Cracker Toffee + Video
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Cracker Toffee (aka Christmas Crack) is so easy to make and highly addictive! Saltine crackers are coated in a quick toffee layer and topped with chocolate and nuts.
This cracker toffee is the easiest candy I’ve ever made. It’s practically foolproof, so if candy making stresses you out, this recipe is stupid easy, and ridiculously delicious. It makes a lot, and is super quick, so it’s perfect for holiday neighbor plates.
Cracker Toffee
I’ve made homemade English Toffee before, which is almost the same, but this cracker toffee recipe is easier. It doesn’t require a candy thermometer, and is literally 5 ingredients. Crackers, butter, brown sugar, chocolate chips, and nuts. You can omit the nuts or substitute the nuts with M&Ms, sprinkles, or anything else that sounds good to you. The saltine crackers can even be substituted with graham crackers. Make it how you would like it!
The saltine crackers add a nice texture and just the right amount of saltiness to this Christmas classic. In fact, it balances out all the sugar in the toffee layer, which is why it’s easy to eat so much of it without it being too rich.
And that’s the reason why they’ve nicknamed this Cracker Toffee “Christmas Crack.” It’s SO hard to stop eating! Be sure to share with neighbors and friends.
Cracker Toffee
Cracker Toffee (aka Christmas Crack) is so easy to make and highly addictive! Saltine crackers are coated in a quick toffee layer and topped with chocolate and nuts.
Ingredients
- 35 saltine/club crackers (about 1 sleeve)
- 1 cup butter
- 1 cup brown sugar, packed
- 2 cups (one 12-oz bag) semi-sweet chocolate chips
- 1 cup nuts*, chopped (pecans, walnuts, almonds)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spread parchment paper over a rimmed cookie sheet, covering the sides/edges too. (A half sheet/jelly roll pan works best.)
- Place crackers in a single layer, close together, on top of the parchment paper.
- In a saucepan, combine the butter and brown sugar over medium-high heat, stirring occasionally.
- Bring to a full, rolling boil (that won't go away when you stir). Turn heat down slightly to medium/medium-low (so there is still a boil, but not so high that it caramelizes too quickly). Set a timer for 3 minutes and stop stirring. After 3 minutes, immediately pour the sugar mixture over the saltine crackers. (Try to pour some on each cracker, but it will spread more in the oven so don't worry.)
- Bake at 400 degrees Fahrenheit for 7 minutes. (After about 3 minutes, it will start to bubble and cover the crackers better.)
- Remove from the oven and sprinkle chocolate chips over the top. Return to the oven for 2 minutes. Remove from the oven and let the chocolate chips soften for 1-2 minutes. Use an offset spatula to spread the melted chocolate evenly over the toffee.
- Immediately top with chopped nuts while the chocolate is warm. (*Toasted nuts taste better. You can place them in a skillet over medium heat and stir them until they get nutty and fragrant. About 3-5 minutes.) Cool completely and break into pieces.
Notes
*Nuts can be omitted or replaced with M&Ms, sprinkles, etc.
May substitute other similar salty crackers (Ritz, Club, etc.) or try it with graham crackers.
Recipe altered from Butter With A Side Of Bread
Nutrition Information:
Yield: 35Amount Per Serving: Unsaturated Fat: 0g
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
14 Comments on “Cracker Toffee + Video”
would buttered aluminum foil work instead of parchment
Yes, that should be just fine.
This was really great! When I saw the suggestion of using different crackers and one was to use graham crackers I thought it would be cool to try and make S’mores with them. So I followed your recipe but used the graham crackers and after the step of smoothing over the chocolate chips (Definitely do not use milk chocolate and stick with semi sweet because they spread easier-lesson learned) I put almost a full 20 oz. bag of mini marshmallow’s on top and gently pressed them down into the melted chocolate (being careful to not burn myself). Then put it under a broiler for around 40 seconds to brown the marshmallows but not burn the chocolate. Worked pretty well!
Love this so much! Thanks for sharing Kristy!
What’s the best way to store it after it’s cooled? Refrigerator? Or countertop?
Thx!
You can store in an airtight container up to 2 weeks at room temperature.
I would melt the chocolate on the stove. It didn’t melt properly on the oven.
That’s interesting because a lot of people have said they don’t even need to put it back in the oven, it’s hot enough to melt the chocolate chips as-is. It’s always melted for me in the oven. I wonder if it’s the quality of the chocolate chips that you used.
That could be it. I used Nestle Toll House chips.
Awww….someone mentioned not to use milk chocolate chips, which is what I used. Will try again with semi sweet.
Does this freeze okay? I would like to make and ship to my dad.
Yes, freezing it is fine. Up to 3 months.
Was a favourite in my house growing up at Christmas, and now a favourite of my sons in our house at Christmas! And I love how easily it comes together. We call it Cracker Crackle!
Cracker Crackle is a cute name for this!