I started making this recipe a few years ago and it has become one of my regular holiday treats to make. To be honest, I was a bit skeptical of this recipe at first. Saltines with a bunch of stuff dumped on them? Didn’t sound that impressive. I don’t make things on repeat though unless I really love them, and this one is worth making each year.
This recipe is sort of like a cheater toffee recipe if you don’t have the patience to get toffee right. I still stubbornly make toffee every year too, but if I eventually decide not to, I will make this and be happy. The saltines have a flaky crunch and when combined with the toffee bits on top, it sort of fools your mouth into thinking you have toffee.
I love the slight saltiness from the crackers combined with the sweetness from the toffee and chocolate. The recipe calls for 1 bag of heath chocolate/toffee bits. I’m a chocoholic and I don’t feel there is quite enough chocolate on these from just that, so I also add about 1/2 a bag of mini chocolate chips to the top to give a bit more chocolate coverage.
The best thing about this recipe is takes 10 minutes to make and requires very little clean up, which around the holidays is a blessing!
Christmas Crack
Ingredients
- 1 1/4 cup unsalted butter
- 1 1/4 cup brown sugar
- 1 1/2 sleeves saltines
- 1 8oz package heath toffee bits with milk chocolate
- 1/2 bag mini chocolate chips option
Instructions
- Heat oven to 400. Line a sheet pan with foil and spray well with cooking spray.
- Spread the saltines in a layer on the sheet pan until you have covered the whole pan.
- Combine the sugar and butter in a saucepan over medium and cook until fully melted. Stir and bring to a boil. Boil for 3 minutes then pour over the crackers. Spread the sugar syrup evenly over the top with an offset spatula.
- Place into the oven for 5 minutes. Remove from oven and immediately spread the toffee/chocolate over the top. After 5 minutes, using an offset spatula, spread the chocolate around a bit. It doesn't need to all be covered or look perfect.
- Allow to cool, then transfer to the fridge to set up fully. Break into pieces and enjoy!
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