This saltine cracker toffee recipe is the ultimate holiday treat that checks all the boxes — it’s quick, easy to make, and incredibly addictive. Crunchy salty crackers, buttery toffee, and a rich chocolate topping combine to create a candy often known as “Christmas crack.” With just a few simple ingredients, you’ll have a festive treat that disappears all too quickly!
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Why I Love This Saltine Cracker Toffee Recipe
One of my favorite things about holiday baking is making treats that everyone can’t stop eating and that is definitely the case with this saltine cracker toffee! It’s so simple, yet it never ceases to impress guests with its perfect combination of flavors and textures. I first learned how to make this from my mom, who was always whipping up fun Christmas candies, like homemade Almond Roca, to share with friends and neighbors! Here’s why I know you’re going to love it too:
- Easy To Make: As far as homemade candy goes, it’s incredibly simple to make, even if you’re brand new to candy-making!
- Sweet & Salty: I can guarantee that this chewy, chocolatey, lightly crispy, sweet and salty toffee candy is almost impossible to stop eating!
- Great for Gifting: It stores well and can easy be made ahead of time, making it the ideal sweet treat for holiday parties or a Christmas Cookie exchange.
- Budget Friendly: With only a few basic ingredients, it’s an affordable way to make a big batch of treats with common pantry staples.
Looking for more easy Christmas treats to try? Try these homemade peppermint patties recipe, easy microwave peanut butter fudge or a batch of Christmas puppy chow!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for Christmas crack. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Saltines: The perfectly salted crackers present a key part of this recipe, so I don’t recommend using unsalted saltines. You will need 40 – 45 crackers to make one tray of Christmas crack. That’s about one sleeve.
- Butter: Use unsalted butter (since the crackers are already salty), bring to room temperature, and slice into pieces.
- Sugars: I like to use a combination of one part regular granulated sugar and three parts packed, dark brown sugar, but you can go with all brown sugar if you prefer.
- Chocolate Chips: I use semisweet, but milk chocolate or dark chocolate chips work, too. Use a high quality, well-melting chocolate.
- White Chocolate: The pure vanilla-like sweetness of white chocolate and decorative swirls make this a truly special treat.
How to Make Saltine Cracker Toffee
No candy thermometer required for this Christmas crack! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Pour and Bake. Quickly pour the toffee mixture over the crackers. Use a metal spoon or spatula to spread it evenly; some of the crackers will shift a little, but that’s okay. Transfer the baking pan to the oven, and bake the toffee-covered crackers for 5 minutes. The toffee should bubble and boil in the oven. Take the pan out of the oven.
- Add the Chocolate Chips. Sprinkle the chocolate chips over the toffee-coated crackers. Let them stand for 5 minutes to begin melting. When about half of the chocolate chips look like they’re turning shiny or liquid-y, gently use a spatula to spread them out. The chips should melt into a nice layer of chocolate on top of the candy.
- Melt the White Chocolate Chips. While the chocolate chips are standing and melting on the toffee crackers, you can quickly melt the white chocolate chips in the microwave. Make sure to use a microwave-safe bowl, and microwave for one minute. Stir the white chocolate chips. If they aren’t fully melted, give them another 10 seconds at a time in the microwave until they’re melted fully.
- Drizzle the White Chocolate Over the Candy. Using a metal spoon, drizzle the white chocolate over the candy while the regular chocolate is still soft. Then use a butter knife to make swirls by gently running it all over the surface of the candy.
- Add Toppings. You can add any extra sprinkles, chopped nuts, candies, etc. before the chocolate is set. Press them gently into place if they seem like they are not sticking. Then place the candy in the refrigerator for 30 minutes, until completely set.
- Enjoy! Break the Christmas Crack into pieces before serving.
Chef’s Tips & Variations
- Perfect Toffee: This mixture boils twice. Once on the stovetop, and again in the oven. Toffee mixture must come to a rolling boil for the full three minutes. In the oven, make sure it’s bubbling nicely to avoid crystallization.
- Perfect Chocolate: Chocolate chips usually are melted before they look melted. After sprinkling on the hot candy, wait until about half of the chocolate chips look shiny. Start spreading with a spatula. The chips should smooth out into an evenly melted layer. If it’s still too stiff, put the whole tray in the oven for just a minute or two and try again.
- Prevent Sticking: Using heavy-duty foil, parchment paper, or silicone baking mats is helpful for easy cleanup and candy removal. Spray with additional cooking spray for easier removal.
- Toppings: Nuts, chopped bite-sized candy bars, M&Ms, sprinkles, shredded coconut, crushed pretzels, mini marshmallows, mini peanut butter cups, banana chips, toffee bits, crushed candy canes.
Storing and Make Ahead
- Storing: You can store this cracker candy in airtight containers or food storage bags at room temperature. It will keep for about one week (if you can keep it around that long!).
- Make Ahead: Christmas crack can be made up to three weeks ahead, and frozen until you’re ready to serve. Wrap portions tightly in plastic wrap, and seal into freezer bags. Thaw before serving.
Yield: 3 pounds
The Best Christmas Crack (Saltine Cracker Toffee)
This Saltine Cracker Toffee is an easy to make Christmas candy with crunchy salty crackers, buttery chewy toffee & a rich chocolate topping! Perfect for Christmas Cookie exchanges or setting out at a party, it is easy to make ahead and stores great for up to a week.
Ingredients
- 40 – 45 saltine crackers
- ½ cup (1 stick) salted butter, room temperature, sliced into pieces
- ¼ cup granulated sugar
- ¾ cup packed dark brown sugar
- 1 teaspoon vanilla extract, optional
- 2 cups chocolate chips
- 1 cup white chocolate chips
- Optional Toppings: Chopped nuts, sprinkles, m&m's, toffee pieces, etc.
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Instructions
- Preheat the oven to 400°F and line a 15×10 inch baking sheet with foil. Spray with non-stick cooking spray.
- Line the saltine crackers up all over the pan. Break some apart, if needed, to cover the entire pan. Set aside.
- In a small saucepan, combine the butter, granulated sugar, and brown sugar. Bring it to a rolling boil, stirring constantly.
- When the mixture comes to a rolling boil, boil for three minutes. You want the mixture to reach 275°F to 280°F. I highly recommend using a clip-on pot candy thermometer for the best results!
- Immediately remove the mixture from the heat, and stir in the vanilla extract. Quickly pour the mixture over the crackers, and spread evenly with a spatula.
- Transfer the baking pan to the oven, and bake for 5 minutes. Remove from the oven and sprinkle the top of the candy with chocolate chips. They should melt within 5 minutes of placing them on top of the hot toffee layer. If not, you may need to place the pan back in the oven for a moment to help them melt. Spread the melted chocolate chips over the candy layer.
- While the chocolate chips are melting over the toffee, place the white chocolate chips in a microwave-safe bowl and microwave for 1 minute. Stir until smooth. You may need to microwave them for an additional 10 to 20 seconds.
- Drizzle the white chocolate over the candy while the regular chocolate is still soft. Take a knife and run it over the surface of the chocolate to make swirls.
- You can add any extra sprinkles or candies before the chocolate is set, if desired. Place the candy in the refrigerator for 30 minutes, until completely set. Break into pieces before serving.
Notes
Store: Transfer cooled candy to an airtight container and store at room temperature for up to one week, or until stale.
Nutrition
Serving: 1 piece, Calories: 165kcal, Carbohydrates: 21g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Cholesterol: 10mg, Sodium: 78mg, Fiber: 1g, Sugar: 16g
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