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. This was so good!!! I was hesitant at first, but I’m glad I pushed through my doubts. Well worth it! !! My family truly loved these sweets.

    1. So glad you went out of your comfort zone and tried the recipe Tammy! Now you know what to make for the next holiday!
      Thanks very much for writing in and letting us know. Wishing you and your family a very Happy New Year and 2016!

    1. Hi Brenda! Go for it! The salted butter will be absolutely fine and I doubt you will even notice :)
      Have a wonderful Christmas and happy baking!

    1. Hi Meelee! That is a fabulous idea! We’ve had lots of people making this for work colleagues and family, friends etc and it’s always been a real hit! Please enjoy and Happy Christmas to you from all at Lovefoodies!

  2. Comment author image

    klochen@bellsouth.net

    says:

    Made this for my high school classes and they loved it, I just had to change the name! Very important to time the boil after it is at a full roar! They want me to make more and they want to buy it……can’t do that.

  3. So I tried this last week and my daughter and I loved it. Making some more right now and going to put some dark chocolate and crushed candy cane on top.

  4. I made this recipe and it was so good! Made it just like it is written and when it got cool stuck it is the refrigerator for it and it was fine… YUM!

  5. This was a disaster for me. I started timing the sugar when it got to the full boil, timed for 3 minutes exactly, and my sugar mixture did not set up. Also I used salted butter because I did not have unsalted, and the combo of the salty caramel mixture, the toffee, and the saltines, it was entirely too salty to eat. Did not work for me, someone else learn from my mess?

  6. I have made this recipe for years. My grandmother used to make this all the time, it was always a huge hit! There are so many variations on this recipe, the possibilities are endless. Thanks for sharing!

    1. Hi Jill, Yes! You’re right! The possibilities really are endless and so happy it’s a hit with your family too. Thanks very much for your feedback and taking a moment to drop us a note. Merry Christmas!

  7. Hi, this recipe sounds great, plan to try it in a few days. I usually use a candy thermometer. I seem to always mess up when using a timer method. Do you possibly know the temperature to which the syrup needs to be heated? Thank you

    1. Hi Jan, We haven’t had anyone use a candy thermometer for this recipe, just the instructions as you see them. It’s been a hit so far, so try again with the timing method as you see here and I’m sure it will be lovely!