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Christmas Crack

Christmas crack is a saltine toffee treat baked on a rimmed sheet and topped with semisweet chocolate. The crackers turn crisp beneath bubbling toffee, then the chocolate sets into a smooth layer that breaks into pieces.
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Prep Time 10 minutes
Cook Time 9 minutes
Cooling and chilling 1 hour 30 minutes
Total Time 1 hour 49 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cracker base
  • 40 saltine crackers
  • 1 cup unsalted butter 2 sticks
  • 1 cup light brown sugar packed
Chocolate topping
  • 2 cups chocolate chips semisweet

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

Make the toffee base
  1. Heat the oven to 350°F.
  2. Line a 13x18-inch rimmed baking sheet with parchment paper.
  3. Arrange the saltines in a single layer on the lined baking sheet, fitting them snugly.
  4. Melt the butter in a medium saucepan over medium heat.
  5. Stir in the brown sugar and bring to a boil.
  6. Boil for 3 minutes, stirring constantly.
  7. Pour the hot toffee evenly over the crackers.
  8. Bake for 5 to 7 minutes, until the toffee is bubbling across the pan.
Add the chocolate topping
  1. Remove the pan from the oven.
  2. Sprinkle the chocolate chips evenly over the hot toffee.
  3. Let stand for 5 minutes.
  4. Spread the melted chocolate into an even layer.
Chill and break
  1. Cool at room temperature for 20 to 30 minutes.
  2. Refrigerate for about 1 hour, until completely firm.
  3. Break into pieces.

Notes

For clean pieces, let the toffee become completely firm before breaking it. Store in an airtight container in the refrigerator for up to 1 week; freeze for up to 2 months. For a dairy-free variation, use dairy-free chocolate chips and plant-based butter.