Description
Christmas Crack, also known as Cracker Toffee, is a simple and addictive holiday treat featuring a layer of crispy saltine crackers topped with a buttery brown sugar toffee, melted chocolate, and festive sprinkles. This easy-to-make recipe yields a crunchy, sweet, and salty snack perfect for holiday gatherings or gifting.
Ingredients
Scale
Cracker Base
- 40–48 saltine crackers (about 1 1/2 sleeves)
Toffee Topping
- 1 cup butter (salted or unsalted, 2 sticks)
- 1 cup brown sugar (packed, dark brown sugar)
Chocolate Layer
- 2 cups semi-sweet chocolate chips (or milk chocolate chips, or white chocolate, or combination)
Decoration
- ½ cup sprinkles (or M&M’s, crushed candy canes, or candies of choice)
Instructions
- Preheat Oven: Preheat your oven to 350℉ (177℃) to prepare for baking the toffee layer.
- Prepare Baking Tray: Line a rimmed sheet pan (15″×10″) with parchment paper or aluminum foil sprayed with cooking spray, or use a nonstick silicone baking mat to prevent sticking.
- Arrange Crackers: Place saltine crackers in a single, even layer on the bottom of the tray. If needed, break a few crackers to fill gaps along the edges completely.
- Make Toffee: In a medium-sized pot over medium-low heat, combine butter and brown sugar. Bring the mixture to a rolling boil, stirring occasionally, and cook for 3 minutes until bubbling and amber colored. Optionally, use a candy thermometer to reach 270℉-290℉. Remove from heat.
- Pour Toffee: Carefully pour the hot toffee evenly over the saltine crackers. Quickly spread with a spatula to cover all crackers.
- Bake Toffee: Place the sheet pan in the preheated oven and bake for 3-5 minutes until the toffee starts to bubble.
- Add Chocolate: Remove the pan from the oven and immediately scatter chocolate chips over the hot toffee. Let them sit for 1-2 minutes to soften, then spread evenly with a spatula. If the chocolate doesn’t melt fully, briefly return to the oven for 1-2 minutes.
- Decorate: Sprinkle sprinkles or your choice of candy toppings evenly over the melted chocolate layer.
- Cool and Set: Allow the toffee to cool completely at room temperature or refrigerate for 30 minutes to 1 hour until hardened.
- Break into Pieces: Once set, flip the tray over to remove the toffee from the pan and peel off the parchment or foil. Break or cut the toffee into bite-sized pieces.
- Serve and Store: Serve immediately or store leftovers in an airtight container at room temperature or refrigerated.
Notes
- If you want extra precision, use a candy thermometer to reach the perfect toffee temperature between 270℉ and 290℉.
- Saltine crackers add a unique salty crunch that balances well with the sweetness of the toffee and chocolate.
- Feel free to customize toppings with crushed candy canes, M&Ms, or other festive candies.
- Storing in an airtight container keeps the treat fresh and crunchy for up to 1 week.
- Handle the hot toffee carefully to avoid burns.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
