“Christmas Crack” {Saltine Toffee Candy}

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Saltine Toffee Candy

Okay, let me just preface this post by saying that’s the most horrible name for a recipe, but it’s the only way to describe just how good and addictive this stuff is. . . I promise, you will LOVE every bite!

It’s day two of our 12 Days of Christmas Baking series (yum!) My sister made this plain ole’ amazing “Christmas Crack” recipe for my dad’s birthday, and oh-my-heavens it was fantastic. It’s so simple to make, but  turns a plain old saltine into utter bliss.  {You might just need to ask someone hide the batch so that you don’t eat the entire pan yourself. . . that’s what I’ll be doing when I make it here!}

If you’re baking much this Christmas, you’ll definitely want to add this one to your to-bake list, as it only requires a few simple ingredients so you’ll have a delicious treat at a rock bottom price.  I’m betting you have everything you need right in your kitchen already! I’d love to hear if you try this one or have a variation on it, because I’m planning to make it at our house over the weekend. :)

 

“Christmas Crack” {AKA Saltine Toffee Candy}

“Christmas Crack” {AKA Saltine Toffee Candy}

Ingredients

  • 1 cup unsalted butter (NOT margarine)
  • 1 cup brown sugar
  • 1 1/2 cups semi-sweet chocolate chips
  • 40 saltine crackers

Instructions

  1. Heat oven to 425.
  2. Line 12x17 cookie sheet with foil and spray well with cooking spray.
  3. Layer the saltine crackers on top of the foil.
  4. Heat butter and sugar on stovetop and heat until boiling.
  5. Reduce heat to medium, boil for 2 minutes stirring constantly, until the mixture starts to turn a caramel color.
  6. Pour butter and sugar mixture over crackers and spread evenly.
  7. Bake 4-5 minutes in oven.
  8. Remove pan from oven and let cool 3-5 minutes, then sprinkle with chocolate chips.
  9. As chocolate chips melt, carefully spread into an even layer over the toffee layer.
  10. Let cool completely (refrigerate to cool more quickly.)
  11. Break into bite-sized pieces and serve. . . yum!
  12. Store covered in refrigerator.
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Do you have a favorite Christmas treat that you love to make? Leave a comment sharing the recipe, and feel free to link to it on your blog or another page and we might sample it here! Don’t forget you can also enter to win a $20 Amazon Gift Card during the 12 Days of Christmas Baking Amazon Gift Card Giveaway which ends tonight, so hurry and enter to win!

 

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Comments

  1. Alice says:

    I think I’m going to have to try this! Looks delicious!

  2. Peggy says:

    I have also made these using Ritz crackers… I know we have had lots of sales on those and they work great too!

  3. Debbie says:

    I have made a similar recipe before. You can make it with graham crackers also, but we have taste tested and can’t really tell much of a difference (I know that’s hard to believe). My recipe also adds some pecans to the top after you get the chocolate to melt. They are really great. It was the only thing people wanted me to bring to parties for quite a while. Think I will make some too.

  4. Ubiquitous says:

    Where’s the toffee?

  5. Donna says:

    How far in advance can this be made? Does it get soggy if made too far in advance?

  6. Alicia says:

    I’ve had this. It really is YUM! I’m making it this weekend!

  7. Sarah P says:

    This is my go-to Christmas recipe! It tastes really good frozen and right out of the freezer too. It is cheap to make and super quick for a large batch. WIN WIN!

    Don’t leave the pan in more than 90 seconds when you put it back on with chocolate chips..they won’t “melt” down, they soften and need to be spread. I learned this the hard way and burnt the whole pan the 1rst time.

    I also top with almond slivers for decoration and crunch, so good! Just about a 1/4 cup after the chocolate, if there are no allergies.

    NOTE: I have also made a few pans and froze it and it’s good for weeks, in a pinch. Doesn’t go soggy or stale.

  8. Judy says:

    I can’t wait to try this for our Christmas party this weekend. Will dark brown sugar work? It’s what I have on hand.

    • Laurie says:

      I looked around and just saw a recipe on All Recipes that does use dark brown sugar, so I think you’ll be fine! Hope that helps ~ enjoy Judy! :)

  9. Debbie says:

    Do you have any tricks when spreading the chocolate to keep the crackers from moving?

    I have a cookie sheet with edges, but it wasn’t big enough.
    Thank you for the recipe and your time.

    Merry Christmas
    Debbie

    • Laurie says:

      I used one with a rim so I’m not sure what else would work. The brown sugar mixture should have soidified some to help too though!

  10. Liz says:

    I’ve used a different recipe without success in the past. This recipe works out much better. I have also used some graham crackers, cinnamon graham crackers and some crushed candy canes on top. All turned out well. Next time, I will try it with Ritz.

  11. Deloris Savage Livingston says:

    My daughter in law made this with pretzels on the bottom…. DELISH! I’m getting ready to make it and can’t decide what to use as a base.. :-/

  12. Kim Crosby says:

    I tried this recipe today and while the Christmas Crack does taste delicious, I would advise to NOT use a cookie tray. This ended up being a disaster! Toffee all over the oven.

    • Jennifer B. says:

      Definitely use a rimmed cookie sheet. We normally line it with parchment paper (instead of foil sprayed with cooking spray).

  13. Donna George says:

    Pinned. I made this about 20 years ago, and it was such a huge hit. I got out of the habit of making it, but I’m glad I re-found the recipe.

  14. Angel Dashno says:

    Look Bethany Chicoine! I found it! ♥♥

  15. Bethany Chicoine says:

    Yaaayyyy :)

  16. PB Frey says:

    After spreading the chocolate, while it was still warm, I sprinkled Heath English Toffee Bits over the top.

  17. PB Frey says:

    I know it's not Christmas, but I make this Saltine Crack for Wednesday night Church sometimes cause it's so easy. Now when people ask for the recipe, I'll just tell them to look at my FB page.

  18. Mary says:

    Have you ever used milk chocolate chips instead of semi-sweet or does the brown sugar “tame” the semi-sweet flavor? My family prefers milk chocolate in most cases so just wondering about the pros and cons for each in this recipe. Eager to try it! Thank you for sharing it1

  19. amy says:

    Can the butter be salted? It’s all I have…

  20. is there any other option for the crackers?

  21. Christie Marie says:

    I love this recipe! So easy and people just love it. I used to make a baklava for the holidays but this is way easier and just as good. Couple of comments…
    I don't use a cookie sheet. I use a glass baking dish. Keeps the liquid in. Also I tried this with milk chocolate chips and found it to be a bit too sweet (who knew there was such a thing).
    Question for you – this gets so melty at room temperature. Not that it lasts too long but any tips for serving this?
    Thank you for posting this recipe!

  22. A girlfriend of mine made this for us at work and topped it with SKOR bits! Amazing!

  23. Angela says:

    I’ve heard of – but ever had or made – this candy, but I’m so making it this year! I love toffee and this recipe sounds simple and delicious. I’m sure it will be a crowd pleaser.

  24. Pretzels would work also

  25. I usually make this with Graham crackers instead. :)

  26. Ellen says:

    Should I use dark or lite brown sugar? Does it matter?

  27. Diana says:

    Mine was a disaster it never harden on the bottom the syrup is so gooey any suggestions?
    I am so disappointed I tried putting it in the refrigerator try putting it in the freezer? What could I have done wrong?

    • Laurie says:

      I’m not sure Diana ~ so wish I could help more! If anyone has any suggestions please let us know.

    • Jennifer B. says:

      The recipe I have for this has you melt the butter (make sure it is real butter, not reduced fat, fake something else) first in the saucepan before adding the brown sugar. Then, bring it to a boil and THEN boil for 3 whole minutes.

      My guess is perhaps you didn’t use butter or it didn’t boil quite long enough. I actually like this recipe because you don’t have know about “soft crack stage” or measure temperature or anything to get it right (in my experience).

      Also, we have to keep this is in the refrigerator here in the South or the chocolate layer melts all over your fingers while eating it.

  28. Skipper Boyett says:

    I made some and topped 1/2 with crushed pretzels and 1/2 with crushed pecans. My wife took it to work to share with her fellow nurses, she said it was gone in no time

  29. Denise Clarke Silveira says:

    I just finished my second batch and have to do everything not to keep sampling! Added pecans to one batch and almonds to the other. So easy and super yummy. Thanks for sharing!

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