This Christmas crack is saltine toffee made with crackers, brown sugar, butter, chocolate and holiday sprinkles. A sweet and salty treat that’s addictively delicious and perfect for feeding a crowd!
I love to make homemade treats around the holidays like reindeer chow, peppermint patties, and this unique and unexpected Christmas crack toffee.
So right about now you may be wondering, what exactly is Christmas crack? It’s saltine toffee, and I think the name relates to the fact that it’s made with crackers and is also super addicting. This salty sweet combo is SUPER easy to make, and it’s a unique treat that will have all of your guests begging for the recipe.
How do you make Christmas crack?
The first step is to line up your crackers on a sheet pan. I use saltine crackers, but I’ve seen Christmas crack made with Ritz or graham crackers before too. The crackers get coated in a toffee mixture, then baked until bubbly. The final step is a layer of melted chocolate and holiday sprinkles.
Tips for Christmas Crack
- You can use semisweet, milk or white chocolate chips for the topping.
- I like to top my Christmas crack with sprinkles, but other great options are chopped nuts or M&M’s.
- Christmas crack can be made up to 3 days before you plan to serve it. Store it in the fridge, then break it into pieces and enjoy.
This recipe is simple to make, but you do need to watch the toffee mixture carefully as it boils. You want to boil it for exactly 3 minutes or you run the risk of it burning. I use an offset spatula to spread the toffee and chocolate layers; it makes the job so much easier.
I use high quality chocolate chips for the best results. My favorite brand is Guittard because it has a rich flavor and melts smoothly.
The final step is to let the toffee chill to firm up, then cut into pieces and serve! This tastes a lot like traditional toffee, but it’s way easier to make and the crackers add a hint of salt that really counterbalances the sugar. I make this saltine toffee every year, and people ALWAYS ask me for the recipe, so be prepared to share it with your friends and family!
This recipe can easily be doubled if you need to feed a crowd. Simply double the ingredients and spread the crackers over two sheet pans instead of one. You may want to plan to make a double batch because this stuff goes fast!
More holiday treats
Christmas Crack Video
Christmas Crack Recipe
Ingredients
- 40 saltine crackers
- 2 sticks of butter (1 cup)
- 1 cup packed brown sugar
- 2 cups semisweet chocolate chips I recommend Guittard or Ghirardelli. Nestle (Toll House) chocolate chips do not work in this recipe.
- 1/2 cup holiday sprinkles or 1/2 cup sliced almonds
- cooking spray
Instructions
- Line a sheet pan with foil and coat with cooking spray or alternatively you can use a nonstick silicone baking mat.
- Preheat the oven to 400 degrees.
- Place the crackers in a single layer on the baking sheet.
- Place the butter and brown sugar in a medium saucepan, bring to a boil. Boil for 3 minutes.
- Pour the brown sugar mixture over the crackers and spread with a spatula to coat.
- Place the sheet pan in the oven and bake for 3-5 minutes, or until bubbling.
- Remove the pan from the oven and immediately scatter the chocolate chips over the top. Place the pan back in the oven for another 2-3 minutes to melt the chocolate. Spread the chocolate evenly over the top.
- Place the sprinkles on top of the chocolate. Let the toffee sit until completely cool, either at room temperature or you can refrigerate.
- Cut into pieces and serve.
Kara says
Mint chocolate chips are nice mixed with the chocolate chips at Christmas time!
Rachael Norton says
Do you have to spray parchment paper with cooking spray?
Sara says
No parchment paper is nonstick!
Kris says
Just finished sprinkling!
I used Tollhouse, but melted the chips in the microwave (30 second intervals, stirring between each) and then it was all ready to spread. Worked perfectly! Can’t wait for everyone to try it! Thanks so much!
Anne says
Question!! How long in advance can I make this and how long does it last?
Sara says
You can make it a week or two ahead of time, store in the refrigerator until you’re ready to eat it!
Thalia says
You can make this 3 days in advance. It can be stored in the refrigerator for a week after making. Hope this helped! Merry Christmas!!!
sherri says
I only have unsalted crackers..would sprinkling a little sea salt over the crackers work?
I hope i hear back as i’m making them today lol
Sara says
Yes that’s fine!
BayLee Rose says
Would it mess up the recipe if you melted some honey roasted peanut butter in the butter and brown sugar mixture after it’s done boiling?
Sara says
I personally would not attempt that because the butter and sugar mixture forms a toffee and the peanut butter could prevent it from setting.
Christina says
I bet you could melt it and spread it over the chocolate after it hardens
Christie says
Thank you for this recipe! I remember my mom making something similar and can’t wait to share with the neighbors this year.
Just wanted to add that toll house chocolate chips worked just fine for us. In case, like me, anyone failed to read that part before hitting the grocery for ingredients 🙂
Bronson Brown says
I used toll house chocolate chips and they spread great for me.
Vicki says
Me too and spread lovely
Debbie Abernathy says
I use Toll House all the time and they spread for me
Thalia says
Did you have to melt the Tollhouse prior to baking? Or did they melt on the toffee without melting prior?
Catalina says
This Christmas treat would be so perfect for homemade gift!
Treat says
Treat!!
justin says
Can I use parchment paper instead of foil
Sara says
Yes that’s fine!
Cathy says
This is always a must! Love the festive sprinkles!
Beth says
This looks so delicious and yummy! I can’t wait to give this a try! My family is going to love this recipe!
Erin says
This Christmas crack is fabulous I make it every year!
Oma says
Light or dark brown sugar??
Sara says
I prefer light brown sugar!
Loriann Hill says
I made this for the first time. I was impressed on how easy it was. When I went to spread the chocolate chips it didn’t spread well so I put back in oven for about a minute then it was so much easier to spread. I will be making this every Christmas now. Big hit with my family.
Dawn says
I’m sorry I didn’t read your recipe first. The first recipe I tried I used toll house chocolate chips and they didnt melt. I had to try again BUT after I read some other recipes. Happy I came across this one! I used the ghirardelli chips and they melted perfectly. Thank you!
Robyn says
I was sure I used toll house chips before but I now I know why my chocolate didn’t melt, that’s what you get for doing it from memory.
Mila says
I made these for years and always used Toll House. It melts fine. Give it a minute
Traci says
I have found the toll house regular size chips melt but the minis definitely don’t as of 12/2020
Mary says
Did you use salted or unsalted butter?
Sara says
I typically use salted butter but either will work.
Judy parks says
I made this and my toffee is sticky on the bottom i have made it before it was good what went wrong?
Sara says
The most likely scenario is that it didn’t cook for long enough!
Karin Taylor says
I had the same thing happen. I boiled it for 3 minutes. Is there another way to tell it is ready?
Karin Taylor says
Another recipe said it the butter/brown sugar should darken a little. I made a new batch and cooked it just a little longer. It wasn’t soft and sticky.
Tracie says
I have an almost exact recipe from a magazine from a couple of decades ago. Mine bakes for 15 minutes at 350 and uses half as much brown sugar and one 12 oz bag of chips. Maybe this would be an option to try. I agree with Sara about the chips that taste best. The Guittard are usually at Whole Foods or Fresh Market (at least in Miami). Try and get them on sale. I actually made two big trays yesterday. I call it crack too but the traditional name is bark. I think it is delicious any way you do it.