This easy Butter Toffee recipe is one of my favorite holiday indulgences. I mean really, it is basically hardened caramel covered in chocolate. How could you go wrong?
But this classic saltine toffee now goes by another name. Christmas Crack.
Christmas Crack Toffee
It got its name from being pretty cravable and then again from being made mostly at Christmas time. It was originally known as saltine toffee, but about a decade ago earned its street name, the slang Christmas Crack.
I have a love for toffee, crunchy, stick to my teeth toffee. Whether it be just plain, dotted with nuts or drizzled with melted chocolate, I love every type, but my love for the salty and sweet flavor affinity makes any type of saltine cracker toffee my absolute favorite.
Most recipes use plain old saltine crackers. Light and delicate, but covered in salt, these are the perfect base to be smothered in liquid gold butter toffee mix.
But I like using Ritz crackers. They are essentially a buttery version of saltine. Still flaky and salty, but with more flavor in the actual cracker. Why not add more butter?
Christmas Crack has historically been stopped with shredded coconut or chopped nuts.
I like to top my saltine toffee off with a spread of chocolate, but you can make yours with or without. If you like this butter toffee, also check out my Candy Toffee and Bacon Chocolate Saltine Toffee.
Tips & Troubleshooting
- Make sure your toffee mixture comes to 285 degrees using a candy thermometer. This ensures it has reached the correct temperature to chemically change and also evaporate enough water out of the mixture to set correctly. Toffee can be temperamental.
- Avoid making toffee on humid days. Just like not enough water evaporating out, if it is a super humid day, it can impact setting.
- Some folks reported their chocolate didn’t soften enough to spread. If you want to give it a head start, melt chocolate at 50% power in the microwave and smooth over toffee while soft. Omit the step when you put it back into the oven.
Perfect Addition to the Cookie Tray
All the perfect addition to your cookie tray and ideal for making ahead and taking to potluck parties. People always go ga-ga over toffee! In fact, you might even hear it referred to as Christmas Crack around the holiday season.
Storage & Freezing
Christmas crack is
Tools:
9 x 13 Glass Baking Dish– an absolute essential for any kitchen! Use it for baking, marinating or storing. Get one with a lid, you’ll thank me later.
Heavy Bottom Sauce Pan– this will be one of your most used kitchen tools. Having something that is heavy bottom will distribute heat better and prevent burning whether you are using an electric or gas range.
Offset Spatula – The best way to spread melted chocolate and frosting!
More easy dessert recipes!
- Caramel Apple Bites with Brie
- Chocolate Bacon Jam Cookies
- Chocolate Caramel Pretzels
- No Bake Chocolate Cheesecake
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Christmas Crack Recipe
Ingredients
- 1 sleeve Ritz Crackers or Saltine Crackers
- 1 cup butter
- 1 cup brown sugar
- 1 cup chocolate chips
- 2 teaspoons coarse sea salt
Instructions
- Preheat oven to 400 degrees. Line a 9×13 baking dish with parchment paper, carefully folding the edges so you can easily lay the crackers flat.
- Line baking dish with crackers.
- In a medium saucepan, heat butter and brown sugar over medium heat, stirring frequently until fully combined and smooth. Do not boil, but allow it to reach 285 degrees using a candy thermometer. Pour evenly over crackers.
- Bake for 8 minutes. Remove and turn off oven.
- Sprinkle top with chocolate chips, then return to the warm oven (oven is off, but warm). Allow to sit for 1-2 minutes or until chocolate starts to glisten slightly. Using an offset spatula to smooth it out.
- Remove, sprinkle with coarse sea salt, and allow to cool to room temperature.
- Remove parchment paper and cut into squares.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
I had no issues with the chocolate. Maybe it is the type of chocolate people are using? I will say that I didn’t cook the brown sugar long enough initially and it was still grainy and not smooth. But that was my fault. I don’t think it is supposed to fully “set”. If this is like my grandmother’s it is kind of sticky and chewy. Great and easy recipe!
This recipe didn’t work for me as well. The chocolate chips didn’t melt…just bubbled in place and I wasnt able to spread it. Total fail. I had to make a 2nd batch; this time I melted the chocolate chips in the microwave and then spread it over the toffee layer. That worked better!
Thanks for the feedback!
This did not work for me at all. A big portion of the bottom didn’t set up and the chocolate was sunken in and charred. I think there is some issue with the recipe steps-perhaps the choc needs to go on after the crackers covered in butter and sugar are baked? I have made something similar using a different recipe using that method and that seemed to work. I’m bummed cause this was a huge Pinterest fail for me.
Ugh, Amy, I am so sorry! I re-read the instructions and that is how I make them. I’m sure this was disappointing.
Instructions mention maple syrup in step #3 but no quantity listed in ingredients.
Please advise how much maple syrup.
Can’t wait to try!
Hi Renee- total honesty, I have NO CLUE how that got in there! I must have been working late. No maple syrup in this. I wonder how others made it, LOL.
Yes! I LOVE making cracker with Ritz crackers instead of saltines. It’s soooo good. And your photos are making me wish I were eating butter toffee for breakfast right now. 😉
Love how easy this is to put together! Must give it a go 🙂
Salty sweet is my favourite combination, I love the idea of using buttery ritz crackers.
Yes! I love toffee, and this one looks super easy.
Yum! This looks incredible! I love that layer of chocolate and sea salt on top. So perfect for the holidays!