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!
Servings 24
Calories 197kcal
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 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
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