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Mint Chocolate Christmas 'Crack' (Saltine Cracker Toffee)

Christmas Crack is a traditional holiday recipe; but this one has a fun twist! Topped with mint chocolate and candy canes, this Saltine Cracker Toffee is a tasty variation on the classic recipe!

Course Dessert
Cuisine American
Keyword mint chocolate christmas crack
Prep Time 5 minutes
Cook Time 7 minutes
Servings 30 servings

Ingredients

  • 1 sleeve saltine crackers about 40 crackers
  • 1 cup unsalted butter
  • 1 cup brown sugar light or dark
  • 2 cups white almond bark or white melting chips
  • 1 cup Andes Mint Chocolate chopped
  • 5 candy canes chopped

Instructions

  1. Preheat the oven to 400 degrees. On a large baking sheet, lay out foil or parchment and then cover the top in a single layer of saltine crackers.

  2. In a sauce pan, melt the butter over medium heat and then add the brown sugar. Whisk to combine and then bring to a quick boil. Whisk continuously while boiling for about 3 minutes (until it develops a deeper brown color). The temperature will reach 270 degrees F to 290 degrees F.
  3. Pour the mixture over the saltine crackers and spread evenly. Place the baking sheet into the pre-heated oven and bake for 5 minutes. Remove from the oven and turn the oven OFF.

  4. Melt the chocolate in 20-30 second increments in the microwave, stirring between each increment until melted, set aside. Pour the melted chocolate over the top, reserving about ΒΌ cup on the side. Use a spatula to spread the chocolate evenly over the top

  5. Add chopped candy canes and Andes Mint Chocolate over the top of the chocolate. Place in the fridge or freezer for at least a few hours; ideally overnight.

  6. Break or 'crack' apart the saltine cracker toffee into bite-sized pieces and enjoy!

Recipe Video

Recipe Notes

Store the saltine cracker toffee in a sealed bag or container.

  • In refrigerator up to 2 weeks
  • Room temperature for up to 7 days (crackers will start to get stale or soggy).
  • In the freezer for up to 4 months.