Christmas Crack Recipe (Saltine Toffee)
This Christmas Crack recipe 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!
- 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.
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.
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.
Tools and Equipment:
Jelly Roll Pan | Silicone Baking Mat | Candy Thermometer | Offset Spatula
Calories: 197kcal | Carbohydrates: 23g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 107mg | Potassium: 21mg | Fiber: 1g | Sugar: 18g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg