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This sweet and salty Christmas crack recipe is a simple take on classic toffee with only 4 ingredients and 15 minutes to assemble!
A Christmas Must-Make
Also known as saltine cracker toffee, this Christmas crack recipe may have an unusual name, but it’s one of our kids’ favorite holiday desserts that we have to make each year!
This candy recipe is an easy version of homemade toffee made by layering saltine crackers, a quick caramel sauce, and chocolate – just four ingredients and a few simple steps. And the result is pure Christmas magic (and SO delicious – hence the name “crack”). 😉
This holiday favorite is a great treat for parties and gatherings and an especially yummy filler for holiday cookie plates. For even more homemade goodies be sure to check out our: Butter Mints, Turtle Candy, and Homemade Toffee.
WHY WE LOVE IT:
- Simple. With a quick 10-minute prep time, these are a favorite for making ahead of time!
- Flavor. The sweet and salty combination is a perfect balance and so addicting.
- Sharing. We love breaking this saltine toffee into pieces and adding the treats to our Christmas cookie plates.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 5 minutes
REST TIME: 2 hours
- 1 sleeve Saltine crackers – (about 35-40 crackers) or Ritz crackers or graham crackers
- 1 cup unsalted butter
- 1 cup brown sugar – We use light brown sugar but dark works too.
- 2 cups semi-sweet chocolate chips – Higher quality chocolate like Ghirardelli, will melt and set the best. Change the flavor with white chocolate chips, dark chocolate, peanut butter chips, or milk chocolate chips.
- sprinkles – Add chopped nuts (pecans, walnuts, or pistachios), crushed peppermints, holiday M&M’s, toffee bits, flaky sea salt, or a drizzle of white chocolate.
How to Make Christmas Crack
- PREP. Preheat the oven to 400°F. Line a 10×15-inch pan with aluminum foil, or parchment paper, and lightly grease.
- CRAKERS. Place 35-40 saltine crackers on the baking sheet to cover the entire pan in a single layer of crackers.
- TOFFEE. Melt 1 cup butter and 1 cup brown sugar in a medium saucepan over medium heat. Once the butter is melted, bring it to a boil for 3 minutes while stirring constantly.
- While stirring the mixture, consistently scrape the sides otherwise the sugar will crystallize on the sides of the pan to avoid a gritty texture.
- The brown sugar mixture must boil for exactly 3 minutes. If it doesn’t boil long enough the mixture won’t set and will create soggy crackers.
- BAKE. Carefully pour the mixture over the crackers. Spread it overtop so that all of the crackers are covered. Bake in the oven for 5 minutes. Remove from the oven and cool for 5 minutes.
- CHOCOLATE. Add 2 cups chocolate chips to a medium heatproof bowl. Microwave on medium power for 1-minute bursts, stirring between each. When the chocolate is almost melted, stir until smooth.
- Spoon the melted chocolate over the crackers, and spread it smooth to completely cover the pan. Decorate with sprinkles before the chocolate sets.
- CRACK. Let the toffee harden until the chocolate is set (at room temperature or in the fridge). Once completely hardened, remove from the pan and peel the aluminum foil off. Break or “crack” it into pieces.
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Christmas Crack Recipe
Ingredients
- 1 sleeve saltine crackers, about 35-40 crackers
- 1 cup unsalted butter, 2 sticks
- 1 cup brown sugar
- 2 cups semi-sweet chocolate chips
- sprinkles
Instructions
- Preheat the oven to 400°F.
- Line a 10×15-inch pan with aluminum foil and lightly grease.
- Place the saltine crackers on the cookie sheet to cover the entire pan in 1 layer of crackers.
- Melt the butter and sugar in a medium saucepan over medium heat.
- Once the butter is melted, bring it to a boil for 3 minutes while stirring constantly. The brown sugar mixture must boil for exactly 3 minutes. If it doesn't boil long enough the mixture won’t set and will make the crackers soggy.
- While stirring the mixture, consistently scrape the sides otherwise the sugar will crystallize on the sides of the pan.
- Carefully pour the mixture over the crackers. Spread it overtop so that all of the crackers are covered.
- Bake in the oven for 5 minutes. Remove from the oven and cool for 5 minutes.
- Add the chocolate to a medium heatproof bowl. Microwave on medium power for 1-minute bursts, stirring between each. When the chocolate is almost melted, stir until smooth.
- Spoon the chocolate over the crackers, and spread it smooth completely coverving the pan. Decorate with sprinkles.
- Let the toffee harden until the chocolate is set at room temperature or in the fridge.
- Once completely hardened, remove from the pan and peel the aluminum foil off. Break/"crack" it into pieces.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store in an airtight container at room temperature for 5 days, in the fridge for 10 days, or in the freezer for 4-6 weeks. Easily make Christmas crack candy in advance and have it on hand for cookie plates or neighbor gifts.
I’ve had and used this recipe for years. The only difference I do is to just pour the chocolate chips on the cracker/candy base as soon as it comes out of the oven. Then spread the chocolate as it melts on the hot base. No need to cool, melt chocolate in a separate dish and then spread. Also, if it helps others, my recipe says the foil should be shiny side up to peel away better.
Thanks for sharing!!