Jamielyn Nye
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With just 5 ingredients and 15 minutes, you can make this Christmas crack toffee. Layering salty crackers with sweet toffee and chocolate creates a holiday treat that everyone will love.
If you love toffee, don’t miss my toffee recipe, toffee cookies and graham cracker toffee.
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Table of Contents
- Grandma’s Cracker Toffee
- Why This Recipe Works
- Recipe Ingredients
- Flavor Variations
- How to Make Christmas Crack
- Expert Tips
- Recipe FAQs
- Storing Leftovers
- More Holiday Candy Recipes
- Christmas Crack Recipe Printable Recipe
Grandma’s Cracker Toffee
I’m super excited to start holiday baking and make some more of this delicious Christmas crack. It is one of my favorite Christmas desserts and it only takes about 15 minutes to make!
I have shared my grandma’s saltine cracker toffee before and this is just a glorified version with chocolate and m&m’s (or almonds) on top.
You could also top your Christmas candy crack with crushed saltines, sea salt, toasted coconut, slivered almonds, pecans or heath bits.
Why This Recipe Works
- Sweet and salty. Two of my favorite flavors come together in this chewy and crunchy saltine cracker candy treat.
- 4 ingredients. This is all it needs to make the base of this addictive Christmas crack.
- Quick. It takes so little time to make this Christmas sweet that you can do it even on your busiest holiday days.
- Holiday tradition. It’s always the first homemade treat to disappear on the cookie plate along with divinity candy and chocolate fudge!
Recipe Ingredients
Made from pantry ingredients, this Christmas crack couldn’t be easier to make and makes enough to feed a crowd!
Find thefull printable recipewith specific measurements below.
- Saltines: The saltiness of this beloved cracker works perfectly with the caramel and chocolate.
- Butter: I use salted butter because I love the flavor of salted caramel.
- Brown sugar: The deep flavor brown sugar provides is key to making this toffee really shine.
- Chocolate chips: I use milk chocolate chips to make the melted chocolate layer, but you can opt for white chocolate chips, semi-sweet chocolate chips, dark chocolate chips, peanut butter chips or even chopped chocolate bar.
- Toppings: I choose red and green M&Ms to keep the candy festive, but nuts, candy canes, toffee bits, pretzels or sprinkles are also really great!
Flavor Variations
This Christmas crack is so versatile and can be modified so many different ways! Below are a few of my favorite ways to make it.
- Peppermint graham cracker: Graham crackers with white chocolate and crushed candy canes.
- Chocolate Ritz Christmas crack:Ritz crackers with chocolate and sliced almonds.
- White chocolate pretzel: Pretzels crisps with white chocolate and Rudolph candies or sprinkles.
- Graham cracker toffee: Graham crackers with chocolate and chopped almonds.
- Vanilla: If you would like to add vanilla extract to the caramel layer it would add even more depth of flavor to the brown sugar.
How to Make Christmas Crack
Beware…this candy crack toffee is seriously addicting! You may want to make two batches as it will disappear fast.
- Prepare: Line a pan with foil and spray with cooking spray. Then spread saltine crackers out in an even single layer.
- Make the caramel: Boil the brown sugar and butter for 3 minutes.
- Bake: Pour evenly over crackers and bake for 8 minutes.
- Spread: Once it’s done cooking sprinkle chocolate chips on top and let melt. Spread out until smooth and top with M&M’s or nuts. Then try not to eat all in one sitting.
Expert Tips
- Candy thermometer. Though it isn’t necessary, if you are worried about getting the caramel right, you can use a candy thermometer to make sure it reaches a temperature of 270°F to 290°F.
- Pan size. A large jelly roll pan works best for this recipe, but any type of large, rimmed baking sheet will work.
- Butter. The key to this is real butter so do not substitute for margarine.
- Melting chocolate chips. If your chocolate doesn’t melt once you place it on the caramel layer, place back in the oven for a few minutes just until they start to melt.
Recipe FAQs
What is Christmas crack made of?
All you need is saltine crackers, butter and brown sugar.
Why is it called Christmas crack?
Because it is made with crackers and once it has cooled you crack (or break) into pieces.
Why is my Christmas crack chewy?
First, make your that the saltine crackers you used were not expired! Other reasons might be that the toffee was not cooked long enough or did not cool all the way. If it’s too soft and chewy you can cook it in the oven a couple more minutes.
Why did my layers separate?
If your caramel layer has already cooled down when adding the chocolate, it will separate into layers. Ensure the caramel is still warm when adding the chocolate to prevent separation.
Why is my Christmas crack sticking to the lined pan?
If you try to remove it while still warm it will stick. Let it cool completely then it should peel right off the aluminum foil or parchment paper.
Storing Leftovers
This candy recipe is great to make ahead of time as it keeps well for several days.
Room temperature storage: Store saltine cracker candy in an airtight container at on the counter for about a week. Just ensure your house isn’t too hot or the chocolate will start to melt.
In the refrigerator: If your house is warm, store Christmas crack in the refrigerator for up two weeks. If you live in a colder climate, you could also just keep it in the garage or covered porch!
Freeze: Break into pieces and store in an airtight container or freezer-safe bag in the freezer up to 3 months. Place parchment paper between layers so they don’t stick.
More classic holiday cookie recipes include my soft molasses cookies, traditional Christmas sugar cookies and peanut butter blossoms.
More Holiday Candy Recipes
Browse all- Rolo Pretzels
- Microwave Fudge
- Rolo Pretzel Reindeer
- EASY Microwave Caramels
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Christmas Crack Recipe
4.99 from 253 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
With just 5 ingredients and 15 minutes, you can make this Christmas crack toffee. Layering salty crackers with sweet toffee and chocolate creates a holiday treat that everyone will love.
Prep Time: 5 minutes mins
Cook Time: 7 minutes mins
Freeze Time: 15 minutes mins
Total Time: 27 minutes mins
Servings: 30
Video
Ingredients
- 40 saltine crackers , more if needed
- 1 cup (2 sticks) salted butter , cubed
- 1 cup light brown sugar , packed
- 2 cups semi-sweet chocolate chips
- ½ – 1 cup M&M’s , or chopped nuts or sliced almonds
Instructions
Preheat the oven to 325°F. Line a largejelly roll pan (15×10) with parchment paper or foil (spray foil with non stick spray).
Line the bottom of the pan evenly with saltine crackers. You may need a break a few on the sides to fill in the gaps.
In a medium pot, combine the butter and sugar over medium-low heat. Stirring constantly, bring to a rolling boil and cook 3 minutes, or until bubbling and amber in color (about 280°F). Remove pan from heat and pour evenly over saltine crackers. Spread brown sugar mixture quickly with a spatula.
Bake 8 minutes (caramel should be bubbling). Remove pan from oven and sprinkle chocolate chips over the top. Allow to sit 5 minutes. Once melted, spread evenly with a spatula. Sprinkle M&M’s (or nuts) over the top and place in the freezer 15minutes, or until hardened.
Let sit 15 minutes on the counter. Flip over onto a cutting board and remove the foil. Break into pieces.
Notes
Variations:
- Use ritz or graham crackers as the base
- Use a white chocolate or drizzle white chocolate over the top of the chocolate
- Add chopped nuts
- Add sprinkles for holidays or color
Storage: Store in an airtight container up to 2 weeks.
Freeze: Keep these in an airtight container or freezer-safe bag in the freezer up to 3 months.
Nutrition
Calories: 218kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 115mg | Potassium: 19mg | Fiber: 1g | Sugar: 21g | Vitamin A: 247IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Course: Dessert
Cuisine: American
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 5 Ingredients Or Less, American, Candy + Fudge, Chocolate, Christmas, Desserts, Freezer-Friendly, Kid-Friendly, Nut-Free, Reader Favorites, Sheet Pan, Stovetop, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
More about Jamielyn Nye
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Add a comment
398 comments
- Jimbo
Delish!
- Reply
- Don E Lamberto
It’s a wonderful and successful treat. Thank you.
- Reply
- Patricia Robbins
Even though the recipe calls for butter,Has anyone used margarine and does it work.
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- Jamielyn Nye
I haven’t tried, but let us know if you test it out :)
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- Shar
I used dairy free spread and it works
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- Michelle
This is my first time to make this and it is phenomenal! I followed your recipe, word for word, and it turned out perfect:)
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- Mary Ellen
I made this without using a candy thermometer and it came out perfectly! The only thing I found is that a jelly roll pan doesn’t accommodate 50 saltines – only one sleeve. I topped with M& M’s, Heath bar crumbles and crushed peppermint in 1/3 sections. Easy and delicious!
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- Melissa
I’m not sure what I did wrong- the butter and sugar started separating and got watery once the mixture started to boil- not sure if that’s normal? I went ahead with it anyway and it tasted great although it was a little grainy. I can’t wait to try this again!
- Reply
- Jamielyn Nye
I’m glad it still tasted good! My guess is that you didn’t get the mixture hot enough or cook long enough. Next time try cooking an additional minute or so.
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- Betsy
I have used several different recipes for this and this one is by far the simplest and the best of them all.
- Reply
- Jamielyn Nye
So glad to hear that! Thanks for your review! We love this Christmas crack!
- Reply
- Rachel
So easy. I added some mini marshmallows this time to half the batch, along with dark chocolate chips. They all softened and melted and swirled together and it was GOOD. Just took a risk since I had some on hand.
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- Jordan Prevost
Made it 3 times within 5 days. Super good.
- Reply
- Charlotte
What size baking sheet is a jelly roll pan? I’ve never used one before as I’m really not much of a baker at all 🙂
- Reply
- Jamielyn Nye
I’m using a 13×18 inch pan :)
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- Whitney
I made this for the first time and it’s delicious! But my sugar and butter part is still sticky and pliable. What did h do wrong? Do I need to simmer it longer or bake it longer?
- Reply
- Jamielyn Nye
I would try simmering a little longer. Just be careful not to burn. If they’re still soft, you can put back in the oven and bake a little longer.
- Reply
- Katie
Just made this tonight and it’s a new Christmas hit! My hubby loved it and he’s quite picky about his chocolate treats! Can’t wait to share it…well maybe I’ll share! 😂❤️
- Reply
- Jamielyn Nye
So hard to share!! 🤣
- Reply
- Maria Melo
I made this and it was delicious
- Reply
- Lindsey
❤️ Delicious and so simple to make! I love that you can top this any way you’d like! ❤️
- Reply
- Jamielyn Nye
So glad you enjoyed the Christmas crack!!
- Reply
- Andrea
This will be my 3rd year making this. Easy and delicious. Less messy to make than other holiday treats.
- Reply
- Jamielyn Nye
So glad they were a hit! Thanks for your review :)
- Reply
- Cynthia
Amazing! I didn’t have M&M’s. Used heath bar crumb candy + slivered almonds and sprinkled with sea salt. Yum! Thank you.
- Reply
- Tiffany
Yumm
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- Jessica
This is so easy and soooo delicious!!! Make it every year!
- Reply
- Jamielyn Nye
Ah I’m so glad to hear! Thanks for your review :)
- Reply
- Debbie
I love this recipe but have problems cutting it and it ends up looking horrible. I use hammer any suggestions on other methods. Thanks so much
- Reply
- Jamielyn Nye
Hi Debbie! You should be able to crack it with your hands (I simply just hold a piece and break). If it’s too hard, I may suggest taking it out of the oven a couple minutes sooner, since every oven cooks so differently.
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