Why You’ll Love This Recipe

I like this recipe because it’s so simple yet so addictive. The saltines give the toffee a light, crisp texture that balances perfectly with the rich caramelized butter and sugar. I love how the chocolate melts right on top, making it taste indulgent with very little effort. Best of all, I can add different toppings to make it festive for Christmas or any holiday gathering.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup Dark Brown Sugar
1 cup Butter
12 oz. Chocolate Chips
Saltine Crackers

Directions

1. Preheat oven to 400°F. Line a 9×13-inch baking pan with foil.

2. Arrange a single layer of saltine crackers over the foil.

3. In a saucepan, combine butter and brown sugar. Bring to a rolling boil and cook for 3 minutes, stirring constantly.

4. Pour the hot mixture evenly over the crackers.

5. Bake for 7 minutes.

6. Remove from oven and immediately sprinkle chocolate chips over the top.

7. Spread melted chocolate evenly like frosting. Add toppings if desired.

8. Refrigerate until set, then break into pieces.

Servings and Timing

This recipe makes about 16 servings. Prep time is 10 minutes, cook time is 10 minutes, and total time is around 20 minutes, plus chilling.

Variations

I sometimes top the melted chocolate with crushed candy canes for a peppermint twist, or toasted nuts for extra crunch. Sea salt flakes make a great finishing touch if I want to enhance the sweet-and-salty flavor. For different occasions, I use white chocolate or drizzle both dark and white chocolate together for a marbled effect.

Storage/Reheating

I store Christmas crack in an airtight container in the fridge for up to a week. It also freezes well—I wrap pieces in parchment and keep them in a freezer-safe bag for up to 3 months. I don’t reheat it, since it’s best enjoyed chilled or at room temperature.

FAQs

Why is it called Christmas crack?

I call it that because it’s so addictive—you can’t stop at just one piece!

Can I use milk chocolate instead of dark?

Yes, I often use milk chocolate when I want a sweeter version.

Do I need to use foil in the pan?

Yes, I always line the pan with foil—it makes cleanup easy and helps lift the toffee out.

Can I make this without saltines?

Yes, I’ve made it with graham crackers or Ritz crackers, but saltines give the best balance of salty and sweet.

How do I prevent the toffee from being grainy?

I make sure to let the sugar and butter mixture fully boil for 3 minutes before pouring it over the crackers.

Can I make this ahead of time?

Yes, I often make it a few days in advance since it stores well in the fridge.

What toppings work best?

I like using crushed candy canes, sprinkles, nuts, or even pretzel pieces.

How do I break it into pieces?

Once it’s chilled, I just use my hands to snap it apart into uneven pieces.

Can I double the recipe?

Yes, I double it easily by using a larger sheet pan and doubling all ingredients.

Do I need to refrigerate it?

I prefer keeping it in the fridge because it stays firm, but it also holds well at room temperature for a day or two.

Conclusion

This Christmas crack recipe is one of the easiest holiday treats I make, yet it never fails to impress. I love the crunchy, buttery, chocolatey combination, and the fact that I can whip it up in under 30 minutes makes it a staple in my holiday kitchen. Whether I’m gifting it, serving it at a party, or just sneaking a piece for myself, it always brings that perfect touch of holiday cheer.