Christmas Crack is aka saltine cracker candy is the most addicting candy recipe I’ve ever made! It only takes five simple ingredients (butter, brown sugar, saltine crackers, chocolate chips) and about 20 minutes to whip up a batch!
NOTE: This post was updated in 2019 to include new photos and a few extra tips! The recipe is exactly the same!
Seriously! This Christmas Crack recipe is so quick and easy to make that it’s completely dangerous! I make this candy about a million times during the holidays and about a million more times throughout the year. And every time I make a batch I completely lose the whole “I’m going to control myself” battle!
Besides being addicted to chocolate, and salty-sweet desserts, my favorite thing about this recipe is how EASY it is to make! Plus, it’s made with simple and cheap ingredients I always have in my pantry. And, you don’t even need a candy thermometer for this recipe!
20 minutes you guys…seriously 20 minutes of hands-on time and you can have a batch of it made. All that’s left is letting it cool and cracking it into pieces. And if you want to speed up the cooling time just stick it in the fridge for a bit.
PRO TIP: Little Dairy on the Prairie Pro Tip
- How to make Christmas Crack so it’s not gooey/sticky/grainy? I’m going to tell you EXACTLY what you need to do so this recipe will work every single time!
- The butter and brown sugar needs to slowly come to a boil. Don’t get impatient here! Bring it to a boil over medium heat…no higher! I use a whisk to stir it while it’s coming to a boil. It helps keep the butter and sugar from separating. Once the mixture comes to a full ROLLING boil (meaning it doesn’t stop boiling even when it’s being stirred) remove the whisk and don’t stir it anymore. Turn the heat as low as you can while still maintaining a constant, but gentle boil.
- That’s the trick! The key is to whisk, use as low of heat as possible, and make sure it comes to a ROLLING, yet gentle boil. Following these steps will make perfect Christmas Crack Candy every single time!
Readers are addicted to Easy Christmas Crack too!
This is soooo good I can’t keep it on hand or I’ll eat it all! You will not regret making it.
Mary
I made this last night for the first time and gave to coworkers today. It was a hit! Thank you for the great recipe. It turned out perfect & is the perfect combo of salty/sweet! I am currently printing out the recipe for one of my coworkers who absolutely loved it. Merry Christmas
Cori
I am addicted to this stuff, I swear!! Can’t wait to make it for the holidays this year:) THANK YOU for the recipe!!
Xx
Taylor
FAQ’s about Saltine Cracker Candy
Can I freeze saltine toffee?
No. Freezeing this candy will change the texture of the candy and make the sugar grainy and the crackers soggy.
How long can you store Christmas Crack?
Store Christmas Crack in an airtight container for up to two weeks. The chocolate on the top may discolor after a week though.
What is Christmas Crack?
Christmas Crack is a quick and easy saltine toffee recipe made with saltine crackers, butter, brown sugar, chocolate chips, and you may add sprinkles to make it festive.
What kind of chocolate chips should I use to make Christmas Crack?
Use high quality semi or milk chocolate chips. I use Nestle or Ghiradelli brand chocolate chips.
Why is my Christmas Crack grainy or soft?
Over medium heat bring the butter sugar mixture to a full rolling boil for the listed time. Don’t boil the mixutre at a high heat or it will burn before it has a chance to boil for the full time.
How to make Christmas Crack
STEP 1: Preheat oven to 400 degrees.
STEP 2: Line a half sheet baking pan with aluminum foil. Grease foil with nonstick baking spray
STEP 3: Set crackers in prepared pan, salt side up so they are touching.
STEP 4: Melt butter and brown sugar over medium heat. Stir until it comes to a full rolling boil. Remove spoon from pan and continue to boil for 3 minutes.
STEP 5: Pour caramel mixture over crackers.
STEP 6: Bake for 5 minutes.
STEP 6: Remove from oven and sprinkle with chocolate chips. Let rest for 5 minutes.
STEP 7: Smooth melted chocolate chips over toffee.
STEP 8: Garnish with sprinkles, other candies, chopped nuts, or sea salt.
STEP 9: Cool until set. Break into pieces.
Fun Variations of Saltine Cracker Candy.
Part of the fun of this basic cracker candy recipe is changing it up for the seasons and turning it into fun new flavors. You can seriously go crazy with this!
Toppings
- crushed crackers
- course sea salt
- chopped walnuts, pecans, or almonds
- crushed candy canes
- miniature dried marshmallows
- seasonal sprinkles
- cayenne pepper
- seasonal candies like M&M’s or candy eyes for Halloween
What kind of chocolate can I use for making saltine cracker toffee?
- high quality semi-sweet and milk chocolate are traditional choices.
- substitute peanut butter chips, mint chips, or butterscotch chips for chocolate chips
- use a combination of chips and swirl them until marbled
- Use semi sweet chocolate, let cool, and drizzle with white chocolate
Can I use other crackers?
Yes! Here are some fun options!
- Graham crackers
- Pretzels
- Ritz crackers, or other butter crackers
- Club crackers
- Chocolate graham crackers
Check out these fun variations of crack candy I’ve made and loved!
How to break saltine toffee crack into pieces?
Saltine cracker bark is way easier to break into pieces than traditional toffee. Wait until the bark is completely cool before breaking into pieces.
You can either break/crack it into random pieces. I like to peel the aluminum foil off the bark, set it on a cutting board, and cut it into even pieces. I’m OCD that way! Either way works great though!
Other Easy Christmas Candy and Cookie Recipes
Easy Christmas Candy Recipes
- Sweetened Condensed Milk Caramel (microwave)
- Easy Fudge Recipe (with Coconut)
- Chocolate Fudge Recipe (with cinnamon bears)
- Chocolate Peanut Butter Bark
- Easy Microwave Caramels
- Easy Caramel Recipe (3 ingredients)
- Lemon Fudge
- Microwave Peanut Brittle
Easy Christmas Cookie Recipes
Be sure to check out my other Christmas dessert recipes too!
Christmas Crack
Ingredients
- 1 cup butter no substitutes
- 1 cup brown sugar
- 48 saltine crackers
- 1 1/2 cups semi sweet chocolate chips
- Sprinkles chopped almonds or walnuts (optional)
Instructions
- Preheat oven to 400 degrees.
- Line baking sheet with aluminum foil and spray with cooking spray.
- Line foil with saltine crackers, touching salt side up. You probably won’t need quite two sleeves of crackers.
- Over medium heat, while constantly stirring, bring butter and sugar to a gentle, yet rolling, boil. If you turn the heat too high the mixture might separate. I like to use a whisk for stirring.
- Once it's boiling remove the spoon and boil for exactly 3 minutes. You want the heat to be as low as possible while maintaining a boil. It's important for the mixture to be completely boiling for the entire three minutes or the candy will turn out soggy.
- Pour over saltine crackers. Spread with the back of a spoon if necessary.
- Bake for 5 minutes.
- Immediately after removing them from the over sprinkle with chocolate chips. Let sit for a few minutes. Spread with the back of a spoon.
- Decorate with sprinkles, chopped nuts or colored dipping chocolates.
- Allow candy to completely cool.
- Break or cut into pieces.
Rose says
I really like the recipe and ur blog name. I did not easily navigate ads and pop ups. I know it pays u, but this is too much for a recipe!
Amy Engberson says
Hi Rose! Thanks for visiting my site! Sorry there were too many ads for you. I understand it can be a little buggy from time to time. However, you are right, I do make money from them and without them I would have to go get a different job. So unfortunately they have to stay! At least you didn’t have to go buy a cookbook to get the recipe though!
Kelly says
I feel bad asking this as I see you are a dairy lover- but I can’t eat it- have you ever tried this with a butter substitute?
Amy Engberson says
Hi Kelly! Yes, I am a dairy lover! Just can’t beat the taste of real dairy. I’m always bummed for those who can’t eat it! 🙁 I haven’t ever tried it with a substitute. I’m doubt it would have that rich buttery, toffee taste if you didn’t use butter. I wish I could help you more. I’m just not experienced at using nondairy products. Best wishes!
mn says
How much brown sugar and butter for one batch?
Amy Engberson says
There is a grey box that says something like Click Here for the Recipe! If you click it it should take you straight to the recipe. If it doesn’t work for you let me know and I’ll make sure to get it to you!
Lee Laudermilk says
Thank you so much for sharing your recipe. This was so much fun. My husband and I did it together and are taking it for a church party tomorrow night,-will give status report afterwards!!
Amy Engberson says
It’s so fun that you got to spend time in the kitchen with your hubby! I can’t wait to hear all about the feedback!
Stacy says
I am so excited to see you answering comments! :). I made this the other day and was too excited to try them before they cooled off so, of course, right away it was all a bit mushy and sticky. I waited a few hours and it was still that way. Even the next morning it was still sticky and the crackers were not crisp the way it seems like they should be. Almost like they absorbed moisture from the butter/sugar? Has that ever happened to you?
Amy Engberson says
Hi Stacy! You are right, they should be crisp. That hasn’t ever happened to me before. I’m wondering if you boiled the mixture long enough and if it was a hard enough boil. You need to start timing as soon as the butter/sugar mixture is at a full rolling boil (it does’t stop boiling when you quit stirring). Another thing that is important is to have the oven hot and ready so you can put the crackers in right after you finish spreading caramel over them. Hopefully that helps. Let me know if there’s anything else I can help you with! I want them to turn out for you because they are so darn yummy!
Michelle says
Ack! A FULL roiling boil!!
That’s where I went wrong.
I have mushy bars and sticky chocolate
Amy Engberson says
Oh darn it! It sounds like we figured out how to solve the problem at least! I can’t wait for you to try it again! They are so yummy!
Melissa Cooney says
Mine were mushy and sticky too! Like caramel… I put in fridge and still sticky although they taste good. I did the full boil, but it was like the butter and sugar never combined…it was an oily mess…they stayed separated. I’m on batch two now and I actually got a whisk out to make sure they combined. Fingers crossed it works this time!
Amy Engberson says
Hi Melissa! I’m sorry the butter/sugar sepearated. A reader suggested the reason that might happen is from using store brand butter, or margarine. I’m not sure if you were using real high quality butter. I think whisking helps combine the two as well. I also find it helpful to heat the mixture over medium heat, not too hot not too cold and whisk the whole time! Hopefully the second batch was amazing because they are so worth it! Merry Christmas
Wanda Rhiner says
Hi Amy. I apparently didn’t reach the hard boil stage & now have gooey, sticky candy. Is there anything I can do to fix this batch?
Thanks,
Wanda
Amy Engberson says
Hi Wanda! Oh darn it! Unfortunately there really isn’t anything you can do at this point to fix it. Now that you know your next batch will be amazing! Merry Christmas!
Kady says
How do you get your saltines to stay in place? Mine slide all over the place when I put the toffee over them. Most of the toffee ends up going under the saltines!
Amy Engberson says
That is always a little bit tricky! I pour slowly and it seems to help keep them in place a little better. Mine slide around a bit too and the butter/sugar mixture seep under the crackers and that’s perfectly okay! That way you end up with toffee all around the whole cracker…which is never a bad thing!
Diana says
Hi there! Are you actually breaking them apart or cutting with a knife? And how long do I let them cool for? In the fridge or just leaving out? Thanks!
Amy Engberson says
I break mine apart with my fingers. I try to break them right along the edges of the crackers but it doesn’t always work out! They have a mind of their own and break wherever they want! It’s okay though because they still taste amazing! I usually just leave mine out until they chocolate is firm. The cooling time will depend on how cool your room is. I like to set mine in the basement where it’s cooler, or sometimes I even set them in my car where it is a lot cooler. I’ve even put them in the freezer for about 10 minutes to speed the process up! Merry Christmas!
Taylor says
I am addicted to this stuff, I swear!! Can’t wait to make it for the holidays this year:) THANK YOU for the recipe!!
Xx
Amy Engberson says
Oh my goodness! We could sit there and be addicts together! I can’t be stopped either! Glad you enjoy it as much as I do!
Laura Metzger says
I would like to know what size pan did you use? Its looks like a jelly roll pan.
Amy Engberson says
Hi Laura! Yes, I use a jelly roll pan!
Carole says
Can the Crack be frozen to enjoy later?
Amy Engberson says
I’ve never frozen this candy before because it’s so quick and easy to make that I usually just make it when I want a batch! I’m guessing you could freeze it although it might make the chocolate on the top a little discolored.
Jackie says
Hi! Am I trying to break these apart right where the cracker edges are, or just random? Yours looks so neat and tidy in the picture.
Amy Engberson says
I’m a little bit OCD when it comes to straight edges so I try my hardest to break them on the cracker edges. Sometimes it has a mind of it’s own and breaks wherever it wants! It’s still yummy though!
Lana Smith says
Hi Amy,
Going to make this tomorrow for a Christmas cookie swap this weekend.
Can’t wait to try it. Thanks for sharing your recipe. Hope mine will turn out good.
Thanks,
Lana
Amy Engberson says
Good choice! This is so easy it’s always my go to when I need a quick treat! Have fun at your swap!
Theresa says
How much sugar and butter?
Amy Engberson says
If you click the grey box that says click here for the recipe it should take you straight to the printable recipe! If it doesn’t work for you let me know and I’ll be sure to get it to you!
Cathy says
Can these be made ahead and put in freezer? They look so yummy!,
Amy Engberson says
I’ve never stored these in the freezer before but they do keep for quite awhile! I would say at least a couple days!
TERESA says
Can I put them in the refrigerator, or just in a cool place?
They are delicious by the way : ) thank you for sharing!
Amy Engberson says
You can put them in the fridge to speed the cooling process along. Or if you have time you can put them in a cool place! Sometimes in the winter I set them on the seat in my car because it’s cold in there! It’s a perfect spot!
Andrea says
These look so amazing for a cookie exchange!
Amy Engberson says
It would be perfect for a cookie exchange! It’s one of my favorites because it’s so fast and easy, and so darn yummy!
Malika says
Do you use salted or unsalted butter
Amy Engberson says
I always use salted butter because I’m a bit of a salt lover! You can use either though!
Samantha says
I don’t know what I did wrong, but underneath the sugar/butter mixture was still wet and sticky, it didn’t get hard like the top. Any suggestions? I’m still going to eat them as they are beyond tasty, just need a wet wipe on hand 🙂
Amy Engberson says
Hmmm…There are a few things that are a tiny bit tricky about this recipe. I like to slowly bring the butter and sugar to a boil or else the two ingredients can seperate which isn’t good. It’s also to be exact on your cooking times. Maybe next time they will be perfect! And yes, they are tasty no matter what!
ROBIN says
Good morning! Every time i make this (and i follow the directions for the time on how long to boil ) the “toffee” is still grainy. What am i doing wrong? I’ve had it before and its so good and easy and super cute, but i get so frustrated!!! HELP!!!
Amy Engberson says
I know how frustrating things like this can be. I have the best luck when I gently bring the butter and brown sugar to a boil. I don’t cook it over medium heat and I whisk from the moment I start cooking it until the moment it starts to boil. Also, water can change the texture of the “toffee” so you want to make sure your pan and utensils are dry before adding ingredients to them. Hopefully that help. And yes, they are worth perfecting because once you get the hang of it they are quick and easy to make and oh so yummy! Let me know if those tips don’t help and we can get together! You’ve gotta have this recipe in your aresenal!
Karen says
This recipe looks simple enough. I’m not a novice baker but perhaps you could share the brand of chocolate chips used? Mine certainly seized the first time as I followed your directions to a T. The second time, they semi-melted. Still not spreadable. Would love to share this but not as written. Thanks!
Amy Engberson says
I use a variety of brands. Most often I use Nestle chocolate chips. I sprinkle them on pretty soon after the candy gets out of the oven. Let it sit until the chocoalte chips are spreadable and then spread them with the back of a spoon. I haven’t ever had a problem with the chocolate seizing. I want this method to work for you becasue you don’t have to get another pan dirty. But, if it doesn’t work you could always melt chocoalte in the microwave and spread it on the candy once it has cooled. Let me know if you need more help!
Crystal Marcos says
This looks yummy! I can spare 20 minutes to make this. Can’t wait to try it.
Amy Engberson says
Haha! It’s totally worth the 20 minutes it takes to make it!
Crystal Marcos says
Well, I made this yesterday and have already made it again today! These treats really are as good as you said! I want to thank you again for sharing this easy recipe. I had bounding time with my daughter. Great part is she could really help out and already told me my next steps by the second time making these. We made cute bags and gave them as gifts.
Amy Engberson says
Yay! Spending time in the kitchen with the kids is the best! Glad they turned out so well for you! Merry Christmas!