Christmas crack recipe
This Christmas crack recipe is the ultimate holiday treat—sweet, salty, crunchy, and covered in chocolate. Quick, easy, and perfect for gifting!
Ingredients
- Base
- 1 sleeve saltine crackers about 40 crackers; line your baking sheet in a single layer
- Toffee Layer
- 1 cup 2 sticks unsalted butter
- 1 cup packed brown sugar
- Chocolate Layer
- 2 cups semi-sweet chocolate chips or dark chocolate, white chocolate, or a mix
- Optional Toppings
- ½ cup chopped pecans almonds, or peanuts
- ¼ cup crushed candy canes festive and colorful
- Sprinkles sea salt, or toasted coconut
Instructions
- Prep your pan. Line a rimmed baking sheet with aluminum foil and then a layer of parchment paper. Arrange the saltine crackers in a single layer, covering the entire sheet.
- Make the toffee. In a saucepan over medium heat, melt the butter and stir in the brown sugar. Bring to a boil and cook for 3 minutes, stirring constantly, until bubbly and smooth.
- Pour over the crackers. Carefully pour the hot toffee mixture over the crackers and spread evenly with a spatula.
- Bake. Place the pan in a 400°F oven for 5 minutes. The toffee will bubble and spread, coating the crackers.
- Add chocolate. Remove from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let sit for 2 minutes, then spread into a smooth layer with a spatula.
- Add toppings. While the chocolate is still warm, sprinkle on nuts, candy canes, or sprinkles.
- Cool & crack. Let the pan cool at room temperature for about an hour (or refrigerate to speed it up). Once firm, break into pieces with your hands.
Notes
- Use parchment + foil for easy cleanup.
- Boil the toffee for 3 minutes—too short and it won’t set, too long and it may burn.
- Room temperature cooling helps prevent chocolate smears.
- Store in an airtight container with parchment between layers to keep from sticking.
- Freezes beautifully for up to 3 months.