I make a lot of goodies, so it’s hard for me to choose a favorite, but I’m going to call it now. After a decade of making it for my neighbors, friends, co-workers, and family, including FOUR pans of it just this week, I think I can safely say that it is the best thing I make. It’s incredibly simple and easy to make- no candy thermometers or endless stirring over a hot stove, no worrying about the weather- and it is incredibly delicious.
Somebody once told me they didn’t care for Christmas Crack (the only person who I’ve ever heard utter those words, to be honest) because it was just “cheater almond roca.” With this statement, I vehemently disagree. They are two entirely different things. I will say, if you like almond roca, you’ll like this. But, if, like me, you don’t care for almond roca at all, you will STILL like this.
It sounds weird with the saltines. Even gross. But I promise you, it’s the greatest thing on earth. The salty crunch of the saltine, the toffee, the chocolate, and the salted almonds will make an entire tray of this go in record time. It is my most requested thing I make when people want me to bring something to a holiday party, and my neighbors, friends, and my husband’s co-workers go nuts over it every year.
Give this one a try. You won’t be disappointed. There’s a reason they call it “Crack.” For the innocents out there, lets say it’s a play on the cracker bottom. For the lady who has made four pans of it this week- I’ll just be honest. There’s a reason it’s called crack.
40 saltine crackers (that’s one sleeve + 3 crackers)
1 cup butter
1 cup brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped nuts, sprinkles, or crumbled toffee for topping. (my favorite combo is crushed, salted almonds)
Preheat the oven to 350 degrees. Prepare a jelly roll pan (with at least a one inch lip) by lining it with parchment paper.
Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them.
Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
Bake the toffee crackers at 350 degrees for five minutes, or longer, (usually takes six mins for me) until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top whatever you are using for a topping.
Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, or cut up with a knife and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.