Christmas Crack Recipe — 🎄🎁🍫 A highly addictive, salty-sweet, crunchy, EASY Christmas treat that’s IRRESISTIBLE! Great for gifts and cookie exchanges because it stays fresh and everyone LOVES IT!
Table of Contents
What Is “Christmas Crack?”
If you’ve never tried Christmas Crack before, well, you’ll soon be addicted to this no-bake treat!
Christmas Crack is essentially homemade toffee poured over Saltine crackers (hence the name “Crack” from crackers). The Saltine crackers add crunch and saltiness to the toffee, making it a sweet and salty treat that everyone goes crazy for around Christmastime!
This is a very easy Christmas crack recipe. However, you do have to plan accordingly, because the toffee requires a few hours to set up before it can be cut into pieces and served.
A Quick Disclaimer About the Name
In my 10+ years of blogging, I have learned that about 1% of the population takes extreme offense to the name “Crack” anything. If you’re in that group, I’m sorry. You can also call this “Saltine Toffee,” “Saltine Cracker Toffee,” or “Christmas Cracker Candy” when serving it to friends and family.
But I’m not sorry about how easy and delicious this dessert is. And so with that disclaimer, let’s get on with making it!
Christmas Crack Ingredients
Homemade Christmas crack candy needs just six basic ingredients! Here’s what you’ll need:
- Saltine crackers
- Unsalted butter
- Brown sugar
- Vanilla extract
- Semi-sweet chocolate chips
- Christmas sprinkles
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Christmas Crack
This recipe for Christmas crack is an easy, no-bake treat anyone can make. You don’t need a candy thermometer to make the toffee, and the recipe is mostly just assembly!
- Line a 9×13-inch pan or half-sheet pan with heavy-duty non-stick aluminum foil. I am sure you could also use parchment but in these applications, it doesn’t form a tight ‘seal’ against the pan. Arrange the crackers in a single layer on the pan.
- Melt together butter and brown sugar, and let it boil for about 5 minutes (exact instructions provided in the recipe card below!). Be careful not to let it burn!
- Then, pour the toffee over the crackers, and bake them in the oven for a few minutes, or until bubbly.
- Wait a few minutes. Then, add the chocolate chips (about one 12-ounce bag for a 9×13-inch pan and about 18 ounces for a half-sheet pan).
- Return the pan to the oven to soften the chips. Then, spread them into a thin chocolate layer, and go to town with your red and green sprinkles. Let the cracker candy set at room temperature.
Recipe FAQs
If you’re using a 9×13-inch pan, you will use about 30-40 crackers and the toffee layer will be thicker on each piece of candy. If you’re using a half-sheet pan, you’ll use about 48 crackers, and the toffee layer will be thinner since there’s more surface area to cover.
The unsophisticated candy maker (never) in me doesn’t use a candy thermometer for this recipe. Simply boil it for about 3 to 5 minutes, stirring constantly. You will visibly see it go from a thinner liquid to a much thicker caramel-like substance.
The Christmas crack candy will be slightly chewy, but if it’s too chewy that means you didn’t boil the toffee mixture for long enough. Bring the mixture to a rolling boil, stirring constantly, then cook for 5 full minutes.
If it’s grainy, that means you boiled the toffee mixture for too long and / or you didn’t stir it constantly. If the sugar cooks for too long or gets too hot, it crystallizes and makes the dessert grainy.
The hardest part is waiting for the Christmas crack to set up. If you’re in a rush (or have no patience) and live in a cold climate, put the pan in your garage or porch which is handy and takes up no space in your fridge.
For me in San Diego, placing the pan in my fridge for about 30 minutes does the trick. Or if you have patience, just leave it at room temp and it will eventually set up. Chocolate chips don’t stay melty forever.
If you only have graham crackers on hand, I recommend making my Graham Cracker Toffee instead. I’ve tested that recipe multiple times and know that it works as written! Some people like to use Ritz crackers instead of saltines, but I haven’t tested it and can’t guarantee the results.
Sure, if you want to add more to this saltine cracker candy, feel free to top it with crushed candy canes, chopped nuts, peppermint bark pieces, milk chocolate chips, or white chocolate chips for even more flavor.
Storage
Store: Once set, break the Christmas crack into pieces, and store it in an airtight container. It will stay fresh at room temperature for at least a month, if not longer.
In a warmer-ish winter climate (i.e. southern Texas, Florida, California, etc.) you may want to store the Christmas crack in the fridge if it’s warm enough to melt chocolate where you’re at. Doubtful in December, but you never know.
Freeze: For an even longer-lasting option, freeze Christmas crack toffee for up to 4 months. Thaw it at room temperature or in teh fridge when you’re ready to serve.
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Christmas Crack Recipe
Equipment
- 1 (9×13-Inch) or Half Sheet Pan
- 1 Medium Saucepan
Ingredients
- 30 to 40 saltine crackers for a 9×13-inch pan, I use about 32 crackers OR about 48 crackers for a half sheet pan
- 1 cup unsalted butter, 2 sticks
- 1 cup brown sugar, packed (I used half light and half dark)
- ½ teaspoon vanilla extract
- 12 ounces semi-sweet chocolate chips for a 9×13-inch pan OR about 19-ounces for a half sheet pan
- Christmas sprinkles, as desired
Instructions
- Preheat oven to 350F. Line a 9×13-inch or half sheet pan with heavy duty non-stick aluminum foil and spray it very well with cooking spray. Do not try to make this without using this type of foil; you will hate yourself.
- Place saltine crackers in a single layer on the bottom of the pan.
- In a medium saucepan on the stovetop, combine the butter and brown sugar, and bring to a boil while stirring constantly. Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened to the consistency of a loose caramel sauce. Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching. Stir mixture nearly constantly while mixtures simmers to avoid bubbling over or scorching; the taste of burnt butter and sugar is awful so don’t burn it or you will have to start over.
- After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.
- Evenly pour the mixture over the saltine crackers in the prepared pan.
- Bake for 5- 7 minutes, or until toffee/liquid becomes bubbly. I suggest rotating your pan one time midway through baking to ensure even cooking.
- Remove the pan from the oven and let it rest for 3 to 5 minutes.
- Evenly sprinkle the chocolate chips, return the pan to the oven for 2 to 3 minutes, or until you can spread the chips smooth with a spatula.
- Evenly sprinkle with sprinkles, as desired.
- Allow the Christmas crack to cool at room temp, or in the fridge or a cool area, until chocolate has fully set and hardened (at room temp, probably 3 hours; in the fridge or a cold garage or porch, about 30 minutes).
- Break or cut into pieces the size of your choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Christmas Desserts:
Graham Cracker Toffee (aka Graham Cracker CRACK) — Sweet, buttery, caramelly, perfectly chocolaty, topped with toffee bits for extra crunch! Lives up to its name and is extremely ADDICTIVE! An EASY holiday and party FAVORITE!
Chocolate Peanut Butter Stacks – Easy, no-bake treats that are a holiday favorite! They have it all: Salty, sweet, crunchy, and gooey with chocolate and peanut butter! Great for cookie exchanges or impromptu parties!
Melt In Your Mouth Toffee – Irresistible, buttery, ADDICTIVE, and just melts in your mouth! EASY and perfect for holiday parties, gift-giving, or cookie exchanges!
Reindeer Chow — A holiday twist on classic Muddy Buddies that’s EASY, ready in 15 minutes, and perfect for hostess gifts or cookie exchanges!
Chocolate Peanut Butter Fudge — Made in the microwave with just SIX ingredients, there’s no boiling or candy thermometers involved in this FAST and EASY recipe for PERFECT fudge every time!
White Chocolate Peanut Butter Truffles — Fast, EASY, no-bake, and the BEST peanut butter truffles! A creamy peanut butter filling with a bit of texture from graham cracker crumbs, dipped in white chocolate (or milk or dark), and topped with sprinkles!
Loaded Christmas Puppy Chow — This fast, easy, no-bake holiday treat is LOADED with all the good stuff! Chocolate, peanut butter, sugar, M&Ms, peanut butter cups, and pretzels for a salty-sweet, crunchy, and addictive snack! Makes great little gifts because it keeps well and everyone LOVES it!
I make this a lot. I always sprinkle nuts on top of the chocolate since I like nuts in everything.
No need for long storage as it only lasts a couple days in my house
I make this a lot. I always sprinkle nuts on top of the chocolate since I like nuts in everything.
No need for long storage as it only lasts a couple days in my house
Thanks for the 5 star review and I’m glad that you make it a lot and no need for long term storage :) In my house the same! Disappears fast!
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My sister in law used to say it was important to layer the crackers with either the salt side up or down. Which is the correct way.? Or does it really matter? Thank you
I don’t really think it matters….BUT I do put them all salt side up. Only because the holes of the crackers are a bit more exposed and maybe that helps the liquid seep in? Just a theory but honestly I don’t think it really matters too much.
This is our all time favorite Christmas treat to make! We just bought what we needed at the store to make it and gift it to neighbors this weekend!
Paige
https://thehappyflammily.com
I know! It’s one of my all-time favorites too :)
This stuff is the best!! You can’t just have “one little piece”!