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Pieces of Christmas crack saltine toffee piled on a foil-lined baking sheet with chocolate and pecans

Christmas Crack (Saltine Toffee)

Saltine crackers baked under a 3-minute butter and brown sugar toffee at 400°F, topped with melted chocolate and pecans. Makes about 40 pieces.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling 1 hour 15 minutes
Servings: 40 pieces
Course: Candy, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 40 saltine crackers about 1¼ sleeves
  • 1 cup unsalted butter 2 sticks
  • 1 cup light brown sugar packed
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 cups semi-sweet chocolate chips 12 oz
  • ¾ cup chopped pecans toasted
  • flaky sea salt optional

Method
 

  1. Preheat the oven to 400°F (200°C). Line a 10x15-inch rimmed baking sheet with greased foil and arrange the saltines in a single layer.
  2. Melt the butter and brown sugar over medium heat. Once at a rolling boil, boil exactly 3 minutes, stirring constantly.
  3. Off the heat, stir in the vanilla and salt, then pour over the crackers and spread evenly.
  4. Bake 5 minutes, until bubbling all over.
  5. Sprinkle with chocolate chips, wait 5 minutes and spread. Top with pecans and flaky salt.
  6. Cool 15 minutes, refrigerate 1 hour until firm, then break into pieces.

Notes

Use real butter. Start the 3-minute timer at a full rolling boil. Storage: 1 week airtight at cool room temperature, 2 weeks in the fridge or 3 months frozen.