Christmas Crack takes just minutes to make and is completely addicting! Add it to your holiday dessert plates and watch everyone’s eyes light up!
As much as I love Christmas cookies, there are two other treats that make a regular appearance at our house around the holidays. My highly coveted buckeyes recipe and this Saltine Cracker Toffee. You may know this toffee by other names… Christmas Crack, cracker toffee, etc. But all you really need to know is that it’s crazy good and practically addicting!
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The first time I had this saltine cracker toffee recipe was at my mom’s house years ago. She got it from a friend at work, and I had to have the recipe too.
Yes, this recipe has been around for AGES, but not everyone knows it. That’s why I’m sharing it with you today. Everyone needs this recipe in their life!
Saltine Cracker Toffee Ingredients
- Saltine crackers (do not get the unsalted ones!)
- Brown sugar
- Semi-sweet chocolate chips
- Sprinkles or chopped nuts for topping (optional, but fun!)
Yep! This Christmas crack recipe only has 4 ingredients, if you don’t count the sprinkles.
I usually make this recipe on a standard baking sheet. This year I made it on a half sheet pan…
If you use the bigger half sheet pan, you’ll want to make more of the toffee mixture. Bump the ingredients up to 1 1/2 cups each butter and brown sugar. This will make sure all the crackers get covered.
How to Make Christmas Crack
- Preheat your oven to 400 degrees F. Line a baking sheet with aluminum foil so the bottom of the pan and sides are completely covered.
- Place the saltine crackers on the foil in a single layer until the entire bottom of the baking sheet is filled. Break crackers into smaller pieces as needed to fill in the edges.
- In a medium saucepan, melt butter over medium-high heat. Stir in brown sugar, and stir until sugar is dissolved. Let the mixture heat to a boil and keep boiling for 3 minutes without stirring.
- Slowly pour the toffee mixture over the crackers. Keep your saucepan low so it doesn’t push the crackers out of their place on the baking sheet. Use a rubber spatula to help spread the toffee mixture all over the crackers.
- Bake the crackers for 5 minutes.
- Remove the baking sheet form your oven and immediately top with chocolate chips. Get them everywhere!
- Let the chocolate chips sit for 2 to 3 minutes to soften. (If the chocolate doesn’t soften enough on its own, pop the baking sheet back into the warm oven for a couple of minutes.)
- Use an offset spatula or the back of a spoon to spread the chocolate all over the top of the crackers. Add sprinkles or chopped nuts on top of your toffee if you’d like.
- Allow toffee to cool completely. (I usually pop it in the fridge for about 15 minutes to help speed things along.) Once the toffee is cooled, break it into pieces and enjoy! Store in an airtight container.
One bite and all your friends and family will be hooked on this Christmas crack! I’ve even drizzled some melted white chocolate over the top before adding on sprinkles and it was so pretty!
Can you freeze saltine toffee?
You could, but when it defrosts it gets all mushy and the mouthfeel is a big turn off. You can however, eat it straight out of the freezer (after giving it a couple of minutes so your teeth don’t break) if you’d like.
How long can you store Christmas Crack?
This Christmas crack candy will keep in the fridge in an airtight container for 1-2 weeks. But it never lasts that long at our house.
I traditionally make this Christmas crack toffee around the holidays, duh. But sometimes my husband gets a craving and I make it for his birthday or Father’s Day. That’s when I break out the chopped pecans instead of Christmas sprinkles. He loves getting a big tin of this stuff just because.
More of my favorite candies to make for the holidays!
- Bourbon Fudge
- Peppermint Bark
- Salted Butter Rum Caramels
- Peanut Butter Crack – a peanut butter version of this recipe!
- More Christmas ideas…
My family’s most requested desserts!
- Guinness Gingerbread
- Hazelnut & Dark Chocolate Cheesecake Bars
- Scottish Shortbread Cookies
- The Best Chocolate Pudding Cupcakes
- More dessert recipes…
- Preheat oven to 400 degrees F. Lin a baking sheet with foil so the bottom and sides are completely covered. (You don't want a half pan, just a standard baking sheet.)
- Place the saltine crackers on the foil until the entire bottom of the baking sheet is filled. Break crackers into smaller pieces as needed to fill in the edges.
- In a medium saucepan, melt butter over medium-high heat. Stir in brown sugar, and stir until sugar is dissolved. Bring to a boil and cook for 3 minutes without stirring.
- Slowly pour the butter mixture all over the crackers. Use a rubber spatula to help make sure all the crackers are covered if needed.
- Bake crackers for 5 minutes.
- Removed from oven and immediately sprinkle chocolate chips all over the crackers.
- Left chocolate soften/melt for 2 to 3 minutes. (If the chocolate doesn't soften enough on its own, pop the baking sheet back into the warm oven for a couple of minutes.)
- Use an offset spatula (or the back of a spoon) to spread the melted chocolate all over the top of the crackers. Add sprinkles if desired.
- Allow toffee to cool completely. (I usually pop it in the fridge for a bit to help speed things along.) Once cooled, break the toffee into pieces and enjoy! Store in an airtight container.