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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.40 saltine crackers
- 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.1 cup (227 g) unsalted butter, 1 cup (220 g) dark brown sugar
- 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.2 cups (473 g) dark or semi-sweet chocolate chips
- 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.1 ½ cups (164 g) chopped pecans, Flakey sea salt
- 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
Oh yeah, I am all over this stuff!
I love the disclaimer on this one, Julie! I could not resist eating ALL of this if it were near me.
This stuff is highly addictive! And so easy!
I’m truly new to this … what in the world?! lol Maybe you should make it for me sometime :)
Love the name! I’m glad that “christmas crack” has nothing to do with Santa’s low slung pants :)
This looks perfectly addictive!
Hello heaven!
I can’t agree more! These crackers are addictive and yes…when choco + caramel + salty = insanely good.
My sister in law makes the same thing, and that’s what she calls it– love it!!
PS– is your comment policy new? If so, good for you for taking a stand!
I added it a month or so ago after that nasty comment I got – figured it was about time to enforce stuff on here! :)
Questions… Will light brown sugar work? Semi-sweet chocolate chips or milk chocolate? Thanks for another great recipe! Merry Christmas!
Light brown sugar will work and any kind of chocolate chips :)
This stuff is so delicious and addictive! Especially because I use Heath toffee chips instead of pecans, YUM!