The BEST Christmas Crack Recipe (Saltine Cracker Toffee)
A simple and addictive holiday treat, Christmas Crack combines a buttery brown sugar toffee with saltine crackers, topped with melted chocolate. It's easy to make and perfect for sharing during the festive season.
Equipment
- Jelly roll pan (10 x 15 inches)
- Nonstick foil (or heavy duty foil and cooking spray) / Silicone baking mat
- 3 quart heavy bottomed sauce pan
- Candy thermometer (optional)
- offset spatula
- airtight container
Ingredients
Main Ingredients
- 35 crackers 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
Instructions
- Line a 10x15 inch jelly roll pan with nonstick foil, heavy-duty foil coated with cooking spray, or a silicone baking mat.
- Preheat the oven to 350°F.
- Arrange the saltine crackers in a single layer on the prepared jelly roll pan.
- In a 3-quart heavy-bottomed saucepan, melt brown sugar and butter together over medium-high heat, stirring frequently.
- Bring the mixture to a boil and continue to boil for 3 full minutes, stirring almost continuously; if using a candy thermometer, aim for 270-290°F.
- Remove the saucepan from heat and stir in the vanilla extract and salt.
- Pour the caramel mixture over the saltines and spread it evenly over the crackers.
- Bake for 5 minutes in the preheated oven until the caramel is bubbling vigorously; if using a candy thermometer, aim for 300-310°F.
- Sprinkle chocolate chips over the hot caramel, cover the pan with foil, and let it sit for 5 minutes.
- Remove the foil and use an offset spatula to gently spread the melted chocolate evenly.
- Optionally sprinkle on additional toppings, then let the toffee set at room temperature until completely cooled, or chill in the fridge for at least 2 hours.
- Carefully peel away the foil from the bottom of the toffee, then either use your hands to "crack" it or a knife to cut it into pieces.
- Store the Christmas Crack in an airtight container in the refrigerator for up to 1 week.
Notes
For best results, use Guittard or Ghirardelli chocolate chips. Store in an airtight container in the refrigerator for up to 1 week.