Pecan Christmas Crack (Ritz Cracker Toffee)
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!
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How to Make Pecan Christmas Crack (Ritz Cracker Toffee)
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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.
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)
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!
Ingredients:
- 54 Ritz Crackers (or saltines)
- 1 cup butter
- 1 cup dark brown sugar
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
Directions:
- Preheat oven to 400 degrees.
- Line an 11×17 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 degrees if using 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.
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Holly Nilsson
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!
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!
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.
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.
The Ritz toffee looks yummy. Going pin it to my pinterest acct. Thank you.
Thank you for Pinning!
Love your recipes!!!!! thank you for sharing
Thank you Linda!
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!
These sound fantastic. Will be sure to try for the holidays.
Would resses pieces work instead of nuts.
Definitely!
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.
Awesome recipe. Thanks for sharing.
How long does it take to cool in the freezer?
About 15-20 minutes.
Love all the recipes and especially those that do not take lots of ingredients. Grandkids love helping in the kitchen. Easy and fun recipes.
can light brown sugar be used in place of dark?
Yes.
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.
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.
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.
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.
This is very good with graham crackers also!
I think I’ll try this with nilla wafers too
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!
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!
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.
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.
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 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!
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!
Can these be made with milk chocolate chip
I’m sure that would work just fine.
Love these recipes
Thank you! :) Which one has been your favorite?
Just made this today. Wow! Easy to make and taste absolutely awesome. Thanks for this recipe.
So glad you loved it Alex!
I want this recipe please
You can scroll above for the recipe.
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.
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!
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!
can you use margarine instead of butter?
I have only tried this recipe as written.
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.
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.
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.
Holly, can you use light brown sugar for the Christmas Crack?
Yes that will work just fine.
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!
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!!
I make a similar recipe with graham crackers – it’s so good! Perfect for the 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!
This is amazing!!! So perfect for holidays
So easy to make and yet so delicious (I bet these crackers are). Thanks for the idea!
No lie! It is crack! When ever a friend brings me some I binge.
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.
.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!
Any gluten free suggestions?
You can certainly use a gluten free cracker (or pretzel) in this recipe.
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)!!
Does it need to be kept in fridge?
I store it at room temperature.
really like your recipes so quick and easy ….
Thank you Rena!
Love your recipe!
Wonder if it can be frozen.
I wouldn’t recommend freezing this recipe because of the chocolate.
Made today..can’t wait
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!
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?
havent tried your recipes yet
Let me know when you do! :)
Recipe please, looks great
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. :)
great, addictive, making more for Christmas…
Awesome! :)
Could I melt almond bark and pour it over the top instead of the chocolate chips?
That sounds delicious!!
Fantastic site.
Thanks! :)
How should they be stored after they are made…???
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?
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!
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?
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?
How far in advance can these be made? Thank you!
These can be made about a week in advance.
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.
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.
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.
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?
This is also good made with matzo of any kind including gluten free. Passover dessert!
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 wonder if the melt quality varies between chocolate chip brands, depending on the fat content of the chips, etc?
Made something like thisas a kid but used graham crackers and chopped peanut
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.
How long does this treat keep?
We keep them for about 10 days.
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.
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!
Should this be refrigerated after? I had it in the freezer before I “cracked” it.
I store it at room temperature.
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.
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!
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?
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’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!
These recipes look delicious!
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!
I made this year’s ago. Used Club Crackers. Also good without the chocolate!
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!