Christmas Crack (aka Saltine Cracker Toffee) is a holiday favorite! No candy thermometer is needed, and you can top it with nuts, M&Ms, or sprinkles!
Try this white chocolate-covered Christmas Crack Mix next!
Christmas Crack Recipe
Growing up, my mom, siblings, and I spent December baking all kinds of holiday treats. My favorite? Carmelitas! A close second? This recipe right here.
The best part was always decorating the tops—I loved adding M&Ms, sprinkles, a white chocolate drizzle, and toffee bits. Double toffee? Always a win!
These are the perfect holiday treat and make great gifts for friends and neighbors.
Ingredients
This Christmas Crack recipe uses just four simple ingredients, plus optional toppings!
- Saltine crackers: The salty base of this treat, but graham crackers are also delicious!
- Butter: Unsalted is best to keep the balance just right.
- Brown sugar: Fresh, soft brown sugar makes a big difference in the toffee texture.
- Chocolate chips: Use your favorite—dark, semi-sweet, or milk chocolate all work.
- Toppings: Get creative! Check below for ideas.
Toppings For Christmas Crack
- Nuts: Roughly chop pecans, walnuts, pistachios, cashews, or almonds. Use dry roasted and lightly salted or candied nuts for the best flavor.
- Sprinkles: Match sprinkle colors to your holiday or event.
- Sea Salt Flakes: If you love salt, sprinkle a bit on the chocolate.
- White Chocolate Drizzle: Melt 1/2 cup white chocolate, put it in a bag, snip the tip, and drizzle over the chocolate.
- Toffee Bits: Crushed toffee bits add great flavor on top.
- Crushed Peppermint: For mint flavor, sprinkle some on top!
Quick Tip
When I make this, I’ll cover half with one topping and the other half with another—this way, everyone gets what they want!
How To Make Christmas Crack
- Prep: Line a pan with foil, coat with spray, and cover with crackers.
- Make Toffee: Melt butter and brown sugar, bring to a boil, then pour over crackers.
- Bake: Bake, then top with chocolate. Let sit, spread chocolate, and add toppings.
- Set: Chill, then break into pieces. Enjoy!
Variations
Switch Things Up
- White Chocolate: Swap semi-sweet chocolate for white, and sprinkle with pumpkin pie spice or cinnamon.
- Oreo Topping: Sprinkle crushed Oreos on top.
- Candied Nuts: Add honey-roasted almonds or chopped candied pecans/walnuts.
Christmas Crack Tips
- Wait two minutes before adding chocolate to keep it from getting patchy.
- Use a pan with edges to stop toffee from spilling into the oven.
- Cover the pan for easy cleanup.
- Use a wet pastry brush to wipe sugar off the pot’s sides.
- Don’t increase the heat until the sugar completely melts on low. This takes time, so be patient!
- Stir slowly and evenly in one direction to prevent the toffee from separating.
Storage
Storing Christmas Crack
- Counter: Store in an airtight container or bag for 4–5 days at room temp.
- Fridge: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze in an airtight container for 1 month, with parchment between layers.
More Delicious Candy Recipes
- Peppermint Bark Pretzels with only three ingredients
- Turtle Candy with pretzels and pecans
- Honeycomb Candy with chocolate topping
- Healthy Crunch Bars with only three ingredients
- Fudge Recipe made in the microwave
Christmas Crack
Christmas Crack is a festive, irresistible treat that layers salty crackers, buttery toffee, chocolate, and crunchy toppings for a sweet holiday treat!
Equipment
- Sheet pan 15 x 10-inch, lined
- Medium pot
Ingredients
- 24 saltine crackers or use graham crackers
- 16 tablespoons unsalted butter cubed
- 1 cup light brown sugar lightly packed
- 2-1/4 cups semi-sweet chocolate chips
- Toppings as desired see note 1
Instructions
- Preheat the oven to 400℉. Line a 15 x 10-inch sheet pan with heavy-duty foil and generously coat with cooking spray. Cover the pan with an even layer of saltine or graham crackers. See note 2 for some tips before you get started.
- In a medium pot, combine the cubed butter and brown sugar. Set the pot over medium-low heat. Resist the urge to raise the temperature, even if it seems slow to start. Stir constantly with a silicone spatula, moving gently in one direction, until the mixture reaches a full boil. Once boiling, stop stirring and let it boil for exactly 3 minutes.
- After 3 minutes, remove the pot from heat and immediately pour the mixture evenly over the crackers. Use a spatula to spread it as needed; it doesn’t have to be perfect, as it will even out during baking.
- Bake for 5 minutes and then very carefully remove pan from oven. Let stand for 2 minutes and then sprinkle chocolate chips evenly over crackers. Let rest without touching for 5 minutes. Use a clean offset spatula to gently spread and coax the chocolate into an even layer. If adding toppings, sprinkle on immediately.
- Transfer pan to fridge and let chocolate harden for about 30 minutes, or freeze for 15 minutes. Remove from fridge, lift cracker from foil and break or chop into pieces.
Video
Recipe Notes
Note 1: I love to top these with sprinkles, M&M’s, chopped nuts, and sliced almonds, but you can use any toppings you like!
Note 2:
- Make sure to use a rimmed sheet pan or the toffee will spill all over the oven! Also, take time to line the pan carefully so that washing is easy after.
- Do not increase the heat until the sugar is completely dissolved over medium-low heat. This will take a good amount of time and requires patience.
- Stir steadily and consistently, always stirring in the same direction, at a slow speed. If you whisk or stir too quickly, the toffee will separate.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 19g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 75mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 296IU | Calcium: 17mg | Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
