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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
Oooh, I’ve never had this! I like someone’s idea of sprinkling on some sea salt. And I’d go for the nuts for sure! Must try this! Happy Holidays to you, Julie! xo
we must all be addicted to this…I posted on my blog from Sally’s Baking Addiction…and I’ve had 3 friend make it since “yelling” at me ’cause they can’t stop making it! It is so good!!!!
My grandma makes this every year, and I always look forward to plates of it sitting out on Christmas Eve at her house. Yours looks fantastic too! :)
Has anyone made this with margarine? Does it work and taste as good?
I love this stuff, too! It’s always a hit this time of year! I make mine pretty much exactly like this and can’t keep my hands off it :)
I am picturing this with the addition of crushed peppermint, instead of the nuts. Have never had this – but see why it would be a hit. Going to be making it this year and we will see. Worst thing that could happpen? Nobody likes it but me! :-)
hahahah. I love having crack for Christmas. :)
Jingle Bells & Crack!!! Ho Ho Ho! I am so making this tomorrow. I will have to make two kinds though. Mother-in-love is seriously alergic to chocolate(more for me) so I have to try making it with white chocolate for her. Hmm Maybe three. Dark, Milk and White. Yes!!!!
OK, I am totally making this and adding something extra on top! Thanks for sharing!
I made this but sprinkled crushed toffee pieces over melted chocolate. It is ccrazy good