The buttery goodness of Saltine Toffee (aka Christmas Crack) is irresistible. Try it and see how fast it disappears - it's quite addictive! This Christmas Cracker toffee recipe is so simple yet so delicious.
Toffee. One of our all-time favorite indulgences.
The buttery goodness and crunch are melt-in-your-mouth irresistible.
This Traditional Homemade Almond Roca used to be our go-to candy recipe, but we think we have found a new one! This Saltine Toffee is out of this world.
We see why it's often called Christmas Crack. It's highly addictive!
If you love Traditional Christmas Crack, you will also love Peanut Butter Christmas Crack and Cranberry Bliss Christmas Crack, or any of our yummy Christmas Treats!
What is Christmas crack?
Christmas Crack is a holiday tradition that takes ordinary Saltine Crackers (Soda Crackers), covers them in rich caramel, and transforms them into something extraordinary.
It's part brittle, part English Toffee, and incredibly delicious!
If you like traditional Christmas Crack, you'll also love Peanut Butter Christmas Crack and Valentine's Day Crack! If you love white chocolate, try Cranberry Bliss Saltine Toffee.
The hubby is the king of Traditional Toffee or Almond Roca. It's highly sought after. (He shared his top-secret recipe, so you might want to check it out!) He makes it every holiday for his family and co-workers.
This Saltine Cracker Toffee has a slight advance over Almond Roca. It's a little quicker to make than the traditional version, but the taste is phenomenal!
Ingredients
The ingredients for this cracker toffee are simple.
- 4 oz saltine crackers - about 40 crackers or one sleeve.
- 1 cup butter - 2 sticks of unsalted works best.
- 1 cup packed brown sugar - dark or light brown sugar.
- 2 cups chocolate morsels - milk chocolate, dark or semi-sweet chocolate chips works.
- ¾ cup chopped pecans - an optional topping
We like to use our jelly roll pan to make the recipe.
How to make Saltine Toffee Candy
Here are the step-by-step instructions for making this dessert with Saltines (Christmas Crack).
We recently added a video (see below), so you can see exactly how we make this fantastic dessert with saltines!
Step 1 - Layer Saltines
This recipe is so simple. In the first step, create one layer of saltine crackers on your pan (with edges) lined with parchment paper or a Silpat mat.
If using parchment, make sure your parchment paper extends past your crackers.
TIP: Don't forget to preheat your oven so it's ready for when the crackers need to be put in!
Step 2 - Make Toffee
Next, combine the sugar and butter in a medium saucepan, stir the butter and sugar together, and bring to a boil for 3 minutes. Let it cook undisturbed, but watch the mixture; it cooks quickly! (A teeny bit longer if at higher elevations.)
This step creates that yummy, buttery Toffee!
Step 3 - Place Toffee On Crackers
Immediately after it's done boiling, spread the hot Toffee on the saltines, evenly coating all the crackers. You can spread it with a spatula if needed.
Step 4 - Bake
Then, place in a 400-degree oven for 5-6 minutes. Once out of the oven, spread the dark chocolate or semi-sweet morsels on top. While spreading the chocolate, it will melt from the heat generated from the oven.
When it's slightly set, sprinkle the nuts over the top!
Cool quickly in the fridge or leave on the counter to cool slowly. Then, break or cut into pieces and enjoy!!
Tip: For the holidays, you can also top it with festive sprinkles.
Here are some ideas to package up your Saltine Toffee as a gift for your teachers!
Saltine toffee with dark or light chocolate
Dark chocolate seems to be more popular in our house currently, so that's how we usually make this recipe. Semi-sweet chocolate also works. So use what you prefer or have on hand.
You really can't go wrong.
Secrets to the best Christmas Crack
- Going the extra step of roasting the pecans is a nice touch and adds a richer flavor. This step doesn't have to be done if you're in a hurry or want to eat as soon as possible.
- Instead of the Saltines, you can use club crackers, soda crackers, or Ritz crackers.
- Semi-sweet, milk chocolate or dark chocolate morsels are good for this Saltine Toffee recipe.
- This stuff is so sticky; use parchment paper or your Silpat to assemble it. (Our Silpat mat is our go-to baking and treat making kitchen item!! You need one of these so your recipes and cookies turn out amazing!)
- To prevent any mishaps, make your parchment paper a little bigger than your assembled crackers. Also, make sure your crackers are placed tightly together.
- Make sure the butter and sugar are truly boiling before you start timing for 3 minutes.
- Because this recipe is made of mostly butter, using high-quality butter yields the perfect flavor.
- If you're at a higher elevation, you may need to cook your caramel a little longer.
Topping ideas
During the holidays, you can try topping your Saltine Toffee Bark with:
- Crushed peppermint, candy canes, or festive sprinkles.
- Walnuts
- Crushed pretzel pieces
- M&Ms or chopped Reese's Peanut Butter Cups
- Sea salt
If you're not a fan of nuts, you can leave them out and keep your chocolate as the topping.
More Sweet Treats
White Chocolate Cranberry Oatmeal Cookies - tart cranberries pair well with white chocolate.
Mint Chocolate Chip Cookies - two great flavors in one. Mint and chocolate!
Dark Chocolate Peppermint Bark - wow! Just wow! This candy bark is fantastic!
Easy Crock Pot Candy - chocolate peanut clusters that are perfect for cookie trays or to give as gifts.
English Toffee Bars - a rich buttery shortbread base topped with chocolate and toffee bits.
How to store Christmas Crack Candy
This Saltine Toffee Cracker Candy usually lasts about a week or so if kept in an airtight container on the counter. However, You can freeze it for 2-3 months.
To Freeze Saltine Toffee/Christmas Crack, place it in an airtight container, label it, and date it, and place it in the freezer.
Can You Freeze Saltine Toffee?
For those who like to have a little sweet treat at our convenience, you can freeze this Saltine Toffee.
Just place it on a baking tray after it's cooled and broken into pieces. Flash freeze it (freeze it individually) and then place the frozen pieces in an airtight, freezer-safe container.
It may cause the crackers to turn a little soft, but the flavor is still good.
You can freeze it for up to 3 months.
We want to hear how you like the recipe!
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We updated this recipe with additional instructions, tips, and a video on 10/25/19.
Printable Recipe
Saltine Toffee (aka Christmas Crack) Recipe
Equipment
- Jelly roll pan (approximately 11x17 inches)
- medium pot
- Spatula or cooking spoon
Ingredients
- 4 oz saltine crackers (about 40 crackers or 1 sleeve)
- 1 cup butter
- 1 cup dark brown sugar
- 2 cups chocolate morsels (milk chocolate, dark or semi-sweet chocolate works (a 12 ounce bag will work))
- ¾ cup chopped toasted pecans (optional)
Instructions
- Preheat oven to 400 degrees F (205 degrees C). Line cookie sheet with parchment paper or Silpat mat. Place Saltine crackers on the pan and make sure they touch and the parchment extends past the crackers.
- Combine the sugar and butter in a medium saucepan, stir the butter and sugar together, bring to a boil, then cook for 3 minutes without stirring. (A teeny bit longer if at higher elevations.) Let it cook undisturbed, but watch the mixture; it cooks quickly! Pour immediately over Saltine crackers making sure all the crackers are completely covered.
- Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate morsels over the top. Let sit for 5 minutes. Spread melted chocolate evenly over caramel. Then, top with roasted chopped nuts. Refrigerate toffee for 2 hours. Once set, break into pieces. Enjoy!
Video
Notes
Nutrition
There's no need to put it off. You have to find an excuse to make this Saltine Toffee! (see list above)
You may also like these treats:
Valentine's Day Saltine Toffee
Jennifer Williams says
I make this recipe every year for Christmas. It's so yummy!!
Erin Henry says
Yes! Our favorite! Enjoy the recipe, Jennifer.
Ann says
Toffee is one of my all-time favorite treats too. Not only is it delicious, it looks lovely and inviting.
I’m planning to make your amazing version of this treat following your recipe precisely. Erin, thank you so much for such detailed instructions and sharing the secrets to the best saltine toffee. Learned so much new info. The day wasn’t a loss.
Look forward to your new ideas. Keep it up!
Erin Henry says
This is the best recipe! You'll love it, Ann!
Cheryl says
I added 1 tsp baking soda, peanut butter chips, pecans and raisins on top of everything else.. mmm
Erin says
Yem, Cheryl! Glad you like them!
Ashley says
I love this recipe so much that I have made it twice this week! I halved the recipe both times and used 1/2 cup of butter and 1/2 cup of light brown sugar. The first time, I boiled the mixture for the full 3 minutes, and it was definitely too long. It became too firm and was hard to spread over the crackers, and although it didn't scorch, I felt like it tasted slightly burned (my sister said I was imagining it, ha!). The second time around, I only boiled it for 1.5 minutes, and it was much better! Overall, this is a great recipe. Thanks so much for sharing:)
Erin says
Glad your modifications turned out well the second time, Ashley!! I love this recipe and can't get enough!
Judy Jewell says
White chocolate is yummers and for parties bite size saltines are much neater!!
Erin says
I like the way you're thinking, Judy!! I've never tried the bite sized saltines, but seems like a brilliant idea.
Judy says
White chocolate is also yummers!! For easy eating at parties bite size saltines are neater.
Grace says
What am i doing wrong, my chocolate chips won’t melt? I’m not getting creamy shiny chocolate that is spreadable on top.
Erin says
I've never heard of this before, Grace. I use Nestle Chocolate Chips and they melt just fine. How soon after you take them out of the oven are you putting the chocolate on? Make sure the toffee/crackers are still warm.
Kari says
Hi! Is there any reason I cant use milk chocolate chips on top? i noticed you said only semi-sweet or dark. Thanks 🙂
Erin says
Hi Kari, Yes, you can certainly use milk chocolate. I'll add that to the recipe 🙂 Enjoy!
Sarah says
Any idea why my parchment paper would stick to the toffee? I put in fridge overnight to cool. Could that be it?
Erin says
Hummm, it shouldn't stick to parchment. However, putting it in the refrigerator overnight might have something to do with it.
Rosemary White says
Thanks,looking forward to your recipes !
Erin says
Awesome! Thanks for stopping by, Rosemary. Let me know if there is a particular recipe you'd like to see!
BEVERLY says
ERIN A CLOSE FRIEND OF MY DAUGHTER IN LAW MAKES THESE EVERY CHRISTMAS I always wanted the receipe but never got it But THanks to you I can make my own without the nuts!!!!!Thank YOU!!!!!!!
Erin says
This stuff is soooo good, Beverly!! It's one of my most popular recipes, so I'm glad you found it!! Now you can make as much as you want...and share it if you want 🙂 Enjoy it without nuts! Erin
Jackie says
I used milk chocolate chips and it would not spread. Is the milk chocolate part the problem? It doesn't look shiny and smooth.
Erin says
Hi Jackie, I've used milk chocolate chips before without an issue. Did you put the chocolate chips on right after you took the toffee out of the oven? If so, the pan should have been hot enough for the chips to melt. Also, I let the chips sit just a minute to get soft and then start spreading.
Jodie says
These look yummy (and your photos are awesome)! Would love to have you come share at my weekly party: http://www.jodiefitz.com/2017/11/07/reader-tip-tuesday-weeks-craft-recipe-party-11/
Hope you join us xo
Ericka says
I only have light brown sugar, will that work as well?
Erin says
Hi Ericka, I think light brown sugar would be just fine. Enjoy!
Debbie says
I tryed these today, they were simple and so good. I have one problem, is there a easy way to remove the waxed paper? Mine seems to be permanently attached. The cookie is so good I've been eating it with the paper attached but I wonder how good that is for my digestive system. Any suggestions will be appreciated. Thank you
Erin says
Hi Debbie. I think I know what the issue is...the wax paper. It's best to use parchment paper with this recipe so that you don't have any sticking problems. I'm sure it's delicious...wax paper or not 🙂