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.
Notes
Nutrition
Mary says
THis is soooo good I can’t keep it on hand or I’ll eat it all! You will not regret making it.
Amy Engberson says
You and me both! I can’t ever stay out of it when I have a batch made! It’s the death of me!
Terry says
Can you give me a temperature for the butter and sugar
Amy Engberson says
Hi Terry! I don’t measure the temperature. Slowly bring the butter/sugar mixture to a gently, but full boil that doesn’t stop when you’re stirring it. At that poing remove your spoon and stop stirring. Make sure the boil is gentle so the sugar mixture doesn’t burn. Boil it exactly for 3 minutes. It always turns out perfectly for me using this method. Good luck and let me know if you have any more questions!
Cathy Wilkerson says
Looks like this could be something I could make; but this recipe goes on n on – can we cut it down. My MacBook says it’s 7 pages to print this thing off. what?
Amy Engberson says
There should be a print button on the recipe card at the bottom of the post. If you click on that it should take you to a screen that will just print the recipe and not the rest of the post. Hope that helps!
Kathy says
What size cookie sheet is recommended? I have made this before but am traveling & only have a 15.25×10.25x.75. Should that be alright ?
Amy Engberson says
I use a half sheet cake pan, 12×16. The size you have should work just fine! It doesn’t have to be exact for this recipe to turn out!
Courtney says
Just made two batches of these today! One with walnuts and the other with sprinkle, both turned out amazing! Thanks for sharing
Amy Engberson says
The walnut version sounds delcious! Thanks for stopping by!
Hilda Sterner says
This reminded me of one of my favorite cookie recipes, using graham crackers instead of saltines, and adding nuts to the butter/sugar mixture, along of some of my favorite wintery spices. Thanks for sharing!
Allison says
Do you use dark brown sugar or light brown sugar? Thanks!
Amy Engberson says
Hi Allison! I use light brown sugar! Merry Christmas!
Jocelyn Klein says
Are you supposed to split the caramel and chocolate chips between the 2 sleeves of crackers? My baking sheet only holds one sleeve so I used the whole mixture over the one sleeve…
Amy Engberson says
I use a half sheet baking pan and add as many crackers as will fit, usually a little shy of 2 sleeves. I use the entire amount of caramel mixture and chocolate chips over that half sheet baking pan! Hopefully that helps! Merry Christmas!
Carlamiller says
Hi
This looks dangerously delicious. Plan on making today. After reading some comments I wonder should I use a candy thermometer ? And would you bring it to the hard crack temp300• or soft crack 275 degrees ?
Amy Engberson says
I can’t wait for you to try this! And yes dangerously delicious is the right way to describe it!
I don’t ever use a candy thermometer and don’t have a problem getting them to set up at all. I think the trick is making sure you bring the butter/sugar to a slow boil (over medium heat) stirring constantly. Bring the mixture to a full rolling boil before you start timing. As soon as it comes to a rolling boil (a boil that doesn’t stop boiling even when you are stirring) remove the spoon or whisk and start timing. It should turn out perfectly if you just make sure it’s really at a full rolling boil! Let me know if that answered your question! Merry Christmas!
Cori says
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 🙂
Amy Engberson says
Yay! That sweet and salty combo is the BEST! Merry Christmas!
Carol says
My chocolate chips didn’t melt and weren’t very spreadable. Any suggestions?
Amy Engberson says
Hmmm? How long did you leave them on the crackers before you tried spreading them? The heat from the baked Christmas Crack should melt the chocolate chips making them easy to spread. You could always melt the chocolate chips in the microwave first then spread it over the crackers!
Elisa says
Could you use parchment paper instead of foil?
Amy Engberson says
Yes! That would work perfectly! Great idea!
Terri says
As I am looking for cookie and candy recipes to try… I found yours I am going to try it. I had an idea though I wonder how it would taste on a different cracker? I am going to try it on the saltine but also on Ritz, club crackers and Graham crackers (regular and chocolate)
Amy Engberson says
Hi Terri! This recipe is fantastic on all different kinds of crackers, even pretzels! Let me know which version you like best!
Kristi Charbonneau says
How do you break these apart so that they’re still pretty? Should you refrigerate them before you pass out as a neighborly gift?
Amy Engberson says
Hi Kristi! I usually store them in a cool place, not the refrigerator though. After they have completely cooled I break them apart with my fingers and try to get a good break along the edges of the crackers. You could always cut them into pieces with a kinfe to insure you get a good pretty edge though!
Barbara L says
Oh my gosh! I really love this recipe!!!
I believe the issue with the separation of the butter turning watery is possibly from using store-brand butter. I’ve absolutely had that issue using a bargain brand, but my toffee comes out perfectly every time when using higher-quality butter.
Amy Engberson says
That’s such a great insight! I hope nobody is using margarine either because that would not work out either!
Holly says
They look so yummy! How long should I let them sit before taking them apart/putting in boxes?
Amy Engberson says
I let them sit until they are completely cooled. You can speed that process along by placing them in the fridge, the basement, the garage (my garage is freezing), etc. Once the they are cooled and the chocolate is firm I break them apart! Merry Christmas!
Sab Edwards says
I’ve done this one with the crackers and have also replaced crackers with the twisted pretzels !! such a great treat
Amy Engberson says
The pretzel version is so yummy isn’t it! It’s equally as addicting! Thanksfor sharing!
Marnie says
What about using Graham crackers?
Amy Engberson says
Graham crackers work really well. I do like the salty sweet flavor combo I get when I use saltines though!
Terri says
Hi, I made the 20 minute Christmas Crack tonight and followed your directions to the letter. However, the final result does not look like yours. Should the brown sugar mixture have been thick after the 3 minutes of bouling, because mine was the consistency of water when I poured it over the crackers.
Amy Engberson says
Hi Terri! Without seeing it’s hard to say exactly why they aren’t setting up for you. The mixture should be about the thickness of warm caramel ice cream topping after it’s finished boiling. It’s important to bring the butter/sugar to a full rolling boil before you start timing the boil for 3 minutes. In this recipe you can’t use butter substitutes either! Hopefully that helps!
Lisa says
These were amazing! My hubby and kids them! Im already making a 2nd batch today! Thanks for the great recipe. Have a merry Christmas
Amy Engberson says
These are so darn addicting! I really can’t be helped when I have then around! It’s pretty awesome that something so simple and easy is so delicious! Love it! Thanks for stopping by! Merry Christmas to you too!
Cindy says
I have made these using peanut butter chips mixed in with the chocolate chips…yummmm.
Amy Engberson says
That sounds delicious! Can’t resist peanut butter and chocolate! Great idea!
Olivia says
Great recipe! It’s so easy and fast! I do wish you were a little more specific on what size pan to use and how many chocolate chips to sprinkle on top. Other than that, great! Thanks for sharing!
Amy Engberson says
Hi Olivia! I use a half sheet cake pan which is typically about 18″ x 13″ but can vary a little between brands. I have about 10 half sheet cake pans and they are all the slightest little bit different in size. Maybe it has to do with how steep the edges are? I’m not sure what the difference is but I know which one of my pans will perfectly fit rows of crackers! If you have a little extra room on the edges don’t worry about it. The crackers might shift a tiny bit but it will be okay! And as far as chocolate chips go, I don’t measure but II’m guessing it’s around 1 1/2 cupd! Hopefully that helps! Merry Christmas!