Saltine Toffee – aka Christmas Crack


The dessert below is so amazing that there is the real possibility you will be unable to stop eating once you start. With only 5 ingredients, this saltine toffee can be made in a matter of minutes. I love the combination of buttercrunch toffee and chocolate, so these are the perfect salty sweet snack. I remember the first time I ever had these and discovered that there were actually salted top saltine crackers in them. I didn’t know whether to be intrigued or repulsed. It seemed odd to have a cracker in a dessert, but after tasting it I learned very clearly that this is a total winner!

Yes, I know that it is Day 5 of the 24 Days of Christmas Baking and I already  have 3 that are chocolate and toffee/caramel. It shows you the flavours that I love, but also know that there are plenty of other amazing sweets to come that have a wide range of flavours!

This can be stored in an airtight container for a couple weeks, although, there is likely no way it will last any longer than a day or two. The best way to enjoy these is to keep them in the freezer. I love eating them while they are still cold. YUM! There are recipes for this all over the net. This recipe was sourced from AllRecipes.

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5 from 2 votes

Saltine Toffee Christmas Crack

Easy Christmas crack recipe to make and so delicious to eat. Made with saltine crackers, butter, brown sugar, chocolate and pecans.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 pieces
Author Steve Cylka


  • 40 saltine crackers - salted tops ( about 1 sleeve)
  • 1 cup butter
  • 3/4- 1 cup brown sugar
  • 12 oz (or 2 cups) chocolate chips
  • 1 cup chopped pecans


  • Preheat oven for 400F.
  • Line a 15x10 jelly roll pan with parchment paper. Lay the saltine crackers evenly on the pan.
  • In a saucepan, melt the butter and brown sugar. Bring to a boil and let it boil for 3 minutes. Do not stir it during this time.
  • Pour the caramel evenly across the saltine crackers.
  • Bake for 5-7 minutes. Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a few minutes. Using a spatula, spread the melted chocolate evenly across the toffee.
  • Sprinkle the chopped pecans on the melted chocolate.
  • Let the toffee and chocolate cool completely. Break the toffee into 2 inch bite size squares.
  • To store, keep in an airtight container for 1 or 2 weeks or in the freezer for a couple months.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. This recipe won first place at a cookie swap I had several years ago. It’s the best!

  2. Karen (Brent) Mann

    this looks amazing, steve! i’m pumped to try it. wondering if you have tried (or heard of) a good gluten free alternative for the saltines??? thanks for sharing:)

  3. It seriously is crack. Love that stuff

  4. Love that you call this Christmas Crack! LOL

  5. Looks like a perfect baking recipe for me with only 5 ingredients. 🙂 I will take the warning seriously… otherwise I will have to wear my Santa pants all year long. 🙂

  6. Karen (Brent) Mann

    i just tried it using SuperSlim Rice Crisps with sea salt and they turned out awesome. SO tasty!!! they’re hard to resist… i also put scor bits on top instead of the nuts:)

  7. Just made these and after cooling, really hard to wait, I started to cut them into pieces…was a bit difficult…was I supposed to follow the saltine lines, but couldn’t see those…I want to give them away so trying to make them bite size and “neat” Any ideas from anyone…Thanks so much and BTW, they are delicious!!!

    • I prefer the uneven broken look for these. I put them in the fridge so they become cold and more brittle. I then break it apart with my hands

    • If you stick the pan in the freezer for about 15-20 minutes, you can turn it over and see the lines to break into squares. I also suggest coming at 350°-375° add 400° causes the lab to bubble to hard and can dislodge the crackers during cooking and make the toffee go underneath too much (you want some).

  8. Karen, I was thinking a bag of gluten free pretzels would do the trick. They’re the closest imposter that came to mind. Or if you’re really brave, potato chips!

  9. Victoria Rutherford

    I make these every Christmas but instead of pecans, I use crushed Skor bars on top…just makes it that much more decadent 😉

  10. Victoria Rutherford

    …and I forgot to mention Jay made these one year for the men’s dessert meeting and also put chopped bacon on top…oh my word talk about amazing! Chocolate and bacon are incredible together!

  11. they look like graham crackers to me.

  12. I use only half the butter and it’s fine

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