Description
Christmas Crack, also known as Cracker Toffee, is a delightfully sweet and crunchy holiday treat made by layering saltine crackers with a buttery brown sugar toffee, topped with melted chocolate and festive sprinkles. This easy-to-make recipe takes just 15 minutes and yields 48 irresistible pieces perfect for sharing during the holiday season.
Ingredients
Scale
Base
- 40-48 saltine crackers (about 1 1/2 sleeves)
Toffee
- 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, white chocolate chips, or a combination)
- ½ cup sprinkles (or M&M’s, crushed candy canes, or candies of choice to decorate)
Instructions
- Preheat the oven: Preheat your oven to 350℉ to prepare for baking the toffee cracker base.
- Prepare the baking tray: Line a rimmed 15″×10″ 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 saltine crackers in a single even layer on the bottom of the lined tray, breaking a few crackers as needed to fill any gaps, ensuring the entire tray is evenly covered.
- Make the toffee: In a medium pot over medium-low heat, combine butter and brown sugar. Stir occasionally and bring the mixture to a rolling boil. Continue boiling for 3 minutes, until bubbling vigorously and the color turns an amber shade. (Optionally, use a candy thermometer and cook until reaching 270℉-290℉.) Remove from heat promptly.
- Pour and spread toffee: Carefully pour the hot toffee evenly over the arranged saltine crackers. Quickly spread it with a spatula to cover all crackers fully before it hardens.
- Bake toffee: Place the sheet pan in the preheated oven and bake for 3-5 minutes until the toffee mixture starts bubbling actively.
- Add chocolate chips: Remove the pan from the oven and immediately scatter chocolate chips evenly over the bubbling toffee. Let them sit for 1-2 minutes to soften.
- Spread melted chocolate: Use a spatula to evenly spread the softened chocolate over the toffee. If the chocolate isn’t melting easily, return the pan to the oven for an additional 1-2 minutes and then spread.
- Decorate: While the chocolate is still melted, sprinkle your choice of sprinkles, M&M’s, crushed candy canes, or other candies over the top for a festive touch.
- Cool and set: Allow the toffee to cool completely at room temperature or refrigerate for 30 minutes to 1 hour until the chocolate and toffee harden.
- Break into pieces: Once set, flip the tray to release the toffee from the liner and peel it off. Break the toffee into pieces using your hands or cut into squares with a sharp knife.
- Serve and store: Serve your Christmas Crack immediately or store leftovers in an airtight container at room temperature or in the refrigerator for up to two weeks.
Notes
- Dark brown sugar is recommended for a richer toffee flavor, but you can use light brown sugar if unavailable.
- Using a candy thermometer ensures the toffee reaches the perfect temperature for ideal consistency.
- If using unsalted butter, you may want to add a pinch of salt to balance flavors.
- Line your baking sheet well to make removal easier and prevent sticking.
- Customize toppings with your preferred candies or nuts for variety.
- Store in an airtight container to keep the toffee crisp and fresh.
