A highly addictive, salty-sweet, crunchy, EASY Christmas treat that's IRRESISTIBLE!! Great for gifts and cookie exchanges because it stays fresh and everyone LOVES IT!!
Prep Time5 minutesmins
Cook Time20 minutesmins
Chill Time1 hourhr
Total Time1 hourhr25 minutesmins
Course: Candy & Treats
Cuisine: American
Keyword: christmas crack candy, christmas crack recipe, Christmas crack toffee, easy Christmas crack, how to make Christmas crack
Servings: 40
Calories: 160kcal
Author: Averie Sunshine
Ingredients
30 to 40saltine crackers for a 9x13-inch panI use about 32 crackers OR about 48 crackers for a half sheet pan
1cupunsalted butter2 sticks
1cupbrown sugarpacked (I used half light and half dark)
½teaspoonvanilla extract
12ouncessemi-sweet chocolate chips for a 9x13-inch pan OR about 19-ounces for a half sheet pan
Christmas sprinklesas desired
Instructions
Preheat oven to 350F. Line a 9x13-inch or half sheet pan with heavy duty non-stick aluminum foil and spray it very well with cooking spray. Do not try to make this without using this type of foil; you will hate yourself.
Place saltine crackers in a single layer on the bottom of the pan.
In a medium saucepan on the stovetop, combine the butter and brown sugar, and bring to a boil while stirring constantly. Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened to the consistency of a loose caramel sauce. Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching. Stir mixture nearly constantly while mixtures simmers to avoid bubbling over or scorching; the taste of burnt butter and sugar is awful so don’t burn it or you will have to start over.
After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.
Evenly pour the mixture over the saltine crackers in the prepared pan.
Bake for 5- 7 minutes, or until toffee/liquid becomes bubbly. I suggest rotating your pan one time midway through baking to ensure even cooking.
Remove the pan from the oven and let it rest for 3 to 5 minutes.
Evenly sprinkle the chocolate chips, return the pan to the oven for 2 to 3 minutes, or until you can spread the chips smooth with a spatula.
Evenly sprinkle with sprinkles, as desired.
Allow the Christmas crack to cool at room temp, or in the fridge or a cool area, until chocolate has fully set and hardened (at room temp, probably 3 hours; in the fridge or a cold garage or porch, about 30 minutes).
Break or cut into pieces the size of your choice.
Notes
Storage: Store in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 2 months or in the freezer for up to 4 months; my personal storage guidelines only and your mileage may vary.Adapted from Chocolate Saltine Toffee.