Christmas Crack (Cracker Toffee) +Video
Christmas Crack is an easy, buttery cracker toffee treat. Saltine crackers, butter, brown sugar and chocolate chips are all you need! Everyone loves this one!
A PERFECT CHRISTMAS TREAT
Nothing says Christmas quite like “Christmas Crack!” It’s one of those things that everyone starts calling it that name (because it’s SO good) and we’ve just stuck with it. This recipe takes all of 15 minutes to make. That is it. And I don’t know a single person on the planet that doesn’t absolutely love it! It is pretty and is a perfect giftable treat.
TIPS FOR MAKING CRACKER TOFFEE:
- Use REAL butter – not margarine. Margarine won’t set up properly because it has too much oil in it.
- Salted butter is used to add to that slightly sweet and salty combination. If all you have is unsalted – use that but I recommend salted. It really adds to the depth of flavor
- I like to use a combination of milk chocolate chips and white chocolate chips but feel free to use any combination of flavors you love. Peanut butter chips, butterscotch, mint chocolate chips would all work with this recipe.
- This cracker toffee does not need to be refrigerated but we enjoy eating it cold so we keep it in the fridge.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- saltine crackers
- salted butter
- light brown sugar
- vanilla extract
- milk chocolate chips (I like a mix of milk and white chocolates)
- sprinkles, for topping
HOW TO MAKE CHRISTMAS CRACK (CRACKER TOFFEE):
Preheat oven to 400f degrees. Line cookie sheet with nonstick aluminum foil (or use regular foil and spray generously with nonstick cooking spray.) Cover cookie sheet with a single layer of saltine crackers.
In a medium saucepan over medium high heat, bring butter and brown sugar to a boil, stirring continuously for about two minutes (it should be bubbly.)
Remove from heat, stir in one teaspoon pure vanilla extract.
Pour toffee mixture over crackers.
Bake for 6 minutes.
Remove from oven, sprinkle tops of warm crackers with milk chocolate chips.
Allow chocolate to soften for a minute or two, then spread chocolate evenly on top of crackers. Now is the time to add sprinkles or chopped nuts to the top.
Allow to cool, then break up into bite size pieces. You can speed the cooling process by popping the tray into the freezer.
CRAVING MORE? GIVE THESE RECIPES A TRY!
Christmas Crack (+Video)
Ingredients
- 40 saltine crackers (1 sleeve)
- 1 cup salted butter (2 sticks)
- 1 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 12 ounce bag of milk chocolate chips
- nuts or sprinkles, for topping
Instructions
- Preheat oven to 400F degrees. Line cookie sheet with nonstick aluminum foil (or use regular foil and spray generously with nonstick cooking spray.)
- Cover cookie sheet with one layer of saltine crackers.
- In a medium saucepan over medium high heat, bring butter and brown sugar to a boil, stirring continuously for about two minutes (it should be bubbly.)
- Remove from heat, stir in one teaspoon pure vanilla extract.
- Pour toffee mixture over crackers, then bake for 6 minutes.
- Remove from oven, sprinkle tops of warm crackers with milk chocolate chips.
- Allow chocolate to soften for a minute or two, then spread chocolate evenly on top of crackers. Now is the time to add sprinkles or chopped nuts to the top.
- Allow to cool, then break up into bite size pieces. You can speed up the cooling process by putting the tray in the refrigerator.
Video
Notes
- Use REAL butter – not margarine. Margarine won’t set up properly because it has too much oil in it.
- Salted butter is used to add to that slightly sweet and salty combination. If all you have is unsalted – use that – but I recommend salted. It really adds to the depth of flavor
- I like to use a combination of milk chocolate chips and white chocolate chips but feel free to use any combination of flavors you love. Peanut butter chips, butterscotch, mint chocolate chips would all work with this recipe.
- This cracker toffee does not need to be refrigerated but we enjoy eating it cold so we keep it in the fridge.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: December 2015
Updated & republished: December 2021
This is SO good!! You won’t believe it uses crackers. 🙂 We make this every year. We break it up after it gets very cold in the freezer, then break it up and store it in the freezer in a big gallon freezer bag. 🙂 Best when it is VERY cold. 🙂
Yes! I love them cold too!
Ok so planning on making this! We love bacon, was thinking once the chocolate is melted, to sprinkle real bacon bits on top. What do you think or a better idea to incorporate the bacon. Thanks!
Easy and good too!
Awesome! A new Christmas Favorite in my house! I have made it twice since then!! Thank you!!
Woo hoo! Thank you so very much Karen!
I’ve made this for years–it’s amazing! I agree with Brandie–definitely use real salted butter and also use aluminum foil. SO good. We always store ours in a gallon freezer bag and it’s AMAZING when it’s really cold. 🙂 Makes giving it as a gift a bit trickybut it’s so worth it. 🙂
Hi Brandie!
For the Christmas Crack, can you use parchment paper instead of aluminum foil? Thank you!
Hi Brenda – I recommend the aluminum foil because you can tightly wrap it around the sheet pan. You don’t want the liquid toffee to sneak under the paper and trap it in there as it cools. 🙂
I tried this last night and the caramel ended up on the bottom. It was grainy. The chips didn’t melt and it wouldn’t break apart like the video. Does the weather have anything to do with it? Help!
I totally forgot to add the vanilla
Do u think it will be ok. ? I have them in the oven now.
Is the toffee hard after it sets?
Do you think would work if put gluten free cereal (ex:rice chex)
Down and poured toffee over that?
Why not I eat gluten free cereal so I think I’ll try it