Christmas Crack Recipe (Saltine Cracker Toffee)
This Christmas Crack recipe is the easiest treat you'll make this holiday season! With just a handful of ingredients, this saltine cracker toffee is ready to go in just about 15 minutes! Truly, the perfect combination of sweet and salty! A must make for Christmas!
Ingredients
- 35saltine crackers (about 1 sleeve, may need a few more or less depending on your jelly roll pan)
- 1 cupunsalted butter
- 1 cupbrown sugar (well packed)
- 1 teaspoonvanilla extract
- ½ teaspoonsalt (kosher or sea salt preferred)
- 2 cupschocolate chips (i used milk chocolate but semi sweet also works. use guittard or ghirardelli for best results.)
Directions
- 1
Line a jelly roll pan (10 x 15 inches) with nonstick foil (or heavy duty foil and and coat with cooking spray). You can also use a silicone baking mat.
- 2
Preheat the oven to 350°F.
- 3
Place the crackers in a single layer on the jelly roll pan. You may have a little space left over - that is perfectly fine.
- 4
Melt brown sugar and butter together in a 3 quart heavy bottomed sauce pan, stirring frequently over medium high heat.
- 5
Bring to a boil and boil for 3 full minutes stirring almost continuously. (If using a candy thermometer, you are looking for 270°F-290°F degrees.)
- 6
Remove from heat and stir in vanilla extract and salt.
- 7
Pour caramel mixture over the top of the saltines and spread evenly over the crackers.
- 8
Bake for 5 minutes in the preheat oven. Caramel should be bubbling vigorously when removed. (If using a candy thermometer, you are looking for 300°F-310°F degrees.)
- 9
Sprinkle chocolate chips over the top and cover the pan with foil. Let sit for 5 minutes.
- 10
Remove foil and use an offset spatula to gently spread melted chocolate.
- 11
Sprinkle on toppings if desired. Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.
- 12
Carefully peel away the foil from the bottom of the toffee and then use your hands to "crack" it or use a knife to cut into pieces.
- 13
Store in an airtight container in the refrigerator for up to 1 week.