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.
Beth W. says
I would like to include this in bags for the Christmas food goodie basket I give my nieces and nephews, if I put them in small bags – would they be okay for shipping, and until they open on Christmas Eve (if delivered on 12/22) Just wondering
if anyone has tried this.
Looks delicious!
Sara says
How far in advance are the making it? It should ship fine but I wouldn’t make it more than a week in advance.
Joy says
I just made these and unfortunately Hersheys chipits don’t melt either. 😕
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!
Amanda says
Absolutely delicious! I used Nestle chocolate chips (because that’s what I had on hand) and they worked perfectly. What did not work for me was when I started to pour the caramel e over the crackers, it was just the butter pairing off the top at first. I suppose I should have stirred it before pouring. Live and learn.
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.