Introduction

Saltine Toffee, also known as Christmas Crack, is a wonderfully simple and addictive treat that combines salty crackers with a rich, buttery caramel topping and smooth melted chocolate. It’s perfect for holiday gatherings, gift-giving, or whenever you want a sweet snack with a satisfying crunch.

Two square pieces of dessert sit side by side on a large white oval plate. Each piece has a bottom layer of light golden brown crust with a slightly crumbly texture. On top, there is a thick dark brown chocolate layer, smooth but slightly uneven. Scattered over the chocolate are small chunks of light brown walnuts, adding a rough texture and some visual contrast. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

40 saltine crackers (one full sleeve)
1 cup (2 sticks) unsalted butter
1 cup light brown sugar
2 cups semi-sweet chocolate chips (or your preferred type)
1 cup chopped pecans or walnuts (optional)
Flaky sea salt for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil, leaving some overhang for easy removal later.
Step 2: Arrange the saltine crackers in a single layer on the prepared baking sheet, covering the entire surface without overlapping.
Step 3: In a medium saucepan over medium heat, melt the butter and brown sugar together. Stir continuously until the mixture comes to a rolling boil.
Step 4: Allow the mixture to boil for about 3 minutes without stirring, until it thickens slightly and turns a deep caramel color.
Step 5: Carefully pour the hot toffee evenly over the saltines. Use a spatula to gently spread it if needed, making sure all crackers are coated.
Step 6: Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the toffee is bubbly and slightly darkened.
Step 7: Remove the pan from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let them sit for 2-3 minutes until softened.
Step 8: Use an offset spatula or knife to spread the melted chocolate evenly across the surface.
Step 9: If desired, sprinkle chopped nuts and flaky sea salt over the melted chocolate while still warm.
Step 10: Allow the toffee to cool at room temperature for 1-2 hours until set. Break into pieces by hand or with a sharp knife.

Tips & Variations

Line the pan well with parchment or foil to prevent sticking and make removal easier.
Use a candy thermometer to ensure the toffee reaches 265°F–280°F for perfect texture.
Try adding a swirl of melted peanut butter on top of the chocolate before setting.
Sprinkle festive holiday sprinkles or crushed peppermint for seasonal flair.
Use dark chocolate chips and a touch of sea salt for a sophisticated twist.
Add mini marshmallows on top and briefly broil for a s’mores-inspired treat.

Storage

Store saltine toffee in an airtight container at room temperature for up to one week. For a crisper texture, refrigerate for up to two weeks. You can also freeze it for up to three months; separate layers with parchment paper and thaw at room temperature before serving.

How to Serve

The image shows two square brownie pieces on a large white oval plate, placed on a white marbled surface. Each brownie has a rich, dark brown color and a slightly glossy texture on top, sprinkled generously with crunchy-looking walnut pieces that add light brown and tan shades. The brownies appear soft and moist with a slightly crumbly edge, sitting close together near the center of the plate. The simple setting emphasizes the texture and color contrast between the dark brownies and the lighter walnuts on a clean white background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker?

Saltines are preferred for their saltiness and sturdy texture, but you could experiment with other crispy crackers. Just keep in mind that saltines balance the sweetness best.

Why did my toffee turn out grainy?

Graininess often happens if the sugar crystallizes. To avoid this, don’t stir once the mixture starts boiling and avoid scraping the sides of the pan when pouring the toffee over crackers.

Saltine Toffee Recipe

Print Recipe

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4.9 from 134 reviews

Saltine Toffee, also known as Christmas Crack, is a simple and delicious treat combining a salty cracker base with buttery caramel toffee, melted chocolate, and optional nuts and sea salt topping. This easy dessert offers a perfect balance of sweet and salty flavors with a crunchy texture, making it a popular holiday or anytime treat.

Author: Dana
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: Approximately 40 pieces 1x
Category: Desserts
Method: Baking
Cuisine: American

Ingredients

Scale

Base

40 saltine crackers (one full sleeve)

Toffee Layer

1 cup (2 sticks) unsalted butter
1 cup light brown sugar

Topping

2 cups semi-sweet chocolate chips (or your preferred type)
1 cup chopped pecans or walnuts (optional)
Flaky sea salt for garnish (optional)

Instructions

Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil, leaving some overhang for easy removal later.
Arrange Crackers: Place the saltine crackers in a single layer on the prepared baking sheet, covering the entire surface without overlapping.
Melt Butter and Sugar: In a medium saucepan over medium heat, melt the butter and light brown sugar together, stirring continuously until the mixture comes to a rolling boil.
Cook Toffee: Let the mixture boil undisturbed for about 3 minutes until it thickens slightly and turns a deep caramel color, reaching roughly 265°F to 280°F if using a candy thermometer.
Pour Toffee Over Crackers: Carefully pour the hot toffee mixture evenly over the arranged saltines. Use a spatula to spread it gently if needed, ensuring all crackers are well-coated.
Bake Toffee: Place the baking sheet in the preheated oven and bake for about 5-7 minutes, or until the toffee is bubbly and slightly darkened.
Add Chocolate: Remove the pan from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let them sit for 2-3 minutes until softened, then use an offset spatula or knife to spread the melted chocolate evenly across the surface.
Add Toppings: If desired, sprinkle chopped pecans or walnuts over the melted chocolate while it’s still warm. Finish with a sprinkle of flaky sea salt for an extra flavor boost.
Cool and Set: Allow the toffee to cool at room temperature until set, about 1-2 hours. Once completely cooled, break it into pieces by hand or using a sharp knife.
Store: Store leftovers in an airtight container at room temperature for up to a week, or refrigerate for a firmer texture for up to two weeks.

Notes

Line the baking pan well with parchment paper or foil to prevent sticking.
Use a single, tight layer of saltine crackers to create a sturdy base.
Do not stir the toffee mixture once boiling to avoid crystallization and graininess.
Cook the toffee to a hard ball stage temperature (265°F–280°F) for best results.
Pour and spread the hot toffee quickly and evenly for uniform coating.
Bake at 350°F to 400°F for 5-8 minutes until toffee bubbles and caramelizes.
Add chocolate chips immediately after baking and spread while melted.
Optional toppings like nuts and flaky sea salt add delicious texture and flavor.
Allow toffee to cool completely before breaking to ensure crisp texture.
Store in an airtight container with parchment layers between pieces to prevent sticking.
Freeze leftovers up to 3 months; thaw before serving.

Keywords: Saltine Toffee, Christmas Crack, saltine cracker toffee, easy toffee recipe, caramel toffee, chocolate toffee, holiday treats, simple dessert snack