Crispy Christmas Crack Cookies
These dangerously easy cookies feature a crackly toffee base, rich chocolate topping, and festive sprinkles. Perfect for holiday gifting, potlucks, or midnight snacking, they deliver nostalgic comfort and irresistible crunch in every bite.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 53 minutes
- Yield: 40 pieces 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 40 saltine crackers (enough to cover a standard baking sheet; substitute Ritz or gluten-free crackers as needed)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 cups semi-sweet chocolate chips
- 1 cup chopped toffee bits (Heath bar bits or homemade)
- Holiday sprinkles (optional)
- Pinch of flaky sea salt (Maldon recommended)
Instructions
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet (18×13 inches) with parchment paper or foil, leaving overhang for easy lifting.
- Arrange saltine crackers in a single layer, edge to edge, covering the entire pan. Patch gaps with broken pieces if needed.
- In a medium saucepan, melt butter over medium heat. Add brown sugar and stir constantly until mixture comes to a rolling boil (about 2-3 minutes). Once boiling, let bubble for 3 minutes without stirring until thick and caramel-colored.
- Carefully pour hot toffee mixture over crackers. Quickly spread with a spatula to cover all crackers.
- Bake for 8-10 minutes, watching for bubbling edges and a slightly darker toffee. Remove from oven.
- Sprinkle chocolate chips evenly over hot toffee. Wait 2-3 minutes for chips to soften, then spread into a smooth layer with an offset spatula or butter knife.
- Sprinkle chopped toffee bits, holiday sprinkles, and a pinch of flaky sea salt over the chocolate while still warm. Press gently so toppings stick.
- Let cool at room temperature for 1 hour, then transfer to fridge for 30 minutes to set chocolate.
- Lift cooled slab out of pan using parchment overhang. Slice into squares or crack into rustic pieces with a chef’s knife or pizza cutter. Wipe knife between cuts for clean edges.
Notes
Use fresh crackers for best crunch. For gluten-free or dairy-free adaptations, swap crackers and butter/chocolate as needed. Let cookies cool fully before slicing for neat edges. Customize toppings with nuts, dried fruit, or crushed candy canes. Store in airtight container at room temp for 5 days, fridge for 2 weeks, or freeze for 2 months.
Nutrition
- Serving Size: 1 square (1/40th of
- Calories: 110
- Sugar: 10
- Sodium: 85
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 14
- Fiber: 0.5
- Protein: 1
Keywords: Christmas crack, holiday cookies, toffee chocolate, easy dessert, Christmas treats, potluck cookies, festive baking, giftable cookies