toppings such as chopped nuts, sprinkles, flaked salt, or candy
Preheat the oven to 350F. Line a 10x15-inch jelly roll or quarter sheet pan with foil. Lightly spray with cooking spray.
Line the bottom of the pan with a single layer of crackers. Break some in half to fit if needed.
In a small pot, melted butter over medium heat. Stir in the brown sugar. Cook, stirring frequently until the mixture comes to a boil. Boil for 3 minutes or until a candy thermometer reads between 255 and 265F when moved throughout the pot. Immediately pour over the crackers and spread with a spatula to evenly coat them.
Bake for 5 minutes or until the caramel is bubbling throughout most of the pan. Remove the pan from the oven and turn the oven off. Let the tray cool just until the caramel stops bubbling, about 3 minutes.
Sprinkle the chocolate chips all over the top of the caramel and let stand for 10 minutes. Use an offset spatula to spread the chocolate into an even layer all over the top of the caramel. (If the chips aren’t fully melted, place the tray in the warm oven for a minute or two and spread again.)
Sprinkle with the toppings of your choice. Cool for 30 minutes then place in the fridge and chill for at least 2 hours or up to 1 day. Use the foil to lift the candy out of the tray, and peel the foil away. Break the candy into pieces before serving.
Can’t settle on one topping? Simply sprinkle half of the sheet pan with a different topping.
If you do not have light brown sugar, regular or dark brown sugar works as well. The darker brown sugar will have more molasses flavor.
Feel free to mix things up by using milk or white chocolate chips.
Avoid using chocolate chips or bars with a really high percentage of cacao. The high amount of cacao will end up more brittle and separate from the cracker layer.
If you do not have any saltine crackers, swap for Club crackers, graham crackers, or Ritz crackers.
Tinfoil is best for lining the sheet pan when making this Christmas crack recipe. Parchment paper won’t hold up well when you pour the toffee onto the crackers. Cleaning up will also be very difficult if you skip tinfoil altogether.
When spreading the chocolate, move slowly as to not cause the cracker layer to shift and break.
I recommend using chocolate chips from Ghirardelli or Guittard as some other standard chips have a coating on them to help the chips hold their shape and won’t melt and spread as smoothly.
If you only have unsalted butter, simply add a pinch of salt to the butter.