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–+ servings
a triangular shaped saltine toffee piece has chopped pecans and sea salt sprinkled on top
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3.50 from 4 votes

Saltine Toffee (Christmas Crack)

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 30 pieces
Author: Julie Chiou

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 9x13" rimmed baking sheet lined with parchment paper, line the saltine crackers side by side until the entire pan is filled.
    40 saltine crackers
    saltine crackers on a parchment paper lined metal baking sheet
  • 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 unsalted butter, 1 cup dark brown sugar
    a stick of butter is on top of brown sugar in a small saucepan
  • 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.
    melted butter and brown sugar mixture is poured on top of the saltines in the baking sheet
  • 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 dark or semi-sweet chocolate chips
    chocolate has been melted in a bowl
  • Pour chocolate evenly on top of the caramel, spreading it evenly and smoothing it out.
    chocolate is being spread on top of cooled butter and brown sugar mixture
  • Immediately sprinkle chopped pecans (or whatever toppings) all over the top.
    1 ½ cups chopped pecans, Flakey sea salt
    chopped pecans sprinkled on top of chocolate
  • 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

Serving: 1 serving | Calories: 189 kcal | Carbohydrates: 17 g | Protein: 2 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.3 g | Cholesterol: 16 mg | Sodium: 53 mg | Potassium: 109 mg | Fiber: 1 g | Sugar: 11 g

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