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Christmas Crack Recipe

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1,317 Comments
4.97 from 912 votes
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This Christmas Crack is crunchy, salty, and sweet! Saltine crackers are layered with a 2 ingredient caramel, melted chocolate, and toffee bits. The best holiday candy!

Four pieces of christmas crack stacked

This Christmas crack recipe is the perfect combination of sweet, salty, caramel-y, chocolate-y, crunchy amazingness. Everyone loves it, it’s crazy easy to make, and it’s SO ADDICTING.

Ingredients

This Christmas crack is sweet, salty, nutty, chocolate-y, crunchy and so good…and you only need six ingredients to make it!

  • Saltine Crackers – provides a crispy, crunchy, mild flavored base for the caramel and chocolate. The salty flavor helps to cut the sweetness from the sugar. Check out our Graham Cracker Toffee or other cracker suggestions if you don’t like saltine crackers or want to switch it up!
  • Unsalted Butter and Brown Sugar – boiled together to make the easiest two ingredient homemade “caramel”. The best part? You don’t need a candy thermometer. Simply bring the mixture to a boil, then boil while stirring constantly for about 3 minutes, or until it’s a rich golden color. If you want to take it to the next level, feel free to add in a pinch of salt and a splash of vanilla after cooking.
  • Chocolate – melted over the caramel for a delicious chocolate-y flavor. Use whatever chocolate you have on hand. We like dark chocolate to keep this candy from being overly sweet, but any chocolate that melts: white chocolate, semi-sweet, milk chocolate, etc. will work just fine. If you’re not a chocolate fan, check out how to make without chocolate!
  • Heath Toffee Bits and White Chocolate – our toppings! Heath toffee adds a nutty flavor to compliment the caramel and an extra crunchy texture. White chocolate is melted and drizzled over the top of the Christmas crack for a rich flavor and creamy texture. Want different ideas? Check out other ways to top your Christmas cracker candy.

Pro tip
Feel free to mix it up! Use dark, milk, or semi-sweet chocolate chips. Don’t love white chocolate? Try a peanut butter chip drizzle instead! Replace the toffee bits with festive colored mini M&Ms! Use a different cracker. The options are endless.

How to make

This delicious Holiday sweet treat is ready in 15 minutes!

  1. Place crackers side by side on a baking sheet lined with greased parchment paper.saltine crackers layered on baking sheet
  2. In a large saucepan, mix together butter and brown sugar then bring to a boil, stirring constantly.brown sugar and butter boiling in saucepan
  3. Pour the butter/sugar mixture over the crackers and bake for 5 minutes.caramel layered on saltines
  4. Remove from the oven and layer chocolate chips on top. Let that stand for 5 minutes then use a spoon to spread the melted chocolate chips over the crackers.melted chocolate layered on crackers
  5. Top with toffee and drizzle with white chocolate, then cool in the fridge or freezer.white chocolate and toffee layered on christmas crack
  6. Break into pieces then serve and enjoy!christmas crack being broken into pieces

Pro tip
Try your best to create even layers of crackers that are touching. This ensures that the toffee doesn’t run through the cracks which would make the final product harder to remove from the pan!

Can you use a different cracker?

Yes. Saltine crackers are most commonly used and are great for their buttery, salty flavor and crispy texture, but check out our Graham Cracker Toffee for a fun twist! Salted matzos, ritz crackers, club crackers, or even pretzels will work as well. Whatever cracker you use, look for a thin, crisp texture and mild, slightly salty flavor to balance the sweetness from the sugar and chocolate. Christmas crack held

Can you make christmas crack without chocolate?

You can make this recipe without chocolate if preferred. Here are a few suggestions:

  • Replace the chocolate with something else. Follow the recipe as directed, but replace the bag of chocolate chips with peanut butter chips, caramel chips, or butterscotch chips instead.
  • Omit the chocolate, but keep the toppings. Make the recipe as directed, skip the chocolate, but top with your toppings of choice, then cool, break and serve!
  • Omit the chocolate and the toppings. Make the recipe as directed, skip the chocolate and toppings, then cool, break and serve!

Pro tip
If you’re not a fan of dark chocolate try replacing it with milk or semi-sweet chocolate. 
Christmas crack in tin bucket

Why is my christmas crack chewy?

There are a couple of reasons your cracker candy might have come out chewy.

  • Your crackers are expired. Make sure the crackers are fresh and crispy!
  • You didn’t boil the butter/brown sugar long enough. You want to bring the butter/sugar mixture to a boil and let it boil for 3 minutes. That sweet spot results in a crunchier, harder candy when it cools, not soft and chewy.
  • You didn’t cool it long enough. Make sure you chill the assembled dessert for at least 2 hours in the fridge or 1 hour in the freezer so it has time to firm up. If any of the layers are still warm, the Christmas crack will be soft.

How to prevent the layers from separating

  1. Don’t let the caramel cool. Once the crackers are removed from the oven, the chocolate chips need to be placed immediately onto the hot caramel.
  2. Melt the chocolate completely. Once the chocolate chips have been sprinkled onto the caramel let them sit for 5 minutes. If the chocolate isn’t easily being spread, pop the baking sheet into the warm oven until the chocolate has melted, then use the back of a spoon to spread it evenly over the caramel.
  3. Try a different brand of chocolate. Some chocolate chips just simply don’t melt well or have a higher percentage of cocoa which may result in it not sticking to the caramel.

Why did my caramel crystallize or separate?

  1. Water could’ve gotten into the caramel. Did you rinse the spoon, then keep stirring?
  2. You didn’t boil long enough. Sugar may have not been fully dissolved before pouring the mixture over the crackers which would result in a grainy texture.
  3. Not stirring constantly. Separation of the sugar and butter may occur if you don’t stir while boiling. 
  4. Cooking on too high of heat. Cooking toffee too quickly can cause separation. 

Why did my christmas crack stick to the pan?

  • You didn’t prepare the pan correctly. I’ve tried this with both parchment paper and a silicone baking mat and have never had a problem with sticking. Don’t forget to grease the pan with cooking spray. Try really hard keep the toffee mixture on the crackers and not on the pan.
  • You didn’t boil the toffee long enough. If the toffee is too soft, it’ll be gooey-er and be more difficult to remove from the pan. 

4 pieces of crack stacked

Other ways to top your christmas cracker candy

  • Add texture. Try crushed nuts, peppermints, or pretzels for a nutty, minty, or salty crunch.
  • Add candies, cookies, or fruit. Try M&Ms, crumbled Oreos, toasted coconut, dried fruit, you name it.
  • Add a drizzle. Swap the white chocolate for melted semi-sweet, milk, or dark chocolate, or melted peanut butter chips.
  • Make it festive. Add red and green sprinkles for a truly merry finish!

Bucket of christmas crack

How to store

Leftover Christmas crack will keep in an airtight container in the fridge for 1 week or in the freezer for up to 3 months. Eat frozen or enjoy chilled in the fridge! – Jennifer Need more Christmas treats? Be sure to check out all our holiday desserts!

Stack of Christmas Crack

Christmas Crack Recipe

4.97 from 912 votes
This Christmas Crack is crunchy, salty, and sweet! Saltine crackers are layered with a 2 ingredient caramel, melted chocolate, and toffee bits. The best holiday candy!
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 16 people
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Ingredients

US Customary - Metric
  • 1 sleeve salted saltine crackers about 42 crackers
  • 1 cup unsalted butter 2 sticks
  • 1 cup brown sugar packed
  • 1 (12 oz) package dark chocolate chips can use semi-sweet or milk chocolate
  • heath toffee bits
  • white chocolate melted

Recipe Video

Instructions

  • Preheat oven to 375 degrees F and line a rimmed cookie sheet with parchment paper. Grease parchment paper with cooking spray. 
  • Place crackers side by side on lined pan. Set aside.
  • In a large saucepan, combine butter and brown sugar.
  • Bring to boil over medium/medium-high heat and boil for 3 minutes, stirring constantly.
  • Pour evenly over crackers.
  • Bake in preheated oven for 5 minutes.
  • Remove from oven and sprinkle chocolate chips on top.
  • Let stand for 5 minutes, then use the back of a spoon to spread melted chocolate chips evenly over the crackers (if the chocolate chips aren't melting, place in warm oven)
  • Top with toffee bits and drizzle with white chocolate.
  • Cool completely in fridge (at least 2 hours) or in freezer (at least 1 hour), then break into pieces.
  • Store in fridge in covered airtight container.
  • Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:1 Week
Freezer:3 Months
Reheat:Thaw in fridge, if frozen
*Storage times may vary based on temperature and conditions

Notes

Nutritional information does not include Heath or white chocolate. 

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Nutrition Information

Nutrition Facts
Christmas Crack Recipe
Amount Per Serving
Calories 302 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 31mg10%
Sodium 109mg5%
Potassium 168mg5%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 21g23%
Protein 3g6%
Vitamin C 1mg1%
Calcium 77mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: christmas candy, saltine crackers, toffee
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dessert
Cuisine: American

This post was originally published December 5, 2016 and has been updated to provide more detailed content.

Reader Interactions

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  4. Jen

    Canada

    5 stars The best version of this I’ve tried. Comes out perfectly every time and the timers in the recipe are so convenient. We switch the toppings for different holidays. Just finished an Easter one with mini chocolate eggs on top.
    Reply

  45. Cathy

    Canada

    4 stars I couldn’t get the chocolate to melt for some reason, I used milk chocolate and I put it back in the oven to see if that would help but not really like it should have. I’ve made this before so I’m not sure why it didn’t melt properly!
    Reply

    • Eileen

      Cupertino, California

      5 stars Hi Cathy. That happened to me a few years ago and I couldn’t understand why because I followed the recipe as written. I used Nestle Toll House Chocolate Morsels – which, in my experience – does NOT melt well. I even put the tray back into the oven for a few minutes longer and the chips still wouldn’t melt. I did a little online research to discover both Ghirardelli and Guittard chocolate chips melt very easily. Ghirardelli is now my go-to chocolate chip for anything requiring melting. Hope everything works out for you.

    • Jennifer @ Show Me the Yummy

      Hi Cathy! What brand of chocolate chips did you use? Some melt better than others. How fresh were they? That could also make a difference. Hope that helps!

  60. Katie

    United States

    5 stars Thank you for this recipe, it came out perfectly! Might have to make another batch, since I made the mistake of trying some before all my holiday treats trays were assembled- this recipe is sooo good! Happy Holidays to you!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Mia! Not sure what you mean. 🙂 I’d recommend watching the video for visuals. If you’ve made it like shown in the video, it’s not super thick??

  80. Brenda

    Peterborough, Ontario

    4 stars The toffee filling is a bit gritty. It says to stir constantly which I did … so was surprise to find it gritty. I read in a comment after that stirring too much can cause grittiness? So I will redo and try not to over stir. Second the semi sweet chocolate is bitter so switching to milk chocolate. I have made this before so a bit disappointed but will try again!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Brenda! I was just doing some more reading and you may have been cooking it too hot too fast. Try dissolving the sugar completely before bringing the mixture to the boil. I’m surprised you think semi-sweet chocolate is bitter, but everyone has different taste preferences, which is why I suggest in the ingredient list that dark, semi, or milk chocolate can be used.

  94. Jennifer

    Tampa, Florida

    5 stars I tried a different recipe for crack last year around the holidays. It was a hot mess…and I am pretty decent in the kitchen. Decided to try this recipe instead…..GAME CHANGER! I am so excited over how easy it was and my Halloween Crack looks great! Thank you so much!
    Reply

  103. Linda

    Newport News, Virginia

    4 stars Made this for first time, so I made a half recipe. Is the caramel supposed to sort of soak into the saltines? My layers stayed together but I recall years ago when I had piece someonebelse made, I couldn’t see the crackers. I wonder if I cooked the caramel just a tad too long.
    Reply

  112. Anonymous

    Jacksonville, Florida

    5 stars There is no other recipe!! Trust me this is everyone’s fav. It’s May & I’m still making this for my new crack addicts. Lol
    Reply

    • Jennifer @ Show Me the Yummy

      Could be a few things… 1. Water could’ve gotten into the caramel. Did you rinse the spoon, then keep stirring? 2. Sugar may have not been fully dissolved before pouring the mixture over the crackers. 2. Stirring too aggressively. Caramel can sometimes be just a little bit tricky!

  130. Justin

    Seattle, Washington

    5 stars Why wait until Christmas? I like to get as many people as I can hooked on this Crack all year long! \m/ =] \m/
    Reply

  131. Kathy

    Minneapolis, Minnesota

    5 stars I only used one stick of butter. The sauce still thickened very well. They are in the freezer right now so test taste in a hour. Easy to make and they look yummy.
    Reply

  137. Jonny

    Jacksonville, Florida

    5 stars 5 stars is not enough. I, (along with everyone I gave it too) would easily say it’s worthy of 20 stars! I cannot express enough how addicting this candy is! This was the first year I made this version and I have to confess, I got several wholesome folks HOOKED ON CRACK! I’m still getting requests for more and it’s mid January! Everyone , myself included, hands down agree that milk chocolate chips are the best choice. Semi sweet has a bitter bite, and Peanut butter chips take away from the toffee but milk chocolate just blends all of it together perfectly. Yum!
    Reply

  170. Rhonda

    United States

    5 stars This was a very simple but delicious recipe! I really love the taste of it & this will be great as gifts to family & friends.
    Reply

  175. ChariH

    Urbandale, Iowa

    5 stars Easy! and I LOVE IT that I don’t have to use a candy thermometer to make this!! SO TASTY! Everybody LOVED them.
    Reply

  192. Carlee

    Burlington, Ontario

    5 stars I love it that the recipe has a timer. Turns out perfect everytime. My kid who had a potluck at school made it and the teacher asked her for the recipe!
    Reply

  202. Amanda

    Napa, California

    5 stars This is such a helpful website! The included timers in the easy to use directions made this even more fun to make!
    Reply

  204. Alex

    Cross Lake, Minnesota

    5 stars This recipe is amazing. We use pecans instead of heath bits and milk chocolate instead of dark chocolate.
    Reply

  205. TammyLynn

    West Lafayette, Indiana

    5 stars I was looking for a Christmas Crack recipe last year and tried this one. I have tried other recipe but your’s was an absolute winner. My daughter in law loves it so much she requests it all year and just renames it for the season…Valentine’s Crack, Easter Crack, ect, ect…… Thank you
    Reply

    • TammyLynn

      West Lafayette, Indiana

      5 stars I was looking for a Christmas Crack recipe last year and tried this one. I have tried other recipe but your’s was an absolute winner. My daughter in law loves it so much she requests it all year and just renames it for the season…Valentine’s Crack, Easter Crack, ect, ect…… Thank you I do not know why it says I am writing from Indiana..I am in Iowa.

  210. Mimikay

    Raleigh, North Carolina

    4 stars 4 starts only because we cut our pieces with a pizza cutter for much neater pieces than broken pieces!
    Reply

  247. Tracy

    Ambler, Pennsylvania

    It’s the time in the oven that does that you need to make sure your oven is hot enough and if you have the light on, you can see it actually bubbling 5 to 6 minutes
    Reply

  259. Vicki

    Cleburne, Texas

    5 stars Amazng!! I went to a Young Living Christmas party and one of the women brought this as their dish. I would give it more than 5 stars if it was an option. I actually added some sliced almonds to it also.
    Reply

  262. Laura

    Bedford, New Hampshire

    I’ve made a similar recipe before, but it didn’t have toffee bits and white chocolate chips. I have graham crackers on hand, have you tried this recipe using them? I’m thinking the Saltines would add the salt though.
    Reply

    • Jennifer @ Show Me the Yummy

      I haven’t personally tried them, but I know others have used graham crackers with success. Sprinkle the melted chocolate with maldon sea salt for a little salty finish to replicate the salt you’d find in the saltines!

  270. Betty

    Canada

    5 stars Made for the first time….. It was delicious…. Easy to do…. Perfect to add to my Christmas cooking list…. Thank you… Merry Christmas…!!!!!
    Reply

  281. Kimberly

    Smithsburg, Maryland

    5 stars Delicious!! I like that your recipe calls for some Vanilla. This is the MOST addictive candy/dessert!! I keep making batches to give as presents but before I know it… it’s gone. My husband loves this recipe too!
    Reply

  293. Pat

    Port Charlotte, Florida

    5 stars YUM. YUMYUMYUMYUMYUM!!!! Wish I could give this 7 stars! I increased butter & brown sugar slightly and used two sleeves of Ritz crackers — with milk chocolate chips. Beyond delicious and easy, too!
    Reply

  306. Kiri

    Farmington, Michigan

    5 stars Delicious and EASY! We like toffee and light chocolate here..Sprinkled chopped pecans into the toffee before baking and drizzled about 3/4 bag melted chocolate chips on top then sprinkled with flaky sea salt. Loved it!
    Reply

  315. Kathleen

    Youngstown, Ohio

    5 stars Wonderful recipe and very cool to include timing mechanism. For Christmas, I used red and green M&M’s with white chocolate drizzle.
    Reply

  323. Anonymous

    United States

    5 stars I’ve been making this every year since I found the recipe. It’s easy to make and it’s always a crowd pleaser. I love it! ❤️
    Reply

  327. Judi

    Seattle, Washington

    5 stars Making this tonight for tomorrow’s Christmas Party. And I had been wondering how to use my bag of Butterfinger Bits. This will be perfect! Thank you very much.
    Reply

  333. Gail

    Tampa, Florida

    Making this Christmas Crack for pot luck giveaway gift. I’ll let u know how it turns out. I will be following directions as this will be my 1st time making this
    Reply

  343. Mary

    Little Rock, Arkansas

    5 stars I gave it a 5 due to ease! Recipe even included timers. I’m excited to share the goods tomorrow at the office party!
    Reply

  355. Linda

    North Freedom, Wisconsin

    5 stars So so delicious,so very easy,Salty,sweet,chocolate how can it be wrong??? It’s not,IT’S FANTASTIC, definitely will be making more
    Reply

  365. Janette

    Wilsonville, Oregon

    5 stars In have made this Christmas Crack several times and it’s a favorite especially with the young men around the house who have requested it again for the holidays.
    Reply

    • Jennifer @ Show Me the Yummy

      That should be fine… be sure to grease the foil really well before placing the crackers on… I’m worried they’ll stick!

  380. Suzzie

    Sainte-Catherine, Quebec

    Great recipe! Love the timer part and clear directions. I added pretzel pieces, butterscotch chips, and crushed Reese’s pieces in separate areas. Thanks!
    Reply

  389. Rose

    Lady Lake, Florida

    5 stars This was easy and fast to make. I’m trying this for the first time. Planning on taking it to a Christmas Party.
    Reply

    • Jennifer @ Show Me the Yummy

      Could be a few things… 1. Water could’ve gotten into the caramel. Did you rinse the spoon, then keep stirring? 2. Sugar may have not been fully dissolved before pouring the mixture over the crackers. 2. Stirring too aggressively. 3. Cooking on too high of heat. Caramel can sometimes be just a little bit tricky!

  396. Linda

    North Freedom, Wisconsin

    5 stars 1st time making this & so so easy & delicious turned out wonderful everyone loved it I used mini chocolate chips when I took out of oven melted perfectly, also I covered my sheet with aluminum foil and sprayed it..It didn’t stick at all..Definitely will make more
    Reply

  409. Lindsey

    Mountain View, California

    5 stars I love this simple recipe AND the timers that are in the instructions! So easy to follow! THANK YOU!!!
    Reply

  420. Debbie

    United States

    4 stars This recipe was great except my parchment paper stuck to the bottom of the crackers. I finally gave up trying to get it all off. Any suggestions?
    Reply

    • Fried_Foodz

      United States

      Freeze the entire pan for an hour or 2 and it should pop apart easily. I just made this recipe except I used cannabutter and same thing happened just freeze for 2 hours and it will pull apart easily.

    • Jennifer @ Show Me the Yummy

      I’ve never had that problem, but somebody else suggested freezing it for longer!

  423. Pat

    Pensacola, Florida

    5 stars Quick and easy to make, simple ingredients, very little mess. easy to adapt to any holiday or theme,…. the hardest part is waiting for it to cool so we can eat it… : )
    Reply

  429. Harriet

    United States

    5 stars Help! I made too much and need to store some for a party on December 18th. I put it in square baking pan with a plastic lid covered in cling wrap. Will it last in fridge from today to December 18? Or should I freeze it? If freezer option how to defrost it. Thanks!
    Reply

    • Jennifer @ Show Me the Yummy

      I’d place it in the freezer! We actually always store ours in the freezer, it doesn’t get too hard. It should soften relatively quickly at room temperature if it’s too hard for you though.

  431. Sam

    United States

    5 stars I’ve made Christmas Crack for years. I use milk chocolate AND peanut butter chips, Heath toffee bits and top with fine chopped pecans. There’s never any left to worry about storing. 😋
    Reply

  436. Charity

    United States

    5 stars Delicious and really easy and fun to make definitely recommend this recipe I don’t make much desserts but this one I would for sure make again😋🤩
    Reply

  451. Abigail

    Danville, Pennsylvania

    5 stars Ty for sharing this recipe It is now my granddaughters favorite things when they come this my house
    Reply

  469. Natasha

    London, Ontario

    3 stars I followed the recipe to a T and the caramel layer didn’t come out crunchy. It thickened during the boiling process and when I poured it over the crackers, it’s like the butter had partially separated from the sugar. It seeped into the crackers. The final result isn’t bad but it’s definitely not crunchy. I’m not sure what I did wrong as I followed every instructions and used the recipe’s timers. I even watched the video a couple times before starting 🙁
    Reply

  472. Frustrating

    Andover, Massachusetts

    5 stars HELP! The flavor profile is amazing but only about 1 in every 7or 8 batches turns out with the correct consistency. Sometimes it is good and then goes grainy overnight, sealed or unsealed. I have tried so many adjustments, cook longer, shorter, oven longer or shorter. I understand about how the sugar can recrystallize and I am SO CAREFUL. I can not find a recipe that has exact temperatures all the way through to taking it out of the oven so I can double check. I can make regular toffee, fudge etc but this recipe is my sworn enemy! We are at 5000 ft so I usually adjust my candy temp for elevation. Butter is too expensive to keep retrying. Any and all advice would be awesome!