Saltine Cracker Toffee (Christmas Crack)

If you grew up stealing shards of “Christmas crack” off a parchment-lined tray, this is that exact magic—salty, sweet, snappy. The butter-sugar toffee bubbles up through a layer of crackers, then sets under a blanket of melty chocolate. One pan, no thermometer anxiety, and a texture that actually snaps.

I’ll show you the tested boil time and temperature so your toffee sets firm (not sticky), how to avoid separation, and a quick chill method that keeps the chocolate shiny. You’ll also get smart swaps, budget-friendly add-ins, and the best way to store those shards for parties and gifts. If you love easy tray treats, you might also enjoy our creamy, layered No-Bake Boston Cream Pie Bars or slow-cooker candy like Crockpot Christmas Crack.

Ratios, Time & Temp (Quick Answer)

• Pan: 13×9 in / 33×23 cm metal, lined with parchment
• Crackers: ~180–200 g (35–40 saltines) in a tight layer
• Toffee: 227 g butter + 200 g packed light brown sugar → boil, then bake 8–10 min at 180 °C / 350 °F until evenly bubbling deep amber (≈146–150 °C / 295–302 °F)
• Chocolate: 340 g chips; melt on hot toffee, spread smooth; finish with flaky salt/toppings
• Set: cool 20–30 min at room temp, then 20–30 min in fridge; crack into pieces

Why This Recipe Works (The Tested Formula)

The core idea is simple: butter + brown sugar cook to a bubbly toffee that infiltrates a base of salty crackers, creating a crisp, candy-like sheet. Our tested ratio is 227 g (1 cup) unsalted butter to 200 g (1 cup, packed) light brown sugar for a stable emulsion that doesn’t break. Spread over ~180–200 g saltine crackers (about 35–40 crackers; 1 sleeve) in a 33×23 cm (13×9 in) pan.

Bake the toffee-coated crackers at 180 °C/350 °F for 8–10 minutes until the surface is evenly bubbling and deep amber. Then top with 340 g (12 oz; ~2 cups) chocolate chips so they melt into a smooth layer. The most common mistake? Under-boiling/under-baking the toffee. Aim for 146–150 °C (295–302 °F) if using a thermometer, or watch for vigorous, even bubbles and a rich caramel color that pulls slightly from the pan edges.

Ingredients for Saltine Cracker Toffee

You’re building three layers: salty cracker base, quick stovetop toffee, and melted chocolate. Keep the butter cold until melting, and line the pan well so the candy lifts clean.

• Saltine crackers: ~180–200 g (35–40 crackers; 1 sleeve)
• Unsalted butter: 227 g (1 cup)
• Light brown sugar (packed): 200 g (1 cup)
• Pure vanilla extract: 5 ml (1 tsp)
• Fine sea salt: 1 g (¼ tsp), plus flaky salt to finish
• Semi-sweet or dark chocolate chips: 340 g (12 oz; ~2 cups)
• Optional toppings: chopped toasted pecans or almonds (60 g; ½ cup), rainbow or holiday sprinkles (20 g; ~2 Tbsp)

Smart swaps: Use gluten-free saltine-style crackers in the same weight for a GF version. No brown sugar? Use 200 g (1 cup) white sugar plus 15 ml (1 Tbsp) molasses. Dairy-free: replace butter with 227 g plant butter sticks (not spread) and use dairy-free chocolate.

How to Make Saltine Cracker Toffee (Step by Step)

Line a 33×23 cm (13×9 in) metal pan with parchment, leaving a sling. Arrange crackers in a tight, even layer—trim to fit. Preheat oven to 180 °C/350 °F.

In a medium saucepan, melt butter over medium heat. Stir in brown sugar and salt; bring to a boil, then cook, stirring, 2 minutes until the mixture looks glossy and homogenous. Carefully pour over crackers and spread edge-to-edge with an offset spatula. Bake 8–10 minutes until the surface is vigorously bubbling and deep amber (or 146–150 °C/295–302 °F).

Remove pan; immediately sprinkle chocolate chips over the hot toffee. Wait 2–3 minutes, then spread into a smooth layer. Add vanilla in tiny drizzles as you spread (it blooms aroma without seizing). Finish with toppings and a pinch of flaky salt. Chill 20–30 minutes at room temp, then 20–30 minutes in the fridge until set but not rock-hard. Lift with the parchment sling and crack into 24–32 pieces. Planning holiday baking? These pair beautifully with cozy bakes like our tender Sourdough Discard Cinnamon Rolls; serve after a hearty dinner like Turkey and Stuffing Casserole.

Pan size note: A 18×18 cm (8×8 in) pan yields thicker layers; bake 1–2 minutes longer until evenly bubbly.

Pro Tips & Troubleshooting

• Prevent separation: Keep the toffee stirring gently until glossy; grainy or oily means too hot or not fully emulsified. Aim for steady medium heat.
• Snap test: Properly cooked toffee sets brittle at ~20–22 °C (68–72 °F). If it bends, bake 1–2 minutes longer next batch.
• Chocolate bloom insurance: Let the pan cool 20–30 minutes before refrigerating so the chocolate sets slowly and stays shiny.
• Clean edges: Score lightly with a chef’s knife right after spreading chocolate for neater squares.
• Nutty upgrade: Toast nuts at 175 °C/350 °F for 6–8 minutes before sprinkling—better crunch and aroma.

Variations & Budget-Friendly Ideas

Keep the base and toffee the same; change the chocolate and toppings to fit the occasion—or what’s in the pantry.

• Almond Joy: Use 170 g (1½ cups) semi-sweet + 85 g (¾ cup) milk chocolate; sprinkle 60 g (½ cup) shredded coconut + 60 g (½ cup) chopped almonds.
• Peppermint Bark: Use white chocolate (340 g/12 oz); top with 40 g (⅓ cup) crushed candy canes.
• Mocha Crunch: Stir 2 g (1 tsp) instant espresso into melted chocolate; top with 30 g (½ cup) crisp rice cereal.
• Peanut Pretzel: Swap half the crackers for 80 g (2 cups) mini pretzels; top with 60 g (½ cup) chopped peanuts.
• 8×8 Pan Mini Batch: Halve everything; bake 7–9 minutes until bubbly.

Storage, Make-Ahead & Reheat

Cool fully before storing. Keep at room temperature 5–7 days in an airtight tin with parchment between layers. For longer storage, freeze up to 2 months: wrap the slab tightly in parchment, then in foil, then in a zip-top bag. Thaw in the refrigerator overnight, then bring to room temp before serving for best snap. If chocolate looks dull after freezing, let pieces sit unwrapped 10–15 minutes at room temp—it often regains sheen.

FAQs

Why is my saltine toffee chewy or sticky?

It was under-baked/under-boiled. Bake until even, vigorous bubbles and deep amber (≈146–150 °C / 295–302 °F).

Why did my toffee separate (oily layer)?

Heat was too high or sugar didn’t fully dissolve. Keep to steady medium, stir to glossy, then bake.

How do I keep the chocolate from blooming?

Cool 20–30 min at room temp before chilling; avoid shocking warm chocolate in the freezer.

Sources & Further Reading

• King Arthur Baking — Caramel basics and avoiding crystallization; clear technique tips for smooth toffee.
• Serious Eats — Chocolate tempering/bloom science for shinier toppings and proper cooling.
• USDA FoodKeeper — Best practices for storing homemade candies and chocolate safely

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