Chocolate Saltine Toffee, or Christmas Crack, as it is infamously yet commonly called, is so easy to make. This salty, sweet, crunchy, and chewy holiday favorite is highly addictive, however, so I recommend making them — as long as you are prepared to have a Miranda moment.
one 9×13 pan / 20 servings
5 to 7 minutes
about 45 minutes, including cooling
Non-Stick Cooking Spray
30 to 40 Saltine Crackers
2 sticks (1 cup) Butter or Coconut Spread
1 cup Light Brown Sugar
8 to 12 ounces semi-sweet chocolate chips
- Preheat oven to 350F.
- Line a 9 x 13 pan with aluminum foil and spray with non-stick cooking spray.
- Arrange the saltines, salt-side down, in a single layer.
- In a medium saucepan, melt the butter and brown sugar together and bring to a boil.
- Once butter and brown sugar boil, reduce heat and simmer uncovered, for 3 to 5 minutes or until butter and brown sugar thicken and turn a caramel color.
- Pour mixture over crackers, covering crackers evenly.
- Bake in oven for 5- 7 minutes, or until toffee/liquid starts to bubble, watching carefully.
- Remove from the oven, and pour chocolate chips over crackers.
- As chocolate chips soften and start to melt, spread and smooth them into an even layer with a spatula or knife.
- Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold.
- Break into pieces. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 4 months.
STEP BY STEP