Christmas Crack Saltine Cracker Toffee Recipe tastes like buttery toffee poured over crisp saltines, topped with melty chocolate and a sprinkle of flaky salt. It suits anyone who wants a fast holiday candy that sets in about 30 minutes total. I baked my first batch in a tiny apartment oven and nearly ate it off the sheet pan.
Why You Should Try This Christmas Saltine Cracker Toffee Recipe
Christmas Crack Saltine Cracker Toffee Recipe wins hearts for its sweet-salty balance, crunchy base, and silky chocolate top. You use pantry staples, skip fancy tools, and still get candy-shop results. Kids can shower on toppings, and everyone gets a square before it vanishes.
You make a big batch with little effort, which helps during peak cookie-swap season. The toffee travels well, packs neatly, and tastes even better the next day. Your holiday tray just found a star.
Ingredients You’ll Need
- 40 saltine crackers, about 1 sleeve (use gluten-free saltines if needed)
- 1 cup unsalted butter, 2 sticks (salted works, then skip added salt; use real butter, not margarine)
- 1 cup packed light brown sugar (dark brown gives deeper molasses notes)
- 2 cups semisweet chocolate chips, about 12 ounces (milk or dark both work; brands like Guittard or Ghirardelli melt smoothly)
- 1 teaspoon vanilla extract, optional (stir in off heat)
- 1/4 teaspoon fine sea salt for the toffee, plus flaky salt for topping
Toppings, pick a couple:
- 1/2 cup chopped toasted pecans, almonds, or peanuts
- 1/3 cup crushed peppermint candies or candy canes
- Holiday sprinkles, mini M&M’s, or toasted coconut
Equipment:
- 10 by 15 inch rimmed jelly roll pan or quarter sheet pan with rim
- Heavy-bottomed medium saucepan
- Heatproof spatula or wooden spoon
- Candy thermometer, optional
- Aluminum foil and parchment paper or a silicone baking mat
- Offset spatula for spreading chocolate
How to Make Christmas Crack Saltine Cracker Toffee
- Prep: 10 minutes
- Cook: 10 minutes
- Chill: 10 minutes
- Total: 30 minutes
- Preheat the oven to 400°F. Line the pan with foil, then parchment on top for easy lift-out. Arrange saltines in a tight, single layer.
- Melt butter and brown sugar in a heavy saucepan over medium heat. Stir until the mixture looks glossy and uniform, about 2 minutes.
- Increase heat to medium-high and bring the mixture to a vigorous boil. Stir often and cook 3 to 4 minutes until it thickens, turns deep caramel, and reaches about 285 to 290°F on a thermometer.
- Remove from heat, stir in vanilla and fine sea salt, and keep that spatula moving for a few seconds to keep the mixture unified.
- Pour the hot toffee evenly over the saltines and spread quickly to the edges. Work with intent, the toffee sets fast.
- Bake for 5 minutes until the toffee bubbles across the surface. Pull the pan from the oven and set it on a heat-safe surface.
- Sprinkle chocolate chips over the hot toffee. Wait 2 minutes, then spread the melted chocolate into a smooth layer.
- Add toppings while the chocolate still looks glossy. Press gently so everything sticks.
- Chill the pan in the fridge or freezer until the chocolate firms, about 10 minutes in the freezer or 20 to 30 in the fridge.
- Lift the slab from the pan using the parchment. Break into pieces or score with a knife for tidy squares. Store in an airtight container.
Tips & Tricks
- Line the pan with both foil and parchment so cleanup stays painless.
- Keep the toffee moving at the start, then cook it hot and steady so it thickens without separating.
- If the butter looks like it separates, pull off heat and whisk briskly to bring it back.
- Use semisweet chips for balance; swap in milk chocolate for a sweeter bite or dark chocolate for extra depth.
- Score the slab after 5 to 7 minutes in the fridge for clean cuts, then finish chilling.
- Sprinkle flaky salt lightly; a pinch per section makes flavors pop without going overboard.
- Humid kitchen? Chill the candy, then store it sealed to keep the snap.
- Make it gluten-free with certified GF saltines.
- Double the recipe on a half sheet pan, but watch the boil time closely.
What to Serve with It
Set a platter beside coffee, hot cocoa, or peppermint tea and watch the plate clear. Crush a few pieces over vanilla ice cream for a quick sundae. Mix it into a holiday cookie tray for contrast with soft cookies and fudgy bars. Pair with salty snacks like pretzels or mixed nuts to balance the sweetness.
Make-Ahead and Storage
Store pieces in an airtight container at cool room temperature for up to 1 week. Layer with parchment to prevent sticking, then keep the container closed tight. Chill for up to 2 weeks, or freeze for up to 2 months. Thaw in the fridge overnight, then let pieces sit at room temperature 10 minutes before serving. Skip the microwave; if you want a softer bite, just let the candy warm on the counter for a few minutes, and if you want extra snap, chill it briefly.
Nutrition Information
Approximate per piece, based on 40 pieces without nuts: 115 calories; 7 g fat; 4 g saturated fat; 12 g carbs; 10 g sugars; 1 g protein; 70 mg sodium. Values vary with chocolate type and toppings. Contains wheat and dairy; chocolate may contain soy. Use gluten-free crackers and allergy-friendly chocolate if needed.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil and lightly spray with non-stick spray.
- Arrange the saltine crackers in a single layer on the prepared baking sheet.
- In a saucepan over medium heat, melt the butter and brown sugar together. Bring to a boil and cook, stirring, for 3-4 minutes until thick and bubbly.
- Pour the hot toffee mixture evenly over the crackers and spread gently to cover.
- Bake in the preheated oven for 5 minutes.
- Remove from oven and immediately sprinkle chocolate chips over the toffee layer. Let sit for 2-3 minutes, then use a spatula to spread the melted chocolate evenly.
- Add sprinkles and/or chopped nuts on top as desired.
- Allow the toffee to cool completely, then refrigerate for 1 hour or until set.
- Once set, break into pieces and store in an airtight container.