Christmas Crack. If you've never tried this you're missing out! Really easy recipe and always a hit at home!

Christmas Crack. If you've never tried this you're missing out! Really easy recipe and always a hit at home!

Christmas Crack. If you've never tried this you're missing out! Really easy recipe and always a hit at home!

This is well... simply delicious! Christmas Crack, also known as Saltine Cracker Candy is of course extremely popular over the Christmas and Thanksgiving holidays. Often made and cut into pieces, wrapped as gifts, or simply for the family to enjoy at home. I would suggest you make up two batches of Christmas Crack because this goes fast!

This is often made for gifts, so you could make up a batch and pop some pieces in a nice mason jar, tie a Christmas ribbon around the jar and viola! A perfect Christmas present!

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Here's a photo below where Cathy made up a batch of Christmas Crack and added them to a jar along with some of her Chocolate Joy Cookies. So you get the idea!

Christmas Crack. If you've never tried this you're missing out! Really easy recipe and always a hit at home!

This recipe has been generously shared by Cathy Kopp. Cathy tells me she used the basics from a recipe she saw at Mommy's Kitchen and has also kindly added a few notes and tips along the way of how she made this Christmas Crack recipe so everyone can make this!

Prep Time

10 minutes

Cook Time

5 minutes

Serves

16-inch x 11-inch tray

Ingredients

1 1/2 sleeves saltine crackers
1 1/4 cups unsalted butter
1 1/4 cup light brown sugar
8 oz package Heath Milk Chocolate Toffee Bits

Instructions

1. Preheat oven to 400 F. Line a greased or sprayed rimmed baking sheet (16" x 11") and cover with foil or parchment so it also comes up the sides. This will stop the mixture from sticking and also help when you remove from the pan after. ** If using foil, it is advisable to grease the surface of that too to avoid the sugars from sticking when baking.

2. Put down a single layer of crackers to cover the pan.

3. In a saucepan, add the sugar and butter and heat until it has all melted and begins to boil. Be careful because this mixture is HOT. Give it a stir and when the syrup is boiling, continue to boil for 3 full minutes.

4. After 3 minutes, pour the mixture, CAREFULLY (It is hot remember!) over the crackers, spreading evenly and place in the oven for 5 minutes.

5. Remove from the oven and sprinkle the milk chocolate toffee bits all over whilst still hot. Allow to completely cool then break into pieces.

We'd love to hear from you and what you thought of our Christmas Crack recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Cathy’s also got a lovely recipe for Bacon Crack. Click on the photo to go take a look. It’s so delicious!

Bacon Crack. A.K.A Bacon Saltine Cracker Candy. If you've never tried this you're missing out!

Recipe Card

Christmas Crack. If you've never tried this you're missing out! Really easy recipe and always a hit at home! | Lovefoodies.com

Christmas Crack

Yield: 16
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Christmas Crack. If you've never tried this you're missing out! Really easy recipe and always a hit at home!

Ingredients

  • 1 1/2 sleeves saltine crackers
  • 1 1/4 cups unsalted butter
  • 1 1/4 cup light brown sugar
  • 8 oz package Heath Milk Chocolate Toffee Bits

Instructions

  1. Preheat oven to 400 F. Line a greased or sprayed rimmed baking sheet (16" x 11") and cover with foil or parchment so it also comes up the sides.
  2. Put down a single layer of crackers to cover the pan
  3. In a saucepan, add the sugar and butter and heat until it has all melted and begins to boil. Be careful because this mixture is HOT. Give it a stir and when the syrup is boiling, continue to boil for 3 full minutes.
  4. After 3 minutes, pour the mixture, CAREFULLY (It is hot remember!) over the crackers and place in the oven for 5 minutes.
  5. Remove from the oven and sprinkle the milk chocolate toffee bits all over whilst still hot. Allow to completely cool then break in to pieces.
Nutrition Information:
Yield: 16 Serving Size: 16 x 11 inch pan
Amount Per Serving: Calories: 262Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 54mgCarbohydrates: 24gFiber: 0gSugar: 23gProtein: 1g

Delicious Sweet Snacks for Christmas

Here's a selection of delicious Sweet Snacks for Christmas and Thanksgiving

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82 thoughts shared

  1. Is the brown sugar packed when measured? I made this and I’m not sure if I added too much sugar. Real sugary on the back of cracker and I did boil it 3 minutes.

    1. Hi Bev, So sorry to hear it didn’t turn out as expected. The sugar is unpacked as you measure it out in to the cup size, I’m guessing you measured it as packed if it was very sugary? Hopefully you will get to give it another go and it will turn out perfect.
      Thanks for writing in

    1. Hi Laura! The addition of candy cane sounds wonderful and so festive too!
      Thanks for writing in and telling us what you did with the recipe and wishing you and your family a very Merry Christmas!

  2. Hi, Barb. None of it lasted at my house long enough to worry about long-term storage! I kept mine in Glad storage containers in the refrigerator until it was time to give away. If you use the bacon recipe, I recommend that you definitely keep it in the fridge.

  3. I make this exact recipe but instead of toffee bits I put dark chocolate chips and toasted sliced almonds. It’s so easy and good. I’ve also used ritz crackers and they come out great.

    1. Hi Rachel, That’s great to know and thanks so much for your feedback about the Ritz Crackers because we had someone asking on our Bacon Crack recipe if she could use Bacon Ritz Crackers (I think she likes bacon :) )!! So I will let her know! Glad you enjoy the recipe and wishing you a lovely Sunday!

  4. Am I missing something? Is there a step missing? The pan and whatever is on the foil-wrapped pan is missing from instructions. At the end it magically comes out of the oven with its contents perfectly ready to be added to the recipe.

    1. Hi Pamela, I’m not exactly sure what you mean. The instructions tell you to line the pan, then add the ingredients as directed. Place in the oven, then when done, you just remove from the pan and break up in to pieces. Points 2, 3 and 4 explain which ingredients need to go in to the pan before the oven. Hope that helps?

    1. Hi Cindy,
      Yes indeed! Although the texture and flavor won’t be the same as using saltine crackers, it would be fine to use them.
      Hope this helps!

    1. Hi Jeanne,
      yes, you grease/spray the pan first before adding the layer of parchment or foil. The reason is in case any of the liquid seeps on to the tray during baking, it will be absolutely terrible to try get off. There should be no need to grease parchment if using, but if you are using foil, you could also grease the top of that to be double sure it wont stick. Sorry it wasn’t very clear for you. I will go and edit the instructions right now to make sure it is more understandable.
      Appreciate you asking and thank you!

  5. Comment author image

    Caroline Wilson

    says:

    This recipe sounds very yummy! I haven’t made this recipe but made one similar – Bacon Crack. It was delicious. Some people were adding Cayene pepper to it so it had a sweet, spicy taste. We didn’t use the Pepper. I watched someone make it on Youtube.

    1. Hi Caroline, the Cayenne addition sounds fab! We also have a recipe for the Bacon Crack at the bottom of this recipe so please do take a look! It is a yummy one for sure!

  6. Please can anybody translate this into English. It looks soooo good. Just the perfect start to Christmas!like when we’re decorating the Christmas trees. Thanks.
    Merry Christmas to you all xx

    1. Hi Nanette! I’m not sure how you have come to our recipe or what browser you are using, but our whole website is in English, we do not do any other language. Merry Christmas to you too!

  7. Tami-sounds like you didn’t cook your sugar long enough. So then it wouldn’t set up/get hard. You must cook the butter sugar mixture for the correct amount of time (follow the recipe exactly) so the sugar gets to the right stage/temperature. Try it again, as the ingredients are pretty cheap. I’ve been making this stuff for years! Also a hit, and one of my favorite treats at Christmas.

    1. Hi Amanda,
      Thanks very much for your advice. The sugar does need to get to the right temperature for it to set properly!
      I expect this will be on your list to make again this Christmas too, happy cooking!

  8. Instead of the toffee bits, you can also use 1 c of mini chocolate chips. After taking out of the oven sprinkle with the choc chips. The chips will get soft. Spread over the mixture and sprinkle with 1 c chopped pecans. YUMMMY! *I leave the pan on the oven door to help the chips melt faster. My friends/family love it and they love chocolate & pecans. It can be adjusted to add more choc chips and/or more nuts..it’s really whatever you like.

    1. Ooooh Diane! The chocolate chip idea sounds absolutely fabulous! The sky really is the limit with all the different things you could add so thank you so much for your suggestions too! Wonderful!

  9. Hi Tami! That’s so very frustrating to work hard on a recipe and not have it turn out. Right off the top of my head, here are a couple things to try.

    Use butter, not margarine.

    Make sure you are using a saucepan large enough so that you don’t worry about it boiling over. Bring it to a full rolling boil on high heat and don’t start timing it until it is at a full boil. That helps the liquid in the butter evaporate and the butter fat and sugar make a smooth toffee.

    After the mixture cools some, put the whole baking sheet into the freezer and leave it until completely cool.

    Good luck and let us know how it turns out.

    Cathy

  10. I made this last year and it was soggy ,i don’t know what happened , I had to throw it away,and I was so looking forward to it ,any suggestions?

    1. Hi Tami, that is a shame! I’m not sure which recipe you used as it could be different in quantities and ratios, oven temperature, etc from this recipe. Let me ask Cathy (who’s recipe this is), perhaps she will have some extra tips for you. So sorry your bake was wasted. That is always disappointing.