Christmas Crack (Saltine Cracker Toffee)
Christmas Crack (aka Saltine Cracker Toffee) starts with saltine crackers, topped with rich toffee, melted chocolate, a white chocolate drizzle, and festive sprinkles and flaky sea salt (or any toppings you love). It's crunchy, chocolatey, perfectly salty-sweet and always a crowd favorite at the holidays!
Servings: 24 servings
Calories: 231kcal
Ingredients
- 48 saltine crackers about 1½ sleeves
- 1 cup unsalted butter
- 1 cup brown sugar light or dark
- ½ teaspoon vanilla extract optional
- 2 cups semi-sweet chocolate chips
- 2.5 ounces white chocolate, chopped about ⅓ to ½ cup chopped, optional
- sprinkles for sprinkling, optional
- flaky sea salt for sprinkling, optional
Instructions
- Preheat oven to 400℉. Line a large baking sheet with heavy duty aluminum foil or parchment paper. Spread the crackers out on the foil in a single even layer.
- In a saucepan over medium heat, melt the butter and brown sugar together. Bring to a boil, whisking constantly, and boil for 3 minutes. Remove from heat and stir in the vanilla.
- Immediately pour the hot toffee evenly over the crackers. Bake at 400 ℉ for 5 minutes.
- Remove the baking sheet from the oven. Remove the baking sheet from the oven and let it cool for about 1 minute. Then sprinkle chocolate chips evenly over the topLet them stand for 2-3 minutes until the chocolate looks shiny and melty. Next, use an offset spatula, a bench scraper or the back of a spoon to slowly and gently spread the chocolate into an even layer. Let cool at room temperature until the chocolate is fully set, about 25–30 minutes.
- Chop or break the white chocolate up into smaller pieces. Place it in a small microwave safe bowl and melt it in 20 second bursts, stirring well in between, just until melted.
- Use a spoon or transfer melted white chocolate into a small zip lock bag. Snip a tiny corner off and drizzle the white chocolate diagonally across the bark in one direction, then back the other way for a light crisscross.
- While the white chocolate is still warm, immediately sprinkle with holiday sprinkles and flaky sea salt (or your preferred toppings). Let it cool completely in the fridge for about 1 hour until fully set. Then break or chop into pieces and enjoy!
Notes
Aluminum foil: Heavy duty aluminum foil works best. You can also use regular foil or parchment paper. If using regular aluminum foil, spray it lightly with non-stick cooking spray.
Brown sugar: Use light or dark brown sugar. Light brown sugar is more commonly used in this recipe. Dark brown sugar contains more molasses and will add a richer flavor. Make sure your brown sugar is fresh.
Butter: Use salted or unsalted butter.
White chocolate drizzle optional: You can skip the white chocolate drizzle if you prefer. Add your toppings after spreading the melted chocolate chips if you're not adding white chocolate.
Toppings: This recipe is super customizable. Instead of festive holiday sprinkles, use rainbow sprinkles. You can also use chopped nuts (pecans, walnuts, almonds, or peanuts), crushed pretzels, shredded coconut, candy canes, toffee bits, or M&Ms.
Storage: Store leftovers in an airgitht container for 5 days at room temperature or up to 2 weeks in the fridge or up to 2 months in the freezer.
Nutrition
Calories: 231kcal | Carbohydrates: 23g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 64mg | Potassium: 117mg | Fiber: 1g | Sugar: 16g | Vitamin A: 245IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg
