It’s easy, quick (ready in under 30 minutes), and always a hit at parties or as edible gifts.
🍬 Christmas Crack (Saltine Toffee)
Makes: About 35–40 pieces
Prep Time: 10 min | Cook Time: 10 min | Cool Time: 1 hour
🎄 Ingredients
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1 sleeve (about 40) saltine crackers
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1 cup (2 sticks) unsalted butter
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1 cup brown sugar, packed
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2 cups semi-sweet chocolate chips (or milk chocolate, if you prefer)
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Optional toppings:
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Crushed candy canes
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Toffee bits
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Sprinkles
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Sea salt
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Chopped nuts (pecans, almonds, walnuts)
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👩🍳 Instructions
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Prep the pan:
Line a rimmed baking sheet (10×15 inches) with foil or parchment paper.
Lay saltine crackers in a single layer, touching but not overlapping. -
Make the toffee layer:
In a saucepan, melt butter and brown sugar over medium heat.
Bring to a boil, stirring constantly for 3 minutes, until it’s bubbly and thickened. -
Pour & bake:
Pour the hot toffee mixture evenly over the crackers.
Use a spatula to spread it to the edges.
Bake at 400°F (200°C) for 5 minutes, until the toffee is bubbling. -
Add chocolate:
Remove from oven and immediately sprinkle chocolate chips over the hot toffee.
Wait 2–3 minutes for them to melt, then spread evenly with a spatula. -
Add toppings:
Sprinkle with nuts, crushed candy canes, or sprinkles while the chocolate is still warm. -
Cool & crack:
Let cool at room temperature or chill in the fridge for 1 hour until firm.
Break into pieces (“crack” it apart!) and enjoy.
💡 Tips
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Use graham crackers or Ritz crackers instead of saltines for fun variations.
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Store in an airtight container at room temp for up to 1 week, or in the fridge/freezer for longer.
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For extra crunch, sprinkle a little flaky sea salt on top before the chocolate sets.
Would you like me to give you a “white chocolate peppermint Christmas crack” version next — snowy and festive with crushed candy canes on top? 🎅🍬
