Go Back
Christmas crack recipe with saltine toffee, milk chocolate and red and green sprinkles
Ravi Sharma

Christmas Crack Recipe (Easy Saltine Toffee)

This easy Christmas crack recipe layers crisp saltine crackers with buttery brown sugar toffee, melted chocolate and festive toppings. Only 5 ingredients, no candy thermometer needed, and ready in about 30 minutes plus chilling.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Cool Time 1 hour
Total Time 1 hour 20 minutes
Servings: 36 Piece
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

For the toffee
  • 40 saltine crackers about 1 sleeve
  • 1 cup unsalted butter 2 sticks
  • 1 cup light brown sugar packed
  • 1/2 teaspoon vanilla extract
For the topping
  • 2 cups semi-sweet chocolate chips about 12 oz
  • 1/3 cup red and green sprinkles crushed peppermint candy, or chopped pecans
  • Flaky sea salt optional

Method
 

  1. Preheat the oven to 400°F (200°C). Line a 10x15 inch rimmed baking sheet with parchment paper, letting it go up the sides.
  2. Arrange the saltine crackers in a single tight layer on the pan, breaking a few to fill gaps.
  3. Melt the butter and brown sugar in a medium saucepan over medium heat. Stir constantly, bring to a boil, and boil for 3 minutes. Remove from the heat and stir in the vanilla.
  4. Pour the hot toffee evenly over the crackers and spread quickly to cover every cracker.
  5. Bake for 5 to 6 minutes, until bubbling all over. Watch closely so it does not burn.
  6. Remove from the oven and sprinkle the chocolate chips over the top. Wait 3 to 5 minutes, then spread the melted chocolate into an even layer.
  7. Add sprinkles, peppermint or nuts right away while the chocolate is still soft.
  8. Let cool for 15 minutes, then refrigerate for at least 1 hour until firm. Break into pieces and serve.

Notes

  • Use unsalted butter, because the saltines already add salt.
  • Boil the toffee for a full 3 minutes for a crunchy, not chewy, texture.
  • Store in an airtight container for up to 5 days at room temperature, 2 weeks in the fridge, or 3 months in the freezer.
  • For a sweeter version, swap in milk chocolate. For a peppermint version, use white chocolate and crushed candy canes.
  • Graham crackers or pretzel crisps can replace the saltines.