Christmas Crack (Cracker Toffee)
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 – you don’t have to use saltine crackers – this works with pretty much any time of cracker. The saltines just work best in my opinion.
- salted butter – it needs to be real butter here, not margarine.
- light brown sugar
- vanilla extract
- chocolate chips – depending on how sweet you like it, you can use milk chocolate chips, semi sweet or even dark or white chocolate chips.
- sprinkles, for topping
HOW TO MAKE CHRISTMAS CRACK (CRACKER TOFFEE):
Preheat oven to 400f degrees. Line a 10×15-inch rimmed baking 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?
Originally published: December 2015
Updated photos & republished: December 2021
Christmas Crack (+ Video)
Ingredients
- 40 saltine crackers (1 sleeve)
- 1 cup salted butter (2 sticks)
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 12 ounce bag milk chocolate chips
- nuts or sprinkles (for topping)
Instructions
- Preheat oven to 400F degrees. Line a 10×15-inch rimmed baking sheet with nonstick aluminum foil (or use regular foil and spray generously with nonstick cooking spray.)
- Cover cookie sheet evenly with 40 saltine crackers (1 sleeve). Set aside,
- In a medium saucepan over medium high heat, bring 1 cup salted butter (2 sticks) and 1 cup packed light brown sugar to boil, stirring continuously for about two minutes (it should be bubbly.)
- Remove from heat, stir in 1 teaspoon pure vanilla extract.
- Pour toffee mixture over crackers, then bake in preheated oven for 6 minutes.
- Remove from oven, sprinkle tops of warm crackers with 12 ounce bag milk chocolate chips.
- Allow chocolate to soften for a minute or two, then spread chocolate around evenly on top of crackers. Now is the time to add nuts or sprinkles evenly on 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
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 and other nutritional values can vary quite a bit depending on which brands were used.
perfect !
I have a silly question. When you measured the brown sugar, did you pack it or loosely measure a cup of it? It would make a difference on the actual amount of brown sugar that is used. Thank you
Not silly! It’s not like a traditional baking recipe, it doesn’t really make a huge difference, but in general, all recipes that call for brown sugar will be packed 🙂
Our favorite every year!
Delicious!
So good! My coworkers beg for it every year!
Well I messed up, followed another recipe.. This one sounds better.. With milk chocolate.. And you only boil for 2 minutes! That’s why my toffee tastes burnt, the other recipe said 5 minutes… Can’t wait to try this one
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
I know I have what is probably a stupid question but will it turn out if I double to toffee part of the recipe? I tried it but it was grainy:/
Can you make these ahead and freeze?
Definitely! Just let them come to room temperature before eating so you don’t break a tooth – ha!
What size cookie sheet do you use? I have two different sizes
Normal that crackers shifted around after toffee was poured on?
I have been making this for about four years now. Awesome and addictive! Just wanted to share an idea with everyone….save the crumbs to use for a topping on your ice cream. Perfect with peanut butter ice cream 🙂
I made several batches of this last year and it was such a great hit that I decided to make it again this year. Unfortunately I’ve just tried making it two different times and both times the chocolate chips wouldn’t melt. I even tried putting it back in for a few more minutes but the chips just wouldn’t melt. Any thoughts? I’m so disappointed. This stuff was so good.
Make sure to use QUALITY chocolate chips……….some store brands or cheaper brands don’t melt like the better products.
what size chocolate chips, 12 oz or 24oz?
Barbara, I just used the regular (12 oz) bag. 🙂
I tried this recipe last year — and it’s delicious — but for this year I have to make some altitude adjustments. I live at 6800 feet. You have to boil the sugar/butter mixture for more like 4 minutes because for longer turns it into taffy consistency (water boils here at <210F so the properties that occur with boiling sugar happen more quickly). Also, the toffee "burned" at 400F so I have to lower the oven temperature. I've really struggled with all recipes that involve boiling/baking high sugars, such as pecan pie. This is the year I plan to get it right!
I love my geek friends. 😉 I know I would probably seriously struggle if I lived in Colorado!! I imagine a scientist like you figures this out in your head much better than the rest of us! Ha!
A suggestion is to buy a good oven thermometer (not at Walmart) I have a new stove and I did this to test the oven. The oven registers 25 degrees higher. So be careful.
I have made this recipe hundreds of times and I am sorry but I have to disagree with you on one thing! Never line the pan with foil! The crack will stick and you end up pulling little bits of foil off. I recommend lining the pan with parchment paper instead. Refrigerate after finishing to set. Then you can lift paper out of jelly roll pan to store in freezer ( as asked) or cut up ( I recommend a pizza cutter) I would also suggest other toppings depending on season or personal taste. I find crushed candy cane ( sweet) or crushed pretzels (salty) popular. I have made this with graham crackers ( as asked) it turns out fine. As does using Matzoh ( large sheets, less shifting)
Totally see what you are saying Sherri 🙂 But I do mention to use nonstick foil. Nonstick foil will not stick to the treats. But if all you have on hand is parchment paper – that totally works too. Thanks so much for the feedback!
I used foil that I sprayed with non-stick cooking spray and it worked great! I use the foil to help break up the crack once it has cooled.
Hello, I have a question about the cooking time. Do you bring it to a boil and then let it continue to boil for two minutes? Is there a temperature to reach on a candy thermometer?
How long do you think this would last in a airtight container? Do you think I could freeze it?
BRANDIE, DO YOU THINK THIS RECIPE WOULD WORK WELL WITH GRAHAM CRACKERS INSTEAD OF SALTINE CRACKERS?
Hi Anna-Marie! I think it would work fine!
Anna-Marie, I think the graham crackers would work too but the saltines give this dessert a saltiness that I enjoy with my sweet. I made this twice last year and got rave reviews about it and it’s so easy! I’ll definitely be making it this year too!
BRANDIE, I DIDN’T SEE YOUR REPLY ABOUT WHEN THE WHITE CHOCOLATE CHIPS ARE ADDED. I ASSUME AT THE SAME TIME THE MILK CHOCOLATE CHIPS ARE SPRINKLED OVER THE CRACKERS TO MELT?
Anna-Marie, you are right. I didn’t have enough milk chocolate chips so I added some white chocolate chips. They all go on at the same time. Hope that helps!
Sadly this didn’t turn out at all for me. Wondering if that was just too much butter. It was so soupy and never set up right. I even put in freezer for an hour hoping that would help. Whole bottom was soggy and sticky. Any suggestions?
Hi Michelle! Did you use real butter and not margarine? Margarine is just basically oil so it wouldn’t set up but if you use real butter, it will set up.
OR, POSSIBLY, YOU DIDN’T BRING TOFFEE TO A FULL, BUBBLING BOIL? IMPORTANT WHENEVER MAKING CANDY.
I agree – boil at least 2 minutes (I’m in Denver and I need a minute or two more!!( mike High here!!????
Just finished making this to add to my Christmas goody trays to gift to family and friends. Thanks for the recipe..very good!
These are awesome and so simple to make. Yummy
I store them in the freezer or fridge. Better cold. More crunch!
Did you mix the milk chocolate and the white chocolate together or did you layer them? Also did you use a whole bag of each or a total of one bag?
Love Christmas recipes! Thank you so much!
Store just like you would cookies, in an airtight container.
Should I store in the refrigerator
How do I store this delicious stuff
Thinking of trying this with ghiradelli dark chips… any thoughts?
PS You're m favorite
It is awesome! So quick to make!
I have to try this it looks great
I am so glad you posted this! I've heard of it, but couldn't remember the directions. Now I'm off to make it. Thank you!
Going to the kitchen right now to make these! Thanks for the post!