Christmas candy crack toffee

Christmas Crack

Course Dessert
Cuisine American
Cook Time 10 minutes
Cooling 30 minutes
Total Time 10 minutes
Servings 24


  • 24 Saltine crackers
  • 1 cup brown sugar packed
  • 1 cup 2 sticks butter
  • 11 oz bag semi-sweet chocolate chips
  • 1 cup Jet-Puffed mallow bits
  • 1/2 cup red and green M&M baking chips
  • Christmas sprinkles


  • Preheat oven to 350°. Line a 15 x 10 jelly roll pan with aluminum foil.
  • Fill the entire bottom of the pan with crackers, placing them side by side but not overlapping. Set aside.
  • Add the brown sugar and butter to a medium saucepan. Place on medium heat, stirring continually until the butter melts, until a low boil begins. Boil for 2-3 minutes.**
  • Remove from heat and allow to cool for one minute. Pour over the top of the crackers.
  • Place pan in the oven and bake for 5 minutes.
  • Remove from oven and sprinkle chocolate chips on top of the crackers. Return to oven and bake for an additional 4-5 minutes or until the chocolate chips have melted.
  • Immediately sprinkle with the mini marshmallow bits, M&M candies and sprinkles.
  • Place in refrigerator for 30 minutes to allow the chocolate to cool and harden.
  • Before serving, cut or break into squares.


**Be sure to watch the brown sugar and butter mixture carefully as it boils to make sure that it doesn't burn!
If you own a candy thermometer you can use it to melt your butter and brown sugar. Melt your butter then add the brown sugar. Bring to a low boil without stirring and boil until a candy thermometer reads 225 degrees or a drop forms a hard ball in ice water.