Christmas crack is a holiday favorite in my family. It starts out with saltine crackers and homemade toffee and gets topped off with colorful m&m candies! This one is perfect for adding to your cookie trays during the holiday season.
There are some recipes that we make every. single. Christmas. No matter what.
I’m sure your family is the same way! We all have our favorites and it’s just not the holidays until you’ve made everything on that list, you know?
This Christmas crack candy is one of those recipes for us. I first started making this when my kiddos were little and it’s been a staple on every holiday cookie tray I’ve put together since then.
If you’re not a fan of the name ‘Christmas Crack’ you can definitely just call this saltine cracker toffee. Not everyone likes to refer to their desserts as crack, but I feel like this one really is addicting. 😉
Christmas crack recipe:
This is one of those super easy recipes that takes no time at all to make! The hardest part is waiting for the toffee to cool and harden. Promise.
To start, you’ll want to line a baking sheet with parchment paper and then fill it with a single layer of saltine crackers. This should be just about a sleeve of crackers, but you may need a couple extras. Seems like packages are getting smaller and smaller these days, so have an extra sleeve on hand just in case.
Next up, you’ll melt butter in a sauce pan.
When the butter is melted, stir in some brown sugar and peanut butter and bring that a full boil. You can stir up until it’s boiling, but once it starts boiling, let it go for 3 minutes without touching it.
Very carefully pour that toffee mixture over the crackers. Boiling sugar can really burn you, so be careful here.
Once your toffee is evenly poured over your crackers, carefully place this in a hot oven for 5 minutes.
Remove from the oven and cover with a layer of chocolate chips.
Pop it back in the oven for one more minute to melt the chocolate chips. Did you know chocolate chips hold their shape as they melt? Don’t leave them in longer than a minute or they’ll burn. Just pull the pan out and use a butter knife or off-set spatula to smooth the chocolate chips out into a smooth layer.
Next comes the red and green m&m’s. I like to pop mine in a baggie and then go at them with a mallet to break them up a bit. I like the way it looks with broken pieces of m&m’s and I prefer smaller pieces on my toffee to whole pieces. You do you, though.
Just sprinkle the candy over the Christmas crack and let it cool on the counter to room temperature and then pop it all in the fridge or freezer to harden up.
This Christmas crack candy is so easy and only takes about 10 minutes of hands on time. You will need to plan for about 3 hours of chill time, though.
So tell me, have you tried this saltine cracker toffee before? Is it a staple on your Christmas baking list too?
More holiday baking:
White Chocolate Chip Cookies: With red and green sprinkles!
Chocolate Peanut Butter Fudge: Layers of goodness and it’s made in the microwave!
Chocolate Chip Shortbread Cookies: Obsessed.
Pecan Pie Cheesecake: Two desserts in one!
No Bake Cookies: I dressed them up with Christmas sprinkles!
A holiday classic made with saltine crackers, peanut butter, and an easy homemade toffee.
- 1/4 pound salted saltine crackers (about one sleeve)
- 1 cup brown sugar
- 1 cup butter
- 1/3 cup peanut butter
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup m&m candies chopped
Preheat the oven to 400 degrees. Line a 18x13 baking sheet with parchment paper. Place all of the saltines salt side up on the baking sheet in an even layer.
Add the sugar, butter, and peanut butter to a medium sauce pan and bring to a boil over medium heat, stirring occasionally. When the mixture is fully boiling, stop stirring and allow to boil for three minutes.
Carefully pour the boiling mixture over the crackers and put in the oven for five minutes.
Remove from the oven and sprinkle with the chocolate chips. Return to the oven for 1 minute.
Spread the chocolate chips out into an even layer and sprinkle the m&ms over the chocolate.
Let cool on the counter for about 20 minutes. Place in the freezer for an hour and then break apart into small pieces.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.