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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. It’s a wonderful project for beginner bakers and a lifesaver for busy moms during the hectic holiday season!
For even more homemade goodies, be sure to check out our: Butter Mints, Turtle Candy, and Homemade Toffee.
Why we think you’ll 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.
Christmas Crack Ingredients
- 1 sleeve Saltine crackers – (about 35-40 crackers) or Ritz crackers or graham crackers
- 1 cup unsalted butter– Salted butter can be used.
- 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 saltine crackers on the baking sheet to cover the entire pan in a single layer of crackers.
- TOFFEE. Melt butter and 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 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.
Kristyn’s Recipe Tips
- Timing. When making the toffee, boiling for exactly 3 minutes is crucial for achieving the right consistency; too short and it won’t set, too long and it can become brittle.
- Scrape it good. Carefully scrape the sides of the pot. Sugar will crystallize on the sides of the pan and can get scraped into the mixture, causing it to be gritty
- Use good chocolate. Semi-sweet chocolate chips work great, but you can also use milk or dark chocolate for a different twist. High-quality chocolate melts smoother and tastes even better.
- Decorate quickly – Add sprinkles right after spreading the chocolate so they stick before it sets. Some of our favorite toppings are: chopped pecans, walnuts, or pistachios, crushed peppermints, holiday M&M’s, flaky sea salt, or a drizzle of white chocolate.
- Cool completely before breaking – For clean, snappy pieces, let it harden fully at room temp or in the fridge before cracking into chunks.
Christmas Crack Recipe
This sweet and salty Christmas crack recipe is a simple take on classic toffee with only 5 ingredients and 15 minutes to assemble!
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
Recipe Tips.
- When making the toffee, boiling for exactly 3 minutes is crucial for achieving the right consistency; too short and it won’t set, too long and it can become brittle.
- Carefully scrape the sides of the pot. Sugar will crystallize on the sides of the pan and can get scraped into the mixture, causing it to be gritty
- Add your sprinkles right after spreading the melted chocolate, while the chocolate is still warm and soft, so they stick.
- More favorite toppings I like to use include: chopped pecans, walnuts, or pistachios, crushed peppermints, holiday M&M’s, flaky sea salt, or a drizzle of white chocolate.
- Easily make Christmas crack candy in advance and have it on hand for cookie plates or neighbor gifts.
Nutrition
Calories: 113kcal, Carbohydrates: 10g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 12mg, Sodium: 3mg, Potassium: 59mg, Sugar: 8g, Vitamin A: 145IU, Calcium: 12mg, Iron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store Christmas crack?
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.
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This recipe was originally published November 2018.
One of my favorites! So yummy 😋
I made this and my sugar mixture came out grainy
It may need to be boiled a little longer so that the sugar completely melts. Just make sure to continually stir so it doesn’t burn.
Followed the recipe and it came out perfect! I saw some comments about the chocolate chips not melting, I melted mine first in a small fondue pot and then poured them over the top – super easy. This is definitely a family favorite, thank you so much for sharing!
You’re welcome! I’m so glad that you enjoyed the recipe. It’s a favorite over here for sure!
Had to tell you I’m making it again – the third time this weekend-absolutely addictive! My son requested it for a get together with his high school friends, it was gone in no time – this is a keeper!
Oh yay!! I’m so happy to hear that! So glad your family loves the recipe. It is pretty addicting! 😉
Does it make a difference if you use a brown sugar substitute verses real brown sugar and margarine instead of real butter? Mine never thickened. I started over twice. Still couldnt get it right and I measured it properly and cooked the exact time. Ty
Made this for a New Years Eve party. It was easy to make. Thanks for the recipe.
Readers. You need to compare other real candy makers recipe to this one. I tried making this recipe 2 times. Both times it was a fail. The boiling of the sugar is key and your recipe says 5 minutes cook time. The toffee part never thickened up. I followed the instructions. So I did it again and cooked 7 minutes. Again the toffee part was better but still not thick enough. It was better but still not good enough. I’m very disappointed. It was a waste of a lot of ingredients. I do love your tortilla recipe though. Good luck y’all.
Thanks for the feedback and for giving the recipe a try. Glad to hear you enjoy the tortilla recipe!
We are going to make mine today, can’t wait to eat them!
White chocolate chips did not melt like the semi sweet. Not sure why.
Love this recipe
So easy and so delicious! We couldn’t stop eating it!
Going to try and make these this year