Saltine cracker candy with buttery toffee and melted chocolate is so easy to make. This Christmas crack uses saltines, brown sugar, and chocolate chips for the perfect holiday treat!

You may also love my peanut butter balls and English toffee recipes.

An aerial view of the holiday candy in a bowl.

Saltine cracker candy (also called cracker candy, christmas crack, or saltine candy toffee) is one of those easy December recipes that disappears almost as fast as you can make it.

You get a buttery toffee layer soaked into saltine crackers, a melted chocolate layer on top, and lots of crunch from pecans, walnuts, or sprinkles.

My version bakes on a single baking sheet, uses basic ingredients you probably have in the pantry, and comes together in small batches so you can test it once, then make more for cookie trays, parties, and gifting.

How to Make It

Preheat the oven to 400°F. Line a 15×10-inch baking sheet with foil, spray it lightly, and arrange the crackers in a single layer so the pan is covered.

Add the butter and brown sugar to a medium saucepan. Heat over medium, stirring until the mixture melts and reaches a full rolling boil. Stop stirring and let it boil for about 2 to 3 minutes, until it looks thick and glossy. A candy thermometer should read between 270°F and 290°F.

Soda crackers placed in a lined sheet pan.

Carefully pour the hot caramel mixture over the crackers and use a spatula to spread it toward the edges so the crackers are coated. Transfer the pan of crackers to the oven and bake for about 5 minutes, until the toffee is bubbling all over.

The toffee and crackers have baked in the oven.

Semi-sweet chocolate chips sprinkled over the hot candy.

Remove the pan from the oven and sprinkle the chocolate chips over the hot toffee. Let them sit for 3 to 4 minutes so they soften, then use a clean spatula to spread the melted chocolate into an even layer.

While the chocolate is still soft, add chopped pecans or walnuts, holiday sprinkles, or crushed candy canes on top. Press very lightly so the toppings stick to the chocolate.

Melted chocolate spread over the hot toffee.

Chopped nuts and festive sprinkles added to the chocolate.

Move the pan to the refrigerator for 30 to 60 minutes, or until the chocolate and toffee are firm. Let the pan sit at room temperature for a few minutes, then remove from the foil and break into pieces.

Do I have to use a candy thermometer?

A candy thermometer is helpful but not required. You want the caramel mixture to reach a soft crack stage. If it is still thin and pale, let it boil another minute before pouring.

Why are my crackers floating or moving?

The hot toffee is technically a liquid can slide the crackers around. Use a spatula to nudge any saltines back into place before you bake, and work carefully so the caramel stays in a fairly even layer.

Storage and Make Ahead

Once the saltine toffee is fully set, store it in an airtight container at room temperature for up to 5 days. Separate the layers with parchment paper to help protect the chocolate.

Make multiple batches by doubling the recipe and baking on two pans, or working in batches using the same tray once it cools. Just line it again with fresh foil and spray before adding a new single layer of crackers.

More Christmas Candy

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