or scroll for handy tips and a little nostalgia.
This easy Christmas Crack recipe delivers an unbeatable Christmas treat that’s perfect for parties, gifting or adding to the dessert table on Christmas Day.
It’s easy and deliciously more-ish. Once set, cut it – or crack it – into pieces, and enjoy! Or share it to win a heap of new best friends.
The Recipe for Christmas Crack
Also known as “Cracker Toffee” or “Saltine Toffee,” this mouthwateringly good holiday treat is the perfect balance of sweet and salty flavours.
It’s characterised by its layers – saltine crackers, toffee, chocolate, and festive toppings like crushed candy canes or coloured sprinkles.
It’s hard to track down exactly where this recipe comes from, however it seems likely to have developed from old-fashioned brittle recipes.
Ingredients for Christmas Crack
The ingredient list is pretty simple:
- salada crackers (saltine crackers)
- brown sugar
- butter
- milk or dark chocolate
- white chocolate
- silver cachous, red and green sprinkles, edible glitter (or whatever else you’d like to decorate with to make it festive and lovely).
The ingredient measurements can be found in the recipe card at the end of this post.
How to make Christmas Crack
Start by pre-heating your oven to 170 degrees celsius, fan-forced (or equivalent) and greasing a slice tin (approx 28 x 18cm) before lining it with baking paper.
Leave the baking paper overhanging at the sides to assist with removal from tin later on.
Next, follow these 6 steps:
- Line the bottom of tin with saladas – they may double up in parts.
2. Combine sugar and butter in a saucepan, stirring over low heat until butter melts and sugar dissolves.
3. Bring to a simmer, turning up heat if necessary, and simmer for 1 minute without stirring.
4. Pour the hot mixture over the saladas.
5. Cook Christmas Crack toffee for 5 minutes or until it starts to bubble.
6. Pour melted chocolate over the caramel layer.
Decorating
Now to add the “Christmas” to your Christmas Crack.
Melt the white chocolate and drizzle lines of white chocolate over the milk/dark chocolate layer.
Next, sprinkle with silver cachous, red and green sprinkles and edible glitter.
Other Christmas crack recipes sometimes include Christmas M & Ms, a little extra salt or nuts.
Allow your crack to cool a little and then place in the fridge to set completely.
Once set, cut into shards using a sharp knife. Or “crack” it into pieces with your hands!
Store in an airtight container in the fridge for up to one week.
If you love the recipe, please leave a rating or comment below. Thanks! ⭐⭐⭐⭐⭐
Recipe FAQs
Q. What is Christmas Crack?
It’s a slice recipe made up of three layers – saltine crackers, caramel and chocolate. It’s called Christmas crack because you can crack it apart instead of cutting it up and it cracks in your mouth when you eat it.
Q. Is this the best Christmas Crack recipe?
Of course! Next question.
Q. Does Christmas Crack need to be refrigerated?
It’s best kept refrigerated and should last up to a week in the fridge.
Q. Can you freeze it?
Yes, for up to a few months in an airtight container.
Q. What is the best way to melt chocolate for this recipe?
Melt chocolate by placing in microwave for 25 second bursts and stirring between each burst until completely melted.
Q. Do you have other sweet Christmas recipes?
I sure do. If you love this recipe you might also like Heavenly Hash, Rocky Road, Russian Caramels, Scottish Tablet, Coconut Ice, Chocolate Fudge, Almond Bread, Tim Tam Balls and Turkish Delight.
Or browse the entire Cooking with Nana Ling Christmas recipe collection.
Christmas Crack
Equipment
- slice tin (28 x 18cm approx)
Ingredients
- 6 salada crackers (saltine crackers)
- 1 cup brown sugar
- 125 grams butter
- 360 grams milk or dark chocolate
- 50 grams white chocolate
- silver cachous, red and green sprinkles, edible glitter (for decorating)
Instructions
- Pre-heat oven to 170 degrees celsius, fan-forced (or equivalent).
- Grease a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal from tin later.
- Line bottom of tin with saladas – they may double up in parts.
- Combine sugar and butter in a saucepan over low heat, stirring until butter melts and sugar dissolves. Bring to a simmer, turning up heat if necessary, and simmer for 1 minute without stirring.
- Pour over saladas and spread to edges with a spoon if necessary to ensure saladas are completely covered.
- Cook for 5 minutes or until caramel starts to bubble.
- Remove from oven and melt milk/dark chocolate by placing in microwave for 25 second bursts and stirring between each burst until completely melted. Pour melted milk/dark chocolate over the caramel layer.
- Melt the white chocolate by placing in microwave for 25 second bursts and stirring between each burst until completely melted. Drizzle lines of white chocolate over the milk/dark chocolate layer.
- Decorate with silver cachous, red and green sprinkles, edible glitter.
- Allow to cool a little and then place in the fridge to set completely.
- Once set, cut into shards using a sharp knife. Or "crack" it into pieces with your hands!
- Store Christmas Crack in an airtight container in the fridge for up to one week.
Linda K
Wednesday 21st of December 2022
This looks so good, I'm going to the supermarket NOW to get Christmas bits to put on it. I have everything else in the pantry 😃. Thanks for sharing. Merry Christmas to you and your family Libby and have a fantabulous New Year.
Libby Hakim
Thursday 22nd of December 2022
Hi Linda. Wonderful! Hope you have fun making it and that everyone enjoys it as much as we have. Merry Christmas and hope your new year is fantabulous too! x