If you’ve never tried Christmas cracker toffee, you’re in for a holiday treat that’s as addictive as it is easy to make. With its perfect blend of sweet, salty, and crunchy, this festive favorite is the ultimate crowd-pleaser—and it only takes a few ingredients. Keep reading to discover why this toffee has become a must-have on dessert trays every holiday season!
| Servings: | 24 |
| Prep Time: | 10 minutes |
| Cook Time: | 10 minutes |
| Total Time: | 20 minutes |
| Serving Size: | 1 piece |
Ingredients
- 40 salted saltine crackers
- 1 cup unsalted butter
- 1 cup light brown sugar
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans or festive sprinkles
Equipment
- Rimmed baking sheet
- Aluminum foil
- Parchment paper
- Medium saucepan
- Stirring spoon
- Offset spatula or butter knife
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet first with aluminum foil and then with a layer of parchment paper. This double layer is key for an easy release and hassle-free clean up later.
- Step 2: Arrange the saltine crackers in a single, tight layer across the sheet. Try not to leave gaps. I like to flip any cracked ones face-down so the rough edges don’t poke up through the caramel.
- Step 3: In a medium saucepan, melt the butter with the brown sugar over medium heat. Stir constantly. Once it begins to bubble, let it boil gently for 3 minutes while stirring. It thickens slightly and starts to smell like rich toffee at this point. No thermometer needed.
- Step 4: Carefully pour the hot caramel mixture over the saltines. Use a spatula to spread it out evenly so every cracker gets coated. Do this quickly as caramel sets fast.
- Step 5: Bake for 5 minutes. The caramel will bubble actively in the oven—this is when it soaks down and gets crispy later.
- Step 6: Immediately after removing it from the oven, sprinkle the chocolate chips over the hot caramel layer. Let them sit for 2 to 3 minutes so they soften from the heat, then use a spatula or knife to spread it into a smooth chocolate coating.
- Step 7: While the chocolate is still melty, sprinkle with chopped pecans or decorative sprinkles. Press them gently in so they stick and don’t fall off later when you break up the pieces.
- Step 8: Let the pan sit at room temperature for about 30 minutes to cool down, then move it to the fridge for at least 1 hour to fully set. This part is tough—I always sneak a piece too early. Be patient for best results.
- Step 9: Once the toffee is chilled and firm, lift it out using the parchment paper, peel it off, and break the slab into irregular bite-size pieces with your hands or a sharp knife. Store in a pretty tin or airtight container.
Nutrition per serving
| Calories | 190 |
| Protein | 2g |
| Carbohydrates | 21g |
| Fat | 12g |
| Sugar | 15g |
| Fiber | 1g |
| Sodium | 140mg |
Description
Christmas Cracker Toffee is the kind of holiday treat that lights up a cookie tray with gold-hued sweetness and irresistible crunch. It starts with a humble base of buttery crackers, layered lovingly with bubbling caramel and melted chocolate, and finished with a festive sprinkle of chopped nuts or holiday toppings. Once cooled and broken into pieces, it resembles edible stained glass—beautifully imperfect and absolutely addictive.
Biting into a piece of this toffee is like capturing the best parts of the season in one mouthful. It has the snap of a brittle winter breeze, the warmth of roasted nuts by a fire, and the indulgent satisfaction of homemade gifts. Whether you call it Christmas Crack or Saltine Toffee, this nostalgic treat evokes the joy of sharing moments with loved ones and the comforting flavors of a homemade holiday.
Why You’ll Love This Recipe
This recipe is incredibly simple and requires only a handful of pantry staples, making it perfect for busy holiday bakers. No candy thermometer is needed and the entire dessert comes together in under 30 minutes. It is also highly customizable—add your favorite types of chocolate, change the toppings, or even use gluten-free crackers. Perfect for gifting, cookie exchanges, or satisfying that late-night sweet tooth.
With its ideal combination of salty and sweet, crunchy and creamy, Christmas Cracker Toffee appeals to kids and adults alike. It stores beautifully and can be made ahead, giving you extra time to savor the season.
Serving and Storage Tips
Store your Christmas Cracker Toffee in an airtight container at room temperature for up to one week. If your kitchen gets too warm, refrigerate it to maintain the firm texture, but bring to room temperature before serving for the best flavor. To freeze, place the broken toffee pieces in a freezer-safe container separated by layers of parchment paper. They will keep in the freezer for up to 3 months. Let thaw at room temperature for 10 to 15 minutes before enjoying.
This recipe is easy to make ahead and makes a great gift when placed in cellophane bags or decorative tins. Just be sure to keep it stored in a cool place to preserve the texture.
Course, Cuisine, Keywords
Dessert, American, Christmas, Holiday Treats, No Bake Recipes
For a nut-free version, try crushed pretzels instead of pecans. If using white or milk chocolate, keep an eye on the sugar level since the toffee may taste sweeter. Let it chill fully before breaking to get those perfect glossy shards.
FAQ
Can I use graham crackers instead of saltines?
Yes, for a sweeter variation, graham crackers make a great base. The texture will be slightly softer but still delicious and easy to break into pieces.
Why did my caramel layer turn grainy?
This happens if the sugar does not fully dissolve or the heat is too high. Keep the boil gentle and consistent, and stir continuously for smooth results.
Can I make this recipe ahead for gifts?
Absolutely. It keeps well in an airtight container for a week or can be frozen for longer storage. Pack cooled toffee into treat bags or tins for an easy, heartfelt holiday gift.
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Christmas Cracker Toffee
Ingredients
- 40 salted saltine crackers
- 1 cup unsalted butter
- 1 cup light brown sugar
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans or festive sprinkles
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and a layer of parchment paper.
- Arrange the saltine crackers in a single layer on the prepared baking sheet, fitting them tightly without overlapping.
- In a medium saucepan over medium heat, melt butter and brown sugar together. Bring to a gentle boil and cook for 3 minutes, stirring constantly, until slightly thickened.
- Pour the hot caramel mixture evenly over the crackers, spreading gently with a spatula to cover.
- Bake for 5 minutes; the caramel will continue to bubble.
- Remove from oven and immediately sprinkle chocolate chips over hot caramel. Let sit 2–3 minutes then spread evenly with a spatula.
- Top with chopped pecans or festive sprinkles while the chocolate is warm, pressing gently.
- Cool at room temperature for 30 minutes, then refrigerate at least 1 hour to set completely.
- Once firm, peel off parchment and break toffee into pieces with hands or a knife.
