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Broken pieces of chocolate-topped saltine toffee sprinkled with chopped pecans and flaky salt on parchment

Christmas Crack

Easy saltine toffee made with buttery brown sugar toffee baked over crackers and topped with melted chocolate and pecans.
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Prep Time 10 minutes
Cook Time 8 minutes
Chilling 1 hour
Total Time 1 hour 18 minutes
Servings: 32 pieces
Course: Dessert
Cuisine: American
Calories: 154
Ingredients Method Notes

Ingredients
  

  • 40 saltine crackers about 1 1/4 sleeves
  • 1 cup butter 2 sticks (226 g)
  • 1 cup light brown sugar packed (200 g)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine salt omit if using salted butter
  • 2 cups semisweet chocolate chips (340 g)
  • 1/2 cup pecans toasted and finely chopped, optional (55 g)
  • 1/2 teaspoon flaky sea salt optional

Method
 

  1. Heat the oven to 400°F (200°C). Line a 10 by 15-inch rimmed baking sheet with foil and then parchment, and arrange the saltines in a single tight layer.
  2. Melt the butter and brown sugar in a medium saucepan over medium heat, stirring until combined.
  3. Bring to a rolling boil and boil for exactly 3 minutes, stirring constantly.
  4. Remove from the heat and stir in the vanilla and salt.
  5. Pour the toffee evenly over the crackers and spread it to the edges.
  6. Bake for 5 to 6 minutes, until bubbling all over.
  7. Sprinkle the chocolate chips over the hot toffee and let them sit for 5 minutes, then spread into a smooth layer.
  8. Sprinkle with pecans and flaky salt.
  9. Cool for 15 minutes, then refrigerate for about 1 hour, until firm. Break or cut into pieces.

Notes

Safety: Hot toffee causes serious burns, so keep children away during boiling and pouring.
Storage: Keep airtight at cool room temperature for 1 week, refrigerated for 2 weeks or frozen for 3 months.
Nutrition is an estimate per piece.