Go Back

Christmas Crack Cracker Toffee Cookies

Christmas crack cracker toffee cookies layer saltines with buttery brown sugar toffee and a smooth semisweet chocolate topping. Bake the crackers under bubbling toffee, then chill until firm and break into 24 pieces.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
cooling and chilling 1 hour 24 minutes
Total Time 1 hour 42 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

cracker base
  • 40 saltine crackers
toffee
  • 1 cup unsalted butter 2 sticks
  • 1 cup light brown sugar packed
chocolate topping
  • 2 cups semisweet chocolate chips

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

Prepare the cracker base
  1. Heat the oven to 400°F and line a 13x18-inch rimmed baking sheet with parchment paper.
  2. Arrange the saltine crackers in a snug single layer.
Make the toffee
  1. Melt the butter in a medium saucepan over medium heat.
  2. Stir in the brown sugar, bring to a full boil, and boil without stirring for 3 minutes.
  3. Pour the toffee evenly over the crackers and spread it to the edges.
  4. Bake for 5 minutes, until bubbling across the surface.
Finish the cookies
  1. Remove the pan from the oven and scatter the chocolate chips over the hot toffee.
  2. Let stand for 3 to 5 minutes, then spread the melted chocolate evenly.
  3. Cool the pan at room temperature for 20 minutes.
  4. Refrigerate for at least 1 hour, until completely firm.
  5. Lift the toffee from the pan using the parchment and break it into 24 pieces.

Notes

For clean pieces, wait until the toffee is completely firm before breaking it. Store covered in the refrigerator for up to 2 weeks; it can also be frozen. For a gluten-free swap, use gluten-free saltine-style crackers.