by Holly
Christmas Crack. Imagine all of the deliciousness of toffee, topped with chocolate and pecans; once you make this toffee bark and crack it into pieces, you simply can’t stop munching!
This is one of my absolute favorite treats to make for the holidays!
It takes just minutes to prep and the results are so incredibly delicious that no one can resist eating several chunks.
© SpendWithPennies.com
A quick stovetop toffee is poured over buttery Ritz crackers and coated in chocolate and topped with pecans. Once cooled, it is cracked into chunks and ready to be enjoyed!
I have made this recipe two ways, with Ritz Crackers and Saltines, both ways are fabulous. You could substitute the pecans for the nuts of your choice; I have a feeling cashews or pistachios would make a yummy addition to the toffee, chocolate, and cracker combination!
This Ritz Cracker Toffee is made on a foil lined pan, making clean up as simple as can be! Be sure to butter your foil well to keep everything from sticking (or you can buy non-stick foil).
Considering how easy this treat is to make and eat, you will want to make several batches of this Christmas Crack to share with your friends and neighbors. It keeps perfectly at room temperature so is the perfect gift to pack up and spread delicious holiday cheer!
Recipe Notes:
I have been making this recipe for more years than I can count exactly as written below. A few readers have had trouble with their toffee being sticky or not setting quite right. While I’ve never had my toffee not set, there are many variables that can cause this.
If you have trouble with your toffee setting, my friend Meggan over at Culinary Hill suggests the use a candy thermometer to ensure your toffee reaches 270-290 degrees before pouring over the crackers.
Chocolate Chips should melt when heated however if you have trouble with them melting, you can melt them at 50% power in the microwave. If your oven is too hot, the chocolate can seize instead of melting. You’ll want your toffee to sit for about 1 minute before adding the chocolate.
Pecan Christmas Crack (Ritz Cracker Toffee)
Prep Time 10 minutes
Servings 36 servings
Course Candy, Dessert
Cuisine AmericanEquipment
Ingredients
- 54 Ritz Crackers (or saltines)
- 1 cup butter
- 1 cup dark brown sugar
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat oven to 400°F.
- Line an 11x17 pan with foil and grease the foil well. Line with crackers.
- In a medium saucepan, combine butter and brown sugar and stir to mix. Bring to a boil over medium heat and let come to a rolling boil for 3 minutes. Once the mixture comes to a boil, DO NOT STIR. (Your toffee should reach 270-290°F with a candy thermometer)
- Pour brown sugar mixture over the crackers. Bake 4 minutes. Turn the oven off.
- Remove from the oven and wait 1 minute. Pour chocolate chips over the top and let sit 4 minutes or until chocolate is soft (or place 1 minute in the warm oven). Spread chocolate evenly and sprinkle pecans on top.
- Cool on the counter slightly and then place into the freezer to cool completely. Break into pieces.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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This sounds very similar to a receipe of use with graham crackers maybe I’ll try this one.
Great
I was wondering if I could use the almond bark instead of chocolate chips?
That should work. I would suggest melting it before adding it and then spreading it on the toffee.
The instructions NOT TO STIR the sugar butter mixture after it boils was a disaster. It just burns, it takes longer to reach the 270 -290 degrees than just 3 minutes. Remade it and stirred it this time, it didn’t burn. Haven’t tried it yet but it smells better than the first batch that burnt.
I followed the exact directions and used the 11 x 7 pan and my crackers were stacked 3-4 high! Did I miss something? Still tastes good though!
Sorry for the confusion Kim, this should be made in an 11×17 pan.
Hi Holly,
I have two questions. I don’t see where it says unsalted butter in the ingredients but I read that is what you used. Does it matter? Also. That pan size at 11 x 7 can’t be right as there is no way 54 ritz will fit in it with triple stacking them. I when ahead and followed what the directs say with pan size but shouldn’t have been much larger. It was delicious but no way would it “crack”. I had to saw and chisel it and it was a mess. A jelly roll pan maybe?
Sorry for the confusion Pam, this should be made in an 11×17 pan.
I made this exactly as directed and it turned out great. Next time I make it, I am going to add some coarse sea salt to the top, and possibly toasted shredded coconut. It’s a great recipe, and it was easy to manage – even without a candy thermometer.
I’m definitely putting this in the regular holiday baking rotation. Thanks for a great recipe!
Can these be stored in the freezer? How long do they keep for ?
I have the same question! Can these be frozen?
This toffee can be frozen.
Excited for some new recipes!
Yeah I definitely burnt the toffee.. but I’m not going to lie I’m probably going to eat them all anyway. I figure if they’re this good burnt they’re probably even better if I don’t burn them. This was pretty easy I’ll try again.
These came out great; followed the recipe but used chopped almonds instead of pecans. Helpful hint: try to make these cookies on a day when it’s cold and dry outside. For some reason, toffee doesn’t seize properly when it’s raining.
Just made it tonight. Very easy with all the explanation you are giving. It is looking good. We’ll see tomorrow how it came out. Thank you for the recipe and step by step. I think this one will be made many more times.
Marry Christmas
Sounds awesome I will have to try making these with the grandkids over Christmas break .
Just wondering if this can be made using graham crackers??
Thanks
Hi Germaine, I have not made this with graham crackers but other readers have with great success!
My daughter-in-law made these for Thanksgiving and I loved them. I had never seen this recipe before but it’s now going to be a part of my Christmas gift- giving! I’m going to try a couple varieties: white chocolate with macadamias, dark chocolate with pistachios….
I’m so glad I found this recipe, I have tried to make this several times with no success. My aunt always made this around Christmas so I’ve tried to do the same but it has never worked until I followed this recipe so thank you.
I did see one comment that used graham crackers instead and I was thinking s’more crack lol top with mini marshmallows instead of pecans. Will be making both versions double batches because mine only lasted a day.
Oh my Blair! That sounds so delicious. Those would hardly last a day in my house either!
I’ll be making this for the first time. I’d love to know what’s preferred, Ritz Crackers or Saltines please?? Thank you in advance!!
Hi Cynthia, use Ritz for this recipe. The buttery flavor will compliment the chocolate beautifully! I hope you enjoy it!
This didn’t turn out well at all for me. The chocolate didn’t melt and was a big globby mess. What type of chocolate do you use? I used Toll house semi-sweet morsels and it seemed like they needed more to melt smoothly.
Oh no Whitney, that’s disappointing!
I generally use chocolate chips (and I’ve used various brands). Chocolate Chips should melt when heated however if you have trouble with them melting, you can melt them at 50% power in the microwave. If your oven is too hot, the chocolate can seize instead of melting. You’ll want your toffee to sit for about 1 minute before adding the chocolate.
I have also made the Ritz toffee but instead of Ritz or Saltines I have used Graham Cracker (not cinnamon Graham’s just plain) I think they actually make the toffee taste more like a Heath Bar
That sounds delicious Sherrill!
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Thank you Bill!
Excited to get these recipes!
We are excited to share them with you Sylba! Enjoy!
Should these be refrigerated?
I store it at room temperature Chellie.
Can bottled caramel sauce be used instead?
Caramel sauce would not work in this recipe.
Hi! You say to mix the butter and sugar together before heating. Do you melt the butter and mix with the sugar before heating? I wonder if that is why some here had the separation when pouring it out onto the crackers? Need to know as I am making for a pot luck!
I usually put the butter and sugar into the saucepan and then turn it on to start melting. Enjoy!
Awsome and easy for a single dad todo.
So glad you enjoyed it Riley!
Does it matter if i use margarine instead of butter?
Butter is best in this recipe.
Made this going on six times this holiday in different variations, and everyone loved it! I have requests to make it for book club and games night! My variations were: use rice crackers for gluten free friends, I used molasses sugar instead of Brown and all different chips or chocolate add-ons sugar free dark chocolate bar. And sprinkled sea salt on the chocolate. Used butter in all. Not sure how to do a vegan version.
I love these ideas for mixing it up a little!
Brown sugar is sugar that has had molasses added. So you did a good thing. I’ve been thinking about making my own. Same with butter. Butter is very expensive so thinking of making my own from heavy, heavy cream. So easy to do and would be cheaper. I think.
So, SO easy and no need to store – it’s already gone!! The only thing I’d add to the recipe is to gently press nuts into melted chips, so they stay on! The chips harden very fast and the nuts slide off quickly.
Hi – do you think the brown sugar blend of Splenda would work instead of regular brown sugar?
I haven’t tried this with a Splenda blend so I can’t say for sure how it would work out.
Just made this…still too hot to try, but some tips about melting the chocolate: Do wait about a minute when you remove the hot toffee/crackers that are still bubbling from the oven. Then sprinkle your chocolate over top, and take an empty cookie sheet (or jelly roll pan, whatever you like) and place it over the top of the pan, upside down. Walk away (I washed my sauce pan and thermometer while waiting) and when I came back, I lifted the pan, and voila! The chocolate was perfectly melty and spreadable. I also used a thermometer and my toffee boiled more than 3 minutes (rolling boil) to get close to the temp I wanted, so I think times might vary.
Parchment paper works well & I used whole wheat Ritz & tried it wit chopped up Dove chocolate & t didn’t make any difference in taste so kept it at semi-sweet chocolate chips but using almonds on one then walnuts on another & pecans on another – I am going to use sugar free chocolate chips on one for kids so as to keep sugar levels down a bit – but what an amazing treat!
This is really good! I only used one stick of butter (1/2 cup) by accident and it did great! Also I did semi sweet on one batch and milk chocolate on the other – semi sweet is the way to go! So yummy!!
Excellent
Please dont follow the recipe. When i read the recipe, i was thinking, it will burn, but i would like to try it. I follow it, first, 3min boil, butter and brown sugar, you should reach (270-290 degrees) OH MY GOOD. NO, NO, NO….FIRST, 3 min boil, never-ever = that degree, START TO BURN.
OK, so keep going to follow the recipe, in the oven, NO WAY, MORE THEN BURN. GARBAGE
SO PLEASE FOLLOW THIS WAY…
Just boil for 30 sec. then pour over the crackers, then put it at 375F. in the oven for (7-8 min) take a look. then follow the #5 and #6 on the recipe.
I have made this for over 30 years. I boil the sugar mixture for 5 minutes. I place jn the oven for 5 minutes as well until the mixture is bubbly and the crackers appear to float in the toffee. I remove and immediately sprinkle either milk or semi sweet morsels on top and dan usually spread them after just a couple minutes. When the chips appear shiny they are as melted as they are gonna get, it’s time to spread them with a metal spatula all the way to the edges of the cookie sheet and sprinkle finely chopped pecans on top and place entire cookie sheet in the freezer for 15 minutes. Works every time. Timing seems to be important.
Thanks for sharing your time tested tips Nancy!
Make these every year for Christmas! Easy recipe and oh my! Soooo good!! I saw someone used mason jars, and i think it may be a perfect idea for my gifts to my neighbors! Tie some plaid ribbon and BAM!!!! Oh, ritz crackers work the best! I have tried others, but the butter in them is just an added bonus!!
I love to share these too! Presenting in a mason jar would certainly be a lovely way to gift!
This did not turn out for me….after 3 minutes it was no where near 270 degrees…we cooked another 3 mintues still not to 270 and we poured it anyway. it tastes burnt/
The chocolate chips never melted. I let me sit for 3 minutes, then put them back in warm oven for at least 6 minutes or more. I turned oven on again and put it back in for 4 minutes and still didn’t melt. That’s the only problem I had. Next time I’m going to use chocolate candy bars. I believe they will melt. I’m disappointed it didn’t work out.
I can’t say for sure why, chocolate chips should definitely melt whith in a few minutes.
So good I cannot stop myself and I have made it at least six times since discovering the recipe!!!!!!
So glad you love it Abbi!
I can’t stop making it!!!
right?! & changing it up bit each time – next going to add chopped mini Reeses cups !
I have to stop making it because I can’t stop eating it if it’s here
That is definitely the main issue with this recipe Sherrill!
I just finished making this recipe and it did set but when I went break in into pieces it’s a little sticky
Could it be because I used margarine from a tub ?
It’s very delicious my hubby loves it
Glad you love it! It is important to use butter (and not margarine, as certain types of margarine may not set up well). I used unsalted but either would work in this recipe! Also be sure to let it boil at a rolling boil for the full 3 minutes.
Yes. I use unsalted butter.
Thank you for sharing with us all. I’ve gotta make these long before Christmas – they look so yummy
Havent made it yet but planning to spon. Just wanted to let ppl lnow fidge and ceryain orhet types camdy wont set up if its raining or snowing. Many tomes I scoffed at that but ended ip with spoon fidge every time.
Also Perdue University came up with a product tp help lower cholesterol. It is a butter replacement called Smart Balance. It has same taste and consistency as real butter. You can cook and bake woth it and its delicious
Thank you for sharing Joan!
I made this year’s ago. Used Club Crackers. Also good without the chocolate!
I’ve made this at least several times. The first time I noticed the toffee (at the right temperature) was not mixed well when I poured it on the crackers resulting in the actually toffee part coming out of pot last. But it was workable. (What butter are you using? Salted or unsalted?, does it matter? Is margarine ok? I thought maybe too much water in butter so the next time i let it boil a little longer. It helped a little. I also used light brown sugar. So I thought, well maybe I DO need to use dark. So today I did. Plus my chocolate is seizing. Ugh!!! However I do keep it refrigerated, so I let it hang out on the counter for 1/2 hr first. Didn’t work. I’m so bummed. It came out great the first couple times. It’s not rocket science! Orrr is it? My batch now has seized chocolate lightly (cuz it really doesn’t spread), looking ugly on top of the crackers. I’m going to try one more batch today because I really wanted to share it with friends that here on vacation. Crossing fingers.
How frustrating Vicki, I’m sorry this didn’t work out for you. I’ve not had any issues with it. I use unsalted butter in this. Hopefully your next batch worked out better for you!
These recipes look delicious!
I’ve made this several times since Christmas, 2016. My friend shared it with our group of friends and I fell in love. I’m not a big candy eater either., but this was simple to make and I knew my family would love it too. It was also a huge hit for my teenage students and co-workers. Mahalo for this yummy treat.
I forgot to add: I have used light won sugar, I’ve used margarine however I wasn’t happy with the outcome. It was edible, but the texture suffered a bit. Stick to real butter. I’ve used both salted n unsalted and didn’t taste any difference. Just remember the temperature should be monitored no matter which you choose to use. I’ve also made it with graham crackers and sprinkled my own salt on top. I’ll try it with saltines next. I’ve also used walnuts. But I think I prefer pecans. Mahalo again.
I am so glad you liked this recipe Victoria!
Made this for Christmas presents (okay, and myself) and it was so quick and easy and delicious! :D
Awesome! :) Thanks for trying the recipe!
I let the toffee boil vigorously for over 10 minutes, but it never even got to 250 on the candy thermometer. Afraid that it would scorch, I took it off. And it did not get hard, even on the freezer. Is there a typo in your recipe? Should it be 13 minutes? I don’t see how you got there in only 3 minutes.
Guess I should have read the comments first. We used margarine.
Mine was definitely ready in three minutes. Did you use butter or margarine?
This was a wonderful recipe!! I packaged them in Mason Jars decorated for Christmas for hostess gifts…I kept them refrigerated until time to share…what I didn’t eat myself, that is!
I’m so glad you loved it Sandy! Mason jars is a great idea!
has anyone tried making this at half measurements? only had small tray and toffee went quite dark compared to the picture, rolled for the three mins – doesnt smell burnt. waiting to cool to put the chocolate on top, going to put grated banana lollies on top.
Should this be refrigerated after? I had it in the freezer before I “cracked” it.
I store it at room temperature.
Made this this afternoon,followed directions exactly,except I used well buttered parchment paper. No candy thermometer,but I boiled as recipe required. Turned out great!! & Looking forward to sharing it with friends this Merry holiday weekend!
I’m so glad you loved it! Thank you for sharing Carolyn!
The toffe isn’t working for me – what am I doing wrong? I put the butter (2 sticks=1 cup) and sugar in the pot over medium heat. When it begins to boil I wait 3 minutes (tried 5 the 2nd time to see if the result would change… It didn’t). When I pour it over the crackers, I get a very wet layer and then an almost chunky brown layer. It does not look smooth & brown like the video.
I’m not sure why yours isn’t smooth, mine always comes out perfectly smooth. I might suggest giving it a quick stir at the beginning before it boils.
How long does this treat keep?
We keep them for about 10 days.
Do NOT make this recipe. It was a huge disappointment. First of all, I would use light brown sugar rather than dark. Second, watch carefully or your sugar will burn in three minutes. Third, the sugar mixture does NOT spread easily. Fourth, it’s a gigantic mess to clean up. And finally, when you break the pieces, the Ritz crackers crumble apart. I give this recipe a 1/2 star out of 5 stars.
I’m sorry this didn’t work out for you, I’ve made it so many times and haven’t ever had any problems. The sugar mixture shouldn’t burn and should be easy to spread. Did you pour it on the crackers immediately? It does harden fairly quickly.
If it is all poured into a greased, foil lined pan there shouldn’t be a huge mess to clean up.
Made something like thisas a kid but used graham crackers and chopped peanut
what on earth? chocolate chips did not melt I follow the recipe exactly and the chocolate chips did not melt they actually broke and never did get smooth and creamy, continued on with it and spread them as much as i could ;(, we shall see how they turn out
That is very odd, semi sweet chocolate chips should definitely melt. Did you use chocolate chips or morsels? Were they semi-sweet?
I used mini chocolate chips and had no problem. This is delicious.
Glad it worked out well for you Barbara!
I wonder if the melt quality varies between chocolate chip brands, depending on the fat content of the chips, etc?
Were you using the ‘fake’ chocolate chips? You must use Nestle or real chocolate chips!
This is also good made with matzo of any kind including gluten free. Passover dessert!
I just made this. Followed the instructions and my toffee didn’t harden completely. I put it in the refrigerator for thirty minutes before breaking it into pieces. It is also sickly sweet. Not sure where I went wrong. I packed the brown sugar so maybe that was it? I also used semi sweet chocolate chips.
The brown sugar should be packed. Did it come to a rolling boil for 3 full minutes?
The toffee part of the bark I made was chewy/sticky. What adjustments can you recommend?
Did it come to a rolling boil for a full 3 minutes? Mine always comes out quite brittle. I would suggest baking it a little bit longer.
Just making these now with ritz crackers, semi sweet chips, and we are using macadamia nuts. We just got married in Maui and am trying to incorporate everything hawaiian in to this years xmas. My question is, how long do you put in freezer? They look so tasty!
Congratulations on your wedding Karen!! You just put it in the freezer enough to chill it and make it easy to crack.
How long in advance can the toffee be made? Wanting to make it for Christmas. Thank you!
It keeps well for about 10 days at room temperature.
How far in advance can these be made? Thank you!
These can be made about a week in advance.
Hello:
I am not able to print your cracker toffee recipe from the link on your website. Not sure if the issue is on my end or yours. Thank you.
Thank you for letting me know, it seems to be working for me. Are you using the print button located to the right of the ingredients list?
This tasted amazing but was a little softer than I expected? I was thinking it would be really brittle…did i do something wrong? Didn’t last long so I guess my family didn’t care either way :)
I’m not sure why yours was soft (it should definitely be brittle). Did it come to a rolling boil for a full 3 minutes?
Can I sprinkle sea salt on top or is it already salty? I want to use Ritz crackers, not saltines.
Sea Salt would be delicious in this recipe!
It’s a delicious recipe, but my toffee isn’t staying hard after the freezer. Did I do something wrong?
The texture of the toffee should be brittle. Did it come to a rolling boil it for 3 full minutes? Did you bake it at 400 degrees?
How should they be stored after they are made…???
Fantastic site.
Thanks! :)
Could I melt almond bark and pour it over the top instead of the chocolate chips?
That sounds delicious!!
great, addictive, making more for Christmas…
Awesome! :)
Ok the recipe never called for unsalted butter :( but my question is do you count down the 3 minutes once it comes to a rolling boil?? and I used salted butter oops ot good ;)
Yes, you start timing once it is at a rolling boil. :)
Recipe please, looks great
havent tried your recipes yet
Let me know when you do! :)
I made these and they came out soggy :/
How disappointing Brenda. Did you use butter (and not margarine)? Did you let your toffee boil at a rolling boil for a full 3 minutes?
I’m a little confused. The recipe says butter but in a couple of comments I’ve seen you ask if they used unsalted butter. Which are we suppose to use? Anxious to try making this. Been looking for something to make our neighbor that has to eat gluten free. This is perfect. Thank you!
I just wanted to ensure people were using butter (and not margarine as certain types of margarine may not set up well). I used unsalted but either would work in this recipe!
Made today..can’t wait
Wonder if it can be frozen.
I wouldn’t recommend freezing this recipe because of the chocolate.
Love your recipe!
really like your recipes so quick and easy ….
Thank you Rena!
Does it need to be kept in fridge?
I store it at room temperature.
Made this with almonds (didn’t have pecans) and it was amazing. My hubby wiped it out in 2 days! Decadent!
I’m so glad your Hubby loved it (mine loves it too)!!
Any gluten free suggestions?
You can certainly use a gluten free cracker (or pretzel) in this recipe.
.just made this. might be the easiest cookie treat I ever made. tastes great. going to make another with peanut butter chips. my family is going to love it.
So glad you enjoyed it! Peanut Butter Chips would be delicious too!
Our toffee did not harden ? Was it not cooked long enough ? We live in Florida could the humidity affect it?
I think the humidity would affect it a little.
No lie! It is crack! When ever a friend brings me some I binge.
So easy to make and yet so delicious (I bet these crackers are). Thanks for the idea!
This is amazing!!! So perfect for holidays
I love treats like this. Someone told me about a similar recipe a couple of years ago but I didn’t take it any further because I knew how much I’d like it. I guess that I’m going to have to use your recipe the day of our family Christmas cookie bake. I can try but most of it will fly! ; ]
It’s so good, you won’t be disappointed!
I make a similar recipe with graham crackers – it’s so good! Perfect for the holidays!
HI Holly! I love the name of these treats – Pecan Christmas Crack is awesome!! My sister-in-law would always make a similar holiday cookie with saltines, toffee and chocolate. It was soo GOOD! This looks even better! I pinned it and about 10 other Christmas cookie recipes you have – they all look amazing!
Thank you for sharing Holly!! :) The saltine one is so good too!!
Is parchment paper instead of tinfoil with that eliminate the need to grease or butter the foil?
I haven’t tried it myself but other readers have said that it works well. Please let us know if you do try it!
Holly, can you use light brown sugar for the Christmas Crack?
Yes that will work just fine.
Not sure what I did. Followed the recipe and mine was very runny with the sugar and butter mix. I used 2 sticks of margarine and seemed like too much. Left it boil for a little over 3 minutes. After putting the chocolate chips on and letting it sit in the oven another minute and brought it back out it was so runny. It did harden in the freezer, but if you lift the whole thing; underneath its just a like a buttery mess and gooey. Wonder if it’s because i used Margarine?
Hi Dan, I would think the margarine would impact the results. I use real butter. It might seem like they are the same thing, but margarine has vegetable oil in it, as butter has milkfat. They have very different results when cooking! If you try the recipe again, grab real butter and let me know how it turns out.
I’ve seen this recipe from many sources, margarine is forbidden.
Would lining the baking sheet with parchment paper make a difference in the consistency? Seems like it would make clean up a breeze.
I’ve always lined mine with foil and buttered it. I just peel off the foil and discard.
Any way I could put the tray in the fridge instead of the freezer? My freezer is definetly not big enough
Yes, that will work perfectly.
can you use margarine instead of butter?
I have only tried this recipe as written.
The cracker cookies sound great. After freezing for the 15 – 20 minutes, can they be stored in a cookie tin at room temperature or should they be refrigerated for storage? Can’t wait to try these!
I keep them at room temperature. Enjoy!
OOps I messed up and bought Walnuts instead of pecans and the store is closed, Do you think it will work or should I wait?
It will be just as delicious!
I followed recipe, but my toffee part is a little sticky on the bottom. I was expecting it to be harder on the bottom. It is very sticky. Did I do something wrong or should it be that way? Any suggestions? Other than that is very tasty!
Mine didn’t come out sticky. Did you use butter and did you allow it to boil for the full 3 minutes at a rolling boil?
Should you use salted or unsalted butter for this recipe?
I used unsalted, but you could use salted if you prefer.
Why unsalted?
I think the salt from the crackers is enough, but if you like your food a little saltier, you could use salted butter.
I want this recipe please
You can scroll above for the recipe.
Just made this today. Wow! Easy to make and taste absolutely awesome. Thanks for this recipe.
So glad you loved it Alex!
Love these recipes
Thank you! :) Which one has been your favorite?
Can these be made with milk chocolate chip
I’m sure that would work just fine.
My husband is vegan. Do you think coconut oil could substitute for the butter?
I have only tried it as written so I can’t say for sure. Please let us know how it works out for you if you do try it!
I just made this for my Christmas party at work tomorrow! I didn’t change a thing on the recipe, so I hope it’s hit! It sure looks good, and super easy!
Just made it and it turned out awful. I don’t know where I went wrong ☝️️
What part didn’t work out for you? Did you use butter (or margarine)? Did you let it boil on a rolling boil the full 3 minutes?
I have made this for many years. The recipe I had was in The Mail Box News, a cake decorating magazine that is no longer published. The original recipe called for graham crackers, but I started using saltine crackers instead and my family liked them so much better. You can use any chopped nuts on them and we like walnuts. Just put your baking pan into your freezer to freeze them, because that is what makes them so crispy.
Mine keep burning.
I’m using cast iron. Maybe that’s the reason. Please advise
At what temperature are you cooking them? I do mine on the middle rack at 400 degrees for 4 minutes and haven’t had any trouble with burning.
Any thought as to adjusting the recipe for high altitude? I live at 5800 feet, and toffee is difficult, but I’m hoping this might actually harden correctly. Most recipes take a bit longer so I’m wondering if I should boil the brown sugar and water longer?
Oops–I meant brown sugar and butter….
I can’t say for sure but you could certainly give it a try by adding an extra minute to the boil time. Please let us know how they turn out for you.
Thanks–I added an extra minute to the boil time, and an extra minute in the oven and it came out great. Now I have to make another batch–I ‘taste-tested” too much of it….
Great to know, thank you so much for sharing Pat! LOL, pretty hard not to just have one taste of this!
Hi Holly! Your Christmas Crack recipe is similar to a “Christmas Crackers” recipe that I’ve been making for 35 years! I’ve just passed it down to my granddaughter! Of course, my grandsons still want me to make some! lol One of the differences is that I melt the butter and brown sugar in the microwave. I may try your recipe later when not “under pressure!”
Thanks for sharing!! KL
I hope your grandsons enjoy this version just as much! :) Enjoy Katherine!
I think I’ll try this with nilla wafers too
This is very good with graham crackers also!
All I have is light brown sugar… will that work?
Yes, it will work just fine!
My sugar/butter looks watery. What did I do wrong?
Did you use regular butter? Did you let it boil the full 3 minutes at a rolling boil?
Same with mine….it was completely watery. Failed big time. :(
Unsalted butter and light brown sugar.
My butter was frozen…maybe issue.
I used 2 cups milk choc chips but they didnt melt?? Is that strange? Im still gonna sprinkle the crushed pecans and hope for the best
Did you try putting your pan in the still warm oven for a minute or two?
Even if they didn’t melt, hopefully they still stuck to the toffee. I’m sure it will be delicious.
Yes to me that is a better selection of hand foods. I’m getting tired of making the same stuff! Year after year. Thank you for better ideas and great recipes.
How do you store them after you break them? Just on the counter? In the refrigerator? I have them cooling right now but am wondering about storage…
Thank you!
I store them in a sealed container at room temperature.
can light brown sugar be used in place of dark?
Yes.
Love all the recipes and especially those that do not take lots of ingredients. Grandkids love helping in the kitchen. Easy and fun recipes.
How long does it take to cool in the freezer?
About 15-20 minutes.
Awesome recipe. Thanks for sharing.
I am getting ready to try this to take to a Christmas party. I am not real crazy about semi sweet chocolate so will make a batch with milk chocolate also.
Hello Wilma
How well did your milk choc melt? Mine would not melt well at all…it just crumbled mostly. I guess I will melt them beforehand. Otherwise still sweet light and crispy good.
Would resses pieces work instead of nuts.
Definitely!
These sound fantastic. Will be sure to try for the holidays.
Can this pecan Christmas crack be made with gluten free crackers????
Yes, that should work just fine!
can this made ahead of time how should they be stored
I just made this with the Glutino crackers and it was amazing!
I used rice crackers for my gluten free friend’s and everyone loved them.
Love your recipes!!!!! thank you for sharing
Thank you Linda!
Can you store these? For how long?
They will store for 3 to 5 days in an airtight container… if they last that long :D
The Ritz toffee looks yummy. Going pin it to my pinterest acct. Thank you.
Thank you for Pinning!
Can u make these and possibly leave out the chocolate ????? I love just plain toffee & pecans together…..
Absolutely! The toffee hardens fairly quickly so I would suggest sprinkling the pecans fairly quickly (or even sprinkling them over the crackers before pouring). Enjoy!
Certainly can make them without chocolate.
Has anyone tried white chocolate chips or butterscotch chips?
I tried white chocolate and milk chocolate, pretzels and crackers on the same pan I do prefer the white chocolate.
Yes! Butterscotch chips were delicious!!
Hi I make it with semi sweet chocolate and butterscotch neither one melt real good but it doesn’t matter it sticks enough and so so so good!! I also put coconut on mine!
Yes, using most any type of chocolate or nuts will work. I’ve even used chopped cranberries. They were a hit at work. It’s only limited to your imagination. Good luck.
This looks awesome! I’ve made this with both saltines and graham crackers, but never Ritz. Must try! And it’s soooo addictive I’m sure!
It is SO addictive for sure, the Ritz are so nice and flaky!
Try it sometime with shortbread cookies and also try dark chocolate just to change it up and be healthy. (=
Definitely healthy :) Sounds great!