Go Back
+ servings
close up showing the layers of christmas crack saltine cracker toffee with red and green decorations.
Print

Christmas Crack Saltine Cracker Toffee

This Christmas Crack recipe for saltine cracker toffee is sweet, salty, and totally addicting! Make half with pecans and half with sprinkles.
Course candy
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 72
Calories 111kcal

Ingredients

  • 48 saltine crackers
  • 1 ½ cups butter
  • 1 ½ cups brown sugar
  • 1 teaspoon vanilla
  • 12 oz bag semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 2 teaspoon shortening
  • ¾ cup chopped toasted pecans
  • 2 tablespoon sprinkles

Instructions

  • Preheat the oven to 400˚F. Line a jelly roll pan with foil (or parchment paper) and grease well. Spread the saltine crackers on the foil in a single layer. Set aside.
    a foil lined, greased 9x13 inch pan.
  • Put the butter and brown sugar in a saucepan and bring to a boil over medium heat, stirring often. Boil for 3-4 minutes.
    boiling sugar and butter.
  • Remove from heat and CAREFULLY stir in the vanilla. The mixture will splatter while stirring so use caution and possibly wear oven mitts.
    pouring vanilla extract into the hot caramel sauce.
  • Pour the caramel mixture over the saltine crackers and spread out evenly.
    spreading the hot caramel over the saltine crackers.
  • Bake at 400˚F for 5-6 minutes.
    saltine crackers with toffee on top.
  • Remove from oven and sprinkle with semi-sweet chocolate chips. Allow the chocolate chips to soften for about 5 minutes and then spread it out over the toffee.
    spreading melted chocolate chips over the toffee.
  • Melt the white chocolate chips and shortening in the microwave on high for 45 seconds. Stir and continue heating in 10-second intervals, stirring each time, until smooth. Drizzle over the chocolate in horizontal lines. Then, drag a knife vertically through the white chocolate and semi-sweet chocolate, alternating directions, to create a pattern. (See the video for the technique.)
    dragging a knife through the chocolate to create a pattern.
  • Sprinkle with chopped toasted pecans on 1/2 of the pan and add sprinkles to the other half.
    sprinkles and chopped pecans on top of the christmas crack.
  • Allow the toffee and chocolate topping to cool and harden before removing it from the pan. Peel the foil off before cutting (or breaking) the toffee into pieces. Or you can peel the foil off as you go if that is easier.
    cutting the christmas crack into pieces.

Video

Notes

Store in an airtight container in the fridge for up to a week or in the freezer for up to two months.

Nutrition

Serving: 1piece | Calories: 111kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 53mg | Potassium: 49mg | Fiber: 1g | Sugar: 8g | Vitamin A: 122IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 0.5mg
The Gunny Sack Logo