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Stacked Christmas crack saltine cracker toffee with chocolate, pecans and red and green sprinkles on a white plate beside a green napkin.

Christmas Crack

Christmas crack is crunchy saltine cracker toffee topped with chocolate, pecans, sprinkles and flaky salt. It needs no candy thermometer and makes an easy homemade holiday gift.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 30 pieces
Author: Shilpa

Equipment

Ingredients

Base and toffee

  • 1 sleeve saltine crackers about 40 crackers
  • 1 cup unsalted butter 2 sticks
  • 1 cup light brown sugar packed

Topping

  • 2 cups semisweet chocolate chips
  • ½ cup chopped toasted pecans
  • 2-3 tablespoons red and green sprinkles
  • ½ teaspoon flaky salt or to taste

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • Arrange the saltine crackers salt side up in a single layer, with the edges touching.
  • Melt the butter and brown sugar together in a medium saucepan over medium heat, stirring until combined.
  • Bring the mixture to a full rolling boil and boil for 3 minutes, stirring often, until it is glossy, slightly thicker, and a rich caramel color. Pour the toffee over the crackers and spread it evenly to the edges.
  • Bake for 5 minutes, until the toffee is bubbling across the whole pan.
  • Scatter the chocolate chips over the hot toffee and let them sit for 3-5 minutes to soften.
  • Spread the softened chocolate into an even layer. Sprinkle the pecans, sprinkles and flaky salt over the chocolate and press them in lightly.
  • Refrigerate for about 1 hour, until completely firm. Break the Christmas crack into pieces.

Notes

  • Start timing the 3-minute boil once the mixture is bubbling steadily across the surface, not when it first starts to simmer.
  • If the butter separates from the sugar, take the pan off the heat and whisk vigorously until it comes back together.
  • Chewy toffee means the mixture didn't boil long enough, so give it the full 3 minutes at a rolling boil.
  • Milk chocolate makes a sweeter candy. A mix of semisweet and milk chocolate also works.
  • Ritz crackers, graham crackers or pretzels can replace the saltines. Use the same toffee, bake time and chill time.
  • Store in an airtight container with parchment between layers for about 1 week at cool room temperature, or in the fridge if your kitchen is warm. Freeze for up to 2 months.
  • The toffee gets extremely hot, so an adult should handle the stovetop, oven and pouring.

Nutrition

Calories: 173kcal | Carbohydrates: 15g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 55mg | Potassium: 89mg | Fiber: 1g | Sugar: 12g | Vitamin A: 196IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg
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