Description
Christmas Crack, also known as Cracker Toffee, is a delightful holiday treat featuring a crispy saltine cracker base topped with buttery caramel toffee, melted chocolate, and festive sprinkles. This easy-to-make dessert combines sweet and salty flavors with a satisfying crunch, perfect for sharing during the holidays or gifting.
Ingredients
Scale
Base
- 40-48 saltine crackers (about 1 1/2 sleeves)
Toffee Layer
- 1 cup butter (salted or unsalted, 2 sticks)
- 1 cup brown sugar (packed, dark brown sugar preferred)
Topping
- 2 cups semi-sweet chocolate chips (or milk chocolate chips, or white chocolate chips, or a combination)
- ½ cup sprinkles (or M&M’s, crushed candy canes, or candies of choice to decorate)
Instructions
- Preheat Oven: Preheat your oven to 350℉ to prepare for baking the toffee.
- Prepare Baking Tray: Line a 15″×10″ rimmed sheet pan with parchment paper or aluminum foil sprayed with cooking spray, or use a nonstick silicone baking mat to prevent sticking.
- Arrange Crackers: Place the saltine crackers in a single even layer on the bottom of the tray. Break a few crackers if necessary to fill the gaps on the edges and ensure full coverage.
- Make Toffee Sauce: In a medium pot over medium-low heat, combine the butter and brown sugar. Stir occasionally and bring the mixture to a rolling boil. Cook for 3 minutes until it bubbles and turns an amber color. For accuracy, use a candy thermometer and cook until the toffee reaches 270℉-290℉.
- Pour Toffee: Remove the pot from heat and carefully pour the hot toffee evenly over the saltine crackers. Quickly spread it with a spatula to cover all crackers uniformly.
- Bake Toffee: Place the sheet pan in the oven and bake for 3-5 minutes, until the toffee begins to bubble.
- Add Chocolate: Remove the tray from the oven immediately and scatter the chocolate chips evenly over the hot toffee. Let them sit for 1-2 minutes to soften, then spread the chocolate with a spatula. If the chocolate isn’t melting well, return the tray to the oven for 1-2 more minutes before spreading.
- Decorate: Sprinkle the top evenly with your choice of decorations like sprinkles, crushed candy canes, or M&M’s.
- Cool and Set: Allow the toffee to cool completely at room temperature or refrigerate for 30 minutes to 1 hour until the chocolate hardens.
- Break Into Pieces: Once set, flip the tray over to remove the toffee slab from the pan and peel off the parchment or foil. Break or cut into pieces using hands or a sharp knife.
- Serve and Store: Enjoy immediately or store any leftovers in an airtight container at room temperature or refrigerated for longer freshness.
Notes
- Use dark brown sugar for richer flavor in the toffee.
- If you prefer a milk or white chocolate topping, feel free to mix or substitute chocolate chips.
- Sprinkles, crushed candy canes, or M&M’s add festive color and crunch—choose based on preference or occasion.
- Be cautious pouring hot toffee as it can burn; use a pot holder and pour slowly.
- Breaking the crackers to fill gaps ensures even toffee coverage and structural integrity.
- This treat can be made ahead and stored for up to two weeks if kept in an airtight container.
