I am a little obsessed with sweet and salty combinations. I can remember in college running through McDonald's for fries and Wendy's for a frosty and eating the frosty with the fries when I had been through an exceptionally long day. So, this 4 ingredient saltine cracker toffee that combines sweet and salt had to be banned from my house. After all this sweet treat is called Christmas Crack for a reason.
What is in Christmas Crack?
Doesn't everyone have this on hand any day of the week when you have a hankering for toffee.
- Saltine crackers - The crackers that come in a white sleeve in a square box. These can be name brands or store brands of saltines. Use your favorite crackers.
- Butter - You can't make toffee without butter. Real stick butter, not margarine for this recipe.
- Brown sugar - Light brown sugar is the best for this recipe, but dark brown sugar can work for this toffee recipe too.
- chocolate chips - A chocolate-covered candy can't happen without chocolate chips.
How to Make Saltine Cracker Toffee aka Christmas Crack?
To make this Christmas Crack, start by melting two sticks of butter with one cup of brown sugar in a small saucepan over medium heat.
I popped the pan in the fridge to speed up the hardening process. Once the chocolate is hard to the touch, break apart with your hand. The process is easy peasy. This is is why this candy recipe is so great. Oh that and this saltine toffee is so dang good people call it Christmas Crack
When the toffee is hard, break the pieces will break into random shapes in sizes. Then give it all away. Trust me. Don't make this unless you have a dozen people to share with immediately.
Saltine Cracker Toffee
- 40 saltine crackers
- 1 cup 2 sticks butter
- 1 cup light brown sugar
- 2 cups of semisweet chocolate chips or 1 12-ounce bag
- In a saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes.
- Lay 40 saltine crackers out on a greased aluminum lined jelly roll pan. Pour the caramel mixture over the crackers, covering them evenly.
- Bake at 425 degrees for 4 to 5 minutes, or until just bubbly.
- Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers.
- Chill the entire pan in the fridge or freezer till chocolate is hard. Break up into pieces by hand creating variously sized and shaped pieces. Store in an airtight container.