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Christmas Crack

Christmas crack recipe layers saltine crackers with bubbling brown sugar toffee, melted semisweet chocolate, and chopped pecans. After chilling until firm, the candy breaks into crisp, buttery pieces with a smooth chocolate topping.
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Prep Time 10 minutes
Cook Time 10 minutes
Standing, cooling, and chilling 1 hour 23 minutes
Total Time 1 hour 43 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 202
Ingredients Equipment Method Notes

Ingredients
  

For the cracker base
  • 30 saltine crackers or enough to cover the pan in a single layer
  • 1 cup unsalted butter 2 sticks
  • 1 cup light brown sugar packed
For the topping
  • 2 cups semisweet chocolate chips
  • 0.5 cup pecans chopped

Equipment

  • 1 10x15-inch rimmed baking sheet

Method
 

Make the toffee base
  1. Heat the oven to 400°F and line a 10x15-inch rimmed baking sheet with parchment paper.
  2. Arrange the saltines in a single layer, breaking crackers as needed to cover the pan.
  3. Combine the butter and brown sugar in a medium saucepan over medium heat, stirring until the butter melts and the mixture comes to a full rolling boil.
  4. Boil for 3 minutes, stirring constantly.
  5. Pour the hot toffee evenly over the crackers.
  6. Bake for 5–7 minutes, until the toffee is bubbling across the pan.
Finish the topping
  1. Remove the pan from the oven and immediately scatter the chocolate chips over the hot toffee.
  2. Let stand for 3 minutes, then spread the melted chocolate evenly over the crackers.
  3. Sprinkle the pecans evenly over the chocolate.
  4. Cool at room temperature for 20 minutes.
  5. Refrigerate for 1 hour or until firm.
  6. Lift the parchment from the pan and break the candy into pieces.

Notes

For clean pieces, make sure the candy is firm before breaking it. Store in an airtight container in the refrigerator for up to 2 weeks; it can be frozen for up to 2 months. For a gluten-free variation, use gluten-free crackers.