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A stack of festive christmas cracker toffee pieces topped with chocolate and red and green sprinkles, with a blurred Christmas tree in the background.
Layla

Festive Christmas Cracker Toffee

An irresistible holiday classic featuring a crisp saltine cracker base, a rich, buttery toffee layer, and a decadent chocolate topping. This sweet and salty treat, often called 'Christmas Crack,' is incredibly easy to make and impossible to resist.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 36 pieces
Course: Dessert, Holiday Treat, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the Cracker Base
  • 1 sleeve saltine crackers approx. 40-45 crackers to fill the pan
For the Buttery Toffee
  • 1 cup unsalted butter 2 sticks or 226g
  • 1 cup light brown sugar firmly packed
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt fine sea salt or table salt
For the Chocolate Topping & Garnish
  • 2 cups semi-sweet chocolate chips about 12 oz or 340g
  • 1 tsp flaked sea salt optional, for garnish
  • 1/2 cup chopped pecans or festive sprinkles optional, for garnish

Equipment

  • 15x10-inch Jelly Roll Pan
  • Parchment Paper
  • Medium saucepan
  • Offset Spatula

Method
 

Prepare the Pan and Cracker Base
  1. Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan (rimmed baking sheet) with parchment paper, leaving some overhang on the sides to easily lift the toffee out later.
  2. Arrange the saltine crackers in a single, even layer across the bottom of the prepared pan, side-by-side. Break crackers as needed to fill in any small gaps.
Make the Toffee Mixture
  1. In a medium saucepan, combine the unsalted butter and packed light brown sugar. Place over medium heat and bring to a rolling boil, stirring occasionally with a spatula.
  2. Once it reaches a full boil, continue to boil for exactly 3 minutes, stirring constantly to prevent it from burning. The mixture will thicken and turn a caramel color.
  3. Immediately remove the pan from the heat and carefully stir in the vanilla extract and salt. The mixture will bubble vigorously.
Assemble and Bake
  1. Quickly and carefully pour the hot toffee mixture over the crackers. Use an offset spatula to spread it into an even layer, ensuring all crackers are completely covered.
  2. Place the pan in the preheated oven and bake for 5 to 7 minutes. The toffee should be bubbling all over the entire surface.
Add Topping and Chill
  1. Remove the pan from the oven and place it on a heat-proof surface. Immediately sprinkle the semi-sweet chocolate chips evenly over the hot toffee.
  2. Let the pan sit undisturbed for 5 minutes. The residual heat from the toffee will melt the chocolate chips completely.
  3. Use the offset spatula to spread the melted chocolate into a smooth, even layer over the toffee. If using, immediately sprinkle with flaked sea salt, chopped nuts, or festive sprinkles.
  4. Let the toffee cool at room temperature for 30 minutes, then transfer the pan to the refrigerator. Chill for at least 2 hours, or until the chocolate is completely firm.
Break and Store
  1. Once chilled and solid, use the parchment paper overhang to lift the entire sheet of toffee from the pan. Break it into irregular pieces with your hands.
  2. Store the Christmas Cracker Toffee in an airtight container, layered with parchment paper, in the refrigerator for up to 2 weeks.

Notes

For a different flavor profile, try using dark chocolate or white chocolate chips. Ensure you use a rimmed baking sheet to prevent the hot toffee from spilling. This treat is best served chilled directly from the refrigerator, as it can soften at room temperature.