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!
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.
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
- In a saucepan, combine the sugar and butter. 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 350F.
- Remove from the oven and sprinkle with chocolate chips.
- Place back into the oven for 1 minute.
- Remove and use a spatula to spread the melted chocolate evenly.
- Place in the freezer to set, then break apart and enjoy!
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-Covered Christmas Pretzels
- Confetti Cookies
- Easy Thumbprint Cookies
- Divinity Candy
- Butterscotch Cookies
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.
This looks so delicious and addicting! Thanks so much for sharing your yummy recipe on the Monday Funday Party!
This sounds incredible. Thanks for sharing!
All I have at home is whole wheat zestas. Do the whole wheat crackers taste the same as the regular crackers in this recipes?
Thanks!
So easy!!!! Need to bring a desert tonight to a party…no need to stop at the store, I had everything!!!!
I tried to make this but the base is sticky, is it supposed to be? I was thinking it would be more like a toffee.
Hi Janice- you may need to stick it in the freezer for a little longer. It should be more set like a toffee.
This looks so perfect! I wish I could take a bite right now! Pinned and tweeted. Thank you for being a part of our party. I hope to see you on Monday at 7 pm. It wouldn’t be a party without you!
Happy Saturday! Lou Lou Girls
Thanks for sharing at Cook it! Craft it! Share it!
I’ve never had or made Christmas Crack, but see it everywhere – I guess this is the year I need to make it!
ang
I want to try this–I have two different sizes of cookie sheets though—do you happen to know the size of pan you regularly use? Thanks so much for sharing this recipe
Hi Bonnie- I believe it is a 12 x 17 baking sheet. Hope this helps!
Are you supposed to measure the brown sugar as packed into the cup or loosely poured?
Loosely packed- I use a spoon to scoop it into the measuring cup, but I don’t pack it down hard.
Everybody at work loves when I make this. I will do saltines with milk chocolate chips and peanut butter m&ms on top and graham crackers with butterscotch chips and Heath toffee on top. Amazing. Oh and I do just a half teaspoon of vanilla extract in with the brown sugar and butter. I have not had any luck with white chocolate chips tho. Just makes a big globby mess. I wanted to do those with raspberry m&ms.
love
What a great cookie idea!
Using with white chocolate chips. Will see how they turn out along with adding coconut shreds to it instead of sprinkles! 🙂
I just tried to make this, but unfortunately, it didn’t work out that well. The sugar/butter mixture is very grainy and tastes likes I’m just eating brown sugar. I put two cold sticks of butter in a sauce pan over medium high heat and then added the sugar, stirred until it was brought back to a boil, and then boiled without stirring for 3 minutes. Should I have added the sugar and butter at the same time? Thanks for any input you can give. I really want this to work because this stuff is so good!
Hi Becky- yes, you need to combine the butter and sugar at the same time, let the butter melt completely, and then bring to a boil and let boil for three minutes. The sugar should completely cook down by then. Hope it works out next time!! 🙂
Okay, I did it the right way now. Haha. It was perfect! Thank you. 🙂
Just an FYI I made them with Graham Crackers last year and they were GREAT!!! After trying that I decided to mix things up and toasted coconut and sprinkled that on top, instead of sprinkles.
Yum- I will have to try that!
I made this using small salted pretzels instead of the crackers and used pecans instead of sprinkles – to die for!!! I’ve also heard of pressing crushed candy cane into the chocolate to make it Christmassy. I like the salty/sweet combination
I made this today and sprinkled the top with Heath Bits of Brickle toffee bits about half a bag and it is delicious!!! Never made anything so easy and so tasty!!!!!!!!!!!!!!!!!!
YUM…This wasn’t the one I thought I wanted but, man, oh, man. This is one recipe sticking around. Who knew I could make homemade caramel that could taste that good? Go me. And go YOU for sharing. Merry merry.
My co worker brought this in the other day and I feel in love!! Can’t wait to make it myself! Would love for you to come & share at my party http://mommyondemand.com/create-bake-9/
I keep meaning to try this – I’ve been hearing people talk about it for like the past five years but still haven’t gotten around to it! Yours is very festive with the dots. 🙂