Christmas Crack is an easy homemade candy with a base of saltine crackers, a layer of buttery toffee, and then chocolate sprinkled with toppings of choice. This Christmas Crack recipe is next-level delicious with creamy, rich chocolate ganache instead of plain chocolate. Try to have just one piece!
What Is Christmas Crack?
Christmas crack is a saltine cracker toffee candy with a chocolate layer and assorted toppings. It’s called Christmas “crack” because it’s made from crackers, traditionally “cracked” into pieces once it’s prepared.
It’s crispy from the crackers, with a chewy, buttery, caramel-flavored layer, topped with a layer of chocolate. But THIS Christmas Crack recipe is the BEST ever, because the chocolate layer isn’t just any ordinary chocolate…it’s silky, creamy chocolate ganache that takes this candy to the next level.
Chocolate crazed? Try these heavenly Chocolate Pots de Creme.
Recipe Ingredients
- Saltine crackers – saltine crackers are the classic base for Christmas Crack. The salt on top of the crackers is key!
- Unsalted butter – butter is a key ingredient in the toffee layer.
- Light brown sugar – sugar is another key ingredient in the toffee layer. I like light brown sugar for its caramel undertones.
- Dark chocolate chips – for our special chocolate ganache layer, semisweet or bittersweet chocolate works the best.
- Heavy cream – cream and chocolate make ganache!
- Vanilla extract – vanilla adds a touch of extra delicious flavor.
- Toppings (optional)
Christmas Crack Topping Ideas
You don’t need to add toppings to your Christmas Crack, but some of my favorites are:
- Chopped of candy canes
- Nuts, like chopped walnuts or pecans
- Sprinkles
- Crushed Oreos
- Crushed PB cups, Butterfingers or other candy
- A dusting of cocoa powder or instant espresso
- Coconut (toasted or just shredded/sweetened)
How to Make Christmas Crack
This special Christmas Crack is easy to make and only requires a few ingredients.
- Prepare.
Preheat oven to 350 degrees. Line a 10×15” baking sheet with parchment paper. Rub a little bit of water on the side of the parchment paper that lays on the baking sheet, to help it stick!
- Saltines.
Add saltines in a single layer, from corner to corner.
- Toffee.
In a small saucepan, add butter over medium-high heat. Let melt. Add vanilla and brown sugar. Stir in. Bring mixture to a boil, and then turn heat to medium, letting mixture continue to boil for 3 minutes. Stir constantly.
- Spread.
After 3 minutes, pour toffee mixture over the saltines, using a spatula to spread the mixture evenly throughout.
- Bake.
Bake for 5 minutes. After 5 minutes, put a hot pad under the pan, and place in the fridge for 10-15 minutes until toffee is firm.
- Chocolate ganache.
Add chocolate and cream to a bowl, and heat in the microwave in increments of 30 seconds until chocolate melts. Stir until smooth, creamy and uniform.
- Spread.
Pour chocolate ganache over the toffee, and use a spatula to spread ganache out evenly. Add toppings of choice (if desired).
- Cool.
Cool pan in the fridge for 90 minutes (or about 30-45 minutes in the freezer).
- Crack.
Use a knife or your hands to “crack” Christmas Crack into pieces. It’ll be hard to resist taking a few bites!
Frequently Asked Questions (FAQs)
Make sure you boil toffee for 3 minutes, and bake it for 5 minutes. Anything less will result in a toffee that doesn’t set!
If you boil or bake your toffee for too long, it will become gritty. Yuck.
Store your candy at room temperature for up to 2 days. Place in the refrigerator to store for up to a week, removing from the fridge 10-15 minutes before serving. Store in an airtight container.
It lasts for a week in the fridge! See above for storage tips.
Yes! Freeze candy for up to 3 months. Thaw at room temperature in a single layer.
Yes, you don’t need to use saltines. You can use Club crackers, Ritz crackers, graham crackers or really any cracker that has a similar texture and thickness.
Yes! You can skip the chocolate layer altogether and layer toppings right on the warm toffee.
Yes, but the top layer will be a bit softer…which isn’t a bad thing! You can also reduce the amount of cream to 1/3 cup to help combat this.
More Christmas Dessert Recipes You’ll Love!
- Soft, Flourless Peanut Butter Cookies
- Red Velvet Cookies (Using Cake Mix!)
- Best Soft M&M Cookies (Easy 45-Minute Recipe)
- Mom’s Cinnamon Sugar Pie Crust Cookies
- Old-Fashioned Sugar Cookies
Equipment
- 10×15" baking sheet pan
- Parchment paper
Ingredients
- 1 sleeve saltine crackers plus a few extra just in case
- 1 cup unsalted butter 2 sticks
- 1 cup light brown sugar packed
- 1 ½ cups dark chocolate chips either bittersweet or semisweet
- ½ cup heavy cream
- 1 ½ teaspoons vanilla extract
- Toppings of choice see notes below for ideas
Instructions
- Preheat oven to 350°F. Line a 10×15” baking sheet with parchment paper. Rub a little bit of water on the side of the parchment paper that lays on the baking sheet, to help it stick!
- Add saltines in a single layer, from corner to corner.
- In a small saucepan, add butter over medium-high heat. Let melt. Add vanilla and brown sugar. Stir in. Bring mixture to a boil, and then turn heat to medium, letting mixture continue to boil for 3 minutes. Stir constantly.
- After 3 minutes, pour toffee mixture over the saltines, using a spatula to spread the mixture evenly throughout.
- Bake for 5 minutes. After 5 minutes, put a hot pad under the pan, and place in the fridge for 10-15 minutes until toffee is firm.
- Add chocolate and cream to a bowl, and heat in the microwave in increments of 30 seconds until chocolate melts. Stir until smooth, creamy and uniform.
- Pour chocolate ganache over the toffee, and use a spatula to spread ganache out evenly. Add toppings of choice (if desired).
- Cool pan in the fridge for 90 minutes (or about 30-45 minutes in the freezer).
- Use a knife or your hands to “crack” Christmas Crack into pieces. It’ll be hard to resist taking a few bites!
Video
Notes
- Suggested toppings: coconut, toasted coconut, chopped candy canes, nuts, sprinkles, crushed Oreos, crushed candy of choice, icing, a dusting or cocoa powder or instant espresso
- Dark chocolate is recommended for ganache. Yes, you can use milk chocolate but the chocolate ganache topping will be softer. You can also reduce the cream to 1/3 cup to help.
