Saltine cracker candy is one of the easiest holiday desserts you can make - just saltine crackers, butter, brown sugar, and chocolate melted into the perfect toffee bark. Only 4 ingredients and no thermometer.
It goes by a few names, like Christmas crack, saltine toffee, and cracker candy. Whatever you call it, it's a cookie-exchange crowd-pleaser, perfect for homemade edible gifts during the holidays and a favorite on Christmas dessert trays. This recipe has been shared thousands of times, and it's the one readers come back to every Christmas. 👇👇
Why This Recipe Works
I've tried every trick over the years - different chocolates, different butter brands, bake times, boil times - and this version is the most consistent, especially for beginners.
- Only 4 ingredients: saltine crackers, butter, brown sugar, and chocolate chips.
- No thermometer Needed: a simple 3-minute boil makes the perfect toffee.
- The 3-minute boil ensures the toffee reaches the right stage.
- Baking the toffee fuses it to the saltines
- Using milk chocolate chips ensures smooth melting
- The cracker base gives structure + salt for balance
- Endless variations: Add chopped nuts, crushed peppermint, drizzle white chocolate, sprinkles - go wild.
"This is by far the best recipe I've found. No grainy toffee and the chocolate was so smooth. Thank you!" - Regina S.
Note From Andi
If you've never made cracker candy before, you're in for such a treat. This old-school holiday dessert looks fancy, tastes like toffee bark from a candy shop, and is perfect for beginners, busy parents, or anyone making dessert at 10:47 pm before a cookie exchange.
Every December my inbox becomes a full-blown cracker-candy hotline-glossy victories, chocolate emergencies, and at least one dramatic "THE BUTTER BETRAYED ME." After making this recipe more times than I can count (with every outcome possible), I updated the steps to fix the two issues readers struggle with most.
If your butter separates, your chocolate refuses to melt, or your top layer slides off like a chocolate avalanche… keep scrolling. You're in good hands, friend.
Recipe Ingredients
If you're using a 9x13 rimmed baking sheet, you'll need:
- 40 saltine crackers (about 1 sleeve) - You'll need enough to fill the bottom of a baking sheet, about 1 package worth.
- 1 cup unsalted butter - This can be chilled or room temperature. Choose a good quality butter as it will make a difference in how the toffee turns out. Margarine will not work as a substitute.
- 1 cup packed dark brown sugar
- 2 cups milk chocolate chips - I like to use Hershey's chocolate chips as they melt great and taste really good. Not all brands will melt the same way.
- Toppings (optional): chopped pecans or walnuts, crushed candy canes, flaky sea salt, holiday sprinkles, and toffee bits.
Equipment You'll Need
- Quarter Sheet pan: 13" x9" - must be rimmed (If you have larger size, see notes below)
- Parchment paper or aluminum foil
- Non-stick cooking spray
- Heavy-bottomed saucepan (prevents separating and scorching)
- Sturdy spatula for spreading caramel and chocolate
- Sharp knife for cutting the chilled candy
What If My Sheet Pan Is 18" x 13"?
If you have a half sheet pan (18" x 13"), you will need to increase the ingredient measurements: Use about 1½ sleeves of saltine crackers, 1½ cups unsalted butter, 1½ cups dark brown sugar, and 2½-3 cups chocolate chips.
Watch Cracker Candy Video 👇👇
Step-By-Step Instructions: Saltine Toffee Bark👇👇
STEP 1: Prep Pan
Preheat the oven to 350°F. Line a 9×13-inch baking sheet with parchment paper, making sure it covers the entire bottom. Lightly spray the parchment and the sides of the pan with non-stick cooking spray so the candy releases easily later.
NOTE: If using a larger sheet pan (18" x 13") see my ingredient notes above. You will need to increase ingredient measurments.
STEP 2: Line Baking Sheet With Saltine Crackers
Arrange about 40 saltine crackers in a single, even layer on the baking sheet. Cut a few crackers in half if needed so the whole surface is covered without gaps (see my photo above as example).
STEP 3: Melt Butter & Brown Sugar
Add 1 cup unsalted butter along with 1 cup brown sugar to a medium saucepan and melt it over medium-high heat.
Important tips:
- While it melts, only stir gently in the middle of the pot just until it's mixed together.
- Do not scrape sides of pot. This can create grainy toffee.
Let the mixture come to a boil - it will start bubbling in the middle then begin bubbling along the edges of the pot.
Once there are boiling bubbles everywhere, including the edges of the pot, turn on a timer for exactly 3 minutes. Let it boil and do not stir for that full 3 minutes.
As soon as the timer ends, remove the pot from the heat.
WATCH VIDEO 👇👇 Before you turn on the timer, the toffee should be boiling all the way to the edges of the pot. Once that happens, then turn on your timer for 3 minutes.
Why This Method Works
Boiling the butter and brown sugar together without stirring allows the mixture to emulsify and reach the right temperature to set the toffee. Baking the mixture briefly helps the toffee fuse to the crackers, and returning the chocolate chips to the warm oven ensures an even melt without scorching.
STEP 4: Spread Toffee Over Crackers
Immediately pour the hot toffee mixture over the saltine crackers, use a spatula to scrape anything left in the pot.
Spread the toffee evenly over the entire surface including the edges so that each cracker is well coated.
Place the baking sheet in the oven at 350°F and bake for 5 minutes, just until the caramel toffee is bubbling across the entire surface. Remove from the oven and let it cool for 1-2 minutes.
TIP: The toffee is ready when it's a deep golden brown and bubbling evenly across the surface.
STEP 5: Sprinkle Chocolate Chips
Now sprinkle 2 cups chocolate chips evenly over the toffee layer. Return the pan to the warm (turned-off) oven for 1 minute. The residual heat will soften and melt the chocolate.
STEP 6: Spread Chocolate and Chill
Remove the from oven and use a spatula to gently spread the melted chocolate into a smooth, even layer, making sure all the edges are covered.
Let cool at room temperature for 20 minutes, then refrigerate for 3-4 hours, or until completely firm.
Step 7: Lift From Pan, Cut, and Serve
Once firm, lift the cracker candy out of the pan by pulling up the edges of the parchment. The toffee may not release in one perfect piece, and that's normal because it's sticky. Transfer to a cutting board and slice into squares or break into pieces by hand. That's it!
Read All My Cracker Candy Tips Below 👇👇
Expert Tips for Christmas Crack Success
- USE REAL BUTTER: It creates the smoothest toffee and holds the emulsion better than margarine or low-fat spreads.
- CHOOSE GOOD CHOCOLATE: Hershey's milk chocolate chips melt the most consistently. Avoid no-name brands.
- USE PARCHMENT PAPER. Parchment paper works best. It's needed to avoid the toffee from sticking to the bottom of the pan.
- NON-STICK COOKING SPRAY: I like to coat the parchment and the sides of the baking sheet with spray to ensure it comes out easily.
- RIMMED BAKING SHEET: You need an edge on the baking sheet or the liquid toffee will just spill over the sides.
- USE HEAVY BOTTOM SAUCE PAN. This prevents hot spots that cause scorching or separation while cooking caramel toffee.
⭐ Featured Reader Comments
"I made three batches of this! Everyone raved about it. One with pecans, one with walnuts, and one with peppermint pieces. Delish!" - Sherry M.
"Made this yesterday, followed recipe exact and placed on parchment paper lightly sprayed, perfect and delicious! Came off paper without any issues. Topped mine with a little flaked salt." - Margaret
"I made 2 batches, one with graham crackers and another with saltines. Half of each batch had chopped pecan topping. I used the dark semisweet chips. Excellent sweets and well-liked at our holiday treat exchange!" - Clars
Variations (Tested + Loved by Readers)
One of the best parts of Christmas Crack is how easy it is to customize. After reading hundreds of reader comments, here are the variations that turn out the most consistently and get the biggest rave reviews:
Try a Different Cracker Base:
- Graham crackers - Sweeter and slightly softer, but still delicious and very popular during the holidays.
- Ritz or Club crackers - Extra buttery and rich.
- Gluten-free crackers - Many readers used Schär or other GF brands with great results.
- Pretzels or half-and-half mix - Adds a salty crunch that readers loved.
Switch Up The Chocolate:
- Milk chocolate - Melts the smoothest and gives classic toffee flavor.
- Dark or semisweet chocolate - Slightly bittersweet and less sugary. If using these, let them warm a little longer so they melt fully.
- White chocolate - Readers loved this with crushed candy cane or holiday sprinkles.
Add Toppings for crunch + flavor:
These appeared repeatedly in reader reviews:
- Chopped pecans or walnuts
- Crushed candy canes
- Flaky sea salt
- Toffee bits or Heath chips
- Dried cranberries + pistachios (a reader favorite for gifting)
Festive sprinkle or candy toppings:
Great for cookie trays or making it with kids:
- Holiday sprinkles
- Mini M&Ms
- Crushed chocolate-coated candies
- Pastel sprinkles for Easter
Try a No-chocolate version:
If you prefer the classic buttery toffee: Skip the chocolate layer completely and chill the toffee-cracker base as-is. It still sets beautifully and tastes like a toffee brittle.
Most Common Issue: Butter and Sugar Separating
If you're finding that the butter separated from the caramel, you're not alone. This is the complaint I see most often, and I've experienced it too! So here's exactly how to avoid it and how to save it.
Why it happens:
There are a few reasons why this can happen:
- Butter Quality: I've noticed that cheaper butter just doesn't work as well. Invest in butter that is better quality for better results. Do not use margarine - it won't work.
- Do Not Mix: Stirring after it reaches a steady boil can cause the emulsion to break. Once boiling, hands off: Boil 3 minutes without stirring.
- Heat too high or uneven. The caramel should be boiling but not too high. Use a good-quality pot that will produce even heat.
If it's separating right now:
- If you already poured and see some pooling, keep going. Bake the toffee layer, and the chocolate will still adhere. The flavor should still be good, and it usually sets up better than you expect.
Troubleshooting FAQs
These troubleshooting steps come from years of testing and the most common issues I've seen from over 200 reader comments.
That can happen sometimes! The sugar crystals can form if you stir or if some sugar splashes on the sides of the pan, creating spots for more crystals to form. Next time, try pouring the sugar directly into the center of the pot so sugar granules don't touch the sides. Once it starts boiling, avoid stirring. If you see any sugar crystals on the sides, just use a silicone brush or paper towel to wipe them away.
Chewy Christmas Crack usually means the toffee didn't cook long enough or the butter quality was too low. Use real unsalted butter, let the mixture come to a full boil, then simmer and boil for a full 3 minutes without stirring. This is what gives the toffee its firm, brittle texture once cooled.
Return the pan to the warm (off) oven for another 60-90 seconds, or tent with foil for 2-3 minutes to trap heat. If still stubborn, microwave a small bowl of chips 15-second bursts and spread that over top to "prime" the layer.
The toffee didn't bubble enough to grip the crackers. Bake another 1-2 minutes next time. Chill fully for 3-4 hours. Use a sharp knife and cut straight down from the chocolate side. A slightly thicker chocolate layer helps it grab the toffee.
A little crumble is normal, but overly crumbly crackers usually mean the toffee didn't bake long enough before adding the chocolate. Make sure it bakes for the full 5 minutes and chills for 3-4 hours so it firms up completely before cutting.
Yes that's happened to me too before. I have had way more success using parchment paper and cooking spray. Others find success with this method too - readers say this is foolproof.
Yes. All work. Texture varies slightly but still delicious.
Real butter gives the best set and flavor. Some readers had success with plant-based butter, but texture can be chewier.
No. It should be crisp once chilled. Softness means the toffee needed a longer boil.
Yes - but after receiving feedback from readers I realized that this step can separate the toffee, so I decided to remove that ingredient. I promise it still tastes just as great!
Christmas Crack lasts 1 week at room temperature, 1 week in the fridge, and up to 3-4 months frozen when stored in an airtight container.
I did not name this recipe. It's called Christmas crack because it tastes so good that it's addictive, cracks into pieces easily once chilled, and is one of the most requested Christmas desserts. It also uses simple ingredients and comes together fast - which makes it a holiday staple.
Cracker candy has a sweet-and-salty flavor with a crunchy saltine cracker base, a buttery toffee layer, and a smooth melted chocolate top. It tastes like a mix of toffee bark and chocolate-covered brittle, with crisp cracker pieces running through each bite.
How To Store Leftovers
- Room Temp: Store 1 week in airtight container
- Fridge: Store 1 week
- Freezer: Can be stored 4 months (test a small amount first - some crackers soften)
- Gifting: Layer with parchment in tins or cello bags. Keeps beautifully.
PRO TIP: I freeze mine all the time and it thaws perfectly. That said, a few readers mentioned their crackers softened after freezing, so I always suggest testing a small piece first before freezing a full batch. Every cracker brand behaves a little differently, but for me, it works great.
Saltine Cracker Candy (aka Christmas Crack)
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Ingredients
- 40 saltine crackers - 1 package
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 cups chocolate chips - about 1 package
Instructions
- Preheat the oven to 350°F. Line a 9×13 rimmed baking sheet with parchment paper, making sure it covers the entire bottom. Lightly spray the parchment and sides of the pan with non-stick cooking spray so the candy releases easily later.
- Add about 40 saltine crackers in a single, even layer. Break a few in half if needed so the whole surface is fully covered without gaps.
- Add 1 cup unsalted butter and 1 cup packed brown sugar to a medium heavy-bottomed saucepan. Melt over medium-high heat, stirring gently in the middle of the pot just until combined.Once it begins to bubble across the entire surface (middle and edges), set a timer for exactly 3 minutes and let it boil without stirring.
- Pour the hot toffee over the saltine crackers immediately. Use a spatula to spread it evenly over the entire tray so each cracker is coated.
- Bake the toffee layer for 5 minutes at 350°F, just until the caramel is bubbling evenly across the surface. Remove from the oven and let it cool for 1-2 minutes.
- Add chocolate: Sprinkle 2 cups chocolate chips evenly over the hot toffee. Place the tray back into the warm, turned-off oven for 1 minute to soften the chocolate.
- Remove the pan and gently spread the melted chocolate into a smooth, even layer, covering all edges. Let cool on the counter for 20 minutes, then refrigerate for 3-4 hours, or until completely firm.
- Once fully chilled, lift the cracker candy out of the pan using the parchment paper (it may break apart a bit, that's normal). Transfer to a cutting board and slice into squares or break into pieces by hand. Serve and enjoy!
Notes
- Using a Larger 18×13 Sheet Pan increase ingredients to 1½ sleeves saltine crackers, 1½ cups unsalted butter, 1½ cups packed brown sugar, 2½-3 cups chocolate chips.
- Butter Quality Matters: Use real unsalted butter only. Margarine or low-fat spreads will cause the toffee to separate or stay soft.
- Preventing Toffee Separation: Once boiling, do not stir for the full 3-minute boil. Use a heavy-bottomed pot to avoid scorching.
- Freezer Tip: Freezes well for up to 4 months, but some cracker brands soften slightly. Test a small piece first if gifting.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Serving Ideas
- Add to a holiday platter with candy cane pieces and white chocolate drizzle
- Add to Teacher gifts or neighbor boxes with a pinch of flaky salt
- Perfect for a cookie exchange alongside butter cookies and whipped shortbread
- Crumble over vanilla ice cream for a toffee sundae.
- Serve with a side of hot chocolate.
- For a healthier version try my chocolate quinoa bark.
Andi Anne says
My family asks for this recipe every year during the holidays. I hope you enjoy it as much as we do! - Andi
Julie says
There's a reason it's called Christmas Crack... Once you start, it's hard to stop! So buttery yummy! And easy to customize to your own personal taste with toppings, type of cracker, and variety of chocolate. I like using salted butter for that sweet/salty thing!