Christmas Crack Recipe (video)
This cracker candy is chocolaty, crispy and highly addictive! That’s why it’s popularly known as Christmas Crack. This fool-proof Christmas Crack recipe is just 4 ingredients and takes less than 30 minutes to make.
What is Christmas Crack?
It is a type of candy made with saltine crackers coated in toffee and topped with chocolate. It is one of the easiest methods of making candy because you don’t need a candy thermometer or exact measurements. You just need to cook the toffee long enough for it to set. Please note that the toffee is not a hard toffee. It’s firm but when you bite into it, it’s got a soft-sugary texture to it.
Why this recipe is so great:
- Just 4 ingredients. All you need to make this Christmas Crack is butter, brown sugar, saltine crackers, and chocolate – that’s it! Who would have thought to add saltine crackers to toffee, but it’s brilliant. The crackers are what give the toffee its light and crispy texture.
- No candy thermometer required. You just need to boil the butter and brown sugar mixture for 5 minutes exactly. You don’t need to concern yourself with the temperature of the toffee in this recipe, especially since you’ll be baking it in the oven as well.
- It’s so good, you won’t be able to stop eating it! Anyone who has ever had Christmas Crack will tell you that you can’t stop at one. There is just something about the combination of sweet and salty, toffee and chocolate, and a crispy texture that makes it irresistible.
- Here is what some of my readers have to say:
“Best Christmas Dessert EVER!!!! I make this every year and it’s amazing and oh so easy! It usually goes in 10 min:)” – Violet
“So easy, so delish. I’ve made this several times, especially at Christmas, makes for a great hostess gift.” – Suzanne
“Love this recipe! I made it for my office Christmas party and it was the first thing gone. People were raving about it and asking for more! I guess I’ll have to make a double batch next year, lol.” – Amanda
How to make Christmas Crack:
(the ingredient amounts are listed in the printable recipe card further below)
- Preheat oven to 350F. Line a large baking sheet with heavy-duty aluminum foil. Spread the saltine crackers out in a single layer and fold up the edges of the foil to box in the crackers. Set aside.
- In a medium saucepan, melt the butter and brown sugar over medium heat on the stovetop. Bring to a boil, reduce the heat to medium-low and let it continue to boil for exactly 5 minutes, stirring frequently.
- Quickly pour over the crackers and spread to cover evenly.
- Bake for 5 minutes (minimum) in the oven or until bubbling. The crackers will expand slightly and shift around a little.
- Remove from the oven and immediately sprinkle the chocolate chips on top. Let stand for 1-2 minutes until about half of the chocolate chips look shiny (see picture above).
- Once the chocolate begins to look shiny, it is soft enough to start spreading over the toffee.
- Top with any additional toppings if desired and place in the refrigerator for about 2 hours for the candy to harden.
- Once it has set, peel away the foil. Break the candy by hand or use a sharp knife to cut into pieces.
Expert tips:
- Pan size – A 10×15″ jelly roll pan works best for this recipe. However, any type of baking sheet this size or larger will work. My pan is actually 11×17″ so I just fold up the edges of the foil to keep the crackers in place and prevent the toffee from spilling out onto the pan.
- Lining the pan – Heavy-duty foil works best because it’s easy to peel away. You can use regular foil – just lightly coat with non-stick cooking spray to make it easy to remove. You can also use parchment paper. There is no greasing required if you’re using parchment paper, but just make sure to completely cover the bottom and sides of the pan.
- Cooking the toffee. Once the butter and brown sugar reaches a boil, set a timer, and let it boil for 5 minutes. You want it to be a rolling boil to evaporate some of the moisture, so it becomes like caramel.
- Baking the cracker candy. Bake the saltine toffee in a 350F oven for a minimum of 5 minutes or until bubbling so that the toffee reaches its second boiling point and absorbs into the crackers.
- Melting the chocolate chips. As soon as you remove the tray from the oven, immediately sprinkle the chocolate chips on top. The bubbling toffee should be hot enough to melt the chocolate. Once about half the chocolate chips look shiny, you can start spreading the chocolate to cover the saltine toffee. If you have trouble with this, you can use mini chocolate chips or melt the chocolate in the microwave then spread it on top.
Substitutions
- Saltine crackers – Salted saltine crackers are best. You can use unsalted saltine crackers, but I would suggest sprinkling some salt on top to balance the sweetness. You can substitute with Ritz crackers or even graham crackers (add salt) if you wish.
- Brown sugar – You can use light or dark brown sugar. I personally prefer dark for more flavor.
- Butter – You can use salted or unsalted butter. You can also use vegan butter sticks like Earth Balance, Miyoko’s, or Country Crock’s avocado plant butter sticks.
- Chocolate – I like to use milk or semi-sweet chocolate chips. You can use dark chocolate chips, but I wouldn’t go any higher than 60% cacao or it might separate from the saltine toffee layer.
- Toppings – Christmas crack is great on its own, but I usually do add additional toppings like chopped nuts, candy, or sprinkles. Some of my favorite toppings are chopped pecans, shredded coconut, crushed candy canes, and festive sprinkles.
How long can you store Christmas Crack?
You can store the cracker candy in an airtight container for up to 5 days at room temperature or 2 weeks in the fridge. You can also freeze it for up to 3 months.
You might also like:
- White Chocolate Christmas Crack
- Chocolate Dipped Rice Krispie Treats
- Glazed Maple Shortbread Cookies
- Whipped Shortbread Cookies
- Chocolate Crinkle Cookies
Make sure you add this irresistible saltine cracker toffee to your holiday dessert tray and share in the happiness that a good treat can bring.
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintBest Ever Christmas Crack
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: about 40 pieces
- Category: dessert
- Method: bake
- Cuisine: American
Description
This cracker candy is crispy and chocolaty with a sweet buttery toffee finish.
Ingredients
- 1 cup (227g) unsalted or salted butter
- 1 cup (220g) packed light or dark brown sugar
- 40 salted saltine crackers (about 1 sleeve)
- 1 pkg (270g-300g) milk or semi-sweet chocolate chips
- additional toppings like nuts, candy or sprinkles (optional)
Instructions
- Preheat oven to 350F. Line a large baking sheet with heavy duty aluminum foil (if using regular foil, spray with non-stick cooking spray for easy removal). Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. Set aside.
- In a medium saucepan, melt the butter and brown sugar over medium heat on the stovetop. Bring to a rolling boil. Reduce the heat to medium-low and continue to boil for 5 minutes (set a timer), stirring frequently. Quickly pour over the crackers and spread to cover completely.
- Bake for 5 minutes in the oven. Turn off heat. Remove from oven and immediately sprinkle the chocolate chips on top.
- Let stand for 1-2 minutes or until the chocolate starts to look shiny and is soft enough spread evenly over the toffee. If the chocolate is still not warm enough to spread after 4 minutes, place it back in the oven for a minute to help soften it.
- Top with any additional toppings if desired.
- Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.
Notes
Leftovers can be stored in an airtight container and stored at room temperature for up to 5 days or 2 weeks in the fridge. You can also freeze it for up to 3 months.
Expert tips:
- Pan size – A 10×15″ jelly roll pan works best for this recipe. However, any type of baking sheet this size or larger will work. My pan is actually 11×17″ so I just fold up the edges of the foil to keep the crackers in place and prevent the toffee from spilling out onto the pan.
- Lining the pan – Heavy-duty foil works best because it’s easy to peel away. You can use regular foil – just lightly coat with non-stick cooking spray to make it easy to remove. You can also use parchment paper. There is no greasing required if you’re using parchment paper, but just make sure to completely cover the bottom and sides of the pan.
- Cooking the toffee. Once the butter and brown sugar reaches a boil, set a timer, and let it boil for 5 minutes. You want it to be a rolling boil to evaporate some of the moisture, so it becomes like caramel.
- Baking the cracker candy. Bake the saltine toffee in a 350F oven for a minimum of 5 minutes or until bubbling so that the toffee reaches its second boiling point and absorbs into the crackers.
- Melting the chocolate chips. As soon as you remove the tray from the oven, immediately sprinkle the chocolate chips on top. The bubbling toffee should be hot enough to melt the chocolate. Once about half the chocolate chips look shiny, you can start spreading the chocolate to cover the saltine toffee. If you have trouble with this, you can use mini chocolate chips or melt the chocolate in the microwave then spread it on top.
This post was originally published on Dec 2nd, 2016. It has been recently updated with new photos and more information.
So easy, delicious,made this multiple times, always a hit!
I made and apparently did not boil the syrup long enough and it did not set up and I wasted my chocolate chips and pecans.
I’m so sorry to hear that. How long did you boil it for? Also, how long did you have it in the oven?
This is fool proof. Always turns out perfect. A favourite in my house
I use this recipe all the time and my family/friends love it. I live in France and use a gas Rangemaster….. perhaps next time you update it you can add the oven temperature as Gas Mark 4
Perfecto!
I love this recipe, I made a few alterations, while the toffee is in the oven , mix jif peanut butter and choc chips in a small saucepan on med heat stirring often then pour it over the toffee , it spreads so easy , top with crushed heath pieces , yum
Does not say how much butter, brown sugar needed to cover crackers. I prefer the saltines but used graham’s because that is what I had on hand. Topped with smashed pretzels, semi sweet morsels, pecans, and a little extra kosher salt because of the graham cracker use. Turned out great!
It did say how much my bad I flipped through to fast
I can’t find any measurements for the Christmas Crack recipe-you said you found it-where?
Hi Sue, the ingredient amounts and full instructions are just above this comment section in the recipe card. Let me know if you can’t find it.
Love this recipe! I have made it for past few years to bring to my moms Christmas!
I was wondering if it has to be butter or would margarine work as well?
I want to make it to bring to Easter but I’m all out of butter! 😭
It’s tough for me to say because it seems to depend on the type/brand of margarine. Some work and some don’t based on reader feedback. You can try, but it’s risky. I suggest making something else to be safe (and trust me, it breaks my heart to tell you that) but I don’t want you wasting time or ingredients if it doesn’t work out. Sorry I couldn’t be of more help.
This is the most awesome, delicious treat ! SO EASY… your directions were perfect.
Thank you so very much ♥️💕
You’re very welcome, Yvonne! And thank you for your lovely feedback – much appreciated:)
Good recipe and easy and quick! A little revision. After spreading and cooking the toffee add dollops of peanut butter. Let it sit for just a minute and spread out the peanut butter. Then add the chocolate chips and topping!
Crack is the correct term. My husband and I are addicted to this treat. I gave some to our 92 yr. old neighbor. He devoured it as well. Thanks for posting this super easy to follow recipe. ❤
You’re welcome, Val, and so nice of you to share with your neighbor! I think you made an old man very happy:)
I LOVE THIS RECIPE!!!! I made one batch and was shocked that I could have something so delicious done in 10 minutes with stuff I have in the house. I made a batch, ate it all and made a second batch, and ate it all!! Came back for the recipe to make it again. Thanks for posting!!!
You’re very welcome, Beth! Thank you for your kind words and enjoy!
Your recipe for Best ever Christmas Crack was just that! My family and friends loved it. Neighbors asked for the recipe!
Thank you for your rave review, Paulette! Enjoy and have a great week!
Super easy to make and oh so yummy!! Thanks so much for sharing!! 🙂
Have you tried making this with the mini saltine crackers? I was wondering how it would turn out.
You’re very welcome, Carrie! And no, I have not, but I don’t see why it wouldn’t work.
This is truly addictive and will become one of my “Go To” recipes for Christmas!
I love this recipe, nothing beats this recipe for Christmas Crack, and it is so easy to make!
Thank you for sharing this Great Christmas Treat!
You’re very welcome and thank you for your rave review, Debbie!
My sister made this for Christmas and it was SO GOOD! Definitely super additive! I’m gonna make some this week it’s too good not to!
Delicious
I made this for the first time today, easy and delicious! I did half with toasted mix nuts and the other half with crispy bacon crumbles 😋
So easy to make and impressive looking! Taste delicious too!
My mom’s best friend used to gift this to us every Christmas and even though she taught me how to make it, I forgot the measurements. I’m so glad you shared it. My kids don’t know the magic that is this recipe so I’m teaching them today as a new Christmas Eve tradition. Thank you and Merry Christmas.
You’re very welcome, Rose! I’m so glad you found the recipe and thank you for your kind words! Merry Christmas to you and your family as well:)