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Christmas Crack aka Saltine Cracker Toffee

Made with Saltine crackers and topped with chocolate, this Christmas Crack recipe is seriously addictive! Perfect for gifting … or keeping all to yourself! 

Pieces of Christmas crack on a green cutting board.

Last week I was enjoying the gorgeous, sunny, breezy, 82 degree weather in Florida. Today, I am iced in below freezing with dangerously low groceries and a rapidly developing case of cabin fever. Did I mention I live in TEXAS? 

My husband went to the store last night after we made it home (after being stuck on the road 2 blocks from our house for 45 minutes because of a van and truck blocking both lanes of traffic) only to find that the aisles were completely empty. No milk of any kind (let alone the precious organic whole milk for the baby), no meat (chicken, pork, beef, you name it they were out of it), and no produce (bins completely empty).  

He said there was one package of bread on the entire bread aisle, and it had been torn open… probably damaged in the fight, he said (haha).  I’ve never seen anything like this — the state of the grocery stores, or the conditions of the roads!

So to combat the ever-growing cabin fever I am in the kitchen baking up some Christmas goodies. Also doesn’t hurt that the oven warms up the house!  We might not have any milk, meat, bread, or produce… but we aren’t hurting for cookies!! Priorities!  

I whipped up a batch of this super easy Chocolate Saltine Cracker Toffee and I could have just put it outside to set instead of in the freezer.  It is also lovingly referred to as “Christmas Crack” because it’s made with crackers, but also because of how ridiculously addicting it is.

A tray of Christmas crack with sprinkles on top.

What’s Needed for Christmas Crack? 

One great thing about this Saltines Christmas crack is how short the ingredients list is! Here’s all you’ll need to make this Saltine cracker toffee: 

  • Saltine crackers
  • Brown sugar 
  • Butter
  • Chocolate chips 
  • Sprinkles (optional) 

How to Make Christmas Crack 

  1. In a saucepan, combine the sugar and butter. Bring to a boil and allow to boil for 3 minutes without stirring.
  2. Line a cookie sheet with parchment paper and arrange the crackers into a single layer.
  3. Pour the hot sugar mixture over the crackers and bake for 5 minutes at 350F.
  4. Remove from the oven and sprinkle with chocolate chips.
  5. Place back into the oven for 1 minute.
  6. Remove and use a spatula to spread the melted chocolate evenly.
  7. Place in the freezer to set, then break apart and enjoy! 
Pieces of Christmas crack on a green cutting board.

How Long Does Saltine Cracker Toffee Last? 

Christmas crack candy can be stored in an airtight container at room temperature or in the fridge for 10-14 days.

Can I Add Toppings? 

Of course! This Saltine chocolate crack can be topped with sprinkles, chopped nuts, M&M’s, toasted coconut, you name it! 

Tips for the Best Christmas Crack 

  • If adding toppings, do so immediately after smoothing the melted chocolate.
  • Use any combination of chocolate chips you like. I used half milk and half semi-sweet. 
  • A few readers have made this recipe with a Ritz cracker or pretzel base rather than Saltines. Sounds good to me! 

More Cookie Exchange Recipes: 

Chocolate Saltine Cracker Toffee

3.58 from 7 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 25
Calories: 183kcal
Author: Emily Grace

Ingredients

  • 1 sleeve saltine crackers
  • 1 cup brown sugar
  • 1 cup butter
  • 2 cups chocolate chips
  • Sprinkles (optional)

Instructions

  • Combine the sugar and butter over medium heat, stirring constantly.
  • Bring to a boil and allow to boil for 3 minutes without stirring.
  • Line a cookie sheet with parchment paper and arrange the crackers into a single layer.
  • Pour the hot sugar mixture over the crackers and bake for 5 minutes at 350 degrees F.
  • Remove from the oven and quickly sprinkle with chocolate chips.
  • Place back into the oven for 1 minute.
  • Remove and use a spatula to spread the chocolate evenly.
  • Place in the freezer to set for 1 hour.
  • Break apart and enjoy.
  • Store in an airtight container at room temperature or in the fridge for 10-14 days.

Notes

  • If you wish to add sprinkles do so immediately after smoothing the chocolate.
  • Use whatever chips you have on hand, I used half semi-sweet and half milk chocolate.

Nutrition

Calories: 183kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 107mg | Potassium: 18mg | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.4mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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