Go Back

Christmas Crack Saltine Toffee with Chocolate and Pecans

Christmas crack saltine toffee is made by pouring homemade brown sugar toffee over saltines, baking until bubbly, and topping it with melted chocolate and pecans. Once chilled until firm, it breaks into crisp, buttery pieces with a smooth chocolate layer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
cooling and chilling 1 hour 23 minutes
Total Time 1 hour 41 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 40 saltine crackers
  • 1 cup unsalted butter
  • 1 cup light brown sugar packed
  • 2 cups semisweet chocolate chips
  • 1 cup pecans chopped

Equipment

  • 1 10x15-inch rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a 10x15-inch rimmed baking sheet with parchment paper.
  3. Arrange the saltines in a single layer on the baking sheet, breaking crackers as needed to cover the surface.
  4. Melt the butter and brown sugar in a medium saucepan over medium heat, stirring until combined.
  5. Bring the mixture to a full boil and boil for 3 minutes, stirring constantly.
  6. Carefully pour the hot toffee evenly over the crackers.
  7. Spread the toffee to the edges.
  8. Bake for 5 minutes, until the toffee is bubbling across the surface.
  9. Remove the pan from the oven and scatter the chocolate chips over the hot toffee.
  10. Let stand for 2 to 3 minutes.
  11. Spread the melted chocolate evenly.
  12. Sprinkle with pecans.
  13. Cool at room temperature for 20 minutes.
  14. Refrigerate for 1 hour, until firm.
  15. Lift the toffee from the pan and break into pieces.

Notes

For neat pieces, let the toffee chill until firm before breaking it. Store covered in the refrigerator for up to 2 weeks; freeze for up to 2 months. For a gluten-free variation, use gluten-free crackers.