven and sprinkle chocolate chips overtop, allowing them to melt. With a spatula, spread the chocolate chips over the crackers until there is an even chocolate layer. Allow toffee to cool and harden before peeling off of the foil and breaking into very roughly 2" square pieces. Store in fridge in an air tight container.