Christmas Crack

This easy Christmas Crack combines buttery crackers, salty potato chips, homemade brown sugar toffee, rich chocolate, and festive toppings for an irresistible sweet and salty holiday candy. Make a batch for Christmas gifting, holiday parties, or simply keeping in the fridge for a little something sweet!

Prep Time15

Cook Time8

Set and chill2 5

Total Time2 28

Course: Dessert

Cuisine: American

Keyword: christmas crack, christmas crack recipe, cracker toffee, ritz cracker toffee

Servings: pieces

Calories: 418kcal

Author: Rachael

Equipment

Rimmed Baking Sheet 18 x 13 inch cookie sheet
Large saucepan
Offset spatula

Ingredients

Cooking spray for the pan and parchment
1 1/2 sleeves Ritz or Club crackers about 48 Ritz crackers (31 per sleeve), enough to cover the bottom of the pan. Or use 1 1/2 sleeves saltine crackers
2 cups Salted potato chips crushed, measured after crushing
2 cups Salted butter 4 sticks
2 cups Brown sugar packed
1 tsp Vanilla extract

Topping

3 cups Dark chocolate chips semisweet or milk chocolate chips also work. Guittard or Ghirardelli for best results
1/4 to 1/2 cup Heath toffee bits to taste
1/2 cup White chocolate melting wafers optional, melted, for drizzling (I use Ghirardelli)
Christmas sprinkles or candies optional
Flaky sea salt optional, such as Maldon

Instructions

Preheat the oven to 375°F. Line a rimmed 18 x 13 inch cookie sheet with parchment paper or foil and grease it with cooking spray. If the parchment doesn't cover the whole tray, spray the whole tray.
Place the crackers side by side on the lined pan. Sprinkle the crushed potato chips over the crackers and spread them to fill in any gaps. Set aside.
In a large saucepan, combine the butter and brown sugar. Let the butter melt and the sugar melt into it, then bring to a boil over medium to medium-high heat, stirring constantly. Once it boils, set a timer and boil for 3 minutes, stirring constantly. It will thicken and darken a bit as it bubbles.
Remove from the heat and stir in the vanilla extract. Pour over the crackers as evenly as possible, using a spatula if needed.
Bake in the preheated oven for 5 minutes.
Remove from the oven and sprinkle the chocolate chips on top. Cover with foil to help them melt. Let stand for 5 minutes, then use an offset spatula to spread the melted chocolate evenly over the crackers. If the chocolate chips aren't melting, place the pan in the warm oven for a minute or two.
Optional: melt the white chocolate wafers in a microwave-safe container at half power (or defrost) for 30 seconds, stir, then continue in 15-second intervals, stirring each time, until smooth. Don't overheat or it will seize.
Top the chocolate with Heath toffee bits and Christmas sprinkles or candies. Drizzle with the white chocolate, if using. Add a sprinkle of flaky sea salt if your chips aren't very salty.
Chill until completely firm, at least 2 hours in the fridge or at least 1 hour in the freezer. Carefully peel away the foil or parchment from the bottom, then crack it into pieces or use a knife to cut it into about 24 squares.

Notes

Cooking spray is needed even on parchment. Spray the whole tray if the parchment doesn't cover it.
Start the 3-minute timer when the toffee starts to boil and stir the whole time. Undercooked toffee won't get crunchy, and older crackers can keep it from being crunchy too.
Dark or semi-sweet chocolate keeps it from being too sweet.
Store in an airtight container in the refrigerator for up to 1 week. Freeze in an airtight, freezer-safe container with parchment between the layers for 3 to 4 months. Thaw on the counter or in the fridge.

Nutrition