Ingredients
- 40 saltine crackers (about 1 sleeve)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chips
- 3/4 cup chopped pecans or holiday sprinkles
- 1/2 cup toffee bits (optional)
- Flaky sea salt for finishing
Instructions
- Line and layer. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with foil, then parchment. Arrange the saltines in a single snug layer.
- Make the caramel. In a saucepan, melt the butter with the brown sugar over medium heat. Bring to a rolling boil and boil exactly 3 minutes, stirring occasionally. Off the heat, stir in the vanilla.
- Pour and bake. Pour the caramel over the saltines and spread quickly to the edges. Bake 5-6 minutes until bubbling all over.
- Blanket with chocolate. Sprinkle the chocolate chips over the hot toffee. Return to the oven 2 minutes, then spread the melted chocolate smooth with a spatula.
- Top and set. Scatter with pecans, toffee bits, or sprinkles and a pinch of flaky salt. Chill 30 minutes until firm, then break into pieces.
💡 Toffee smarts
Line the pan with foil AND parchment for a clean lift-out — caramel welds itself to bare pans. Boil the caramel a full 3 minutes; undercooked caramel makes soggy, chewy toffee instead of snappy. Watch it in the oven and pull it the moment it's bubbling all over.
Common questions
Can I use graham crackers instead of saltines?
Yes — graham cracker toffee is sweeter and equally good. Ritz crackers work too, for an extra-buttery version.
Why is my toffee chewy instead of snappy?
The caramel didn't boil long enough to reach the hard-crack stage. Give it the full 3 minutes at a rolling boil next time.
How long does Christmas crack keep?
Up to 2 weeks in an airtight container at cool room temperature. It also freezes well for 3 months.
Can I skip the nuts?
Of course — swap in holiday sprinkles, crushed pretzels, or toffee bits. The chocolate layer is the canvas.
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