...
Go Back
Delicious stacked Christmas crack recipe bars with chocolate, caramel, pecans, and holiday M&M's on a wooden board.

The Easiest Christmas Crack Recipe (Saltine Cracker Toffee)

A simple and addictive holiday treat, this Christmas Crack recipe features a buttery toffee layered over saltine crackers, topped with melted chocolate and optional toppings. It's incredibly easy to make and perfect for sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 pieces
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 35 count Saltine crackers about 1 sleeve, may need a few more or less depending on your jelly roll pan
  • 1 cup Unsalted butter
  • 1 cup Brown sugar well packed
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Salt kosher or sea salt preferred
  • 2 cups Chocolate chips milk chocolate or semi-sweet, Guittard or Ghirardelli for best results

Equipment

  • Jelly roll pan (10 x 15 inches)
  • Nonstick foil or silicone baking mat
  • 3 quart heavy bottomed sauce pan
  • Offset spatula
  • Airtight container

Method
 

Preparation
  1. Line a 10x15 inch jelly roll pan with nonstick foil or a silicone baking mat.
  2. Preheat the oven to 350°F.
  3. Arrange saltine crackers in a single layer on the prepared pan.
Cooking Toffee
  1. In a 3-quart saucepan, melt brown sugar and butter over medium-high heat, stirring frequently.
  2. Bring to a boil and cook for 3 minutes, stirring continuously, until caramel reaches 270°F-290°F.
  3. Remove from heat, then stir in vanilla extract and salt.
  4. Pour the hot caramel mixture evenly over the crackers.
  5. Bake for 5 minutes until the caramel is vigorously bubbling, reaching 300°F-310°F.
Finishing Touches
  1. Sprinkle chocolate chips over the hot caramel, cover with foil, and let sit for 5 minutes.
  2. Remove foil and spread the melted chocolate evenly with an offset spatula.
  3. Add desired toppings, then let the toffee cool completely at room temperature or chill for at least 2 hours.
  4. Carefully peel off the foil and break the toffee into pieces by hand or cut with a knife.
  5. Store in an airtight container in the refrigerator for up to one week.

Notes

Use Guittard or Ghirardelli chocolate chips for best results. If using a candy thermometer, aim for 270°F-290°F for the boiling caramel and 300°F-310°F after baking. You may add toppings as desired. The toffee needs to set up at room temperature or chill in the fridge for at least 2 hours before cracking/cutting. Store in the refrigerator for up to one week.