The sweet-meets-salty snack favorite gets a holiday upgrade in this festive recipe for Christmas Saltine Cracker Toffee that comes together in minutes.
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 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.
How to Make Saltine Cracker Toffee
If you can open a pack of crackers, let’s just say you are halfway to dessert nirvana. After laying out the crackers, you whip up a quick melted butter and brown sugar combo that’s poured and then slathered atop the Saltines. Pop it in the oven then get the chocolate ready…
In researching my own spin on this beloved favorite (known to many as “Christmas Crack”), I gave it a test drive with sprinkling the chocolate chips atop the hot caramel and then attempting to spread the chocolate into an even layer. For whatever reason, I found this very cumbersome and not all that effective.
The solution? Melt the chocolate in the microwave first and then spread it atop the slightly cooled caramel. Not only is it an easier method but it also yields a shinier, smoother chocolate topping.
How Long Does Saltine Cracker Toffee Last?
The key to prolonging the freshness of 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.
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.
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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!