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Saltine Cracker Toffee Christmas Crack

This festive treat combines saltine crackers, buttery toffee, and chocolate for a sweet, salty, and crunchy delight that's perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 340
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 35-40 crackers saltine crackers (about 1 sleeve) Make sure the crackers are fresh and crisp.
  • 1 cup unsalted butter Use unsalted for better flavor control.
  • 1 cup packed light brown sugar Provides a deep caramel flavor.
Topping Ingredients
  • 2 cups semi-sweet chocolate chips Can substitute with dark or milk chocolate chips.
  • 1/2 cup chopped pecans Optional; can also use walnuts, almonds, or cashews.
  • 1 sprinkle flaky sea salt or holiday sprinkles Optional for topping.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a 10x15-inch rimmed baking sheet with foil, spraying it lightly with nonstick cooking spray.
Assembling
  1. Arrange the saltine crackers in a single tight layer on the prepared baking sheet, ensuring they touch edge to edge.
Cooking
  1. In a medium saucepan over medium-high heat, melt the butter with the brown sugar while whisking. Bring the mixture to a boil and continue to whisk until it thickens and darkens, about 270-290°F (132-143°C) for those using a thermometer.
  2. Pour the hot toffee evenly over the arranged crackers and bake for 5 minutes or until the surface is bubbly.
  3. Remove from the oven and scatter the chocolate chips on top. Let them sit for 3-5 minutes to soften, then spread the melted chocolate into an even layer.
  4. Sprinkle the chopped pecans and optional flaky sea salt or sprinkles on top. Allow the pan to cool at room temperature for a few minutes, then refrigerate for about 1 hour until the chocolate is firm.
  5. Once set, break the slab into irregular pieces and serve.

Notes

Store in an airtight container at room temperature for 4-5 days. It can be frozen for up to a month; place parchment paper between layers to prevent sticking.