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Light and crispy saltine crackers surrounded by a buttery toffee and topped with creamy white chocolate makes this little treat absolutely addictive! You won't be able to just one. #whitechocolate #christmascrack #crackcandy #christmastoffee #saltinetoffee #saltinecrackertoffee

White Chocolate Christmas Crack

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: about 40 pieces
  • Category: dessert
  • Method: bake
  • Cuisine: American


Light and crispy saltine crackers surrounded by a buttery toffee and topped with creamy white chocolate all make this little treat absolutely irresistible!


  • 1 cup (227g) unsalted butter
  • 1 cup (220g) packed dark brown sugar
  • 40 salted saltine crackers (about 1 sleeve)
  • 3 cups (18oz) good-quality white chocolate chips
  • 1 tbsp (15ml) coconut oil (or vegetable oil)
  • additional toppings like sprinkles, chopped nuts, or dried fruit (optional)


  1. Preheat oven to 350F. Line a large baking sheet with aluminum foil. 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.
  2. In a medium saucepan, melt the butter and brown sugar over medium-high heat on the stovetop. Bring to a boil, reduce the heat to medium-low, and let it simmer for 5 minutes, stirring occasionally. Immediately pour over the crackers and spread to cover completely.
  3. Bake for 5 minutes in the oven. Set aside.
  4. Melt the white chocolate chips and coconut oil over the double boiler, stirring constantly until completely melted. Pour half of the melted white chocolate over the crackers and spread into an even layer. Let stand for 1 minute. Spread the rest of the melted white chocolate on top.
  5. Top with sprinkles or any additional toppings if desired.
  6. Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.


Leftovers can be stored in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks. 

To freeze – Place in a freezer-friendly container lined with wax paper on the bottom and in between each layer to prevent it from sticking. Store in the freezer for up to 2 months. Thaw overnight in the fridge or on the counter for an hour.

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