Christmas crack is a buttery toffee bark made with saltine crackers, brown sugar toffee, and melted semi-sweet chocolate. Chopped pecans and holiday sprinkles go on top. Five ingredients, about fifteen minutes of work. The rest is waiting for it to set.
I make a batch every December for gifts. Break it into jagged pieces, stuff them in a mason jar, tie a ribbon around it. Done.
Why This Christmas Crack Works
Saltine crackers are the base for a reason. They are thin, salty, and crisp. The hot toffee seeps into the crackers in the oven and the two become one layer. Crunchy, buttery, and just salty enough to cut through the sweet chocolate on top.
The toffee is two ingredients. Butter and brown sugar boiled together for two to three minutes. That is it. Too short and the toffee stays soft. Too long and it burns. You want it bubbling and thickened, just starting to pull away from the sides of the pan.
Chocolate goes on while the toffee is hot. Pull the pan from the oven, scatter the chocolate chips across the bubbling toffee, and let them sit for a few minutes. The residual heat melts the chips into a spreadable puddle. Run a spatula across it and the chocolate sets into a smooth layer.
Pecans go on before the chocolate sets so they stick. Holiday sprinkles go on last for the same reason. Press them in lightly.
It breaks into uneven shards. That is the point. No two pieces look the same. Rustic and homemade.
How to Make Christmas Crack
- Preheat the oven to 400°F. Line a 10x15-inch baking sheet with aluminum foil or parchment paper and spray lightly with non-stick cooking spray.
- Arrange the saltine crackers in a single even layer on the prepared baking sheet. Set aside.
- In a medium saucepan, melt the butter and brown sugar over medium-high heat. Stir constantly, scraping the bottom of the pan, and bring the mixture to a boil. Once boiling, continue to boil for 2 to 3 minutes, stirring occasionally.
- Pour the hot toffee over the crackers and spread it evenly with a spatula. Bake for 5 minutes, until the toffee is bubbly and the crackers are golden.
- Pull the pan from the oven. Immediately scatter the chocolate chips evenly over the hot toffee. Let them sit for a few minutes to melt, then spread the chocolate across the toffee with a spatula.
- Sprinkle the chopped pecans over the melted chocolate. Let the entire sheet cool at room temperature until the toffee hardens. Add holiday sprinkles once cool if using.
- Break into pieces and serve.
Quick Tips
- Boil the toffee exactly 2 to 3 minutes. Set a timer. Underboiled stays sticky. Overboiled burns.
- Have the chocolate chips measured and ready before the pan goes in the oven. You need to move fast once it comes out.
- Line the pan with foil or parchment and spray it. The toffee sticks to everything.
- Press the sprinkles on gently so they embed in the chocolate before it sets.
- Let it cool completely before breaking. At least an hour at room temperature or twenty minutes in the fridge.
Make Ahead and Storage
Store in an airtight container at room temperature for up to a week. Layer wax paper between pieces so the chocolate does not stick.
Freeze for up to two months. Layer with wax paper in a freezer-safe container. Thaw on the counter.
This is the recipe to make ahead for holiday gifts. Break into pieces, pack in mason jars or gift tins, tie with a ribbon.
More Holiday Candy
For more holiday candy, try my old fashioned potato candy with peanut butter rolled inside and my Christmas Ritz Cracker Cookies. Browse all my candy recipes for more easy homemade candy ideas.
📖 Recipe
Christmas Crack Recipe
Equipment
Ingredients
- 24 saltine crackers
- 1 cup unsalted butter
- 1 cup brown sugar - packed
- 2 cups semi-sweet chocolate chips
- ½ cup chopped pecans
- Christmas sprinkles - optional
Instructions
- Preheat your oven to 400°F (200°C). Line a 10x15-inch baking sheet pan with aluminum foil or parchment paper and spray it with non-stick cooking spray for easier removal.
- Place the saltine crackers in a single, even layer on the prepared baking sheet. Set aside.
- In a medium saucepan, melt the butter and brown sugar over medium-high heat. Stir constantly and bring the mixture to a boil making sure to scrape the bottom of the pan. Once boiling, continue to boil for about 2-3 minutes, stirring occasionally.
- Gently pour the hot toffee mixture over the cracker layer, ensuring it is spread evenly with a spatula.
- Bake in the preheated oven for 5 minutes or until the toffee is bubbly and the crackers are golden.
- Take the pan out of the oven and quickly sprinkle the chocolate chips evenly over the hot toffee layer.
- Allow it to sit for a few minutes to melt, then gently spread the melted chocolate over the crackers using a spatula.
- Evenly sprinkle the chopped pecans over the chocolate, then allow the entire sheet to cool at room temperature. Once cool, add extra holiday sprinkles for a festive touch, if desired.
- Once the toffee has hardened, break it into pieces. Serve and enjoy!
Video
Notes
- Boil the toffee exactly 2 to 3 minutes. Too short and it stays sticky. Too long and it burns.
- Have chocolate chips measured and ready before the pan goes in the oven.
- Line the pan and spray it. The toffee sticks.
- Let cool completely before breaking or the chocolate smears.
- Swap semi-sweet for milk, dark, or white chocolate chips.
- Store in an airtight container with wax paper between layers. Freezes up to 2 months.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
These look amazing. Would be very easy and I am sure such a hit with all. Thank you!❤