Description
A super easy, no‑bake style caramel saltine cracker toffee (also called Christmas Crack)—a crispy, buttery caramel layer poured over saltine crackers, topped with melted chocolate and optional crunchy toppings.
Ingredients
- 35 salted saltine crackers (one sleeve)
- 1 cup (226 g) unsalted butter
- 1 cup packed brown sugar (light or dark)
- 2 cups (about 350 g) semisweet chocolate chips
- Optional: ¾ cup chopped pecans, M&Ms, sprinkles, or flaky sea salt
Instructions
- Line a rimmed baking sheet (approximately 15×10 in) with parchment paper. Arrange saltine crackers in a single layer, touching.
- In a saucepan over medium heat, stir butter and brown sugar until melted. Bring to a full rolling boil, then cook undisturbed for exactly 3 minutes.
- Immediately pour the hot caramel over the crackers, spreading quickly to cover evenly.
- Bake in a preheated oven at 400 °F (205 °C) for 5 minutes, until bubbling.
- Remove from oven and immediately sprinkle chocolate chips over the toffee. Let sit for ~1–2 minutes to soften, then spread melted chocolate evenly.
- Optionally sprinkle chopped pecans, M&Ms, sprinkles or flaky sea salt on top.
- Allow to cool completely (room temperature or in refrigerator for ~20 minutes) until set. Break into pieces and serve.
Notes
- Store in an airtight container at room temperature (if cool) for up to one week.
- Refrigerator storage softens crackers; chill no longer than necessary to set chocolate.
- Freeze sealed for up to 2–3 months; thaw in refrigerator.
- Timing is critical—once caramel hits rolling boil, time 3 minutes exactly to avoid grainy or burnt toffee.
- Feel free to customize toppings—nuts, pretzels, M&Ms, sprinkles, or extra sea salt.
Nutrition
- Serving Size: 1 piece (of 35)
- Calories: 142 kcal
- Sugar: 12 g
- Sodium: 32 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
