Saltine Toffee
Saltine toffee, also known as Christmas Crack, is a salty-sweet candy made with just 5 ingredients and about 20 minutes of your time. Buttery caramel gets baked onto crackers, then topped with melted chocolate and pecans for the perfect sweet, salty, crunchy bite. It's an easy holiday favorite that's just as good for a cookie tray as it is for sneaking straight off the pan.
Servings 35
Equipment
Ingredients
- 4 Ounces Saltine Crackers
- 1 Cup Butter
- 1 Cup Dark Brown Sugar light works too
- 2 Cups Chocolate Chips semisweet
- ¾ Cup Pecans chopped
Instructions
- Preheat the oven to 400℉.
- Line your cookie sheet with parchment paper or grease with butter.
- Cover the cookie sheet (with sides) with Saltines in a single layer.
- Combine the sugar and the butter in a saucepan and bring to a boil.
- Boil for 3 minutes.
- Immediately pour over the Saltines and spread to cover the crackers completely.
- Bake at 400℉ for 5-6 minutes.
- Take out of the oven and sprinkle the chocolate chips over the top.
- Let it sit for 5 minutes and then spread the melted chocolate evenly.
- Top with the chopped pecans.
- Cool completely and break into pieces.
Notes
- Line the Pan for Easy Cleanup: Line your cookie sheet with parchment paper or a silicone baking mat before you start. This keeps the toffee from sticking and turns cleanup into a quick job instead of a scrubbing session. If you're out of both, a light coat of butter on the pan works in a pinch.
- Arrange the Crackers in a Single, Snug Layer: Lay the saltines edge to edge with no gaps and no overlap. Bare spots on the pan let caramel pool underneath instead of on top, which is the most common cause of a soggy bottom layer.
- Pour and Spread the Caramel Fast: The caramel starts setting the moment it hits the cold crackers, so pour it on and spread it right away. If it firms up before you're done spreading, pop the pan back in the oven for 1 minute to loosen it back up.
- Give the Chocolate a Few Minutes Before You Spread It: Sprinkle the chocolate chips over the hot toffee straight out of the oven, then wait 2 to 3 minutes before touching it. The residual heat melts the chips on its own, so you get a smooth layer instead of streaky chocolate.
- Let It Cool Completely Before Breaking It Apart: Let the toffee set at room temperature, or move it to the fridge for about 20 minutes to speed things up. Breaking it apart too early is the most common reason people end up with crumbly, uneven pieces instead of that classic Christmas Crack snap.