A popular recipe this time of year, this Christmas Cracker Toffee is simple, buttery, crunchy, gooey, and loaded with lots of seasonal favorites in one easy bark recipe! Also known as “Christmas crack” because it’s so addictive!
This is the easiest candy ever, you guys. I struggle to call this a recipe because it basically makes itself. But I also have no shame and that’s why I’m here today sharing this as Day 5 of Homemade Candy Week!
I hope you guys have been enjoying this week as much as I have been, because who doesn’t love candy – especially when it’s homemade!?
This recipe is very similar to my Pecan Praline Pie Bark in that it’s a poured toffee mixture layered over some kind of cracker. In the pie bark, it’s graham crackers, but today we’re using saltine crackers. I love the salty crunch saltines give the toffee – and the salted tops definitely help balance out all the sugar that gets layered on top of them! You could also use butter club crackers or matzo crackers, too!
The toffee mixture is basically butter, brown sugar, and a splash of vanilla extract that you boil for exactly 3 minutes – that’s easy to remember, right? Pour the gooey, buttery caramel toffee mixture evenly over the crackers that you’ve laid out in a single layer on a rimmed and lined baking sheet. Pop the toffee mixture into the oven to bake for exactly 7 minutes.
As the toffee bakes, the crackers absorb some of that irresistible caramel but they still retain their crispness. The toffee hardens into a layer of buttery goodness as it cooks and then cools. But before you cool it, there’s one more important step: adding the chocolate!
Right after the toffee comes out of the oven for its 7-minute bake, liberally sprinkle the top of the toffee layer with semi-sweet or milk chocolate chips. Return the pan to the oven and bake for just one minute more – this is all those chocolate chips need to get nice and melty. Remove from the oven and use an off-set spatula to spread and smear the chocolate chips evenly over the toffee layer; try not to drool!
Lastly, you’ll sprinkle the top of the melted chocolate layer with whatever you want – seriously! For this recipe, I used seasonally-colored miniature M&M’s candies and holiday sprinkles, but you could use chopped peanut butter cups, crushed peppermint candies, toasted coconut, dried cranberries, or chopped nuts. This would be particularly fabulous with dried cranberries and chopped pistachios!
The most complicated (not really) part is letting it cool to close-to room temperature in order for the toffee to set and be able to snap into pieces, perfect for gifting (and eating!).
But you can do it. I have faith in you. (And BTW, you can always throw the pan in the fridge to get it to set faster!)
Christmas Cracker Toffee – there’s nothing better (or easier!).
- One sleeve (about 45-60, depending on the size of your crackers and pan) saltine crackers (can substitute butter club crackers or matzo crackers)
- 2 sticks (1 cup) unsalted butter
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- One package semi-sweet or milk chocolate chips
- 1 cup miniature M&M's (or you can use any topping you wish: chopped nuts, dried fruit, other candies, toasted coconut)
- ½ cup holiday sprinkles
- Preheat oven to 400 degrees F. Line a 10x15 jelly roll pan with foil. Lightly grease the foil with cooking spray. Arrange the crackers in an even layer side-by-side on the baking sheet, breaking up crackers to fit if necessary. Set aside.
- In a large saucepan, combine the butter, brown sugar and vanilla over medium heat. Cook and stir until melted, then bring to a boil and boil for exactly 3 minutes, stirring constantly. Remove from heat and immediately pour the hot toffee mixture evenly over the crackers. Use an offset spatula to carefully spread the toffee around, but if the toffee doesn't cover all the crackers, it's okay - as it bakes it will spread some.
- Immediately place the toffee into the oven and bake for exactly 7 minutes. Evenly sprinkle the bag of chocolate chips over the toffee mixture and return to the oven for 1-2 minutes or until chocolate is glossy. Remove from oven and spread the chocolate chips around to create a thin chocolate layer using an offset spatula. Sprinkle with the candies and sprinkles, if using.
- Allow the toffee to come almost to room temperature before placing in the fridge to set for about 10-15 minutes before breaking into squares.
Buttery, gooey, crispy, delicious toffee with a candy topping. Perfect for Christmastime!
Have a super sweet day!