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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
Nice delicuous, crunchy simple idea!! Gonna use that as main snacks on my Xmas table;)
Thank u a lot!
The parchment paper stuck to mine & could not be removed.
What could be the concern? The the CC tasted delicious!
I would spray the parchment paper with cooking spray if this happens.
Sprayed the parchment paper….still stuck
That’s strange. It really shouldn’t since you’re pouring the toffee and chocolate on top of the saltine crackers..so essentially, it’s kind of like sitting on top of the crackers. What size pan are you using and are you deviating from the recipe at all? Maybe try non-stick foil next time if you’re having this problem.
Such a amazing recipe, love the taste, texture, and how addictive this is. Also tried this with Ritz crackers as well and also give this a awesome taste to it as well. Thank you alex
Mine stuck to the jelly roll paper. Can I save it after that?
You could probably just break it into pieces and peel it off?
Help what is the most effective way to crack the “crack” after its cooled etc, I’m having serious issues thanks
What serious issues with this are you having? I usually stick mine in the fridge.
My first time I used a hammer – just wrapped plastic wrap around the hammer and BAM! Still had a little that was stuck to the foil so I had to peel it off. If you want something bad enough you will figure away to get it, lol love this Christmas Crack!
Thanks for posting this recipe! I do have a question – is it weird with the saltines? I just keep imagining eating a saltine and chocolate together and it doesn’t seem appealing. But everyone seems to rave about this stuff, so I suppose it can’t be terrible. Thanks! :-)
No, it’s not weird. It gives it the awesome sweet/salty combo :)
Hi Julie!
I made this last night, and my caramel was still runny after being in the freezer for an hour. Any suggestions to get it to harden? Thanks :)
I would cook it a little longer then :) it should harden it right up!
I am super excited to try this. Just got all
prepped and realized my parchment paper is gone. Ugh! Is there anything else I can use? Spray? Anything? Or must I wait until after my trip to the store tomorrow?
I haven’t tried it with spray, but it should work out just fine. Just might be a little more difficult to clean up if the caramel seeps through to the baking sheet!
I use aluminum foil and spray it with Pam cooking spray – it works great!
I use aluminum foil that’s greased. I don’t like the spray stuff, I just grease it with butter. :) works fantastic.
Want to make this…..but, does it freeze well?
I haven’t ever froze this before but I can’t imagine it not being able to freeze.
It freezes fine……I usually freeze some around the holidays.
Oops…didn’t mean to comment on someone else’s thread.
This is a great recipe, but I wanted to point out that brown sugar and butter make butterscotch or toffee depending on cooking time. Caramel is made from white sugar, butter, cream and vanilla. Happy Cooking! :)