Pecan Christmas Crack (Ritz Cracker Toffee)

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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.Pecan Christmas Crack. Quick homemade toffee, topped with chocolate & pecans. This toffee bark can be made with Ritz crackers or saltines!



How to Make Pecan Christmas Crack (Ritz Cracker Toffee)

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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!

Pecan Christmas Crack. Quick homemade toffee, topped with chocolate & pecans. This toffee bark can be made with Ritz crackers or saltines!

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).

Pecan Christmas Crack. Quick homemade toffee, topped with chocolate & pecans. This toffee bark can be made with Ritz crackers or saltines!

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.

Print Recipe
4.91 from 10 votes
Servings: 36 servings
Pecan Christmas Crack (Ritz Cracker Toffee)
Prep Time:
10 mins
Cook Time:
8 mins
Total Time:
18 mins
Author: Holly N.
Course: Candy, Dessert
Cuisine: American
Keyword: Pecan Christmas crack

Pecan 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!

  • 54 Ritz Crackers (or saltines)
  • 1 cup butter
  • 1 cup dark brown sugar
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped pecans
  1. Preheat oven to 400 degrees.
  2. Line an 11x17 pan with foil and grease the foil well. Line with crackers.
  3. 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 degrees if using a candy thermometer)
  4. Pour brown sugar mixture over the crackers. Bake 4 minutes. Turn the oven off.
  5. 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.
  6. Cool on the counter slightly and then place into the freezer to cool completely. Break into pieces.
Nutrition Information
Calories: 169, Fat: 12g, Saturated Fat: 5g, Cholesterol: 14mg, Sodium: 87mg, Potassium: 84mg, Carbohydrates: 14g, Fiber: 1g, Sugar: 10g, Protein: 1g, Vitamin A: 3.3%, Calcium: 2.2%, Iron: 5.3%

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Pecan Christmas Crack. (Ritz Cracker Toffee) 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!
Pecan Christmas Crack. (Ritz Cracker Toffee) 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!
Pecan Christmas Crack. (Ritz Cracker Toffee) 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!



Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

207 comments on “Pecan Christmas Crack (Ritz Cracker Toffee)”

  1. Does it matter if i use margarine instead of butter?

  2. 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.

  3. 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. 

  4. Hi – do you think the brown sugar blend of Splenda would work instead of regular brown sugar?

  5. 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.

  6. 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!

  7. 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!! 

  8. Excellent 

  9. 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 


    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.  

  10. 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.  

  11. 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!!

  12. 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/

  13. 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.

  14. So good I cannot stop myself and I have made it at least six times since discovering the recipe!!!!!!

  15. I can’t stop making it!!!

  16. 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.

  17. Thank you for sharing with us all.  I’ve gotta make these long before Christmas – they look so yummy

  18. 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

  19. I made this year’s ago. Used Club Crackers. Also good without the chocolate!

  20. 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!

  21. These recipes look delicious!

  22. 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!

  23. Made this for Christmas presents (okay, and myself) and it was so quick and easy and delicious! :D

  24. 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.

  25. 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!

  26. 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.

  27. Should this be refrigerated after? I had it in the freezer before I “cracked” it.

  28. 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!

  29. 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.

  30. How long does this treat keep?

  31. 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.

  32. Made something like thisas a kid but used graham crackers and chopped peanut

  33. 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

  34. This is also good made with matzo of any kind including gluten free. Passover dessert!

  35. 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.

  36. The toffee part of the bark I made was chewy/sticky. What adjustments can you recommend?

  37. 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!

  38. How long in advance can the toffee be made? Wanting to make it for Christmas. Thank you!

  39. How far in advance can these be made? Thank you!

  40. 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.

  41. 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 :)

  42. Can I sprinkle sea salt on top or is it already salty? I want to use Ritz crackers, not saltines.

  43. It’s a delicious recipe, but my toffee isn’t staying hard after the freezer. Did I do something wrong?

  44. How should they be stored after they are made…???

  45. Fantastic site.

  46. Could I melt almond bark and pour it over the top instead of the chocolate chips?

  47. great, addictive, making more for Christmas…

  48. 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 ;)

  49. Recipe please, looks great

  50. havent tried your recipes yet

  51. I made these and they came out soggy :/

  52. 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!

  53. Made today..can’t wait

  54. Wonder if it can be frozen.

  55. really like your recipes so quick and easy ….

  56. Does it need to be kept in fridge?

  57. Made this with almonds (didn’t have pecans) and it was amazing. My hubby wiped it out in 2 days! Decadent!

  58. Any gluten free suggestions?

  59. .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.

  60. Our toffee did not harden ? Was it not cooked long enough ? We live in Florida could the humidity affect it?

  61. No lie! It is crack! When ever a friend brings me some I binge.

  62. So easy to make and yet so delicious (I bet these crackers are). Thanks for the idea!

  63. This is amazing!!! So perfect for holidays

  64. 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! ; ]

  65. I make a similar recipe with graham crackers – it’s so good! Perfect for the holidays!

  66. 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!

  67. Is parchment paper instead of tinfoil with that eliminate the need to grease or butter the foil?

  68. Holly, can you use light brown sugar for the Christmas Crack?

  69. 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.

  70. Would lining the baking sheet with parchment paper make a difference in the consistency? Seems like it would make clean up a breeze.

  71. Any way I could put the tray in the fridge instead of the freezer? My freezer is definetly not big enough

  72. can you use margarine instead of butter?

  73. 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!

  74. 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?

  75. 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!

  76. I want this recipe please

  77. Just made this today. Wow! Easy to make and taste absolutely awesome. Thanks for this recipe.

  78. Can these be made with milk chocolate chip

  79. My husband is vegan. Do you think coconut oil could substitute for the butter?

  80. 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!

  81. Just made it and it turned out awful. I don’t know where I went wrong ☝️️

  82. 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.

  83. Mine keep burning.

  84. 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?

  85. 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

  86. I think I’ll try this with nilla wafers too

  87. This is very good with graham crackers also!

  88. All I have is light brown sugar… will that work?

  89. 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.

  90. 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.

  91. 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!

  92. can light brown sugar be used in place of dark?

  93. Love all the recipes and especially those that do not take lots of ingredients. Grandkids love helping in the kitchen. Easy and fun recipes.

  94. How long does it take to cool in the freezer?

  95. Awesome recipe. Thanks for sharing.

  96. 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.

  97. Would resses pieces work instead of nuts.

  98. These sound fantastic. Will be sure to try for the holidays.

  99. Can this pecan Christmas crack be made with gluten free crackers????

  100. Love your recipes!!!!! thank you for sharing

  101. The Ritz toffee looks yummy. Going pin it to my pinterest acct. Thank you.

  102. Can u make these and possibly leave out the chocolate ????? I love just plain toffee & pecans together…..

  103. Has anyone tried white chocolate chips or butterscotch chips?

  104. 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!

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