Christmas Cracker Toffee

I have no fancy words or clever lead in to this post. So I’m just going to lay it out straight for you.

This stuff is awesome. End of story.

Lots of you probably grew up with these treats during the holidays, and too, probably have your own recipe to make it. However, for those of you who, like me, missed out on a childhood with cracker toffee, I will save your holiday season by giving you this. It has the unfortunate nickname of being called ‘Christmas Crack’ but I have to say, its rather fitting.

There are less than 5 ingredients, if you skip the sprinkles. Cheap to make and easy to do, it makes a huge pan so you can serve it at a party AND give some away to your piano teacher or favorite neighbor. It is so darn festive it is re-DONK-ulous. My kids help make them too, although I keep them away from the hot toffee portion of the recipe. They help lay out crackers, sprinkle chocolate chips, and sprinkle…well…sprinkles.
These are forever a part of my holiday traditions now and if you spend ANY amount of time with me this Christmas season, there is a 100% chance that I will serve these to you at some point. If I spend time with you and YOU serve me some? Even better. Merry Christmas everyone!

Christmas Cracker Toffee Treats

1 1/2 sleeves of soda crackers, such as Saltines
1 c (2 sticks) butter
1 c packed brown sugar
1 (10 oz) bag of semi-sweet or dark chocolate chips
holiday sprinkles, optional

Preheat the oven to 350.

Line a half sheet pan (jelly roll pan, cookie sheet) with parchment paper, letting it extend over all the edges. In a pinch, you can use foil too, but be sure to spray the foil very well with cooking spray. Line the pan with crackers, taking care to set them edge to edge and cover the pan well with no gaps. In a small saucepan, combine the butter and sugar over medium heat. Melt the butter, then bring to a slow boil. Let bubble for 2 minutes, then immediately pour over the crackers. Carefully spread the toffee evenly over the crackers, working quickly so the toffee doesn’t harden. Pop the pan in the oven and bake for 5 minutes. The toffee will spread, bubble a LOT, and get slightly darker. Watch it so it doesn’t start to burn! Remove from the oven, let the crazy bubbling stop 🙂 and then sprinkle the entire bag of chocolate chips evenly over the toffee. Let the chocolate sit for a few minutes and melt, then carefully just spread the melted chocolate over the pan. Let sit at room temperature for several minutes to cool, then set the whole pan in your fridge (if you live where its cold, set it on your porch, in your garage, etc) to cool completely. When it is good and cold, simply lift the parchment paper off the pan and set the whole thing in a cutting board. With a large knife, cut the treats into desired shapes-I like them irregular like broken shards-and serve! Store in the fridge so they stay firm. Enjoy!