Christmas Crack (Saltine Cracker Toffee)

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This Christmas Crack candy (aka Saltine Cracker Toffee) is crispy, chocolaty, and unbelievably delicious.

Course Dessert

Cuisine American

Method bake & stovetop

Prep Time 15

Cook Time 15

Total Time 30

Servings pieces

Calories 123

Author Lily Ernst

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.
40 salted saltine crackers
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.
1 cup (227g) unsalted or salted butter, 1 cup (220g) packed light or dark brown sugar
Bake for 5 minutes in the oven. Turn off heat. Remove from oven and immediately sprinkle the chocolate chips on top.
1 pkg (270g-300g) milk or semi-sweet chocolate chips
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 1-2 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.

Nutrition