Christmas Crack

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Buttery brown sugar toffee baked over saltine crackers and topped with melted chocolate and a swirl of peanut butter. It's an easy holiday candy that's salty, sweet and crunchy, and perfect for cookie plates and gifting.

Prep Time10

Cook Time10

Set time2

Total Time2 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: pieces

Calories: 124kcal

Author: Sarah Jenkins

Ingredients

40 saltine crackers
1 cup unsalted butter
1 cup light brown sugar well packed
1 teaspoon vanilla extract
½ teaspoon salt
2 cups chocolate chips milk or semi-sweet
2 tablespoon creamy peanut butter melted

Instructions

Preheat the oven to 350°F. Line a 10x15 jelly roll pan with foil, then spray the foil with cooking spray or top it with a silicone baking mat so the toffee doesn't stick.
Arrange the saltines in a single layer on the pan.
In a saucepan, melt the butter and brown sugar together, stirring constantly.
Bring to a full rolling boil, then cook for 3 minutes, stirring constantly. Start timing once it reaches a rolling boil.
Remove from the heat and stir in the vanilla and salt.
Pour the toffee over the crackers right away and spread it evenly, since it gets harder to spread as it cools. Bake for 5 to 7 minutes, until bubbling.
While the crackers bake, melt the chocolate chips in a small saucepan over low to medium heat, stirring for 2 to 3 minutes until just melted. Microwave the peanut butter in a microwave-safe bowl on high for about 20 seconds, until thin and pourable.
Remove the pan from the oven and use a spatula to push any crackers that shifted back together. Immediately spread the chocolate over the top with a rubber spatula.
Drizzle the peanut butter over the chocolate with a spoon and swirl it with a knife or skewer to make a marbled pattern.
Add sprinkles or other toppings if you like. Let cool completely, or chill in the refrigerator for 2 hours, until the chocolate and toffee are firm.
Crack or slice into pieces and store in an airtight container.

Notes

Boil the toffee for the full 3 minutes. If it's undercooked, it soaks into the crackers instead of setting into a crisp layer.
Don't skip the baking step, since it seals the toffee around the crackers and keeps them crunchy.
Use real butter. Butter substitutes have a different ratio of water to fat and can make the base mushy.
Use a fresh box of crackers. Older, opened crackers have absorbed moisture and won't stay crisp.
Store in an airtight container at room temperature for 3 to 4 days, or freeze for up to 3 months.
Graham crackers, Ritz crackers or flat pretzel crackers (like Pretzel Crisps) all work in place of the saltines.

Nutrition