Christmas Crack Recipe If there’s one holiday treat that disappears faster than I can brew a cup of cocoa, it’s Christmas Crack. This classic saltine toffee is sweet, salty, crunchy, and dangerously snackable—and it only needs a handful of pantry staples. No candy thermometer, no fuss, just pure holiday magic.
Why you’ll love it
6 ingredients, 20 minutes of hands-on time. Perfect balance of salty crackers, buttery toffee, and melty chocolate. Scales beautifully for gifting trays and cookie boxes. Make-ahead friendly and freezer-friendly
Ingredients (makes a 10×15-inch sheet pan; about 24–36 pieces)
40–45 saltine crackers (enough to line the pan in a single layer)1 cup (2 sticks; 226 g) unsalted butter1 cup (200 g) brown sugar, packed (light or dark both work)1 teaspoon vanilla extract1/2 teaspoon kosher salt (skip if using salted butter or very salty toppings)1 1/2–2 cups (255–340 g) semisweet or dark chocolate chipsOptional toppings: flaky sea salt, crushed candy canes, chopped toasted pecans or almonds, festive sprinkles
Equipment
Rimmed half-sheet pan (10×15 inches), Parchment paper or heavy-duty foil, Medium saucepan, Heatproof spatula
Step-by-step
Prep the pan
Heat oven to 400°F (205°C).
Line the sheet pan with parchment or foil, then lightly spray or butter it.
Arrange saltines in a tight single layer, salted side up.
Make the toffee
In a medium saucepan over medium heat, melt butter and brown sugar.
Bring to a gentle boil, stirring constantly, and cook 3 minutes until the mixture is glossy, thick, and pulls slightly from the sides. It should bubble evenly like lava. Remove from heat.
Stir in vanilla and salt carefully—the mixture will sputter.
Bake to set
Pour the hot toffee evenly over the crackers; spread quickly with a spatula to cover.
Bake 5 minutes, until the toffee is bubbling over the entire surface.
Add chocolate
Remove pan from oven. Immediately sprinkle chocolate chips evenly over the top.
Wait 2–3 minutes for the chips to soften, then spread into a smooth layer.
Finish and cool
Add toppings (flaky salt, nuts, candy canes, sprinkles) while the chocolate is soft.
Let cool at room temp 1 hour, then refrigerate 20–30 minutes to set fully.
Break and store
Peel from the liner and break into pieces.
Store in an airtight container: up to 1 week at room temp, 2 weeks in the fridge, or 2 months in the freezer. Layer with parchment to prevent sticking.
Tips and variations
Graham cracker or matzo swap: Use the same method with Graham or matzo sheets.
Peanut butter swirl: Dollop 1/3 cup warmed peanut butter over the melted chocolate and swirl.
Almond joy vibe: Use dark chocolate, top with toasted coconut and chopped almonds.
Extra snappy toffee: Extend the stovetop boil to 4 minutes for a firmer crack (watch closely).
Gluten-free: Use your favorite gluten-free saltines.
Dairy-free: Use vegan butter sticks and dairy-free chocolate chips.
Troubleshooting
Grainy toffee: Keep stirring while it boils gently; avoid high heat that can cause separation.
Oily layer on top: The toffee separated—keep the boil moderate and constant stirring.
Chocolate not melting: Pop the pan back into the warm (off) oven for 1–2 minutes to help it soften.
Serving ideas
Break into big rustic shards for a casual dessert board.
Bag in clear cellophane with a ribbon for easy neighbor gifts.
Crumble over vanilla ice cream for a last-minute sundae.
Happy crunching—and fair warning, you might want to make a double batch!
