Saltine Toffee (aka Christmas Crack) is simple and incredibly easy to make. All you need is 4 ingredients for this highly addictive sweet treat.

Saltine Toffee (aka Christmas Crack)

Saltine Toffee (aka Christmas Crack).

I’ve never understood why it’s called Christmas crack because I make this highly addicted treat all year round. But hey, I don’t make nor follow the rules, so…

Since the invention of chocolate covered pretzels I’ve been a HUGE fan of well, chocolate covered anything but especially if it’s salty. Chocolate covered pretzels, potato chips, I even like to dip fries in a Wendy’s frosting. But the toffee takes this obsession to whole new level.

Saltine Toffee (aka Christmas Crack)

Crisp, buttery, salty and sweet. How could this possibly be bad?

ingredients for Saltine Toffee (aka Christmas Crack)

TO Make This Sea Salt Saltine Toffee You Will Need:

  • saltine crackers – or use graham crackers, pretzel thins or club crackers.
  • unsalted butter
  • dark brown sugar
  • milk chocolate chips

line a rimmed baking sheet with foil and arrange cracker

Preheat the oven to 350℉ (or 180℃).

Line a rimmed baking sheet with foil and arrange 40 saltine crackers side-by-side, then set aside.

add butter and light brown sugar to saucepan

In a heavy 2-quart sauce pan add in 1 cup unsalted butter and 1 cup dark brown sugar.

bring to a boil to dissolve sugar

Stir and melt over medium-high heat until it’s all hot and bubbly.

pour butter/brown sugar mixture over crackers

Once the sugar has dissolved, carefully pour evenly over the saltines.

spread evenly over crackers

Gently spread so every inch of every saltine is covered. Slide into your preheated oven and bake 5 minutes.

sprinkle with chocolate chips

Remove and sprinkle 12 ounces of chocolate chips overtop.

spread evenly

Once the chocolate chips start to soften and melt, use an offset spatula to spread the chocolate over top of the toffee.

sprinkle with flaky salt and or nuts or nothing at all

Before the chocolate sets, sprinkle with chopped toasted nuts, flaky salt, sprinkles or chopped candy. This time, I ddi half toasted chopped almonds and flaky salt.

pop into the fridge to set chocolate

Once the pan is cool to the touch, pop the saltine toffee into the fridge, it should only take about 30 minutes to set. And it’s the longest 30 minutes of your life.

break the Saltine Toffee (aka Christmas Crack) into pieces

Once set, break the saltine toffee into whatever size pieces you want – 2 “crackers” is a serving.

Saltine Toffee (aka Christmas Crack)

How To Store Saltine Toffee:

Store in an air-tight container at room temperature for up to 2 weeks.

Saltine Toffee (aka Christmas Crack)

Now whose going to help me finish the rest of the pan? 😅

Saltine Toffee (aka Christmas Crack)

Enjoy! And if you give this Saltine Toffee (aka Christmas Crack) recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Saltine Toffee (aka Christmas Crack)

Saltine Toffee (aka Christmas Crack)
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Yield: 20 servings

Saltine Toffee (aka Christmas Crack)

Saltine Toffee (aka Christmas Crack) is simple and incredibly easy to make. All you need is 4 ingredients for this highly addictive sweet treat.
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 40 salted saltine crackers
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 12 ounces milk chocolate chips, or use semi-sweet or dark chocolate chips

Instructions 

  • Preheat the oven to 350℉ (or 180℃).
  • Heavily line a half sheet pan with foil and arrange the crackers side-by-side in an even layer.
  • In a heavy bottom 2-quart saucepan, add the butter and brown sugar. Bring to a boil over medium-high heat, stirring occasionally, until the mixture comes to a boil.
  • Once the sugar has dissolved, pour the toffee over the crackers, and then use a spatula to smooth it out over the entire surface.
  • Bake in a preheated oven for 5 minutes.
  • Remove and immediately sprinkle with the milk chocolate chips. Once the chocolate chips have begun to soften, use an off-set spatula to spread the melted chocolate evenly over the toffee.
  • Serve as is or sprinkle with flaky salt, nuts, sprinkle or candy of choice.
  • Once the pan has cooled, place it in the fridge until the toffee and chocolate are set, about 30 minutes. Break it up into any size pieces you'd like and serve. The toffee can be stored in an airtight container for up to one week.
Serving: 2pieces, Calories: 233kcal, Carbohydrates: 26g, Protein: 1g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 24mg, Sodium: 61mg, Potassium: 75mg, Fiber: 0.2g, Sugar: 20g, Vitamin A: 284IU, Calcium: 25mg, Iron: 0.4mg
Author: Laurie McNamara
Course: Desserts & Sweet Treats
Cuisine: American

This recipe was originally posted on March 2, 2011. I’ve recently updated the photography and added helpful information to the post.