This Christmas Crack recipe is the ultimate holiday treat! With a buttery toffee layer, melted chocolate, and Saltine crackers, it’s sweet, salty, and totally addictive. It’s perfect for gifting or holiday parties. Plus, it’s easy to customize with your favorite toppings—think festive sprinkles, crunchy nuts or crushed candy canes!
Table of Contents
I’ve never met a sweet and salty snack I didn’t love, but add “crunchy” and “chewy” to the same lineup and I am a fan for life. Every year when the holidays roll around, I kickstart the baking bonanza with my family’s favorite sweets. There are the Marshmallow Christmas Wreaths, the Candy Cane Cookies, and of course, the tried and tested Best Cutout Sugar Cookies.
The tradition continues this year, but with one new-to-us addition: Christmas Crack (a.k.a. Saltine Cracker Toffee). It’s got a cult-like following for a reason, and you better believe it’s just as easy to make as it looks.
What Is Christmas Crack?
Christmas Crack is a classic holiday treat made by layering Saltine crackers with a buttery brown sugar toffee, baking it to a caramel-like consistency and topping it with melted chocolate. Once cooled and broken into pieces, the result is a sweet, salty, crunchy and chewy snack that’s earned its “crack” moniker for its sheer addictiveness.
It’s the ultimate crowd-pleaser that’s simple enough for beginners yet impressive enough to wow your guests. And the best part? You can easily customize it with your favorite toppings, from festive sprinkles to chopped nuts or crushed candy canes.
- Saltine crackers: These classic crackers are the base of our Christmas crack, adding that signature salty crunch.
- Unsalted butter: Ensures the toffee layer is rich and caramelized without being overly salty.
- Brown sugar: You’ll combine this with melted butter to create the buttery toffee layer that makes this candy so irresistible.
- Semisweet chocolate chips: I prefer mini chocolate chips because they melt quickly (#momof4!), but any size and variety of chocolate chips will work for this recipe.
- Vegetable or coconut oil: For melting with the chocolate chips to achieve a glossy finish. I prefer to use vegetable oil because it has a neutral flavor. Coconut oil will give just a hint of coconut, which some guests may not love, but it works well if that flavor complements your toppings.
- Sprinkles: Optional, but they add the perfect finishing touch to your saltine toffee!
See the recipe card for full information on ingredients and quantities.
How to Make Christmas Crack
If you can open a pack of Saltine crackers, let’s just say you are halfway to sweet and salty dessert nirvana. During my recipe development for this classic holiday treat, I tested several methods to find the best approach. Initially, I tried sprinkling the chocolate chips atop the hot caramel and spreading them as they melted, but I found this very cumbersome and not all that effective. It was more stressful than festive.
The solution? Melting the chocolate chips in the microwave first and then spreading them atop the slightly cooled toffee. This method is not only easier but also creates a shinier, smoother chocolate topping. Trust me, after a few test batches, this is the easiest way to make Christmas crack.
- Prep your pan and preheat your oven to 400°F. Line a jelly roll pan (a rimmed baking sheet) with foil.
- Arrange the Saltines in a single layer.
- Make the toffee. Melt the butter in a small saucepot set over medium-high heat then whisk in the brown sugar until combined. Bring the mixture to a boil and cook, undisturbed, for 3 minutes.
- Pour and bake. Pour the toffee mixture evenly over the crackers, spreading it with a spatula. Bake for 5 minutes until bubbly and golden.
- Melt and add the chocolate. Remove the pan from the oven and let it cool slightly. Melt the chocolate chips with the oil in the microwave, stirring until smooth. Pour the chocolate over the toffee and spread it evenly.
- Decorate and cool. While the chocolate is still wet, top it with sprinkles then let the toffee cool completely, about 30 minutes. (Alternately, place the baking sheet in the freezer for 15 minutes until the chocolate is set.) Break into pieces and serve.
Recipe Variations
- Use different crackers: Swap the Saltine crackers with graham crackers or Ritz crackers for a different base. Check out my Christmas Crack with Pretzels and Christmas Crack with Oyster Crackers recipes for more ideas!
- Switch up the chocolate: For a sweeter twist, go for milk chocolate, or if you love a more intense chocolate flavor, try dark chocolate chips. I’ve even made this with white chocolate chips for a different twist.
- Try different toppings: Ditch the red and green sprinkles and try crushed candy canes for a peppermint twist. Or, add crunchy toppings like crushed pretzels, toffee bits, or M&M’s. Chopped nuts like pecans, peanuts or almonds are delicious, too!
- Top with large-flake sea salt. If you know me, you know I’m all about that salty-sweet combo (I’m looking at you, salted caramel snickerdoodles!). A sprinkle of sea salt really amps up the flavor and takes this holiday treat to the next level!
Storage Instructions
The key to prolonging the freshness of Saltine cracker toffee is to store it in the fridge or freezer. The cool environment will ensure the sugar and chocolate stay firm.
Package it up in sealable plastic bags and stash it in the fridge for up to 2 weeks or the freezer for up to 3 months.
Common Questions
Your toffee may be chewy if it wasn’t cooked to the correct temperature (300°F) or if it didn’t cool long enough. Be sure to cook the butter and sugar mixture to the “hard crack” stage and let it set completely after baking.
Toffee can turn grainy if the sugar crystallizes due to stirring too much or cooking at too low of a temperature. Avoid stirring once the sugar starts to melt, and make sure to cook it to 300°F for a smooth texture.
Ingredients
- 48 Saltine Crackers
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 2 1/2 cups mini semisweet chocolate chips
- 2 Tablespoons vegetable or coconut oil
- Christmas sprinkles, for topping
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil.
- Arrange the crackers in a single layer on the baking sheet.
- Melt the butter in a small saucepot set over medium-high heat then whisk in the brown sugar until combined. Bring the mixture to a boil and cook, undisturbed, for 3 minutes. Pour the caramel atop the crackers, spreading it into an even layer.
- Bake the toffee for 5 minutes then remove it from the oven and let it cool for 5 minutes. While it is cooling, combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between each increment, until smooth. Pour the chocolate atop the caramel then use a spatula to spread it in an even layer. While the chocolate is still wet, top it with sprinkles then let the toffee cool completely, about 30 minutes. (Alternately, place the baking sheet in the freezer for 15 minutes until the chocolate is set.)
- Break the toffee into pieces and serve.
Kelly’s Notes
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
Oh my goodness so delicious and easy to make. Made it for a cookie exchange at work and was a total hit!
Thrilled you enjoyed it, Ana!
Came out beautifully! Tastes amazing!
So glad you enjoyed it, Cindy!
Can we use this recipe for pretzel rod. Thank you very much. Robon
I’d recommend using my Pretzel Rod Toffee recipe for that!
Kelly,
Can you use milk chocolate chips?
Hi, Gayle! Sure thing – milk chocolate chips melted also work!
Delicious and so Easy!!!!!
I’m so glad that you enjoyed the recipe, Ellen!
Hi ! I made these and they were delicious, but one question, is there any easier way to clean the pot used to make the brown sugar butter mixture?
I’m so glad you enjoyed the recipe, Agitha! To clean the pot, simply fill it with water and bring it to a boil. By the time the water starts to bubble, it will have removed most of the hardened candy from around the sides of the pot. Then carefully discard it.
We are all addicted to this. If you wanted the toffee layer to remain softer would it be possible not to bake it? Just refrigerate and then pour the chocolate on top and then refrigerate again?
I’m so glad you’re enjoying the recipe, Susan! I haven’t tried not baking it, so I’m not sure if refrigerating would allow it to still set properly. Let me know if you try it!
As soon as you pour the hot mixture over the crackers, have the hot water running in the sink with some Dawn dish soap to squirt in. Let it sit while,you’re finishing up the chocolate. Cleans up nice!
Great idea, Gayle!
Just a quick question as I reviewed a week or so ago. I had mini chocolate chips so used them. However I have a lot more regular size chips I’ve melted in the past for other recipes. Any reason not to use them, just ensuring they’re completely melted? Thanks
Those will work just fine, Deborah! :)
Great I.hope can make them thank you
I hope you enjoy the recipe, Marlene!
Salted or unsalted saltines for this recipe please
Thank you
Either work!
What is the reasoning behind the coconut oil? I have always made these without it.
Hi, Michele! The coconut oil helps the chocolate solidify but it is not required for this recipe!
Oh my, can see why its nickname is “Christmas Crack”. Addictive! I will be adding to our Christmas cookie rotation. Pretty simple and turned out great.
I’m so thrilled you enjoyed the recipe, Deborah!
Love this simple recipe thst doesn’t taste simple. Love the Christmas Saltine toffee
I’m so happy you enjoyed the recipe, Sandra!
How much butter an brown sugar do I use on the crackers and chocolate
Hi Evelyn! The ingredients (and measurements for each) are listed above.
This recipe was so easy to follow and tastes amazing! I plan on making several batches to give out this holiday season. Have you tried other toppings besides sprinkles? Thank you!
I’m so thrilled you enjoyed the recipe, Taylor! Chopped pecans, toffee bits, Christmas candies and M&M minis all make great toppings, too!