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This highly addictive saltine toffee is dubbed ‘Christmas Crack’ as it’s easy to make around the holidays for a crowd (or for gifting) and it will have you hooked from the very first bite.
This Should Come With a Warning: Saltine Toffee
I posted this recipe back in 2012 and I had no idea what ‘Christmas Crack’ was other than the fact that I loved the name (although it’s probably politically incorrect and offensive to some people now). Come to find out, it is a very popular treat during the holidays and it’s essentially saltine toffee. I am a HUGE fan of sweet and salty flavor combinations and this saltine toffee is literally the poster child for sweet and salty.
Christmas Crack (or saltine toffee – which ever you want to call it) is popular because it requires no candy thermometer, is easy to make, mail, and even easier to eat. Since it’s already a bit rustic in the way you break it apart into pieces, when you send it in the mail, unlike cookies or other treats, it’s okay that this treat is not perfect.
Recipe Tips and Variations
- Make sure you are buying salted saltine crackers, not the no-salt kind!
- For an even more buttery and rich treat, swap out the saltine crackers for club crackers or Ritz crackers.
- Use sprinkles, mini M&M’s, or crushed peppermint candy canes to decorate the tops of these for an even more festive flair!
Storage and Gifting Instructions
Saltine toffee can be stored in a container for up to 2 weeks. This is perfect for gifting in metal containers or mailing them in sturdy cookie boxes.
Add some maple cinnamon spiced nuts along with frosted sugar cookies, linzer cookies, and gingerbread men cookies to give your holiday cookie box the perfect touch!
Saltine Toffee (Christmas Crack)
Equipment
Ingredients
- 40 saltine crackers, approx. 1 sleeve
- 1 cup (227 g) unsalted butter
- 1 cup (220 g) dark brown sugar
- 2 cups (473 g) dark or semi-sweet chocolate chips
- 1 ½ cups (164 g) chopped pecans
- Flakey sea salt, for topping (if desired)
Instructions
- Preheat oven to 400 °F (204 °C)
- On a 9×13" rimmed baking sheet lined with parchment paper, line the saltine crackers side by side until the entire pan is filled.
- In a saucepot, melt butter and sugar together. Stir together then bring to boil then let boil for 5-7 minutes, do not stir while it's boiling, but also make sure it doesn't burn.
- CAREFULLY pour the contents of the pot evenly over the saltines then place in oven to bake for 5 minutes. Remove from oven and set aside.
- In the meantime, in a microwave safe bowl, gently melt the chocolate, stirring in 30 second intervals until it's melted through and no clumps remain.
- Pour chocolate evenly on top of the caramel, spreading it evenly and smoothing it out.
- Immediately sprinkle chopped pecans (or whatever toppings) all over the top.
- Allow the sugar mixture and chocolate cool completely. I popped mine in the fridge for about an hour. Once cool, break into pieces – doesn't have to be uniform in shape.
- Store in an airtight container for up to 2 weeks!
Nutrition
Photographs by Jess Gaertner Creative
I made the Christmas Crack this morning and it was awesome!!! I used regular brown sugar instead of the dark brown sugar and I used milk chocolate chips instead of regular chocolate chips and it was really delicious. I also put chopped pecans on top. Love this recipe and will be making more!!!
Yum! So addicting!
I had this today for the first ti.e. It’s awesome. I’m 80 and thought I had enough favorites. But you are never too old to learn. This is at the top of my list. Not only. Is it awesome but sooo easy. Thank you so much. Do you have a place where I can view your other wonders.
Yes, if you click around this website, you’ll find more recipes :)
This is delicious. The perfect dessert to prepare for Christmas.
Can u use any kind of stuff for christmas crack
What do you mean by “any kind of stuff?”
How long will this last in an airtight container? Two or three weeks? I’d like to mail this overseas
It should last a couple weeks! Be sure to pack it well so it doesn’t crumble too much :)
I have been making this for years. May I make a suggestion? I bake the caramel layer, then turn off the oven. Then sprinkle the chips directly on top and return to the TURNED off oven for 3 minutes. The residual heat softens the chips to spreading consistency. Simply use an off set spatula to gently spread the chocolate to cover with out jostling the saltines. Then I top with chopped walnuts and either freeze or refrigerate to set. I find a pizza wheel is great for cutting this up or a pampered chef french fry blade if you have one?
I made this for the first time this year. It is so good. I like it with pecans. Tried cashews too but I think pecans taste better with this mix. I also made some without nuts. Everyone loved it. I store it in the freezer. It’s addictive though!
My seven year old likes to help make this with me. We use pretzel sticks instead of saltines and he likes to top it with Christmas sprinkles for a festive look. It’s always a hit in our family!