Description
A festive and addictive Christmas Crack recipe featuring crunchy saltine crackers topped with a rich caramel toffee layer and melted chocolate, finished with nuts or sprinkles. Perfect for holiday gifting or party treats, this simple baked snack combines salty, sweet, and crunchy elements in every bite.
Ingredients
Scale
Base
- 35 saltine crackers
Caramel Toffee Layer
- 1 cup (226g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1 tsp vanilla extract
Chocolate Topping
- 2 cups (12 oz) semi-sweet or milk chocolate chips
Optional Toppings
- 3/4 cup chopped pecans
- A few tablespoons of sprinkles (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit. Line a rimmed 15 by 10-inch jelly roll sheet with aluminum foil and spray the foil with non-stick cooking spray to ensure easy removal of the finished product.
- Arrange Crackers: Lay out the 35 saltine crackers in a single, even layer on the prepared baking sheet. Set aside while you prepare the toffee mixture.
- Make Toffee Mixture: In a medium 2.5 to 3-quart saucepan, combine 1 cup of unsalted butter and 1 cup of packed light brown sugar. Heat over medium heat, stirring constantly, until the mixture reaches a full boil. Once boiling, stop stirring and allow it to boil for 3 minutes to achieve the perfect caramel consistency.
- Add Vanilla: Remove the saucepan from heat and carefully stir in 1 teaspoon of vanilla extract. Be cautious as the mixture may sputter.
- Pour Toffee Over Crackers: Immediately and carefully pour the hot caramel mixture evenly over the layer of saltine crackers on the baking sheet. Use a spatula to spread it evenly if needed.
- Bake Toffee Layer: Place the baking sheet in the preheated oven and bake for 5 minutes. Remove carefully as the sugar mixture will be extremely hot.
- Add Chocolate Chips: Immediately sprinkle 2 cups of semi-sweet or milk chocolate chips over the hot toffee layer. Let the chocolate chips rest for 5 minutes to allow them to melt from the heat.
- Spread Chocolate: Using an offset spatula, spread the melted chocolate into an even layer over the toffee. Sprinkle 3/4 cup of chopped pecans or add a few tablespoons of sprinkles evenly on top if desired.
- Chill: Transfer the baking sheet to the refrigerator and allow the chocolate to harden, about 30 minutes. Alternatively, place it in the freezer for 15 minutes to speed up the process.
- Serve: Remove the hardened Christmas Crack from the foil and break it into bite-sized pieces. Store in an airtight container, refrigerated storage is recommended but not necessary.
Notes
- Possible Variations: Substitute white chocolate chips for milk or semi-sweet chocolate and dust with cinnamon or pumpkin pie spice for a seasonal twist.
- Use chopped walnuts, pistachios, or sliced almonds instead of pecans for nut variation.
- Decorate with festive mini M&M’s for added color and fun.
- Crush Oreos and sprinkle over the chocolate layer for extra texture and flavor.
- After the chocolate has set, drizzle with melted white chocolate for a decorative finish.
- Graham crackers can be used instead of saltine crackers for a sweeter base.
- Top with crushed toffee bits for enhanced toffee flavor.
Nutrition
- Serving Size: 1 piece (approx. 15g)
- Calories: 110
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
