This Christmas Crack recipe is the easiest treat you’ll make this holiday season! With just a handful of ingredients, this saltine cracker toffee is ready to go in just 15 minutes! Truly, the perfect combination of sweet and salty! A must make for Christmas!
Looking for more Christmas favorites? Make sure to try my Divinity Candy, Toffee and Grinch Cookies!
Christmas Crack Recipe
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 cracker toffee is easily one of the most delicious recipes I make each year. Even better, it’s done in less than 15 minutes!
What Is Christmas Crack?
Christmas Crack is a simple to make toffee recipe that typically uses saltine crackers as it’s base – hence the “Crack”. Unlike traditional toffee that is cooked to a certain temperature, this saltine cracker toffee is baked.
The caramel is cooked on the stovetop, like one would expect, and then poured over the crackers and baked. Chocolate chips are sprinkled on top and then spread into a rich chocolate layer. Last, but not least, is the toppings! So many different options here so scroll down for some great ideas!
Christmas Crack Ingredients
You’ll need just six ingredients for this easy recipe. And if you want toppings? A few more. This cracker toffee is delicious plain but I’m a sucker for toppings. They add a fun, festive flair to this Christmas Crack candy that makes it irresistible. Let’s take a quick look at what you’ll need and, as always, you can find the full, printable recipe card at then end of this post.
- 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.
- brown sugar – make sure it’s well packed!
- vanilla extract – use the best quality you can afford, it does make a difference.
- salt – Sea salt is preferred (omit if using salted butter). It helps to balance the sweetness and intensify the flavor of the toffee.
- chocolate chips – I used milk chocolate but semi sweet also works. Use Guittard or Ghirardelli for best results.
- toppings – Nuts, candy, sprinkles, etc. See below for more ideas!
How To Make Christmas Crack
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 Christmas Crack Toffee takes only minutes to make but it also requires that you pay attention because things happen fast. Let’s take a look at the basic steps and, as always, you can find the full printable recipe card at the end of this post.
- Line a jelly roll pan with nonstick foil or a silicone baking mat.
- Place the saltine crackers in a single layer.
- Melt brown sugar and butter together and boil for 3 full minutes. Remove from heat and stir in vanilla extract and salt.
- Pour caramel over the top of the saltines and spread evenly.
- Bake for 5 minutes. Caramel should be bubbling vigorously when removed.
- 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.
- Peel foil from the bottom of the toffee and then use your hands to “crack” it or use a knife to cut into pieces.
Storage Information
Store saltine cracker toffee in an airtight container, separating each layer with parchment paper.
Saltine toffee will last up to 2 weeks in a refrigerated airtight container OR you can freeze for up to 4 months.
Variations To Try
- Swap in a half a cup of Reese’s peanut butter chips or white chocolate chips for a pretty swirl on top.
- Let the chocolate set up, melt a different kind of chocolate and drizzle over the top, add sprinkles if desired
- Try dark chocolate or semi-sweet chocolate for a richer chocolate flavor that’s less sweet.
What should I put on top of my Christmas Crack?
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 yummy ideas:
- any chopped or crushed 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
What are the best kind of chocolate chips to use?
You can use semi sweet, milk chocolate or dark chocolate chips for this recipe, it’s really a matter of preference. Milk chocolate chips will give you a sweeter Christmas crack recipe whereas dark chocolate will be less sweet.
Can I make this recipe in advance?
Christmas Crack can last up to 2 weeks in a refrigerated airtight container OR you can freeze for up to 4 months.
Trish’s Tips
- This toffee recipe comes together very fast so make sure you have all of your ingredients ready including the toppings!
- Include a variety of toppings for a more festive and colorful display – a terrific addition to cookie trays!
- Consider making multiple batches because this stuff has a way of disappearing fast!
More Christmas Treats
- Martha Washington Candies
- Peppermint Fudge
- Buttermilk Pecan Pralines
- Divinity Candy
- Homemade Gumdrops
- Almond Joy Cookies
- M&Ms Marshmallow Dream Bars
Christmas Crack Recipe (Saltine Cracker 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 teaspoon vanilla extract
- ½ teaspoon 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°F.
- Place the crackers in a single layer on the jelly roll pan. You may have a little space left over – that is perfectly fine.35 saltine crackers
- Melt brown sugar and butter together in a 3 quart heavy bottomed sauce pan, stirring frequently over medium high heat.1 cup unsalted butter, 1 cup brown sugar
- Bring to a boil and boil for 3 full minutes stirring almost continuously. (If using a candy thermometer, you are looking for 270°F-290°F degrees.)
- Remove from heat and stir in vanilla extract and salt.1 teaspoon vanilla extract, ½ teaspoon salt
- Pour caramel mixture over the top of the saltines and spread evenly over the crackers.
- Bake for 5 minutes in the preheat oven. Caramel should be bubbling vigorously when removed. (If using a candy thermometer, you are looking for 300°F-310°F degrees.)
- Sprinkle chocolate chips over the top and cover the pan with foil. Let sit for 5 minutes.2 cups chocolate chips
- 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
Nutrition
Originally published December 14, 2019.
Izzy says
Super easy and so good! I put peanuts and pretzels on top for extra saltiness and crunch!
Grace says
So simple and SO GOOD! Always a hit at Christmas parties!
Suzi Zappola says
I’ve successfully made this recipe with some slight variations for over 30 years until about 3 years ago. Perhaps my comments about my mistakes can help others. I use light brown sugar, semi sweet chips, salted butter and a brand name saltine. (Honestly, it takes longer to shop for the ingredients in the grocery store than it does to make the recipe!)
When I moved 3 years ago, I brought only my dark jelly roll pan with me. Since then, I’ve had no luck removing the cookies from the pan like one would remove peanut brittle. I had no trouble with the aluminum pan and NEVER used foil. Last week, I lined the pan with foil and easily removed the cookies. When I began making them, I returned the cookies to the oven after sprinkling the chocolate chips in order to speed up the melting process. The chocolate became gritty. I called the chip producer and was educated about the low melting point of chocolate. Now, I turn off the oven, leave the door open while I sprinkle the chips, and open when I return the pan to the oven for about two minutes. No more gritty chocolate. Recently, I tried dark brown sugar and a different, more expensive brand of chips which seem to have a higher fat content. Never again! Light brown sugar and the chips used in the classic chocolate chip cookie recipe work best for me.
Jon says
I used a candy thermometer and cooked the toffee to 275. It’s looking great as it’s cooling at room temperature. Chopped walnuts were added a top the chocolate. We’re looking forward to trying this recipe tomorrow.
Bev says
Made this today with cashews and pecans looked at the time wrong for baking it instead of 5 minutes I baked it 15 it’s still delicious!! Will definitely make this again thank you for the recipe.
Jenny says
This is a great recipe. I like how you put the measurements for each ingredient with the direction steps. None of the other food blogs that I look at, do that. Very helpful. Thank you.
Jan Clark says
I made several batches of this this last year and it was a huge hit! I couldn’t quit eating it either. It looked so pretty in my little clear Christmas bags. I had requests for it again. It was very easy to make, too!
Ashley says
Are the saltines salted or unsalted?
Trish - Mom On Timeout says
You can use either.
Joyce Morrison says
So delicious…No willpower to leave alone.
Unsalted butter snd saltiness crackers with salt. You may reverse and use salted butter and unsalted crackers. Same taste.
Helene says
Can you make the Christmas crack on a cookie sheet, I don’t have a jello roll pan.
Trish - Mom On Timeout says
Yes just make sure it has a rim/edge.
Pam says
Hi Trish! Absolutely LOVE this recipe!!! If I want more of the caramel mixture in this receipt, can I double the ingredients you have listed for the brown sugar and butter?
Trish - Mom On Timeout says
You can but that would be a lot of toffee!
Marcia Little says
I love this stuff. You make yours pretty!
Ashley Cannon says
By far the BEST recipe! I have tried many different recipes and this one is a winner! I used 1 cup of buttermilk instead of whole milk and I used 2sticks of unsalted sweet cream butter (sat in freezer for a few days until I was ready to use them for this recipe) once the biscuits were done rising, I topped them with some honey and butter mixture and let them bake a few more minutes, when I removed them from the oven, I topped them off with the last of the honey & butter mixture.
Trish - Mom On Timeout says
Thanks so much Ashley!