Christmas Saltine Cracker Toffee

from 12 votes

The sweet-meets-salty snack favorite gets a holiday upgrade in this festive recipe for Christmas Saltine Cracker Toffee that comes together in minutes.

A tall stack of Christmas Saltine Cracker Toffee in front of holiday ornaments

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.

A top-down view of saltine crackers atop a aluminum foil-lined baking sheet

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…

A hand holds an offset spatula while spreading caramel atop crackers

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.

A top-down view of Christmas crack topped with festive holiday sprinkles

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.

A top-down view of broken apart Saltine Cracker Toffee topped with an assortment of red, green and white sprinkles

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.

A top-down view of broken toffee pieces with Christmas sprinkles
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Christmas Saltine Cracker Toffee

The sweet-meets-salty snack favorite gets a holiday upgrade in this festive recipe for Christmas Saltine Cracker Toffee that comes together in minutes.
Author: Kelly Senyei
4.92 from 12 votes
A tall stack of Christmas Saltine Cracker Toffee in front of holiday ornaments
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings


  • 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


  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 560kcal, Carbohydrates: 53g, Protein: 4g, Fat: 38g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 125mg, Potassium: 327mg, Fiber: 4g, Sugar: 36g, Vitamin A: 497IU, Calcium: 53mg, Iron: 4mg


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

4.92 from 12 votes (5 ratings without comment)

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    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?

    1. 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.

      1. 5 stars
        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?

      2. 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!

    2. 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!

  2. 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

      1. Hi, Michele! The coconut oil helps the chocolate solidify but it is not required for this recipe!

  3. 5 stars
    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.

  4. 5 stars
    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!

    1. I’m so thrilled you enjoyed the recipe, Taylor! Chopped pecans, toffee bits, Christmas candies and M&M minis all make great toppings, too!