Salty, sweet, and addicting—this Christmas Crack Toffee with club crackers and chocolate is holiday magic in every bite!
Christmas Crack Toffee is hands-down one of my family’s favorite holiday treats! With crunchy club crackers, rich brown sugar toffee, and a gooey chocolate-peanut butter topping, it’s salty, sweet, and totally addictive. Honestly, it disappears faster than I can make it.
What Is Christmas Crack?
If you’ve never had it, Christmas Crack might sound a little unusual at first. My aunt used to make a simple toffee with saltine crackers, and while that might seem odd, the salty crunch paired with sweet, melty chocolate is magic. My mouth waters just thinking about it!
A few years ago, friends brought over a version with club crackers instead of saltines, and we all agreed—club crackers melt in your mouth! We jokingly called it “Christmas Crack” because, honestly, it’s impossible to eat just one piece. While the name screams “holiday only,” we definitely snack on this treat year-round in my house.
How To Make Club Cracker Toffee
Prep – This Christmas Crack is a no-bake treat that comes together FAST! Start by lining your baking sheet with parchment paper or some aluminum foil. Next, you’ll line the entire baking pan with club crackers. If you prefer saltine crackers, you can use those instead.
Sugar Mixture – To make the butter mixture, start by melting the butter over medium heat. Once melted, add the milk, brown sugar, sugar and graham cracker crumbs to the sauce pan. Bring the mixture to a boil and let it everything boil for 5 minutes. You’ll want to stir it often to keep it from burning.
Pour It – Pour about half of the butter mixture over the layer of club crackers. You’ll want to use a spatula to spread the mixture evenly over the crackers.
Add A Layer – Next, you’ll add another layer of crackers on top of the mixture and then pour the remaining butter mixture over the second layer of crackers. Then add one final layer of club crackers on top.
Add The Chocolate – Pour the chocolate, peanut butter and butterscotch chips into a small saucepan and melt them over medium heat. Again, you’ll want to stir this frequently while it’s melting to keep it from burning. Once the chips have completely melted, pour it over the top of the crackers. Spread it evenly so everything is evenly coated.
Let It Cool – You’ll want to place the Christmas crack toffee in the refridgerator for about an hour to let everything cool completely and set. Once it’s firm, cut the toffee into squares and serve.
More Holiday Treats You’ll Love
- Snowman Rice Krispie Treats
- Santa Hat Cupcakes
- Melted Snowman Cookies
- Chocoate Funfetti Sugar Cookies
- Christmas Tree Cookies
- Christmas Blossoms.
Christmas Crack Toffee Recipe
Ingredients
- 80 club crackers
- 1 cup butter, no margarine for these babies!
- 2 cups graham cracker crumbs
- 1 cup brown sugar
- 1/2 cup milk
- 1/3 cup sugar
- 2/3 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
Instructions
- Line a 9X13-inch baking pan with foil.
- Lay crackers on the foil covering the entire surface without overlapping.
- In a large sauce pan, melt butter over medium heat, then add the graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and let this boil for 5 minutes, stirring frequently.
- Pour half the mixture over the crackers. {Use a spatula to spread to coat evenly.} Place another single layer of crackers, then top with the remaining butter mixture and one more layer of crackers.
- In a small saucepan over medium heat, combine peanut butter, chocolate chips and butterscotch chips. Melt completely, stirring constantly.
- Spread mixture on top of crackers.
- Cover and chill in the refrigerator for about 1 hour.
- Cut into desired sized pieces and serve!
Nutrition
Other Notes
Can I leave out the peanut butter for an allergy friendly version? If not what would be a good substitute?
I’ve never tried it without the peanut butter – but if you find a good substitution, please let me know! 🙂
We loved this so much! The butterscotch is a nice touch!
Thanks! The butterscotch is my favorite part!
This stuff is addicting! I may not be able to wait until the weekend to make it again!
LOL
This is absolutely amazing! You had me at brown sugar and chocolate haha. 🙂
LOL, thanks Matt!
I know why this has crack in the name. Once you start eating it, you just can’t stop.
LOL, you nailed it!
The sweet and salty goes so well together. This was super easy to make and my husband loved it!
I just love the sweet/salty combo too!
When you use this method and layer the crackers, does this still turn out crunchy? I have only done this with one layer of crackers in the past and it was always crunchy
A dear friend of ours gave us a batch of these in a cute tin for Christmas when we were first married. They were so addicting and I’ve been searching for the recipe ever since, thank you! Definitely making an appearance during my Christmas baking this year.
Why do I need to preheat my oven? I don’t see any instructions for baking. I’m pretty sure I need to bake the crackers but I think that step was left out. Did I miss something? This sounds really good and I’d like to try my hand at it.
Good catch Linda! The original recipe I had did call to bake these, but the recipe using club crackers instead of saltine didn’t say to bake them and I like this way of doing things so much better! So that is what I get when I am trying to combine two recipe cards- a total typo, so thanks for catching that! 🙂
Yum! I love the salty/sweet combo. This recipe looks divine!