Easy Christmas Crack Recipe

Stacked pieces of Christmas Crack Candy on a burlap cloth.

5 from 16 votes

This Christmas crack is made with only 4 ingredients and is almost impossible to stop eating. Sweet and salty with a light crunch, this is a classic holiday recipe that everyone loves!

Prep Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: people

Calories: 200kcal

Author: Amanda Mason

Equipment

1 cookie sheet 18"x 26"

Ingredients

50 salted saltine crackers, (2 sleeves)
1 cup salted butter,
1 cup light brown sugar
12 ounces chocolate morsels
sprinkles, optional
M&Ms, optional
chopped pecans, optional

Instructions

Preheating the oven to 400°F.
Line a large cookie sheet with aluminum foil. Put the saltine crackers side-by-side on the cookie sheet so they are touching. Ensure the crackers are laid out evenly and touching on all sides, but not overlapping. Set aside.
To make the toffee, put the salted butter and brown sugar into a large saucepan. Set the stovetop burner to medium-high heat.
When the brown sugar and butter start to melt, the mixture is going to start bubbling.
Important Note: Have a large wooden spoon ready to start stirring. The goal is for the toffee to stay at a rolling boil until the toffee starts to thicken.
Let the mixture boil for about 3 minutes, stirring constantly to ensure the toffee is not sticking or burning. During that 3 minutes, the toffee mixture should remain at a slow rolling boil. The rolling boil helps some of the moisture evaporate, which helps make the toffee softer.
Next, slowly pour the hot toffee on top of the saltine crackers.
Using a spatula or basting brush, spread the warm toffee as evenly as possible onto the salted crackers.
Once the toffee is spread evenly, put the cookie sheet of salted crackers topped with the toffee into the preheated oven. The goal is to let the mixture get hot and bubbly. This usually takes about 5 minutes, so keep your eye on this process so it doesn't burn.
While the toffee is getting hot in the oven, put the chocolate morsels into a microwave safe bowl. Heat for 1-2 minutes until melted, ensuring to stop every 20 seconds to stir.
Once the toffee is hot and bubbly, remove the baking sheet from the oven and evenly spread the melted chocolate on top of the toffee until all the crackers are covered.
From there, add on the desired toppings.
Place a potholder or kitchen towel in the refrigerator and then put the baking sheet into the refrigerator for at least 2 hours (or overnight) so the candy crackers can harden.
Once hard, the Christmas crack is ready to cut. Or, you can break the it with your hands. To do so, start pulling up the crackers from the aluminum foil and break into small pieces. Place each piece on a serving plate and enjoy!

Notes

Cookie Sheet - any size cookie sheet will work when making this Christmas crack recipe. Most cookie sheets are 18"x 26" and will work great! The crackers don't have to span across the entire sheet.

Line The Cookie Sheet - use a heavy duty aluminum foil to line the cookie sheet. Parchment paper can also be used.

Cookie Spray - feel free to use cooking spray on the aluminum foil before placing the crackers.

Cooling - cool the candy in the refrigerator, not the freezer. While 2 hours is enough to harden the candy if you are in a hurry, you'll get better results if you allow it to cool for 12-24 hours.

Storage - for best results, store the cracker candy in an airtight container in the refrigerator. It will last for up to 2 weeks.
Freezing - you can also freeze cracker candy! Once you break it into pieces, store in a freezer safe container for up to 3 months.

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