Christmas Crack is the easiest treat you’ll make this holiday season! With just a handful of ingredients, this saltine toffee is ready to go in just about 15 minutes! Truly, the perfect combination of sweet and salty! A must make for Christmas! Love easy candy recipes? Make sure to try my microwave Divinity Candy, Rocky Road Peanut Clusters, and Peanut Butter Cup Cheesecake Fudge!
This post is sponsored by Challenge Dairy.
Christmas is just around the corner and today I’m sharing a Christmas classic that is so easy, anyone can make it! It’s one of my favorite last minute Christmas treats!
Years ago I shared my Better Than Anything Toffee recipe with you all and it quickly became one of my most popular Christmas recipes. This year, I wanted to share a toffee recipe that didn’t require a candy thermometer and was even easier to make than my toffee recipe.
This Christmas Crack recipe, also known as cracker toffee or saltine toffee is easily one of the most delicious recipes I make each year. Better than that, it’s done in less than 15 minutes!
Saltine Toffee Ingredients
Six ingredients you guys. Six. And if you want toppings? A few more. This cracker toffee is delicious plain by I’m a sucker for toppings. They add a fun, festive flair to this Christmas Crack candy that makes it irresistible.
Here’s what you’ll need:
- saltine crackers – about 1 sleeve, may need a few more or less depending on your jelly roll pan (I used 35). You can also use graham crackers, Club crackers, Ritz crackers, etc. Graham cracker toffee is DELISH!
- unsalted butter – I like to control the salt in this recipe by using unsalted butter. If you don’t have it on hand, use salted but omit the salt in the recipe.
I used Challenge butter for this toffee because they’re the brand I’ve used and trusted my whole life. Made with 100% real cream, it’s my butter of choice. I know the quality is outstanding and use it for all my baking and cooking! And, for all you who thought it wasn’t in your market, it’s now available nationally. Find out where to buy it in your area here.
- brown sugar – make sure it’s well packed!
- vanilla extract – use the best quality you can afford, it does make a difference
- salt – kosher or sea salt is preferred (omit if using salted butter)
- chocolate chips – I used milk chocolate but semi sweet also works. Use Guittard or Ghirardelli for best results.
- any toppings you want (nuts, candy, sprinkles) – see below for more ideas
How To Make Saltine Toffee
Like all candy recipes – even easy ones! – it’s best to read through the instructions a few times before starting. Pull out all your ingredients and make sure you know what to expect before beginning.
This cracker toffee takes only minutes to make but it also requires that you pay attention because things happen fast.
- Line a jelly roll pan with nonstick foil (or heavy duty foil and and coat with cooking spray). You can also use a silicone baking mat.
- Place the crackers in a single layer on the jelly roll pan.
- Melt brown sugar and butter together in a 3 quart heavy bottomed sauce pan. Boil for 3 full minutes. (If using a candy thermometer, you are looking for 270F-290F degrees.) Remove from heat and stir in vanilla extract and salt.
- Pour caramel mixture over the top of the saltines and spread evenly over the crackers using spatula.
- Bake for 5 minutes. Caramel should be bubbling vigorously when removed. (If using a candy thermometer, you are looking for 300F-310F degrees.)
- Sprinkle chocolate chips over the top and cover the pan with foil. Let sit for 5 minutes.
- Remove foil and use an offset spatula to gently spread melted chocolate.
- Sprinkle on toppings if desired. Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.
- Carefully peel the foil from the bottom of the toffee and then use your hands to “crack” it or use a knife to cut into pieces.
Christmas Crack Toppings
The sky is the limit when it comes to topping your saltine cracker toffee. I used M&Ms, pecans, and sprinkles for this batch but here are some more ideas:
- any nuts: almonds, walnuts, peanuts, pecans, pistachios
- mini Reese’s cups, chopped
- crushed Oreos
- roughly chopped pretzels
- toasted coconut
- sea salt
- toffee bits
- sprinkles
- broken up candy canes or Peppermint Andes baking chips
You an also use different types of chocolate on top with these methods:
- swap in a half a cup of Reese’s peanut butter chips or white chocolate chips for a pretty swirl
- let the chocolate set up, melt a different kind of chocolate and drizzle over the top, add sprinkles if desired
How Do I Store Saltine Toffee and How Long Will It Last?
Store in an airtight container, separating each layer with parchment paper.
This toffee will last up to 2 weeks in a refrigerated airtight container OR you can freeze for up to 4 months.
More Christmas Treats
- Peanut Butter Fudge with M&Ms!
- Rolo Pretzel Buttonss – Just 3 Ingredients!
- Almond Joy Cookies – Just 4 Ingredients!
- M&Ms Marshmallow Dream Bars
- The Best Coconut Macaroons
How To Make Christmas Crack
Christmas Crack (Saltine Toffee)
Ingredients
- 35 saltine crackers about 1 sleeve, may need a few more or less depending on your jelly roll pan
- 1 cup unsalted butter
- 1 cup brown sugar well packed
- 1 tsp vanilla extract
- 1/2 tsp salt kosher or sea salt preferred
- 2 cups chocolate chips I used milk chocolate but semi sweet also works. Use Guittard or Ghirardelli for best results.
Instructions
- Line a jelly roll pan (10 x 15 inches) with nonstick foil (or heavy duty foil and and coat with cooking spray). You can also use a silicone baking mat.
- Preheat the oven to 350 degrees.
- Place the crackers in a single layer on the jelly roll pan. You may have a little space left over - that is perfectly fine.
- Melt brown sugar and butter together in a 3 quart heavy bottomed sauce pan, stirring frequently over medium high heat.
- Bring to a boil and boil for 3 full minutes stirring almost continuously. (If using a candy thermometer, you are looking for 270F-290F degrees.)
- Remove from heat and stir in vanilla extract and salt.
- Pour caramel mixture over the top of the saltines and spread evenly over the crackers.
- Bake for 5 minutes. Caramel should be bubbling vigorously when removed. (If using a candy thermometer, you are looking for 300F-310F degrees.)
- Sprinkle chocolate chips over the top and cover the pan with foil. Let sit for 5 minutes.
- Remove foil and use an offset spatula to gently spread melted chocolate.
- Sprinkle on toppings if desired. Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.
- Carefully peel away the foil from the bottom of the toffee and then use your hands to "crack" it or use a knife to cut into pieces.
- Store in an airtight container in the refrigerator for up to 1 week.
Video
Notes
Tools and Equipment
Jelly Roll Pan | Silicone Baking Mat | Candy Thermometer | Offset SpatulaNutrition
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