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Christmas Crack Recipe

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4.99 from 170 votes
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This Christmas Crack is the most addicting holiday treat! Buttery saltines are layered with homemade toffee, melted chocolate, and Heath toffee bits. It’s crunchy, salty, sweet, and so good!

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 – the base for the candy. Cuts the sweetness with salty flavor.
  • Unsalted Butter and Brown Sugar – boiled together to form a homemade toffee that hardens when cooled to create a crispy texture.
  • Dark Chocolate Chips – melted over the caramel for delicious chocolate-y flavor .
  • Heath Toffee Bits – adds a nutty flavor and crunchy texture.
  • White Chocolate – melted and drizzled over the top of the Christmas crack for a rich flavor and creamy texture.
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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! The options are endless.

How to make

This delicious Holiday sweet treat is ready in 15 minutes!

  1. Place your 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
JUMP TO RECIPE
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, making the final product hard to remove from the pan!

Can you use a different cracker?

Yep! I love the buttery and salty flavor and crispy texture of saltine crackers, but if those aren’t your thing try ritz crackers, club crackers, graham crackers, or even pretzel crisps!

Christmas crack held

Can you make christmas crack without chocolate?

You can make this recipe without chocolate if preferred. It will still be delicious! But I mean, life is better with chocolate, is it not?!

If you’re not a fan of dark chocolate try replacing it with milk or semi-sweet chocolate. If you’re not a fan of the white chocolate drizzle, try melted peanut butter chips instead.

Christmas crack in tin bucket

Why is my christmas crack chewy?

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

  • 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 exactly 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 in the fridge for 1-2 hours or in the freezer for 20-30 minutes so it has time to crisp up. If any of the layers are still warm, the Christmas crack will be soft.

4 pieces of crack stacked

Variations

I love this Christmas crack as-is but if you want to switch things up here are some yummy ideas!

  • Use a different base. If saltines aren’t your thing, try graham crackers, ritz crackers, or even pretzel crisps.
  • Make it minty. Sprinkle on some crushed up peppermint candy for some extra flavor.
  • Swap the toppings. Feel free to add or use other toppings. Crushed pecans, peanuts, Oreos, toasted coconut, M&Ms, you name it.
  • Use a different drizzle. Swap the white chocolate for melted semi-sweet, milk, or dark chocolate, or melted peanut butter chips.

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 this easy peanut butter fudge, chocolate crinkle cookies, cut out sugar cookies, Grandma’s sugar cookies, easy chocolate fudge, and more!

Add this Christmas Crack (aka Easy Saltine Toffee Candy) to your holiday baking list! Only 6 ingredients necessary to make the most addicting holiday treat yet! It's the perfect combo of sweet/salty/crunchy! showmetheyummy.com #christmascandy #christmascrack #saltinetoffee

Christmas Crack Recipe

4.99 from 170 votes
This Christmas Crack is the most addicting holiday treat! Buttery saltines are layered with homemade toffee, melted chocolate, and Heath toffee bits. It's crunchy, salty, sweet, and so good!
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
  • heath toffee bits
  • white chocolate melted
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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.
  • Top with toffee bits and drizzle with white chocolate.
  • Cool completely in fridge (about an hour or two) or in freezer (about 20 minutes), then break into pieces.
  • Store in fridge in covered airtight container.
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STORING
Room Temp:N/A
Refrigerator:1 Week
Freezer:3 Months
Reheat:Let thaw and bake until warmed
*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. Teresa

    Hamilton, Ontario

    5 stars Better than the ones I bought at Costco!! I also made them with Monkfruit instead of sugar and they were still delish!
    Reply

  6. Joanne

    Petawawa, Ontario

    5 stars I made this somewhat Keto friendly and it was delicious. I used Keto crackers from Costco, coconut brown sugar from Costco, Lily’s white and dark chocolate, and I put walnuts on top. Yum yum!
    Reply

    • Jennifer @ Show Me the Yummy

      Awesome! So glad you were able to make it work for you. Thanks, Joanne 🙂

  12. Stevie

    Halifax, Nova Scotia

    5 stars I love this recipe so much, this year I topped it with a bit of Maldon flaky salt (thank you Joshua Weissman) and I’m about to try it again with a graham cracker base because although I love the saltines (I eat them straight from the box a lot) a few of my family members say they overpower the other flavours (as if) but we’ll see how this turns out!
    Reply

    • Jennifer @ Show Me the Yummy

      I love Maldon sea salt! I use it all the time. Glad you love the recipe, Stevie! 🙂

  39. The

    Oceanside, California

    Whatever you do, use a pan smaller than your parchment paper. I thought I had enough lip but I didn’t expect the toffee to boil up so much (over part of the paper) in the oven. This lead to the parchment paper becoming part of the candy thus the first batch went in the trash. Too bad I didn’t notice before decorating with the chocolates. The second batch, I didn’t even use paper, just greased a metal pan so I can pop it out. I also only baked it for 2 1/2 minutes. Turned out just fine.
    Reply

  44. Jeanne

    Pittsburgh, Pennsylvania

    5 stars I love the timer option, really handy. The recipe is easy to follow and the candy is delicious. Thanks
    Reply

  46. sherri

    Greater Sudbury, Ontario

    5 stars Hi, i want to make these today but i only have unsalted crackers, would sprinkling salt or a little sea salt over the crackers work? Thank you
    Reply

    • Jennifer @ Show Me the Yummy

      I think that would be delicious! I would sprinkle the warm chocolate with flaked sea salt.

  51. Cindy

    Millington, Tennessee

    5 stars Awesome! Easy to make and everybody loves it. This is my second year to make. Even with COVID, I am getting requests for this…just in a separate container with their name on it. Haha!
    Reply

  60. Kristy

    Sacramento, California

    5 stars I have made this every year since I found the recipe. I I use graham crackers and spread Heath toffee bits on top. Can you remind me what the temp should be of the butter/sugar after boiling for 3 minutes?
    Reply

    • Jennifer @ Show Me the Yummy

      I’m not sure the specific temperature, because I didn’t use a candy thermometer for this recipe. Just boil it at medium-high heat for 3 minutes and it should be good to go! So glad you love the recipe, Kristy 🙂 It sounds delicious with graham crackers!!

  73. KCampbell

    United States

    I’m looking to make this as gifts in standard round yChristmas cookie tins. I’m trying to visualize how much this recipe will yield. Thinking probably two tins per batch? Any idea?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Karen! The recipe calls for 42 saltine crackers so I’d say just fill your tins with saltines before making the recipe to see how many fit. That should give you a pretty accurate idea of how much to make. Hope that helps! 🙂

    • Nicola

      Ajax, Ontario

      5 stars Each batch you makes uses 40 crackers (1 sleeve of crackers) so depending on how large you crack the pieces…

  83. Kathy

    Burlington, Ontario

    Hi I would like to make this in a sqaure pan 8×8 can i just split the repice in half? Also didi you use light brown or darkbrown sugar?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Kathy! You can absolutely halve the recipe but I still recommend using a sheet pan. It won’t harden as well in a smaller dish and it will most likely be really difficult to get out. As far as the brown sugar goes, I always use dark because I prefer the flavor but either will work. Hope that helps 🙂

  92. Maureen

    Marseilles, Illinois

    5 stars Love this recipe! It even gives you the timers. You had to do a lot of scrolling to find the ingredients.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Maureen! Thank you! For future reference, every post has a button at the top that says “Jump to Recipe” that will take you straight down to the recipe card. No scrolling necessary 🙂

  102. Liz

    Hilton Head Island, South Carolina

    How long does this keep in the refrigerator? I am making for a gift and want to be able to tell the giftee. Thank you
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Liz! Storing info is listed in the recipe card under the directions 🙂 It’s good for 1 week in the fridge.

    • Jennifer @ Show Me the Yummy

      Hi Mary! I don’t see why not. It may change the flavor slightly but should still be delicious!

  120. Dee

    Bradenton, Florida

    5 stars Oh I’m not waiting for Christmas to make this! Crack is a good name for it. With different chips ie red chips for Valentines Day or green chips for St. Patrick’s Day, butterscotch for Halloween. The mind boggles. Thanks for posting this awesome video recipe!
    Reply

  128. Jameen

    Durham, North Carolina

    5 stars Beyond AMAZING! I used Butterscotch Morsels and chopped pecans on top of the chocolate chips. I also made a batch with Peanut Butter morsels and pecans on top of the chocolate. I found that I like to use Club Crackers as opposed to Saltines. Let’s just pile on the calories. I will make this all throughout the year. Thank you! #addictive
    Reply

  131. cj

    Sanford, Florida

    5 stars made two batches, one with just toffee & sea salt (not a fan of chocolate)..UNBELIEVABLE, the other half white chocolate & half milk chocolate w/ hazelnuts..still yummy
    Reply

  132. Ljb

    San Luis Obispo, California

    5 stars This is so easy and an absolutely amazing candy! It’s definitely true to it’s name! I always add pecans or walnuts also. Fabulous! Thank you.
    Reply

    • Jennifer @ Show Me the Yummy

      Sounds like you’re not cooking the caramel long enough or maybe your heat is too low! Look at the video for visuals 🙂

    • Jennifer @ Show Me the Yummy

      Hi Tassa! I’ve heard mixed reviews on this one. Some people say it lasts up to 3 months in the freezer, but others say that it changes the texture of the toffee and turns the saltines to mush. If you give it a try, you’ll have to let me know!

  143. Dana

    Ventura, California

    5 stars Yum! I made it with the chocolate chips and toffee bits. Then I made it with white chocolate chips and crushed peppermint candy. Both were a hit! Simple and so good.😋
    Reply

  144. Dana

    Ventura, California

    5 stars Yum! I made it with the chocolate chips and toffee bits. Then I made it with white chocolate chips and crushed peppermint candy. Both were a hit! Simple and so good.😋
    Reply

  147. Debra

    Peterborough, Ontario

    5 stars Amazing I just make 3 batches of this for a Christmas church bazaar and it all sold. We put out a bowl of bits for people to try and it sold like hot cakes
    Reply

  149. Jill

    Berea, Ohio

    This calorie information doesn’t quite seem. I don’t see how there can only be 90 calories and 16 servings. Is it really correct?
    Reply

  150. Kathy

    Anaheim, California

    5 stars This is one of the easiest things to make & so worth it, if your giving it out as gifts hide it, it will disappear faster then it was to make.. Kathy
    Reply

  153. Patt

    Florissant, Missouri

    5 stars I used a bag of chocolate/peanut butter chips and a little sprinkle of sea salt on top. I will definitely make this again, my whole family loves this, even the grandkids!
    Reply

  156. Start

    Spring Hill, Florida

    Love this stuff! I have made it with whole wheat saltines- I like to think it makes it healthier😜. Also, use semi sweet morsels but love your dark chocolate better.
    Reply

  160. Stephanie

    Fairbanks, Alaska

    5 stars I used graham crackers instead of saltines and spread kosher salt on top of the crackers and again on the top of the chocolate to counter the sweetness of the graham. I sprinkled it by hand until it looked right. AHmazing! The balance of brown sugar and butter is the bomb!
    Reply

    • Jennifer @ Show Me the Yummy

      I use unsalted butter, but salted would be fine. I just use the generic stick butter found at the grocery store 🙂

  162. Denise

    United States

    Why did my chocolate chips turn powdery?? I took crackers out of oven and I put in chips and placed into oven for 2 minutes and then out and then when I spreader the chips were like sand! My spatula was dry. Ty, D
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Denise! What brand did you use? I’ve never had chocolate chips turn to powder before!! It sounds like they were really old or a bad batch of chocolate chips.

  164. Jemma

    Calgary, Alberta

    5 stars For those that enjoy pecans or walnuts they also make a great topping over the chocolate on these treats in place of more.
    Reply

    • Jennifer @ Show Me the Yummy

      Absolutely! I’d let it thaw at room temperature or in the fridge when you’re wanting to serve it, so you don’t break a tooth on the frozen toffee, ha!!

    • Jennifer @ Show Me the Yummy

      Yes you can freeze it! If you’re freezing it, it can be made a month in advance probably!

  169. Lori

    5 stars These are so good! I haven’t had Christmas Crack in years – and it was always brought into the office by a co-worker. It was so good to find this recipe – it’s just like I remembered! And… have made it twice already because we gave most of it away! (and still have two more sleeves of crackers to go… LOL!).
    Reply

  173. Sharlene

    Do you have to store them in the refrigerator, I would like to put them in a tin to give out for Christmas how long can they sit out Thank You!
    Reply

  174. Colleen

    I made this today and my butter/sugar mix wasn’t as thick as yours. It tasted delish, but was just too thin. Any suggestions on what I might have done wrong? Thanks in advance.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Colleen! Did it still set up ok in the freezer? Just cook it a little longer next time or make sure it’s really boiling! 🙂

  175. Linda

    I love this recipe! I want to use graham or matzos crackers, would I still use the unsalted butter? Have full boxes of each that need to be used. Love your website. Thanks in advance and Merry Christmas.
    Reply

    • Jennifer @ Show Me the Yummy

      Thank you so much Linda! I think I would use salted for either of those. 🙂 Enjoy and Merry Christmas!

  176. Laura

    I made the Christmas Crack recipe this evening and on the positive side, it looked delicious and pretty! However, when it came time to break it into pieces, the candy stuck to the parchment paper and the top chocolate layer separated from the cracker layer. What a disaster! So, now I have paper coated candy with mix and match pieces that don’t stay together! Should I skip the parchment paper step and just butter the pan well instead? ….and why did it separate?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Laura! That is so bizarre! That’s never happened to me. 1. For sticking – did you lay the crackers down on the parchment paper first then pour the butter/brown sugar mixture on top of the crackers? The crackers should act as a barrier between the parchment paper. If you wanted to be safe, you could spray the parchment paper with cooking spray. 2. What kind of chocolate were you using? Did you stir the brown sugar/butter mixture while cooking? My only thought would be that the chocolate was really oily or that the butter separated from the sugar and that’s why the chocolate didn’t stick. Let me know if that helps!! 🙂 We also have a video in the post if it helps to watch the recipe being made as well!

    • April

      Mebane, North Carolina

      I have made this twice, once with parchment and once with foil. I sprayed both with cooking spray and they were completely stuck to the papers both times. Not sure what to do now, any idea’s?

  177. Michelle

    Can I use milk chocolate instead? Also what is the purpose of using unsalted butter instead of salted butter? I am a novice if you can’t tell 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Michelle! Yes! You can use milk chocolate 🙂 The reason I use unsalted butter is because then you can control the amount of salt that goes into the recipe. With the salty saltines, I didn’t think this recipe needed any more salt. I hope that helps! 🙂

  178. Melissa

    I make this with pretzels instead of the crackers and it’s so good! You are going to have to try that too! So pumped to meet you in February!
    Reply

    • Jennifer @ Show Me the Yummy

      Oh YUM! Definitely trying this with pretzels 🙂 SO pumped to meet you as well!!!!

  180. Marina

    5 stars Oh my gosh, BEST WEEK EVER. I’m loving how simple this recipe is to put together too! 🙂 This is definitely my kind of crack! 😉 And I actually prefer dessert over freestanding chocolate any day, but if I had to pick, my favorite Christmas candy recipe is probably peppermint bark!
    Reply

  182. Eva

    THIS is my favorite Christmas candy! I’ve made this before with a different recipe but this is easier. I am totally making this.
    Reply
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