Description
Christmas Crack, also known as Cracker Toffee, is a simple and addictive holiday treat that layers buttery, caramelized brown sugar toffee over a crispy saltine cracker base, topped with melted chocolate and festive sprinkles. This easy no-fail recipe yields a sweet and crunchy dessert perfect for holiday gifting or party snacking.
Ingredients
Scale
Base
- 40-48 saltine crackers (about 1 1/2 sleeves)
Toffee Layer
- 1 cup butter (salted or unsalted, 2 sticks)
- 1 cup packed dark brown sugar
Chocolate Topping
- 2 cups semi-sweet chocolate chips (or milk chocolate chips, or white chocolate chips, or combination)
Decorations
- ½ cup sprinkles (or M&M’s, crushed candy canes, or candies of choice)
Instructions
- Preheat Oven: Preheat your oven to 350℉ to prepare for baking the toffee-coated crackers.
- Prepare the Baking Tray: Line a 15″×10″ rimmed sheet pan with parchment paper or aluminum foil coated 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 tray, breaking a few crackers if needed to fill gaps so the entire pan bottom is covered.
- Make the Toffee: In a medium saucepan set over medium-low heat, combine the butter and brown sugar. Cook while stirring occasionally until the mixture reaches a rolling boil. Continue to boil gently for 3 minutes, or until it bubbles and turns an amber caramel color. Remove from heat and immediately pour the hot toffee evenly over the arranged crackers, spreading quickly with a spatula to coat all crackers.
- Bake the Toffee: Place the sheet pan in the preheated oven and bake for 3-5 minutes until the toffee mixture bubbles up, indicating it’s properly caramelized.
- Add Chocolate: Remove the pan from the oven and immediately sprinkle the chocolate chips over the hot toffee surface. Let them sit for 1-2 minutes to soften, then spread the melted chocolate evenly over the toffee using a spatula. If the chocolate is slow to melt, return the pan to the oven for 1-2 minutes and then spread again.
- Add Toppings: While the chocolate is still warm and spread out, sprinkle your choice of sprinkles, crushed candy canes, or other decorative candies evenly on top to add flavor and festivity.
- Cool and Harden: Allow the toffee to cool completely at room temperature or refrigerate for 30 minutes to 1 hour until the chocolate and toffee are fully set and hardened.
- Break Into Pieces: Once hardened, flip the entire sheet pan over onto a flat surface, peel off the parchment paper or foil, and break the toffee into pieces using your hands or cut into squares with a sharp knife.
- Serve and Store: Enjoy your Christmas Crack immediately, or store leftovers in an airtight container at room temperature or in the refrigerator for freshness.
Notes
- If using a candy thermometer, cook the toffee until it reaches 270℉-290℉ for perfect caramelization.
- You may substitute chocolate chips with milk chocolate, white chocolate, or a combination depending on your preference.
- Customize the toppings with your favorite holiday candies such as M&M’s, crushed candy canes, or seasonal sprinkles for added festive flair.
- Ensure to spread the hot toffee quickly over the crackers to prevent uneven coating.
- Store the cracked toffee in an airtight container to maintain crispness and prevent moisture absorption.
