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.
My husband is lactose intolerant so can I use lactose-free butter?
Yes, I have been told by a few readers that they’ve had great success with this recipe using vegan butter sticks. It’s important to note: only use vegan butter sticks and not the spread that comes in a plastic container.
I made this and the crackers floated everywhere and the toffee never got hard and was just a liquid sticky mess. What did I do wrong? Â I followed recipe to a tee.Â
Sounds like maybe the butter and sugar was not cooked long enough on the stovetop. What kind of butter did you use and was it thick when you spread it over the cracker before it was put in the oven?
Really good. I think the chocolate is a little thick and you could use less. Just my personal opinion.
Making it for New Years Eve! Bring on 2021!Â
Ever since I made this for Christmas people have been asking me to make it again. This is one of the best candy recipes I have ever found
Seriously yummy treat, love it!!! Very addictive…  Can you recommend  other similarly easy to make and yummy treats?? Thank you!!!Â
You’re welcome and thank you for your kind words! Here are some other easy yummy treats:
3-Ingredient Coconut Macaroons
Easy Sugar Cookie Fruit Pizza
3-Ingredient Chocolate Mousse
Whipped Shortbread Cookies
i can’t believe  how yummy this treat is and important to cook your butter and sugar long enough
I’ve been making this for the past couple years, and every time I pour the caramel mixture over the crackers, it goes under them and makes the crackers float, so when it’s all cooled and done, my bottom layer is a sticky mess… and the cracker is in the middle. How can I prevent this from happening?
You can’t. That’s what suppose to happen. Perhaps spray the foil with non-stick cooking spray so the bottom is less sticky.
Love this and so easy to make. Used for gifts and snacks at family game night.
Easy and delicious. I used white chocolate coconut and sprinkles as my toppings.
The best treat I’ve had in years. Delicious, easy and quick to make. Love it.
Immediately addicted!! It was so easy to make. We topped with chopped pecans.
You can absolutely use margarine instead. Or 50/50 Marg-butter it just depends what you have on hand. We used to make this in the 90s (with margarine and semi sweet cups) back when it was known as “vegan skor bars…”
I love this recipe and I use it often! Â My only tip is that I like to use parchment paper instead of foil to line my pan, as I find they come out easier that way.Â
I actually have this recipe saved; it is one of my favourites!Â
My family loved this so much, we devoured it while watching a movie for family night. They couldn’t believe it was made with saltine crackers!
Made this recipe last year and  it was a big hit.Â
My kids have begged for a s’mores version this year.  Anyone tried it with marshmallows ? DO you think I could top the  chocolate with  marshmallows and toast them for a bit under the broiler or would  it  melt the caramel and ruin everything ?Â
I’ve seen other recipes use graham crackers instead of saltine crackers. Then after it’s been baked in the oven for 5 minutes they sprinkle the chocolate chips and mini marshmallows on top, broil for 1-2 minutes (keep a close eye) just until the marshmallows are toasted. Now they don’t instruct to spread the chocolate afterward. Maybe because it gets too messy with the marshmallows? I’ve never tried it for myself, but as I mentioned, I’ve seen other recipes do it this way. I hope that helps!
My refrigerator isn’t working right now. Could I put them in the freezer for a while or would it be best to leave them out?
Just leave it out at room temperature to set. No need to put it in the freezer.
So easy, foolproof, best recipe!
Does this have to be refrigerated after making it?
It can be stored at room temperature for a day or so, but I prefer to store it in the fridge. It keeps longer and prevents it from sticking.
Great recipe! I drizzled the white chocolate on top instead of dipping but the cookie itself is super yummy!Â