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.
Christmas Crack ingredients
This recipe is made with saltine crackers, butter, brown sugar, chocolate chips and sprinkles.
How do you make Christmas crack?
Place your crackers in a single layer on a sheet pan. Put butter and brown sugar in a pot, and bring the mixture to a boil. Pour the hot sugar mixture over the crackers, then bake in the oven until the sugar and butter are bubbly. Remove the pan from the oven, and sprinkle chocolate chips over the crackers and toffee mixture. Put the pan back into the oven to melt the chocolate, then use a spatula to spread the chocolate in an even layer. Add sprinkles, then let everything cool to room temperature. You can also refrigerate the Christmas crack so it will set up faster. Break into pieces, then serve and enjoy.
Tips for the perfect dish
- Christmas crack can be made up to 5 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.
- Use high quality chocolate chips for the best results. My favorite brand is Guittard because it has a rich flavor and melts smoothly.
Recipe FAQs
Christmas crack is made with just a handful of simple ingredients, including saltine crackers, butter, brown sugar, chocolate and toppings such as sprinkles.
This dish gets its name from a few sources. It’s called “crack” because it’s made with crackers, makes a cracking sound when you cut or break it, and also is addicting in nature because it’s so delicious!
Christmas crack does not need to be refrigerated for food safety purposes, but I do prefer to store mine in the fridge. If you store it at room temperature, it can get soft if your kitchen is warm. I typically keep it in the fridge, then let it sit out for about 10 minutes before serving so that it comes up to room temperature for eating.
Flavor Variations
This recipe is delicious as-is, but you can easily change up the ingredients to customize the flavors to your tastes.
- Chocolate: Not a fan of semisweet chocolate? Milk or white chocolate will also work well. You can even use two types of chocolate and swirl them together!
- Crackers: While saltine crackers are traditional, you can use other types of crackers such as Ritz or graham crackers with good results.
- Toppings: Swap out the sprinkles for a different topping such as chopped nuts, coconut or mini M&M candies.
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 well 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.
Notes
- Christmas crack can be made up to 5 days before you plan to serve it. Store it in the fridge, then break it into pieces and enjoy.
- As this recipe has become very popular over the years, I’ve had readers encounter issues with Nestle toll house chocolate chips. There was a specific formulation a few years ago where the chips were not melting to a spreadable consistency. It appears that this issue is now resolved. That being said, I’ve tested this recipe with many brands of chocolate chips, and Guittard is the top performer. If you can’t find Guittard, Ghirardelli is also a great choice.
I didn’t have any chocolate chips the first time I made them, so I crushed a couple of my Grandson’s Nutty Bars in the food processor and sprinkled them over the top, along with some hazel nuts. I did not put them back in the oven, they went straight into the refrigerator. They were fantastic! I just now made a batch and AGAIN didn’t have chocolate chips, so I crushed up Krave cereal in the food processor. (I’m just praying they’re good. We’ll see I guess! LOL) This recipe is so versatile and so easy!
1.13.2023. It’s been a while since I’ve thrown this together-just as tasty as I remember it! Tollhouse chocolate chips worked wonderfully for me. Perhaps those having issues need to allow the butter/brown sugar rapid boil and bake a minute or so longer before adding the chips. Just a suggestion. Gifting this batch. Looks so very festive!!
Nestle chocolate chips would not melt. Attempted 1/4/23. Wish I had read Comments first. Added some store brand (kroger) ones and had much better results.
Wondering if anyone can suggest good butter brand to use? Does it matter between light and dark brown sugar?
I just use Costco butter. I typically make this with light brown sugar, but dark would also be fine!
I use dark brown sugar. It seems to give better favor but both are delicious!
I used Nestle Toll House Semi Sweet Chocolate Chips and they did just fine. This was delicious!!
I used Nestlé chocolate/peanut butter chips. They melted well and it was delicious!
I loved this recipe! I used ritz crackers instead of saltines and loved that substitute because I love butter! I’ll be making this next year!
I’ve been making this from years (your recipe is similar to my grandmothers). Just wanted to give a heads up that Nestle does indeed still does not melt well 🙁 it ruined my first batch
Can parchment paper be used? I make peanut brittle in the microwave and was wondering if the toffee could be made in the mircowave?
You can use parchment but I’ve never tested this in the microwave so I can’t say if it would work or not.
So addictive! I didn’t boil the sugar and butter long enough so I will remember that for next time. I used Nestle mini semi sweet chocolate chips and had no issues with them melting. I made this to gift but can’t stop eating it!
Hi I’m wondering if melting chocolate wafers would work for the Christmas Crack?
KJ
Yes that will work!
I just made this… with the recommended chocolate chips and a second batch with what I had on hand- Nestles semi sweet. The first batch was perfection. The Nestles chips (second batch) did not melt! So disappointed. I’m leaving the chips whole and will eat them, but not what I wanted. They look weird and when I tried to spread them, it made a mess. A very expensive experiment. Ugh! At least the first batch turned out good as I am serving at a party tomorrow! Don’t deviate from the G…..? chips! Can’t remember their name! Not Girredelli.
I used older Nestle chocolate chips in my first recipe and they didn’t melt either. I didn’t get cook my brown sugar mixture enough, I thought that was my issue. I made a second batch tonight, cooked the mixture to 280 degrees and used a FRESHLY purchased bag of Nestle…perfection. Not sure which made the difference.
I have this recipe but it older and I use Toll Hiusr chips but my recipe says to melt the chips in the microwave then pour over the crackers in the pan. It works great! My family loves this recipe.
I used Nestle TollHouse chocolate chips and they worked just fine, but I’ve seen where they have messed up for a lot of others during this recipe. The main thing that saved my 2nd batch (1st batch was way too runny!!!) Is letting the butter and brown sugar RAPID boil for at least 3-4 minutes. Stir it but make sure you start timing it when it starts to really boil. After that, pour it over saltines and bake for 7-10 mins depending on your oven. It needs to boil IN your oven, for 7ish mins. Make sure to keep saltines in order and not overlapping. Take them out after boiling for this time frame. Pour your chocolate chips over and put back in for 3 mins or less. Make sure they’re melted. Take them out and smear over the tops of all crackers. Bake for 2 mins or less until coated. Pull out and and top with candy, nuts, sprinkles, etc.
Put in refrigerator for 2 hours. Then crack once set.
I just love this amazing recipe! I found the cutest sprinkles to decorate it with.