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.
I made it, so so good!
Just tried it and it’s so good! Now if I can keep my kids out of it…
iam happy
Yes, excellent and easy. Just what I needed. Will do it again.
I just made a batch using saltines and following the recipe,
I don’t seem to have much of a toffee layer at all. Most of the toffee is on the bottom of the saltines which isn’t very attractive on the white cracker. Last year, I used club crackers and maybe just didn’t notice the bottoms as the color was similar to the toffee. Id still like to have more of a visible layer of toffee in the middle, what would you suggest?
Thanks you so much!!
Huh, I’m not sure why that happened. Perhaps increase the butter and brown sugar by 1.5 to increase the amount of toffee a bit for more coverage? I hope this helps and let me know how it turns out if you try it:) Thanks!
Thank you, that is what i was thinking as well. Your recipes are all wonderful. I always know that i can find something delicious to make when i check your site.
Happy Holidays!
Awesome… super easy and great instructions
I used Irish butter, salted, dark brown sugar, store bran saltines, semi-sweet chocolate chips,-topped it with red decorative sugar. It turned out super well, just like it should! Followed regular directions, I change for high altitude, I assume.
Just finished! Great instructions. Looks good. Don’t dare taste as I know I would not be able to stop, 🎅
Better make 3 batches. It last about a minute after anyone takes a bite!
Easy and fabulous taste. You don’t want to stop eating. A favorite of the entire family
Been making this for 20 years along with many other types of cookies, I only make the crack now since it is everyone’s favorite
Can you freeze this? I made this for Christmas and I’m not sure if it will keep till then
Yes, you can freeze it for up to 3 months.
Omg – my kids and I just made this for their school holiday craft and bake sale and it was a huge hit! We sold so much, and the toffee is turning out just delicious. Thanks so much for the super helpful instructions! We have a new Christmas staple!
You’re very welcome, Katie! I’m thrilled to hear it was a huge hit. Merry Christmas to you and your family!
Hi Lily,
Thanks for the amazing recipe-it’s a holiday go-to for me now and I find it goes pretty darn good every time. I do use unsalted butter more than salted for this but either way will work-also I vary the crackers 35-40 depending on the size of my tray. My favourite toppings are milk chocolate chips with skor. Thanks again and enjoy your holidays!!
-Jennifer
Thank you for your kind words, Jennifer, and happy holidays to you and your family as well! xoxo
Hi. I’ve made this before and it was amazing! I made it just now and the toffee part didn’t quite come together. The brown sugar and butter were essentially separated and it was difficult to pour. Did I cook for too long?
Interesting. I’m wondering if it was cooked long enough. How long did you cook it for and did it reach a full boil?
Turned out perfect. Will make this again, will be great on a cookie tray.
These are yummy! I didn’t have chocolate chips on hand, but I did have some Hershey kisses. Got those chopped up and used those instead. I also warmed up a little bit of cookie butter in the microwave (20-30 second intervals at half power) and poured that over some of the tops. OMGosh! Delish!
I love all the variations from you and your readers. LOVE all the ideas! <3
Thank you for your kind words and what a great way to improvise, especially with the cookie butter – yum!
Chocolate did not melt got grainy and didn’t spread like it did inthe past. Why?
Interesting. Are you using a different kind of chocolate?
Hi. You just described ‘seized’ chocolate. Main reasons chocolate will seize are a trace of moisture making its way in while it is melting (even a tiny amount will do it) or the chocolate was poor quality with a very low cocoa butter content. Make sure you start with a totally dry pan/bowl, don’t allow even a hint of moisture to touch the chocolate as its melting, if melting over the stove ensure the bottom of your double boiler does not touch the water, and use good chocolate (or a compound chocolate specifically made for melting) and you’ll be fine. Cheers
It takes great an my kids love it but I think I might have used too much butter? The toffee is still kind of soft (even after freezing) and the colour isnt as dark as your picture. Any thoughts what where I went wrong?
Hey Bridget,
I’m sorry to hear that it didn’t turn out as expected, but I’m glad your kids still liked it. I would boil it for a few more minutes on the stovetop until it turns a dark amber color. I hope this helps and let me know if you have any other questions.
Really like how theres no measurements for the butter or brown sugar. Thanks for that
The full recipe with ingredient amounts is just above this comment section.
What a snarky comment for zero reason whatsoever. All of the measurements are there, and you scrolled right by them to write this unnecessary comment.
Exactly! They are listed with full directions. Be nice, “J”!