Christmas Crack
Saltine toffee candy — Christmas Crack, Bourbon Pecan Christmas Crack, Christmas Crack Bites, and Biscoff Christmas Crack for cookie trays and gifts.
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Christmas Crack
A sweet and crunchy holiday treat made with saltine crackers, caramel, and chocolate.
Ingredients
- 40 saltine crackers
- 1 cup butter
- 1 cup brown sugar, packed
- 2 cups semisweet chocolate chips
- 1/2 cup holiday sprinkles or sliced almonds
Instructions
- 1Line a sheet pan with foil and coat with cooking spray or use a nonstick silicone baking mat.
- 2Preheat the oven to 400°F (200°C).
- 3Place the crackers in a single layer on the baking sheet.
- 4In a medium saucepan, combine butter and brown sugar, bring to a boil, and boil for 3 minutes.
- 5Pour the brown sugar mixture over the crackers and spread with a spatula to coat.
- 6Bake in the preheated oven for 3-5 minutes, or until bubbling.
- 7Remove from oven and immediately scatter chocolate chips over the top. Return to oven for 2-3 minutes to melt the chocolate.
- 8Spread the melted chocolate evenly over the top.
- 9Sprinkle holiday sprinkles or sliced almonds on top of the chocolate.
- 10Let the toffee sit until completely cool, then cut into pieces and serve.
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dessert
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Open in Pepper →The Pan Of Candy Everybody Fights Over
Crackers, butter, brown sugar, chocolate. That's the whole thing, and somehow it turns into the salty-sweet toffee that disappears off the tray before the real cookies get touched.
Cooks on Pepper reach for this collection when the cookie exchange is tomorrow, the neighbors need a tin, or the kids want to help with something that can't really go wrong.
Every recipe here is a sheet pan and about half an hour, from the plain Christmas Crack and the Easy Christmas Crack Recipe to Bourbon Pecan Christmas Crack, buttery Christmas Crack Bites made with Ritz, and a Biscoff version built on spiced cookies.
Quick Tips
- 1
Line the pan first
Foil or parchment with a little butter or spray keeps the toffee from welding to the pan. Without it you'll be chiseling for 20 minutes.
- 2
Boil the toffee fully
Let the butter and brown sugar bubble a full 3 minutes without stirring it down, or the topping stays grainy and soft instead of setting crisp.
- 3
Let chocolate melt undisturbed
Scatter the chips over the hot toffee, wait 5 minutes, then spread. Stirring too soon just drags the toffee up with it.
- 4
Chill before breaking
Put the whole pan in the fridge 30 to 60 minutes until firm, then break it into shards by hand for that jagged, crackly look.
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