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Pieces of Christmas cracker toffee stacked in a pile on a baking sheet.
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5 from 1 vote

Christmas Crack

Few people are capable of resisting the siren call of Saltine Cracker Toffee (aka Christmas Crack)! It's got that tempting salty and sweet thing going on with great buttery crunch and rich chocolate on top.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Dessert
Cuisine: American
Servings: 25 servings
Calories: 189kcal
Author: Amy Nash


  • baking sheet


  • 40-50 saltine crackers
  • 1 cup salted butter, cubed (227g)
  • 1 cup light brown sugar, packed (200g)
  • 1 teaspoon vanilla extract
  • 2 cups milk chocolate chips (or semisweet, milk, or dark)
  • ¾-1 cup chopped toasted pecans or M&M's


  • Preheat oven to 375°F. Line a baking sheet with aluminum foil and spray with cooking spray. Line with a single layer of crackers arranged side-by-side. A jelly roll pan works best but if your pan is larger just fold up the edges of the foil a bit to create a barrier so the toffee doesn't spread too much when it's added. Set aside.
  • Combine butter and brown sugar in a medium saucepan over medium heat on the stove. Stir with a wooden spoon until the butter has melted and started to combine with the brown sugar. Once the mixture starts to bubble, set a timer for 3 minutes. Let it boil, stirring constantly, until the timer goes off.
  • Pour the toffee mixture evenly over the saltine crackers, then use a knife to nudge it over any crackers that didn't get covered. It doesn't have to be perfect though because it will continue to spread as the toffee bakes.
  • Place the baking sheet in the oven and bake for 5 minutes until bubbly.
  • Remove the toffee from the oven and immediately sprinkle with the chocolate chips. Let them sit for 2-3 minutes to melt from the residual heat of the pan, then spread with a knife of spatula to create an even coating of chocolate over the top of the toffee. Sprinkle with the chopped pecans, M&M's, or other toppings while the chocolate is still soft.
  • Let the toffee set up until the chocolate has hardened (usually 1-2 hours at room temperature in a cool house, although you can stick it in the fridge or freezer to speed up the process). Break or cut into pieces and store in an airtight container on the counter for 1-2 weeks.


  • Saltine cracker substitutes: Instead of using saltine crackers, try making a batch with graham crackers, Ritz crackers, or enough broken up pretzels to cover the bottom of your pan.
  • Toasting pecans: This step is optional, but I like to toast our pecans or whatever nuts we are using by spreading them on a baking sheet and popping them in a 350°F oven for 8-10 minutes until fragrant before using. You could also do this in a skillet on the stovetop over medium heat, stirring frequently for 4-5 minutes until they take on a nutty aroma and darken slightly.
  • Topping ideas: Instead of pecans or M&M's, you might consider trying sliced almonds, crushed candy canes, Maldon flaky salt, holiday sprinkles, chopped Heath bar or toffee bits, or Andes peppermint baking chips! Or melt some white or dark chocolate and drizzle it over the top for a beautiful design.


Calories: 189kcal | Carbohydrates: 19g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 120mg | Potassium: 35mg | Fiber: 1g | Sugar: 14g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg