Saltine Cracker Candy (Christmas Crack Toffee Bark)
Oh, friend, you have not lived until you’ve made Saltine Cracker Candy—though where I’m from, everyone just calls it Christmas Crack and pretends we, you know, only eat it once a year. But honestly, it’s become my secret weapon for office potlucks, last-minute cookie exchanges, or just Tuesday afternoons when I feel like striking up world peace via chocolate. A neighbor first handed me a tin of this stuff, slightly stuck together in a jumble, and now my extended family asks for it by name—well, by nickname, anyway. (Also: if you don’t get at least one piece stuck to your sleeve, have you even made it right?)
Why You’ll Love This Messy, Impossible-to-Resist Candy
I pull out this recipe when I’m short on time but want maximum snack drama. My family goes absolutely bananas for the sweet, salty, crunchy, buttery chaos of it—honestly, it disappears faster than laundry socks. (True story: I once made a pan for just myself, but, sigh, kids. Now I double batch or risk mutiny.) Sure, melting butter and sugar can be a pain when you’re distracted—but here’s the trick: you’re meant to eat it with your hands, so the more oddly-shaped chunks, the better. And yes, it’s a little sticky to make. But man, is it worth it for the cheers.
What You’ll Need for Saltine Cracker Candy (and a Few Swaps)
- 40-ish Saltine crackers (I say “ish” because somehow I always break one or two! I’ve swapped in Ritz sometimes — it’s a little more buttery, but still great. My grandma always insisted on Zesta, but I haven’t noticed a real difference with generics.)
- 1 cup (2 sticks) unsalted butter (Salted in a pinch; just go easy on extra salt.)
- 1 cup packed brown sugar (Light or dark, use what’s handy; dark gives a deeper toffee flavor.)
- 2 cups chocolate chips (I usually grab semi-sweet, but milk chocolate lovers—go wild. If I’m feeling fancy, I’ll use up random half-bags of chocolate and butterscotch chips lurking in my pantry.)
- 1/2 to 1 cup chopped nuts (Pecans are classic, but walnuts, almonds, or even pretzel bits work in a pinch. Omit for nut-free.)
- Sea salt, for sprinkling (optional but oh so good)
How to Make Christmas Crack, Roughly in This Order (But Don’t Panic if You Mess Up)
- First off, preheat your oven to about 350°F (180°C). Line a rimmed baking sheet with parchment or foil (trust me, makes cleaning up much less of a nightmare).
- Layer the crackers in a single layer—you’ll probably play cracker Tetris to get them all to fit, but gaps and overlaps are totally okay.
- Now, grab a saucepan, toss in the butter and brown sugar, and cook over medium heat until it’s all melted together and bubbling steadily. Give it 3-4 minutes. (This is where I start nervously stirring and question all my life choices, but it always turns out. Don’t wander off! You want it thick and caramel-y but not burnt.)
- Pour the toffee mixture over the crackers, using a spatula or even a spoon to nudge it into corners. Doesn’t need to be perfect—just generally covered. Pop in the oven for 5 minutes or so. It’ll bubble up. Looks a bit odd, but it’s right.
- Take the tray out (watch your fingers; I still have a battle scar form last year) and immediately scatter the chocolate chips across the top. Wait a minute or two—the heat should melt them. Then spread the chocolate all around with the back of a spoon—or a spatula, but sometimes a knife works when I forget everything else is dirty.
- Sling on your toppings: nuts, a scattering of salt, little extra chocolate if you’re being wild. Press lightly with your palm. (Don’t worry if the nuts wander off.)
- This is the hard part: let it cool. For speed demons, fridge or freezer is fair game, just keep an eye so you don’t accidentally freeze-burn the chocolate. Once set, smash into pieces with your hands. Or with the back of a spoon, if you’re feeling dramatic.
Stuff I Wish I’d Known Earlier (Notes)
- Trying to peel stuck-on foil from the cooled bark is an exercise in humility. Now, I always use parchment when I can. But if you only have foil, spray that thing down first.
- If your toffee separates and looks greasy, don’t panic. Once it’s in the oven and with chocolate on top, the bark gods make it all right again.
- The first time I made this, I was out of brown sugar and—on a whim—used coconut sugar. Not as caramel-y, but still dreamy! Not sure it’s strictly authentic, but it worked.
Also, Here’s How I’ve Switched Things Up (for Better or Worse)
- Once, I made a version with white chocolate and dried cranberries. It looked festive, tasted… alright, not my favorite! Maybe toss in a handful of pretzel bits if you want crunch and salt.
- Swapping graham crackers in place of saltines works if you’re after more sweet and less salty—great for little kids, not as good with coffee, IMHO.
- I tried swirling in a bit of peanut butter with the melted chocolate once. Actually, it was messy, but that’s kind of the fun.
I Don’t Have a Fancy Pan—Now What?
All you really need is any rimmed cookie sheet or baking tray. If it’s smaller, just use fewer crackers and make a little test batch. In a pinch, I even used a casserole dish lined with parchment. If it’s glass, lower the oven temp by 10 degrees, just in case; learned that one the slightly crispy way.
How I (Sometimes) Store What’s Left
Let it cool completely, then stash in an airtight container. I layer parchment in between if I remember, but honestly, it’s usually gone by lunchtime the next day (or sooner, if anyone walks through my kitchen). Cold basement? Works fine. Fridge? Also fine. Freezer? Even better—just, you know, try not to eat frozen bark with your teeth straight from the freezer. Trust me on that.
How We Like to Serve It (and the One Holiday Tradition I Can’t Break)
We pile the bark into a bowl and let the kids go at it—yes, messy, but hey, it’s what napkins are for. For fancier moments, I break it up and layer it in those old-timey cookie tins (the ones I can never quite throw away). I always save a chunk to nibble with coffee the next morning; nobody else seems to catch on to that trick.
Things I’ve Learned (Sometimes the Hard Way!)
- I once tried to cool the pan outside when it was snowing. Instant condensation, sticky chocolate, kitchen heartbreak. Stick to the fridge or counter, unless you’re feeling lucky.
- Don’t rush the toffee: let it bubble at least 3 minutes, or it stays grainy. Ask me how I know.
- If you try to cut it while still warm, you’ll get strings and mess. Wait till it’s set—then go wild.
So, Got Questions? (Real Ones, I Swear!)
- Can I use gluten-free crackers?
Yep, absolutely! Sometimes they crumble more, but it’ll still come together. Actually, I think they get even crispier. - What’s the best way to melt the chocolate?
Honestly, just scatter it on while the toffee is hot from the oven. Or, if you daydreamed and it cooled off too soon, just nuke the chips in the microwave for 20 seconds and pour ‘em on—no shame. - Why do my crackers float?
Don’t sweat it—mine float sometimes, too. Once you break it up, no one can tell. Next time, press gently with the back of a spatula after you pour the toffee. - Will it work with white chocolate?
Sure—I won’t judge! Actually, it’s extra sweet. Maybe add a pinch more salt or a few salty toppings. - Where did you get those cute tins?
Mostly thrift stores, though I’ve seen some really nice ones at The Container Store. Or just reuse any clean cookie tin you’ve got—hey, it’s about what’s inside. - Do I need a candy thermometer?
Nope, you can leave it tucked away. If you want more candy science, this article is fun, but for this recipe? Just go by looks and bubbles.
Oh, and since we’re here—has anyone actually found the bottom of a tin of Christmas Crack? I’d love to know what that feels like.
Ingredients
- 40 saltine crackers
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped pecans or walnuts
- 1/4 cup holiday sprinkles
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
Instructions
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1Preheat oven to 350°F (175°C). Line a 10×15-inch rimmed baking sheet with parchment paper or foil, then arrange the saltine crackers in a single layer to cover the pan.
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2In a medium saucepan, melt butter and brown sugar over medium heat. Bring to a boil, stirring constantly, and let bubble for 3 minutes until thickened.
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3Remove the saucepan from heat and stir in vanilla extract. Pour the hot toffee mixture evenly over the saltine crackers and spread to cover all crackers.
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4Bake for 5 minutes. Remove from oven, then immediately sprinkle chocolate chips over the toffee layer. Let sit for 2 minutes until the chocolate softens, then spread evenly.
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5Top with chopped nuts, holiday sprinkles, and a pinch of sea salt. Let cool at room temperature or refrigerate until set.
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6Once fully set, break into pieces and serve or store in an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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