This Christmas Crack Recipe is one you’ll need to make this holiday season. An easy recipe using saltine crackers, butter, brown sugar, chocolate chips and sprinkles. Together, these simple ingredients create the perfect crisp, caramel and chocolate confectionery.
What is Christmas Crack
Honestly, if you’ve never tried it, you are missing out. So, get on the bandwagon now because this stuff is addictive. There’s a reason I only make it once a year. And again, this is not a Christmas treat we grew up with like Newfoundland Snowballs or Partridgeberry Crumble Squares. This is a “new to me” Christmas treat over the past decade. But once I discovered it some years back, I always make it. My teens love the stuff and it’s always enjoyed by friends as well.
This Saltine Toffee Candy recipe is pretty easy to make, but there are some important points along to way to make sure you get yours just right. So be sure to read through the step-by-step- instructions to get all the information you need.
Here’s What We Need To Make The Christmas Crack
- Saltine crackers
- Brown sugar
- Semi sweet chocolate chips
- Sprinkles (optional)
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.
How To Make This Christmas Crack Recipe
- Combine butter and brown sugar – in a medium saucepan set over medium heat, add the brown sugar. Allow to it melt completely, stirring occasionally. Bring it to a boil and let it boil for three minutes. Remove from heat.
BOILING TIME IS IMPORTANT – Don’t take your caramel off the heat too soon. This will result in it not setting in the cookies as an end result. Boiling this for 3 minutes will allow it to create a caramel that will harden as it cools into the cookie.
- Preheat oven – preheat oven to 400 degrees f.
- Line cookie sheet – line your rimmed cookie sheet with aluminum foil and grease the foil paper.
- Cover cookie sheet with crackers – cover the entire surface of the cookie sheet with the saltine crackers.
- Pour over caramel layer – evenly pour over the caramel and spread out with a spatula.
- Bake – place this in the oven for 3 – 4 minutes until bubbly. Remove from oven.
CAUTION WHEN WORKING WITH CARAMEL – this caramel literally gets boiling hot and will burn if it touches your skin. So be careful when working with caramel. Make sure to wear good gloves when removing from the oven so you don’t risk any burns.
- Sprinkle over chocolate chips – sprinkle over your chocolate chips as evenly as you can to cover the entire surface.
- Bake – place the cookie sheet back in the oven for about three more minutes. Remove from oven.
IMPORTANT REGARDING CHOCOLATE CHIPS – There are some brands of chocolate chips that hold their shape after heated so they won’t melt. If you use a good quality chocolate chip, this should not be a problem. I have read many cases that Nestle Chocolate Chips will not work for this recipe. So, please keep this in mind.
Melting Chocolate Chips and Setting The toffee
- Smooth over chocolate chips – using a clean spatula, smooth over the chocolate chips until the entire surface is covered. They should easily melt as you spread it out.
- Add sprinkles – add sprinkles if using. Alternatively, you could use sea salt flakes.
- Leave it to set – You have three alternatives to set this toffee candy.
- On the counter – you can just leave it on the counter, but it will take up to three hours to set. So please keep this in mind.
- In the fridge – place the toffee candy in the fridge and it will set in about an hour.
- In the freezer – place the toffee candy in the freezer and it will set in about 30 minutes.
How To Break or Cut The Saltine toffee Candy
Okay, so when it’s set you can just simply break it apart if you like. Please ensure that you have peeled off the foil before you do this. Otherwise, you will risk some foil being attached to the cookies.
- Peel off aluminum paper- after the toffee candy has set, peel off the aluminum foil.
- Break into pieces – you can then proceed to break it apart with your hands, little by little. Make whatever size you prefer.
- Cut into squares or rectangles – alternatively, you can cut into neat squares or rectangles.
Are There Any Substitutions That can be made To This Recipe
Yes, there are a few things you can substitute easily and others are a big no no. I’ll go through the ingredients here.
- Butter – A huge NO. You must use real butter for this recipe. Substitutes like margarine, coconut oil, etc just won’t work as they won’t set properly.
- Brown sugar – There is no doubt brown sugar works best for this recipe. You can use white sugar, but you will not get the exact same result or taste as in this recipe.
- Saltine crackers – If you don’t have saltine crackers, another square or rectangle cracker would works as well. Salted crackers work best.
- Chocolate chips – I used semi-sweet chocolate chips for this recipe. I’m sure milk chocolate ones would work as well if you prefer that flavour.
- Sprinkles – Any kind of sprinkles will work, just use what you like. Alternatively, you could use sea salt flakes for the top of the Christmas Crack.
What’s the Best Way To Store This Candy
- On the counter – store in an airtight container on the counter up to a week. If it will last that long…haha!
- In the fridge – this will keep in an airtight container in the fridge for about a week and a half before going stale.
I hope you get a chance to enjoy this Christmas Crack Recipe. It’s a keeper for sure. This year, I’ve been aiming to get my Christmas treats on the blog earlier. I know many of you like to start baking and planning in November, so I’m here to help out! I’ve already posted the Dulce de Leche Thumbprint Cookies, the No Bake Chocolate Coconut Bars and the Whipped Shortbread. And keep checking back over the new few weeks, as there are more goodies to come!
Christmas Crack Recipe
- 40 saltine crackers
- 1 cup brown sugar
- 1 cup butter unsalted
- 1 1/2 cups semi sweet chocolate chips
- sprinkles optional
- Preheat oven to 400 degrees F. Line a rimmed cookie sheet with aluminum foil. Grease the cookie sheet.
- Lay out the crackers to cover the entire cookie sheet. They should fit perfectly to cover the bottom of the cookie sheet. Set aside.
- In a saucepan set over medium heat, add the brown sugar and butter. Stir well and allow it to melt and come to a boil for 3 minutes. Remove from heat.
- Pour caramel over the crackers. Using a spatula, make sure it's evenly spread out and all the crackers are covered. Bake for 3 – 4 minutes or until really bubbly. Remove from oven.
- Sprinkle the chocolate chips over the entire surface. Place back in the oven for another 2 – 3 minute or until the chocolate chips have melted. Remove from oven and using a clean spatula, smooth out the chocolate chips. Again, make sure the entire top is covered.
- Add sprinkles if using. Alternatively, you could add a little sea salt to the top. Leave to set completely. Can set at room temperature or in the fridge.
- Peel off foil when set. Cut into squares or crack into into irregular shapes like shown here.
- Certain chocolate chips, like the Nestle brand do not melt as they will hold their shape after heating. So, keep this in mind when choosing chocolate chips for this recipe.
- You MUST use real butter for this recipe. Substitutes will not work.
- This crack recipe can be chilled in the freezer to set. Just place your cookie sheet directly in the freezer for 30 minutes.
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