Saltine Cracker Candy (aka Christmas Crack)

A stack of cracker candy pieces piled on top of eachother

Saltine Cracker Candy (aka Christmas Crack)

A buttery toffee layer poured over salty crackers and topped with smooth melted chocolate creates the ultimate sweet-and-salty holiday treat in minutes.

Author: Andi Anne

Tap Stars To Rate!

4.81 from 123 votes

Cook: 8

Chill Time: 4

Total: 4 8

Serves: 30 servings

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!

Tried this recipe?If you make this, please letting me know how it was!

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.

Did You Try This Recipe?Please Do Me A Favor And !