Description
This Christmas Crack recipe, also known as Saltine Cracker Toffee, is a quick and easy holiday treat combining the perfect balance of sweet and salty. Featuring a crispy saltine cracker base topped with a buttery caramel layer and melted chocolate, this addictive confection is sure to be a festive favorite.
Ingredients
Scale
Base
- 35 saltine crackers (about 1 sleeve, may need a few more or less depending on your jelly roll pan)
Caramel Layer
- 1 cup unsalted butter
- 1 cup brown sugar (well packed)
- 1 teaspoon vanilla extract
- ½ teaspoon salt (kosher or sea salt preferred)
Topping
- 2 cups chocolate chips (milk chocolate or semi-sweet; Guittard or Ghirardelli recommended)
Instructions
- Prepare the pan: Line a 10 x 15 inch jelly roll pan with nonstick foil or heavy-duty foil coated with cooking spray. Alternatively, use a silicone baking mat to prevent sticking.
- Arrange crackers: Place the saltine crackers in a single layer on the lined pan. It’s fine if a little space is left uncovered.
- Make the caramel: In a 3-quart heavy bottomed saucepan, melt together the unsalted butter and brown sugar over medium-high heat, stirring frequently.
- Boil the mixture: Bring the mixture to a boil and continue boiling for 3 full minutes, stirring almost continuously. If using a candy thermometer, aim for 270°F-290°F during this step.
- Flavor the caramel: Remove the pan from heat and stir in the vanilla extract and salt evenly into the caramel mixture.
- Cover crackers with caramel: Pour the hot caramel mixture carefully over the arranged saltine crackers and spread it evenly across the surface.
- Bake the caramel: Place the pan in the preheated 350°F oven and bake for 5 minutes. The caramel should be bubbling vigorously when removed; thermometer should read 300°F-310°F.
- Add chocolate chips: Sprinkle chocolate chips evenly over the hot caramel layer. Cover the pan with foil and let it sit for 5 minutes to allow the chocolate to melt.
- Spread the chocolate: Remove the foil and use an offset spatula to gently spread the melted chocolate layer smooth over the caramel.
- Optional toppings: Sprinkle any desired toppings over the chocolate layer while it’s still soft.
- Set the toffee: Allow the toffee to set completely at room temperature or chill in the refrigerator for at least 2 hours to harden.
- Break into pieces: Carefully peel away the foil from the bottom of the toffee, then break into pieces by hand or cut with a knife.
- Storage: Store the Christmas Crack in an airtight container in the refrigerator for up to 1 week.
Notes
- This Christmas Crack recipe is one of the easiest holiday treats, made with just a handful of ingredients.
- The combination of salty crackers and sweet caramel and chocolate creates an addictive flavor perfect for the season.
- Use high-quality chocolate like Guittard or Ghirardelli for the best taste and texture.
- Make sure to stir the caramel constantly while boiling to prevent burning.
- If the toffee isn’t setting properly at room temperature, chill it in the fridge to speed up the process.
- Store in an airtight container refrigerated to maintain freshness and crunch.
Nutrition
- Serving Size: 1 piece
- Calories: 197 kcal
- Sugar: 18 g
- Sodium: 107 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 23 mg
