Chocolate Saltine Toffee Aka Christmas Crack Recipes

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BEST CHRISTMAS CRACK RECIPE



Best Christmas Crack Recipe image

Best Christmas Crack Recipe is a saltine cracker layered with melted toffee and creamy chocolate topped with a crunchy pecan for a complete sweet and salty treat. This recipe is so delicious and addicting!

Provided by Alyssa Rivers

Categories     Dessert

Time 20m

Number Of Ingredients 5

35-40 saltine crackers
1 cup butter
1 cup brown sugar
2 cups semi-sweet chocolate chips
1/2 cup chopped pecans

Steps:

  • Preheat oven to 400 degrees. Line a 10x15 inch baking sheet with aluminum foil and spray with cooking spray.
  • Place your saltine crackers in even rows and set aside.
  • In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
  • Pour. over the. saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
  • Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve

Nutrition Facts : Calories 335 kcal, Carbohydrate 31 g, Protein 2 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 32 mg, Sodium 174 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving

SALTINE TOFFEE COOKIES



Saltine Toffee Cookies image

This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies.

Provided by Tracy

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Yield 35

Number Of Ingredients 5

4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
¾ cup chopped pecans

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Line cookie sheet with saltine crackers in single layer.
  • In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
  • Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 15 g, Cholesterol 13.9 mg, Fat 10.2 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 5.3 g, Sodium 73.4 mg, Sugar 11.8 g

CHOCOLATE CRACK -- SALTINE TOFFEE SQUARES



Chocolate Crack -- Saltine Toffee Squares image

My GF passed this recipe along to me last year before the holiday. I am making it again today for a block party. It's a buttery chocolatey delight! Make a double batch, one with & with out the nuts. *Prep and cooking time does not include chilling/cooling time.

Provided by Chicagoland Chef du

Categories     Candy

Time 25m

Yield 24 pieces/crackers, 24 serving(s)

Number Of Ingredients 5

4 ounces saltine crackers, 1 sleeve
1 cup butter
1 cup dark brown sugar, packed
12 ounces chocolate chips, semisweet
3/4 cup chopped pecan pieces, I prefer to chop to a finer texture in food processor

Steps:

  • Preheat oven to 375°.
  • Line a jelly roll pan with foil. Coat with nonstick spray.
  • Cover the bottom of the pan with a single layer of saltine crackers.
  • Melt butter and sugar over med-low heat. Whisk until butter melted and mixture begins to boil. Boil for 3 minutes, whisking constantly. All the sugar granules should be melted.
  • Carefully pour over the crackers.
  • Bake for 5-6 minutes until bubbly. The crackers may bubble & lift off the bottom of the baking sheet, don't worry!
  • Remove from oven and sprinkle with chocolate chips. Let rest for a couple minutes until choc chips begin to get glossy and soft.
  • Spread the chocolate over the toffee, sprinkle with nuts, pressing the nuts into the warm toffee.
  • Cool completely. *Best results when cooled in in the fridge.
  • Cut or break into pieces.

Nutrition Facts : Calories 214.2, Fat 14.9, SaturatedFat 7.7, Cholesterol 20.3, Sodium 110.7, Carbohydrate 21.7, Fiber 1.3, Sugar 16.7, Protein 1.4

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