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Christmas Crack (Saltine Toffee)

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!
Course Dessert
Cuisine American
Keyword Christmas Crack, Saltine Toffee
Prep Time 7 minutes
Cook Time 8 minutes
Servings 24
Calories 197kcal
Author Trish - Mom On Timeout

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 Spatula

Nutrition

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