Christmas Crack Recipe

This Christmas crack recipe is dangerously addictive crispy saltine crackers topped with buttery caramelized toffee and melted chocolate that hardens into crunchy, sweet-salty candy bark. Four simple ingredients create the most irresistible holiday treat that disappears faster than you can make it.

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Course: Dessert

Cuisine: American

Keyword: Christmas crack candy, Christmas crack recipe, Christmas saltine toffee, Christmas toffee crack, easy christmas crack recipe, recipe for christmas crack

Prep Time: 10

Cook Time: 12

Cooling Time: 2 20

Total Time: 2 42

Servings: pieces

Calories: 145kcal

Cost: $6.00

Equipment

1 10x15 inch rimmed baking sheet For layering crackers and baking the toffee
1 Aluminum foil To line the baking sheet and prevent sticking
1 Medium saucepan To melt butter and brown sugar for toffee
1 Spatula or wooden spoon To stir toffee and spread chocolate
1 Timer Essential for exact 3-minute toffee boiling time
1 Offset spatula For spreading melted chocolate evenly (optional but helpful)
1 Cooking spray To spray the foil for easy removal

Ingredients

▢ 40 saltine crackers about 1 sleeve
▢ 1 cup unsalted butter
▢ 1 cup packed brown sugar light or dark
▢ 2 cups semi-sweet chocolate chips
▢ Sprinkles or crushed candy canes optional for topping
▢ Chopped nuts optional for topping

Instructions

Preheat oven to 400°F (200°C). Line a 10x15 inch rimmed baking sheet with aluminum foil and spray generously with cooking spray.
Arrange saltine crackers in a single layer on the prepared baking sheet, fitting them together like a puzzle with no gaps. Break crackers as needed to fill all spaces completely.
In a medium saucepan over medium heat, melt butter and brown sugar together, stirring constantly until the mixture comes to a full rolling boil.
Once boiling hard, set a timer for exactly 3 minutes. Let the mixture boil for the full 3 minutes without stirring. The toffee will turn darker and smell like caramel.
After exactly 3 minutes, immediately remove from heat and pour the toffee evenly over the saltine crackers. Use a spatula to spread it quickly over all the crackers.
Place the baking sheet in the preheated oven and bake for 5-6 minutes, until the toffee is bubbling all over. Watch carefully and don't let it burn.
Remove from oven and immediately sprinkle chocolate chips evenly over the hot toffee. Let sit for 2-3 minutes to soften and melt.
Use an offset spatula or back of a spoon to spread the melted chocolate evenly over the entire surface. Add sprinkles, crushed candy canes, or chopped nuts now if using.
Let cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours until completely firm and hardened.
Once fully hardened, lift the foil out of the pan and break the Christmas crack into irregular pieces. Store in an airtight container with parchment between layers.

Notes

The secret to perfect Christmas crack is boiling the toffee for exactly 3 minutes—not more, not less. This creates crunchy, hard toffee instead of chewy caramel. Let it cool completely in the fridge for at least 2 hours before breaking into pieces. Store in an airtight container at room temperature for up to 2 weeks or freeze for 3 months.

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