I’m sharing my Ritz Toffee because this simple Christmas Crack always mysteriously disappears from holiday cookie plates.

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I make this Christmas Crack every December and honestly it feels a little illegal. Thin saltine crackers get a sweet, crackly layer and a messy crown of semisweet chocolate chips that snaps when you bite it, and someone always asks for the recipe.

It has that click-bait charm of Easy Christmas Crackers posts and even a wink of Ritz Toffee nostalgia, but better because it’s loud and ridiculous. Guests think it’s just another holiday sweet, then they stop talking and start plotting to hide the last piece.

I warn you, once you try it, you’ll be hooked.

Ingredients

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Crispy base, mostly carbs, little fiber, adds salty crunch and structure to toffee.
Rich fat source, lots of saturated fat, gives toffee richness and glossy caramel flavor.
Provides sweetness and moisture, mostly carbs, small minerals from molasses, helps caramelize.
Tiny flavor boost, adds aroma and depth, no real nutrition, optional but nice.
Offers bittersweet chocolate flavor, adds sugar and fat, small amount of antioxidants.
Adds crunch, healthy fats and some protein, contains fiber and vitamins, optional.
Sprinkle balances sweetness, enhances flavors, adds sodium, makes each bite pop.

Ingredient Quantities

1 sleeve (about 40) saltine crackers

1 cup (2 sticks, 226 g) unsalted butter

1 cup (200 g) packed light brown sugar

1 tsp pure vanilla extract, optional

12 oz (about 2 cups) semisweet chocolate chips

1/2 cup chopped pecans or walnuts, optional

Flaky sea salt or coarse salt, for sprinkling, optional

How to Make this

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1. Preheat oven to 400°F. Line a rimmed baking sheet with foil and spray or lightly butter it so the crackers don’t stick, then lay the saltines in a single, snug layer covering the whole sheet.

2. In a medium saucepan combine the butter and packed brown sugar. Heat over medium and stir until melted, then bring to a full rolling boil while stirring constantly. Let it boil undisturbed for about 3 minutes so it thickens and turns caramel-y. If you’ve got a candy thermometer aim for about 285 to 300°F, but timing works fine too. Don’t burn it.

3. Remove the caramel from heat and stir in the vanilla if using. Pour the hot caramel evenly over the crackers, working fast so it coats all of them.

4. Use an offset spatula or the back of a spoon to spread the caramel into an even layer, getting it into corners. Be quick, it sets fast.

5. Bake the tray in the preheated oven for 5 minutes so the caramel really bonds to the crackers and gets bubbly and glossy. Watch it the last minute so it doesn’t scorch.

6. Pull the tray from the oven and immediately sprinkle the chocolate chips evenly over the hot caramel. Let sit 2 to 3 minutes so the chips melt.

7. Use a piece of parchment or an offset spatula to spread the melted chocolate into a smooth layer. If you want super smooth glossy chocolate, press another piece of parchment on top and gently smooth with your fingers.

8. While the chocolate is still soft sprinkle the chopped pecans or walnuts if using, and a pinch of flaky sea salt if you like salty-sweet. Press the nuts lightly into the chocolate so they stick.

9. Chill the sheet in the fridge for 30 to 60 minutes until fully set. Lift the foil out, crack the toffee into pieces with your hands or a knife. Store in an airtight container between layers of parchment at room temp for a few days or in the fridge longer.

10. Quick tips: don’t skip lining the pan, it makes cleanup and removal so easy. If you’re in a rush stick the tray in the freezer for 15 minutes to speed setting. If your chocolate doesn’t spread, put it back in the oven for 15 to 20 seconds or microwave for 10 second bursts until soft, then smooth. Trust me, everyone will fight over this.

Equipment Needed

1. Rimmed baking sheet, lined with foil or parchment and lightly buttered or sprayed
2. Aluminum foil and a piece of parchment (for lining and smoothing the chocolate)
3. Medium saucepan for the butter and brown sugar caramel
4. Wooden spoon or silicone spatula for stirring the caramel
5. Candy thermometer (optional) if you want exact temp, otherwise timing works, dont stress it
6. Offset spatula or the back of a spoon to spread the caramel and chocolate evenly
7. Measuring cups and spoons, plus a kitchen scale if you like being precise
8. Oven mitts or heatproof gloves and a trivet or heatproof surface to set the hot pan on
9. Refrigerator or freezer to chill the sheet, and a sharp knife or your hands to break the toffee into pieces

FAQ

Q: How do I keep the saltines from getting soggy? A: Make sure the butter and brown sugar boil hard for about 3 minutes after it starts bubbling so the toffee is thick and sets fast. Work quickly when you pour and spread the toffee, and chill the pan right away. Use a rimmed baking sheet and parchment so the crackers stay flat, that helps too.

Q: Can I swap the chocolate or use less sugar? A: Yep, you can use milk or dark chocolate chips, or a chopped chocolate bar. If you cut the brown sugar the toffee wont set right, so dont reduce the sugar unless you replace it with another toffee-friendly sweetener and test it.

Q: My chocolate looks grainy or dry, what happened? A: You probably overheated it. Melt gently in 20 to 30 second microwave bursts, stirring in between, or use a double boiler over low heat. If it seizes add a teaspoon of neutral oil or a small knob of butter and stir to smooth it out.

Q: Do I have to add nuts or flaky salt? A: No, both are optional. Nuts add crunch and flavor, flaky salt brightens the sweet toffee. If you skip nuts, try a sprinkle of crushed pretzels or toasted coconut for texture.

Q: How should I store it and how long does it last? A: Store in an airtight container layered with parchment at room temp for up to 1 week, in the fridge for up to 2 weeks, or freeze up to 3 months. Let frozen pieces come to room temp before serving so the chocolate doesnt sweat.

Q: Can I make it ahead or double the recipe? A: Yes and yes. You can double the recipe using a larger rimmed sheet, but dont stack crackers on top of each other. For make ahead, make it up to a week before gifting or serving, just keep it airtight.

Christmas Crack Recipe Substitutions and Variations

Saltine crackers: swap for graham crackers or Ritz crackers (lay them the same way to cover the pan) or use pretzel snaps for extra salty crunch. Use the same area/amount, just watch bake time cause graham can brown faster.
Unsalted butter: use salted butter 1:1 but skip any extra salt, or use solid refined coconut oil 1:1 (may give a slightly softer toffee and a hint of flavor).
Light brown sugar: swap with dark brown sugar 1:1 for a deeper molasses taste, or make a substitute with 1 cup granulated sugar plus 1 tablespoon molasses.
Semisweet chocolate chips: replace with equal weight milk or dark chocolate, or chopped baking chocolate; white chocolate works too but is sweeter and might need a teaspoon of neutral oil to make it glossy when melting.

Pro Tips

1) Fit the crackers tight and use an overhanging piece of foil or parchment so you can lift the whole slab out when it’s set. If you have little gaps, break crackers to fill them, it bakes more evenly and you avoid weak spots that flop.

2) Watch the caramel, not the clock. A candy thermometer set to about 285 to 300 F is best, but if you dont have one, bring it to a true rolling boil and time it. If it smells a bit bitter or goes too dark dump it and start over, burnt caramel ruins the whole thing.

3) For super smooth chocolate, let the chips melt from the tray heat then spread. If they barely melt, warm in the oven for 10 to 15 seconds or zap in the microwave in 10 second bursts until soft, then smooth with a piece of parchment pressed on top for a glossy finish. Dont get any water near the chocolate or it will seize.

4) Toast your nuts first for more flavor, chop them chunky so you get texture, and sprinkle flaky sea salt right after you spread the chocolate so it sticks. Store between sheets of parchment at room temp for a few days, fridge if you want longer, or freeze for long term.

Christmas Crack Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I'm sharing my Ritz Toffee because this simple Christmas Crack always mysteriously disappears from holiday cookie plates.

Servings

servings

Calories

264

kcal

Equipment: 1. Rimmed baking sheet, lined with foil or parchment and lightly buttered or sprayed
2. Aluminum foil and a piece of parchment (for lining and smoothing the chocolate)
3. Medium saucepan for the butter and brown sugar caramel
4. Wooden spoon or silicone spatula for stirring the caramel
5. Candy thermometer (optional) if you want exact temp, otherwise timing works, dont stress it
6. Offset spatula or the back of a spoon to spread the caramel and chocolate evenly
7. Measuring cups and spoons, plus a kitchen scale if you like being precise
8. Oven mitts or heatproof gloves and a trivet or heatproof surface to set the hot pan on
9. Refrigerator or freezer to chill the sheet, and a sharp knife or your hands to break the toffee into pieces

Ingredients

1 sleeve (about 40) saltine crackers
1 cup (2 sticks, 226 g) unsalted butter
1 cup (200 g) packed light brown sugar
1 tsp pure vanilla extract, optional
12 oz (about 2 cups) semisweet chocolate chips
1/2 cup chopped pecans or walnuts, optional
Flaky sea salt or coarse salt, for sprinkling, optional

Directions

Preheat oven to 400°F. Line a rimmed baking sheet with foil and spray or lightly butter it so the crackers don't stick, then lay the saltines in a single, snug layer covering the whole sheet.
In a medium saucepan combine the butter and packed brown sugar. Heat over medium and stir until melted, then bring to a full rolling boil while stirring constantly. Let it boil undisturbed for about 3 minutes so it thickens and turns caramel-y. If you've got a candy thermometer aim for about 285 to 300°F, but timing works fine too. Don't burn it.
Remove the caramel from heat and stir in the vanilla if using. Pour the hot caramel evenly over the crackers, working fast so it coats all of them.
Use an offset spatula or the back of a spoon to spread the caramel into an even layer, getting it into corners. Be quick, it sets fast.
Bake the tray in the preheated oven for 5 minutes so the caramel really bonds to the crackers and gets bubbly and glossy. Watch it the last minute so it doesn't scorch.
Pull the tray from the oven and immediately sprinkle the chocolate chips evenly over the hot caramel. Let sit 2 to 3 minutes so the chips melt.
Use a piece of parchment or an offset spatula to spread the melted chocolate into a smooth layer. If you want super smooth glossy chocolate, press another piece of parchment on top and gently smooth with your fingers.
While the chocolate is still soft sprinkle the chopped pecans or walnuts if using, and a pinch of flaky sea salt if you like salty-sweet. Press the nuts lightly into the chocolate so they stick.
Chill the sheet in the fridge for 30 to 60 minutes until fully set. Lift the foil out, crack the toffee into pieces with your hands or a knife. Store in an airtight container between layers of parchment at room temp for a few days or in the fridge longer.
Quick tips: don’t skip lining the pan, it makes cleanup and removal so easy. If you're in a rush stick the tray in the freezer for 15 minutes to speed setting. If your chocolate doesn't spread, put it back in the oven for 15 to 20 seconds or microwave for 10 second bursts until soft, then smooth. Trust me, everyone will fight over this.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.