Saltine Cracker Candy - also known as Christmas Crack - has crisp saltine crackers topped with buttery homemade toffee and rich chocolate. It's the perfect sweet, salty and crunchy treat for the holidays (or any time of the year)!
Sometimes called saltine toffee or cracker toffee, this quick, easy, scrumptious (and absolutely addicting) confection can be made in about 20 minutes with just 5 simple ingredients!
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For this year's holiday baking season, in addition to all the cookies, I decided to make some candy treats as well.
It all started with a batch of some of the easiest, most delicious peanut brittle (that recipe is coming up next), and then I moved on to this saltine cracker candy.
Yes, this is a classic recipe that's been around for a long time, and it's a must-have holiday tradition for so many people.
You might have already heard of it or tried it, but if you haven't, you definitely should. In fact, you might already have everything you need to make a batch right now!
It's so easy that you don't even need a candy thermometer (although you can use one if you're so inclined).
Just lay out the crackers on a baking sheet, boil some butter and brown sugar to make the toffee, spread it over the crackers, bake it for a few minutes, top it with chocolate chips, and then spread the melted chocolate over the toffee and add some toppings if you'd like.
All that's left to do after that is let it cool and set up. Then cut or break it into pieces and enjoy!
Sort of reminiscent of a Twix bar - but even better - this candy is perfect for sharing with family, friends, neighbors, and co-workers and makes a great homemade gift!
Ingredients You Need
Note: Ingredient amounts are in the recipe card below.
- Saltine crackers
- Salted butter
- Dark brown sugar
- Vanilla extract
- Milk chocolate chips
- Optional: Sprinkles (any color)
Special Equipment Needed
- 10x15-inch or 11x17-inch rimmed baking sheet (I use a 10x15-inch baking sheet)
- Parchment paper
How to Make Saltine Cracker Candy
Note: This video is just a brief overview of the steps. Scroll down to the recipe card for the full printable recipe with detailed instructions.
Recipe Tips & Tidbits
- A rimmed baking sheet is a must (you don't want toffee to run all over the place and burn in the oven).
- I have found that parchment paper gives me the best no-stick result. You can use foil in a pinch, but it can be prone to sticking, so just make sure you grease it well.
- I use both salted crackers and salted butter for that perfect sweet-and-salty balance. You can use a combination of no-salt crackers and salted butter or salted crackers and unsalted butter if you'd rather.
- Variations: Use Ritz crackers, Club crackers, or broken pretzel pieces in place of the saltines.
- I use dark brown sugar because I think it has more flavor, but light brown sugar works too.
- A candy thermometer isn't required (this recipe is very forgiving), but if you'd like to use one, the toffee mixture should be boiled until it reaches a temperature between 270°F and 290°F.
- Milk chocolate chips are my favorite, but you can use semi-sweet, dark or even white chocolate chips.
- The sprinkles are optional, but I think it makes the candy look festive (use different color combinations depending on the occasion). You could also do other toppings such as chopped nuts, crushed candy, coconut, marshmallows, and more...lots of possibilities!
Make-Ahead, Storage and Freezing
- Make-Ahead: Yes, you can definitely make this ahead! Keep reading for storage and freezer instructions.
- Storage: Store your candy in an airtight container or sealed bag, placing parchment paper or wax paper between the layers so they don't stick together.
- It should keep for about 1 week at room temperature (just make sure it is stored in a cool, dry place so the chocolate doesn't melt).
- Alternately, you can store it in the refrigerator for about 2 weeks (I keep my house pretty warm, so this is how I store mine...and it's actually really good cold straight out of the fridge!).
- Freezing: Place the candy in an airtight container or in a freezer bag, placing parchment or wax paper between the layers so they don't stick together, and freeze for up to one month. When ready to serve, simply thaw and enjoy.
- Some people will say that you shouldn't freeze this because the crackers could get soggy once thawed. I tested freezing and thawing it, and the crackers were just fine!
And although this candy is probably most often made during the holidays, you can make it any time of the year for a special treat. It's way too good not to!
I hope you try this Saltine Cracker Candy recipe and love it as much as I do. Thanks for visiting today!
More Easy Candy Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a star rating and comment below. Thanks!
📋Recipe
Saltine Cracker Candy (aka Christmas Crack)
Ingredients
- 35 to 40 saltine crackers, about 1 sleeve (approximately)
- 1 cup salted butter, 2 sticks
- 1 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 (11.5-ounce) bag milk chocolate chips
- 2 tablespoons sprinkles, any color (optional)
Special Equipment
- 10x15-inch or 11x17-inch rimmed baking sheet (I use a 10x15-inch baking sheet)
- parchment paper
Instructions
- Preheat the oven to 400°F.
- Line a 10x15-inch (this is the size I use) or 11x17-inch rimmed baking sheet with parchment paper (make sure it goes up the sides of the pan to prevent the toffee from seeping underneath).
- Arrange the saltine crackers in a single layer in the pan; set aside.You want to cover the bottom of the pan as completely as possible while not overlapping the crackers. In a 10x15-inch pan, I can fit 35 crackers in 7 rows of 5. In an 11x17-inch pan, I can fit 40 crackers in 8 rows of 5.
- To make the toffee: Put the butter and brown sugar in a 3 or 4-quart pot over medium-low heat; heat, stirring frequently, until the butter is melted and the sugar is dissolved.
- Increase the heat to medium and, stirring frequently, bring the mixture to a full rolling boil (it should be boiling in the middle as well as on the sides).
- Boil, stirring gently but constantly, for 3 minutes.
- Remove the pot from the heat, add the vanilla extract, and stir to combine.
- Immediately pour the toffee mixture over the crackers and carefully spread it out with a spoon or spatula to evenly cover the crackers as best as you can.Try not to move the crackers around too much while doing this; it's okay if you have a few small bare spots at this point, as the toffee will spread out in the oven.
- Place the pan in the oven on the center rack and bake for 5 minutes (it should now be bubbly all over; if not, bake for a few more minutes until it is).
- Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the toffee. Let sit for a few minutes until the chips become glossy and start to melt, then spread the chocolate evenly over the toffee with a spoon or spatula.
- Optional: Scatter the sprinkles over the melted chocolate (or any other toppings you'd like to add).
- Cool to room temperature (about 30 minutes), then place the pan in the refrigerator and chill until the toffee and chocolate are set (about 30 minutes).
- Cut into 24 squares (or however many/whatever size you'd like) and enjoy!Alternately, you can break the candy into pieces with your hands.
Notes
-
- I have found that parchment paper gives me the best no-stick result. You can use foil in a pinch, but it can be prone to sticking, so just make sure you grease it well.
- A candy thermometer isn't required (this recipe is very forgiving), but if you'd like to use one, the toffee mixture should be boiled until it reaches a temperature between 270°F and 290°F.
- The sprinkles are optional, but I think it makes the candy look festive (use different color combinations depending on the occasion). You could also do other toppings such as chopped nuts, crushed candy, coconut, marshmallows, and more...lots of possibilities!
- Store your candy in an airtight container or sealed bag (place parchment paper or wax paper between layers to keep them from sticking together) at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.
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