This Christmas Crack Recipe (aka Saltine Cracker Toffee) is a holiday favorite! No candy thermometer is needed, and you can top it with nuts, M&Ms, or sprinkles!
author’s note
Christmas Crack Recipe I Make on Repeat All December!
Every December, my mom, siblings, and I filled our kitchen counters with every holiday treat you can imagine. We baked cookies, carmelitas, dipped pretzels, rolled truffles, Christmas crack mix, and made trays for neighbors all month long. I loved all of it, but anything with caramel or toffee always had my full attention.
Christmas Crack quickly became one of the treats I looked forward to most. I loved spreading the melted chocolate and going wild with toppings. I’d sprinkle M&Ms on one half, crushed candy canes on the other, and always add way too many toffee bits. I still stand by this choice.
Now I make this every single year for friends, neighbors, teachers, and anyone who needs a little holiday cheer. It packs well, lasts for weeks in the fridge, and makes the whole house smell like butter and brown sugar. It’s one of the easiest holiday wins in my kitchen.
Ingredients
This Christmas Crack recipe uses just four simple ingredients, plus optional toppings!
| Ingredient | Swap or Tip |
|---|---|
| Saltine crackers | Salty base. Graham crackers also work great. |
| Butter | Use unsalted to keep the flavor balanced. |
| Brown sugar | Fresh, soft brown sugar gives the best toffee texture. |
| Chocolate chips | Any kind you like works: dark, semi sweet, or milk. |
| Toppings | Have fun with it. Nuts, M&Ms, sprinkles, or anything you love. |
Christmas Crack Recipe Toppings
- Nuts: Roughly chop pecans, walnuts, pistachios, cashews, or almonds. Use dry roasted and lightly salted or candied nuts for the best flavor.
- Sprinkles: Match sprinkle colors to your holiday or event.
- Sea Salt Flakes: If you love salt, sprinkle a bit on the chocolate.
- White Chocolate Drizzle: Melt 1/2 cup white chocolate, put it in a bag, snip the tip, and drizzle over the chocolate.
- Toffee Bits: Crushed toffee bits add great flavor on top.
- Crushed Peppermint: For mint flavor, sprinkle some on top!
Quick Tip
When I make this, I’ll cover half with one topping and the other half with another—this way, everyone gets what they want!
How To Make Christmas Crack Recipe
- Prep: Line a pan with foil, coat with spray, and cover with crackers.
- Make Toffee: Melt butter and brown sugar, bring to a boil, then pour over crackers.
- Bake: Bake, then top with chocolate. Let sit, spread chocolate, and add toppings.
- Set: Chill, then break into pieces. Enjoy!
Variations
Switch Things Up
- White Chocolate: Swap semi-sweet chocolate for white, and sprinkle with pumpkin pie spice or cinnamon.
- Oreo Topping: Sprinkle crushed Oreos on top.
- Candied Nuts: Add honey-roasted almonds or chopped candied pecans/walnuts.
Christmas Crack Recipe Tips
- Wait two minutes before adding chocolate to keep it from getting patchy.
- Use a pan with edges to stop toffee from spilling into the oven.
- Cover the pan for easy cleanup.
- Use a wet pastry brush to wipe sugar off the pot’s sides.
- Don’t increase the heat until the sugar completely melts on low. This takes time, so be patient!
- Stir slowly and evenly in one direction to prevent the toffee from separating.
Storage
- Counter: Store this Christmas crack recipe in an airtight container or bag for 4–5 days at room temp.
- Fridge: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze in an airtight container for 1 month, with parchment between layers.
More Delicious Candy Recipes:
Desserts
Buckeye Graham Crackers
Desserts
Rolo Pretzel Turtles
Desserts
Honeycomb Candy
Desserts
Microwave Fudge Recipe
Christmas Crack
Christmas Crack is a festive, irresistible treat that layers salty crackers, buttery toffee, chocolate, and crunchy toppings for a sweet holiday treat!
Video
Equipment
- Sheet pan (15" x 10") 15 x 10-inch, lined
Ingredients
- 24 saltine crackers or use graham crackers
- 16 tablespoons unsalted butter cubed
- 1 cup light brown sugar lightly packed
- 1 pinch salt
- 2-1/4 cups semi-sweet chocolate chips
- Toppings as desired see note 1
Biscoff Flavor
- Biscoff cookies divided
- 16 tablespoons unsalted butter cubed
- 1 cup light brown sugar lightly packed
- 1 pinch salt
- 2 cups white chocolate chips best possible quality
- 1/3 cup Biscoff spread
Instructions
- Preheat oven to 400°F. Line a 15×10-inch sheet pan with heavy-duty foil and generously coat with cooking spray. Cover the pan with an even layer of saltine or graham crackers. See note 2 for some tips before you get started.
- In a medium pot, combine the cubed butter, brown sugar, and salt. Set the pot over medium-low heat. Resist the urge to raise the temperature, even if it seems slow to start. Stir constantly with a silicone spatula, moving gently in one direction, until the mixture reaches a full boil. Once boiling, stop stirring and let it boil for exactly 3 minutes.
- After 3 minutes, remove the pot from heat and immediately pour the mixture evenly over the crackers. Use a spatula to spread it as needed; it doesn’t have to be perfect, as it will even out during baking.
- Bake for 5 minutes, then very carefully remove pan from oven. Let stand for 2 minutes and sprinkle chocolate chips evenly over crackers. Let rest without touching for 5 minutes. Use a clean offset spatula to gently spread and coax the chocolate into an even layer. If adding toppings, sprinkle on immediately.
- Transfer pan to fridge and let chocolate harden for about 30 minutes, or freeze for 15 minutes. Remove from fridge, lift cracker from foil and break or chop into pieces.
- BISCOFF FLAVOR: Follow the recipe above, replacing the saltines with 29 Biscoff cookies. Reserve the remaining cookies for topping. Use white chocolate instead of semi-sweet chocolate. Once the white chocolate is spread, microwave the Biscoff spread for 20 seconds to soften. Transfer to a plastic bag, snip off one corner, and pipe over the chocolate. Use a butter knife to gently swirl the Biscoff spread into the chocolate. Crumble the reserved cookies over the top. Refrigerate for about 30 minutes or freeze for 15 minutes, until the chocolate is completely set. Lift the bark off the foil and break or chop into pieces.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I love to top these with sprinkles, M&M’s, chopped nuts, and sliced almonds, but you can use any toppings you like!
Note 2:
- Make sure to use a rimmed sheet pan or the toffee will spill all over the oven! Also, take time to line the pan carefully so that washing is easy after.
- Do not increase the heat until the sugar is completely dissolved over medium-low heat. This will take a good amount of time and requires patience.
- Stir steadily and consistently, always stirring in the same direction, at a slow speed. If you whisk or stir too quickly, the toffee will separate.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 19g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 75mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 296IU | Calcium: 17mg | Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
A Christmas staple! As Chelsea’s husband, I can attest that this is better than any store-bought variety you can find!