Introduction

Christmas Crack is the ultimate holiday candy, combining crisp salted saltine crackers with a rich buttery toffee and luscious chocolate. This sweet and salty treat delivers a satisfying crunch in every bite, making it perfect for festive gatherings or gifting.

The image shows a stack of four crispy toffee squares on a white marbled surface. Each square has a crunchy, golden-brown base layer with a slightly rough texture, topped with a rich dark chocolate layer that looks smooth and glossy. On top of the chocolate, there is a drizzle of creamy white icing that runs in thin, uneven lines across each piece. The squares are sprinkled with small pieces of chopped nuts that add a crumbly texture and light tan color to the dark chocolate surface. The pieces are stacked unevenly, with some edges slightly broken, giving a natural, homemade look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sleeve salted saltine crackers (about 42 crackers)
1 cup unsalted butter (2 sticks)
1 cup packed brown sugar
1 (12 oz) package dark chocolate chips (can use semi-sweet or milk chocolate)
Heath toffee bits
White chocolate, melted

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a rimmed cookie sheet with parchment paper and lightly grease it with cooking spray.
Step 2: Arrange the saltine crackers side by side on the prepared cookie sheet, covering the surface evenly.
Step 3: In a large saucepan, melt the butter and brown sugar together over medium to medium-high heat. Bring the mixture to a boil, stirring constantly, and let it boil for 3 minutes to create the toffee.
Step 4: Pour the hot toffee evenly over the arranged crackers, ensuring all are covered.
Step 5: Bake in the preheated oven for 5 minutes to let the toffee set into the crackers.
Step 6: Remove from the oven and immediately sprinkle the chocolate chips over the hot toffee layer. Let them sit for about 5 minutes to soften.
Step 7: Use the back of a spoon to spread the melted chocolate chips evenly over the crackers. If the chocolate doesn’t melt fully, place the pan back in the warm oven for a minute or two.
Step 8: Sprinkle Heath toffee bits over the chocolate layer, then drizzle melted white chocolate on top for added sweetness and decoration.
Step 9: Cool the candy completely in the refrigerator for at least 2 hours or in the freezer for at least 1 hour until firm.
Step 10: Once set, break into pieces and serve or store as desired.

Tips & Variations

Use semi-sweet or milk chocolate chips instead of dark chocolate for a sweeter version.
For extra crunch, add chopped nuts on top of the chocolate before it sets.
Make sure to stir the toffee mixture constantly while boiling to prevent burning.
Use silicone baking mats instead of parchment paper for easier cleanup and removal.
Experiment with flavored white chocolate for a festive twist, such as peppermint or caramel.

Storage

Store Christmas Crack in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months. When reheating from frozen, thaw in the refrigerator before serving to preserve texture and flavor.

How to Serve

A close-up of a white bowl lined with white parchment paper filled with irregular broken pieces of chocolate bark. Each piece has a smooth dark chocolate base, scattered small crunchy golden brown bits on top, and is drizzled with white chocolate in thin lines across the surface. The bowl sits on a white marbled texture surface with a few crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted saltine crackers?

While you can use unsalted saltine crackers, the saltiness in salted crackers balances the sweetness of the toffee and chocolate, enhancing the overall flavor of Christmas Crack.

Can I make this recipe dairy-free or vegan?

This recipe relies on butter and chocolate chips that usually contain dairy. For a dairy-free version, substitute with vegan butter and dairy-free chocolate chips, but keep in mind the texture and flavor may vary.