Christmas Crack Toffee (Saltine Toffee Bark Recipe)

Introduction

Christmas Crack Toffee is a quick and irresistible holiday treat made from buttery toffee, crisp saltine crackers, and a smooth layer of melted chocolate. This simple recipe comes together in minutes and delivers a perfect balance of sweet, salty, and crunchy. Whether you’re gifting it, serving it at parties, or enjoying it at home, this festive toffee bark is always a crowd favorite.

Why You’ll Love This Recipe

  • Uses only a handful of basic pantry ingredients.
  • Takes less than 15 minutes of active prep time.
  • Sweet, salty, crunchy, and rich—everything a holiday treat should be.
  • No candy thermometer required.
  • Perfect for gifting, cookie boxes, and holiday dessert trays.
  • Customizable with nuts, sprinkles, or different chocolate types.
  • Stores beautifully for make-ahead convenience.

Ingredients

Main Ingredients

  • 1 sleeve saltine crackers
  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups chocolate chips
  • ½ cup chopped pecans (optional)

Directions

Step 1: Prepare the Base

  1. Preheat oven – Set the oven to 180°C (350°F).
  2. Line the baking sheet – Use parchment paper or foil to cover a large baking tray.
  3. Arrange the crackers – Lay saltine crackers in a tight single layer, covering the entire tray.

Step 2: Make the Toffee

  1. Melt butter and sugar – In a saucepan over medium heat, melt the butter and brown sugar together.
  2. Boil without stirring – Bring the mixture to a full boil and let it bubble for 3 minutes, undisturbed, until thickened and glossy.
  3. Spread over crackers – Immediately pour the hot toffee over the crackers and spread evenly with a spatula.

Step 3: Bake

  1. Bake for 5 minutes – Place the tray in the oven and bake until the toffee is bubbling across the surface.

Step 4: Add the Chocolate

  1. Add chocolate chips – Remove the tray from the oven and sprinkle chocolate chips over the hot toffee.
  2. Let them melt – Allow the chocolate to sit for 2–3 minutes to soften.
  3. Spread the chocolate – Use a spatula to smooth the melted chocolate into an even layer.

Step 5: Add Toppings

  1. Sprinkle pecans – Add chopped pecans or any preferred topping while the chocolate is warm.

Step 6: Chill and Break

  1. Chill – Refrigerate for 1–2 hours or until the toffee is completely set.
  2. Break into pieces – Once firm, break into pieces of any size.

Tips for Best Results

  • Use salted crackers for the perfect sweet-salty balance.
  • Make sure the toffee boils for the full 3 minutes to ensure proper texture.
  • Work quickly when spreading the toffee—it sets fast.
  • For smoother chocolate spreading, lightly tent the tray for a minute to encourage melting.
  • Add toppings immediately before the chocolate sets.
  • Break the bark on the tray to avoid mess.
  • Store in the refrigerator for a crisp, firm texture.

Variations & Substitutions

  • White chocolate swirl: Drizzle melted white chocolate on top and swirl with a toothpick.
  • Nut-free version: Use sprinkles, crushed pretzels, or crushed candy canes instead of pecans.
  • Dark chocolate: Replace chocolate chips with 70% dark chocolate chunks.
  • Graham cracker base: Swap saltines for graham crackers for a sweeter variation.
  • Peanut butter version: Spread a thin layer of peanut butter over the crackers before adding toffee.

Serving Suggestions

  • Serve on holiday dessert trays or cookie platters.
  • Package into treat bags or tins for homemade holiday gifts.
  • Pair with coffee, hot chocolate, or festive cocktails.
  • Add to your Christmas cookie exchange lineup.
  • Great for movie nights or winter gatherings.

Storage & Reheating

  • Refrigerator: Store in an airtight container for up to 2 weeks.
  • Freezer: Freeze for up to 2 months; thaw briefly before serving.
  • Room temperature: Keeps for 5–7 days in a cool room.
  • Reheating: Not needed; this recipe is served chilled or at room temperature.

Nutrition Information

Per Serving (approx. 35g piece):

  • Calories: 210 kcal
  • Carbohydrates: 24g
  • Protein: 1g
  • Total Fat: 13g
    • Saturated Fat: 8g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 3g
    • Trans Fat: 0g
  • Cholesterol: 25mg
  • Sodium: 120mg
  • Potassium: 75mg
  • Fiber: 1g
  • Sugar: 21g
  • Vitamin A: 250 IU
  • Vitamin C: 0mg
  • Calcium: 10mg
  • Iron: 0.5mg

Nutrition may vary depending on chocolate type and optional toppings.

FAQ

Why is my toffee grainy?
It may not have boiled long enough. Ensure a full, rolling boil for 3 minutes.

Can I use Ritz crackers instead of saltines?
Yes. Ritz will make it richer and slightly buttery.

Do I need a candy thermometer?
No. This recipe is designed to work without one.

Why did my chocolate separate?
Chocolate overheats easily. Add chips on top of hot toffee and let them melt naturally.

Can I double the recipe?
Yes. Use a larger tray or two lined baking sheets for big batches.

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