Christmas Crack (Saltine Cracker Toffee)

There's a reason this is called Christmas Crack: once you start, you can't stop. It's saltine crackers covered in a bubbling brown sugar toffee, topped with melted chocolate and festive sprinkles, then broken into sweet-salty shards. It's one of the most-made holiday treats in America, it costs almost nothing, and it takes about 20 minutes. It's the perfect last-minute gift or cookie-platter filler.

Why you'll love Christmas Crack

• Just 4 ingredients, plus toppings.
• Ready in 20 minutes (plus chilling).
• Sweet, salty, crunchy and chocolatey all at once.
• Cheap to make in big batches, perfect for gifting.

Ingredients (one 10x15-inch / 25x38 cm tray)

• About 40 saltine crackers (enough to cover the tray in one layer)
• 1 cup (226 g) unsalted or salted butter
• 1 cup (200 g) light brown sugar, packed
• 2 cups (340 g) semi-sweet chocolate chips
• Toppings: chopped pecans, crushed candy canes, festive sprinkles, toffee bits or flaky sea salt

Instructions

1. Prepare. Preheat the oven to 400°F (200°C). Line a 10x15-inch rimmed tray with foil and baking paper (this makes cleaning up much easier).
2. Lay out the crackers in a single layer, salted side up, edges touching.
3. Make the toffee. In a saucepan, melt the butter and brown sugar over medium heat. Bring to a boil, then boil for exactly 3 minutes, stirring constantly, until thick and caramel-coloured.
4. Pour the toffee evenly over the crackers and spread it quickly.
5. Bake for 5–6 minutes, until bubbling all over.
6. Add the chocolate. Take out of the oven, scatter the chocolate chips over the top, and wait 3 minutes for them to melt, then spread smooth.
7. Top immediately with your toppings.
8. Chill for 1 hour until firm, then break into pieces.

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Alla's tips

• Time the toffee. Exactly 3 minutes at a steady boil. Too short and it stays soft and greasy; too long and it can burn.
• Stir constantly so the butter and sugar don't separate.
• Line the tray well. Toffee sticks to everything!
• Spread fast. The toffee starts setting quickly.
• Add toppings while the chocolate is still wet so they stick.
• Don't skip the salt. The saltiness of the crackers is what makes this so addictive.

Variations

• Graham cracker crack: use graham crackers instead of saltines.
• Pretzel crack: use mini pretzels for extra crunch.
• White chocolate peppermint: top with white chocolate and crushed candy canes.
• Matzo crack: use matzo for a version that's popular at Hanukkah and Passover.

Storage

Keep in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months. It's even good eaten straight from the freezer!

FAQ

Why is it called Christmas Crack? Because it's so addictive. Once you start nibbling, it's very hard to stop!

Why did my toffee separate? It wasn't stirred enough, or the heat was too high. Stir constantly and keep it at a steady medium boil.

Can I use salted butter? Yes. It makes it even more sweet-and-salty. Skip any extra salt on top.

Why is my toffee chewy instead of crunchy? It wasn't boiled long enough. Make sure you boil for the full 3 minutes.

Can I make it ahead for gifts? Yes. It keeps for 2 weeks in the fridge.

How do I package it as a gift? Break it into pieces and pack in cellophane bags or tins lined with baking paper.

More easy Christmas treats

• Easy Peppermint Bark
• How to Make Hot Chocolate Bombs
• Snowball Cookies (Russian Tea Cakes)
• Chocolate-Dipped Potato Chips

Hugs, Alla xox

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