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Saltine toffee pieces with semisweet chocolate and flaky salt on a cream plate.
AGT Editorial Team

Christmas Crack (Saltine Toffee with Chocolate)

Salty crackers, a thin buttery toffee layer, semisweet chocolate and a little flaky salt. Break this sheet-pan Christmas candy into small pieces for dessert trays and local gifts.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling and setting 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 40 small pieces
Course: Dessert
Cuisine: American
Calories:
Ingredients Equipment Method Notes

Ingredients
  

  • 40 saltine crackers approximately 110–120 g; enough for a snug single layer in a 15 x 10-inch rimmed pan, with broken pieces at the edges
  • 1 cup unsalted butter 227 g; use baking sticks, not spread
  • 1 cup packed light brown sugar 220 g
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt
  • 12 ounces semisweet chocolate 340 g; finely chopped bars, preferably around 50–60% cacao
  • ¼ teaspoon flaky sea salt optional; start with less if your crackers are very salty

Equipment

  • 15 x 10-inch rimmed metal pan
  • Heavy 3-quart saucepan
  • Heatproof spatula
  • Dry microwave-safe bowl

Method
 

  1. Heat a conventional oven to 400°F (205°C). Line a 15 x 10-inch rimmed metal pan with heavy-duty foil, covering the rim, and lightly grease it. Arrange the saltines in one snug layer; break crackers to fill gaps. Measure every topping before starting. Keep hot sugar away from children and pets.
  2. In a heavy 3-quart saucepan, melt the butter with the brown sugar and fine salt over medium-low heat, stirring slowly until combined and no dry sugar pockets remain. Increase to medium. When the mixture is bubbling across the entire surface, start a 3-minute timer. Maintain a steady boil, stirring gently along the bottom to prevent scorching; do not scrape dried crystals from the sides into the mixture. Remove from the heat and carefully stir in the vanilla; it may sputter.
  3. Immediately drizzle the hot mixture over the whole cracker layer. Use a heatproof spatula to spread gently to the edges. Bake for 5–6 minutes, until bubbling throughout, not just at the edges. Watch closely near the end and remove sooner if the edges darken sharply or smell burnt. The oven finishes the cooking; do not cook this mixture to 300°F on the stove.
  4. Put the chopped chocolate in a completely dry microwave-safe bowl. Heat at 50% power in 20-second bursts, stirring well between each. Stop while a few pieces remain and stir until smooth. Do not add water, milk, or cream. Let the baked cracker layer stand just until the vigorous bubbling stops, about 1–2 minutes. Spread the melted chocolate gently over the still-warm toffee. Add the flaky salt while the chocolate is soft.
  5. Leave the tray on a heatproof surface for about 20 minutes, until it is no longer hot. Refrigerate for about 60 minutes, or until fully firm; a warm refrigerator or thicker layer can take longer. Lift out, peel off all foil, and break into about 40 small pieces. If the chocolate fractures away, let the sheet sit a few minutes before breaking.

Notes

Variations: Pecan: add ½ cup (55 g) toasted chopped pecans. Cranberry pistachio: add ⅓ cup (45 g) chopped pistachios and ¼ cup (35 g) chopped dried cranberries. Dairy-free: use 227 g dairy-free 80%-fat baking sticks plus dairy-free chocolate and label-checked crackers.
Times and yield are estimates. Make separate single-pan batches when scaling. See the full article for storage, gifting and troubleshooting.