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
Equipment
Ingredients
- 54 Ritz Crackers (or saltines)
- 1 cup butter
- 1 cup dark brown sugar
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
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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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Hi. I’ve made this before and it is so very good. But it’s been quite a while since I’ve made it, and I don’t remember whether the butter is supposed to be salted or unsalted. Please advise. Thanks so much.
Either will work, I use unsalted.
Yummm!!!! Cant wait to make again this christmas.
I just made this… it smells and looks amazing. I have it in the freezer… how long do I need to wait. I feel like it’s taking sooooo loooongggg!
Everything came out great. I wanted to stir the toffee as it started to boil. I trusted the process, used the thermometer and it came out great. I never have luck melting chocolate without it seizing up. The method of sprinkling on melted toffee (after waiting a min) and then placing in the warm oven for a minute worked beautifully. The hardest part is literally waiting for it to harden. Can’t wait to try it!
We find it takes about 15-20 minutes to cool fully in the freezer.
Has anyone tried using parched paper instead of foil? Would it work the same way?
Hi Shea, I haven’t tried it with parchment paper but other readers have with great results.
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.