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Christmas Crack Recipe

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1,375 Comments
4.97 from 955 votes
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Christmas Crack is the easiest holiday candy! Crisp saltine crackers are layered with a buttery two ingredient toffee and rich chocolate for a sweet and salty crunch in every bite.

Four pieces of christmas crack stacked

Why you’ll love this

  • Easy. The holiday’s are busy enough, let’s keep our holiday candy super easy. Bonus: no candy thermometer required! I’ve been making this cracker candy for 8 years now and I gotta say, it never disappoints.
  • Sweet and Salty. For those who like a little salt with their sugar, this is the candy for you!
  • Freezer Friendly. Make this is advance and throw it in the freezer until you’re ready to fill up the neighbors’ cookie bins!
  • Versatile. While I think this combination of caramel/toffee, salty, crispy crackers, and chocolate is absolute perfection, feel free to play around with different crackers, chocolates, and toppings!

Ingredients

You’re only six ingredients away from my favorite sweet and salty, crunchy holiday treat! 

  • Saltine Crackers – 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 – or salted butter. The added salt in salted butter is so little, it won’t make a difference in this recipe. Even a plant-based butter should work if you’re wanting to make this recipe vegan. 
  • Brown Sugar – dark or light brown sugar works in this recipe. Dark brown sugar will give you a richer, more caramel-y flavor and is my preference! Granulated sugar, in theory, should work in a pinch, but you’ll lose out on flavor. You can actually make your own brown sugar by combining 1 cup granulated sugar with 1-2 tablespoons molasses if you have it on hand. 
  • Chocolate – 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!
  • Toppings: Heath Toffee Bits and White Chocolate – want different ideas? Check out other ways to top your Christmas cracker candy.
Pro tip
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 or silicone baking mat.
    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 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 mine 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 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 (I prefer the freezer method, but it can cause separation) so it has time to firm up. If any of the layers are still warm, the Christmas crack will be soft.

Keep in mind, this recipe gets it’s true crispness from the crackers! The toffee may come out slightly chewy if you don’t boil it long enough, but it’s still absolutely delicious! 

Pro tip
Storing the finished candy in the freezer is the best way to keep it crispy!

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. 

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 before spreading them over the toffee. 

Why isn’t my chocolate melting?

  1. 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 melting and sticking to the caramel. Apparently people have an issue with Nestle chocolate chips/chunks not melting.
  2. Throw it in the oven. 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. Melt the chocolate separately. Melt the chocolate in a microwave safe bowl in 30 second increments until fully melted, then immediately pour over the hot toffee. 
  4. Use chopped chocolate. Still struggling? Try chopping bakers chocolate and using that instead. Chocolate chips contain stabilizers and emulsifiers which can prevent them from melting (think about when you bake chocolate chip cookies). 

Why did mine 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. 
Pro tip
If it’s sticking, throw the whole pan in the freezer until solid, then use a metal spatula to get between the caramel and the pan.

4 pieces of crack stacked

Other candy toppings to try

  • Add texture. Try crushed nuts, peppermints, or pretzels for a nutty, minty, or salty crunch.
  • Add candies, cookies, or fruit. Sprinkle 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!
  • Keep it simple. A sprinkle of maldon sea salt is elegant and delicious.

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 (my preference) for up to 3 months. Eat frozen or enjoy chilled in the fridge! Some people like this at room temperature, but I feel like it doesn’t stay as crispy.

– Jennifer

Need more Christmas treats? Be sure to check out all our holiday desserts!

Stack of Christmas Crack

Christmas Crack Recipe

4.97 from 955 votes
Christmas Crack is the ultimate holiday candy! Crisp saltine crackers are layered with a buttery two ingredient toffee and rich chocolate for a sweet and salty crunch in every bite.
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 rate this recipe below. 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 (1 chunk)
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: 5 ingredient christmas crack, caramel recipe, christmas candies, christmas candy, christmas crack with chocolate, christmas cracker candy, cracker candy, easy candy recipe, holiday candy, saltine crackers, saltine toffee, toffee, toffee recipe
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.

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  4. Liberty

    United States

    5 stars The “jump to recipe” feature and separate timers for each step make this delicious and simple recipe perfect for beginner bakers!
    Reply

  13. Emma

    Everett, Massachusetts

    5 stars Family favorite that is always requested. Thank you for sharing this recipe! So easy to make and absolutely delicious. Make this recipe, what are you waiting for?
    Reply

  15. jenny

    5 stars Absolutely Addictive! I made this recipe for Christmas Crack, and let me tell you, it was dangerously good. I couldn’t stop eating it—it was so delicious it ended up being my dinner! The perfect balance of sweet, salty, and crunchy made it completely irresistible. If you’re looking for a holiday treat that everyone will love (and you won’t be able to get enough of), this is it. Just be prepared—you might need to make a second batch!
    Reply

  39. JJ

    United States

    5 stars Great directions, tastes delicious! This was my first time to make it. I am testing new recipes to decide what to make for neighbor gifts this Christmas. Do you think I could put this in small tins to give neighbors and it would do well, or would it have to stay in the refrigerator the entire time?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi! Thanks so much! I think taste and texture are better in the fridge/freezer, because it stays crispier, but technically, it’s fine at room temperature! How long are you thinking they’ll be out of the fridge?

  43. Summer

    United States

    5 stars I had been looking for this recipe for a long time. I tried a couple and they just didn’t work out as well. Then I found this one! OMG it is the best Christmas crack recipe I have found. It is so amazing! It’s even easy
    Reply

  47. 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

  88. 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!

  103. 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??

  123. 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.

  137. 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

  146. 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

  155. 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!

  173. 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

  174. 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

  180. 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

  213. 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

  218. 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

  235. 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

  245. 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

  247. 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

  248. 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.

  253. 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

  290. 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

  302. 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

  305. 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!

  313. 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

  324. 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

  336. 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

  349. 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

  358. 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

  366. 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

  370. 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

  376. 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

  386. 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

  398. 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

  408. 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!

  423. 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

  432. 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!

  439. 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

  452. 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

  463. 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!

  466. 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

  472. 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.

  474. 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

  479. 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

  494. Abigail

    Danville, Pennsylvania

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

  512. 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

  515. 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!
    Reply

    • Jennifer @ Show Me the Yummy

      So sorry you’re frustrated! Since you know how sugar can recrystallize, I’m not really sure how else to help you troubleshoot without being in the kitchen with you to see exactly what is happening. I’d suggestion reading through the entire post, I have FAQ listed, and watching the video for consistency. I hope that helps!

  524. Sunny

    Tampa, Florida

    5 stars This is the second time I’ve made this recipe and I’m topping it with cashews and unsweetened coconut flakes. Loving this easy and delicious recipe
    Reply

  526. Jo

    Oakville, Ontario

    5 stars Quick, easy and so delicious! One of my go to Christmas treat recipes. I like to crush up candy canes to sprinkle on top.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Rose! I don’t recommend triscuits… I don’t think the flavor/texture would work well for this. Do you have pretzels?

  540. Shireen

    United States

    4 stars I did not pay close enough attention to the directions about spraying the pan and I was already making the toffee so I did not pour it evenly over the crackers. I will try again!
    Reply

  543. Megan

    Big Bear, California

    5 stars So very easy and yummy! Some even think its actual toffee! You can vari the toppings. I put milk chocolate with homemade candied pecans and dark chocolate swirl. Excellent quick treat for holidays or anytime!
    Reply

  556. Amanda

    Glen Rose, Texas

    4 stars Easy, fast — Although next time, I’ll trust my candy making instincts and boil the butter/sugar longer than the recipe states. End result was tasty, but a bit grainy and not as crunchy as it should have been.
    Reply

  573. Scott

    Pioneer, California

    5 stars Best Christmas crack recipe I have tried. The health toffee just adds another level of deliciousness.
    Reply

  591. JG

    Scarborough, Ontario

    I have used Breton crackers, pretzel thins, and saltines on different occasions and they are all a family favourite!
    Reply

  594. Yvonnecapecod

    Sandwich, Massachusetts

    5 stars So easy, so perfect for all ages ! They disappear quickly and everyone is happy. Thank you for this recipe!!
    Reply

  598. David

    Collins, Mississippi

    5 stars This is an excellent treat! Really easy to make. I leave off the white chocolate drizzle as I think it’s just for aesthetics and adds an additional step. Though I love Heath candy, I intend to make some with chopped pecans in place if the Heath pieces. The fam absolutely loves it. I’ve been making it fairly often. It’s one of those things we crave.
    Reply

  602. Rachael

    United States

    I am not a white chocolate fan. Do you think if I got some Heath bars and lightly blended them, it would work on top as the toffee bits and the drizzle of chocolate topping?
    Reply

    • Jennifer @ Show Me the Yummy

      Just omit the white chocolate and keep everything else the same! 🙂 And yes to the Heath bars!

  614. Vee

    Bayville, New Jersey

    5 stars I will never skip this recipe during the holidays, I’ve been asked twice to make it again!! Which of course I did. So easy. Crowd favorite!! Love that interchangeable toppings are allowed. Stress free!! ❤️💯🤌🏼
    Reply

  616. Dianne

    Porcupine Plain, Saskatchewan

    5 stars Very good recipe. I used a mixture of dark and milk chocolate and chopped pecans on top instead of toffee bits.
    Reply

  631. Donna

    Richardson, Texas

    5 stars Absolutely delicious 😋 and super easy to make! Just be sure not to let little ones in the kitchen while doing the butter/brown sugar, or chocolate chip/spreading, and anything dealing with hot pan. Spreading the saltines and breaking them into bite-sized pieces is ok, tho!!
    Reply

  634. Jeanne

    Canada

    5 stars These are a huge hit when I gift them at Christmas! Any tips on preventing the crackers from “floating” away from each other while baking in the oven? Sometimes this happens and sometimes not and I can’t figure out why. But they’re still delicious either way!
    Reply

    • Jennifer @ Show Me the Yummy

      I’ve never had that happen, but I can definitely see why that would happen! It’s just floating away because the caramel mixture isn’t thick enough to keep the crackers in place. My only advice would be to walk slowly lol then use a spoon to smoosh them back together!

    • Anonymous

      Bayville, New Jersey

      5 stars I actually add a cup of chocolate of my choosing on top of caramel for the 5 minutes then spread it, seems to bond it together then add the rest of your chips and toppings!

  641. Jenn

    United States

    5 stars Excellent recipe with video and pictures! Does it matter if I boil on High vs. Med/Hi? It never looks the same consistency as in your video and the butter really surfaces. Same as when I take it out of the oven. I stir constantly too. 🤷🏻‍♀️
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much! What consistency are you getting? And what do you mean the butter surfaces? Would love to help!

    • Renee

      Narre Warren, Victoria

      This is happening to me too! The caramel is a bit grainy after coming out of the oven..

    • Jennifer @ Show Me the Yummy

      Hi Renee! 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!

    • Jennifer @ Show Me the Yummy

      Thanks Olivia! You could sprinkle on some maldon sea salt to the melted chocolate to balance out the sweetness a bit more.

    • Carrie

      Austell, Georgia

      5 stars The Maldon sea salt is exactly what I do! The extra little bit of salt really makes everything else kind of pop and brings it all together, IMO. Thanks for the recipe!!

  696. Jutta

    Dallas, Texas

    I think I may have done something wrong some of my butter and brown sugar went underneath so when I took it out of the freezer it seemed wet on the bottom
    Reply

    • Andrea

      Kingsport, Tennessee

      5 stars The first 3 times I made it mine was wet and sticky on bottom. I figured out that I was using butter with vegetable oil in it which will not work. You must use real butter!

  701. Wendy

    Port Orange, Florida

    5 stars This is a great tutorial on how to make Christmas Crack! We love it in our house, and make it as teacher gifts every year as well! We generally keep it pretty simple with just milk chocolate on top, since we have picky eaters, but someday when they are grown I will probably make it fancier!
    Reply

  727. Diane

    Romeo, Michigan

    5 stars Appropriate name. Cannot stop eating this. So easy to make when you have a busy schedule. Great recipe find…..!!!
    Reply

  746. Pat

    Welland, Ontario

    Can these be made ahead of time and frozen? Just wondering if freezing would make the cracker to soft. Thanks
    Reply

  747. Kathleen

    United States

    5 stars Love the built in timers! Easy to follow. I put white chocolet in a sandwich bag, snipped corner . Easier to drizzle!
    Reply

  751. Thanksgiving

    Grand Prairie, Texas

    5 stars Really good and super easy. Next time I will only use Cadbury milk chocolate bars spread thinly. Everyone preferred that to the Hershey semisweet morsel batch. Also, I’ll use a row or 2 less saltines so there is more toffee to cracker ratio. Really enjoyed this.
    Reply

  755. Debra

    Cambridge, Ontario

    5 stars It is such a pleasing to the eye sweet treat. I used crushed peppermint M & M’s and Christmas sprinkles instead of the toffee bits. Couldn’t have been any better.
    Reply

  765. 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

  767. 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 🙂

  773. 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! 🙂

  800. 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

  805. 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

  807. 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.

  812. 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

  821. 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!!

  834. 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…

  844. 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 🙂

  853. 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 🙂

  863. 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!

  881. 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

  889. 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

  892. 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

  893. 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!

  904. 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

  905. 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

  908. 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

  910. 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

  911. 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

  914. 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

  917. 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

  921. 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 🙂

  923. 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.

  925. 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!

  930. 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

  934. 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

  935. 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! 🙂

  936. 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!

  937. 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?

  938. 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! 🙂

  939. 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!!!!

  941. 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

  943. 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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