This delicious Christmas Crack with Graham Crackers is the holiday treat everyone looks forward to. Made with just 5 simple ingredients, this buttery toffee candy comes together fast - no candy thermometer needed.
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Graham crackers are topped with a homemade toffee layer, melted chocolate, and crunchy toffee bits. Once it's chilled and broken into pieces, it's impossible to eat just one. There's a reason it's called Christmas crack!
If you love this recipe, try my Saltine Cracker Toffee and Peanut Butter Blossoms next!
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Why You'll Love this Recipe
- Simple ingredients: Just 5 pantry staples you probably already have.
- Quick and easy: Ready in about 20 minutes with a quick chill in the freezer.
- Sweet and crunchy: Perfect mix of buttery toffee and crispy toppings.
- Holiday favorite: Perfect for parties, cookie trays, or gifting.
- Crowd pleaser: This Christmas toffee never lasts long.
Ingredients You'll Need
- Graham cracker sheets. Use regular, low-fat, or gluten-free graham crackers. You can also use saltines or Ritz crackers.
- Butter. I used unsalted butter, but you could use salted butter or margarine if you like.
- Brown sugar. I used light brown sugar, but you could use dark brown sugar if you like. You could also use a 50:50 mix of brown and white sugar.
- Semi-sweet chocolate chips. You could also use dark chocolate chips, white chocolate chips, or peanut butter chips.
- Toffee bits. For a delicious, crunchy topping.
- Optional toppings: Chopped nuts, crushed candy canes, mini marshmallows, crushed pretzels, graham crumbs, sea salt, or M&M's.
A complete list of ingredients and amounts can be found in the printable recipe card below.
How to Make Christmas Crack with Graham Crackers
For more detailed instructions with measurements, jump to the recipe card.
Step 1
Preheat your oven to 350°F. Spread the graham crackers on a large baking sheet lined with parchment paper or aluminum foil in a single layer. (They don't have to be perfect.)
Step 2
Make the Toffee: In a pan, pot, or saucepan over medium-low heat, melt the butter and brown sugar together. Stir constantly with a whisk or spatula. Once the mixture begins to boil, keep stirring for about 3 minutes until thick and bubbly.
Step 3
Pour Toffee Sauce: Carefully pour the hot toffee sauce over the graham crackers and spread evenly with a spatula. Bake in the oven for 5-6 minutes until the toffee is bubbling.
Step 4
Melt the Chocolate: Remove from the oven, sprinkle chocolate chips on top, and return to the oven for 2 minutes. Spread the melted chocolate into an even layer.
Step 5
Add Toppings: Sprinkle on toffee bits (or chopped pecans) and any optional toppings over the melted chocolate.
Step 6
Chill and Break: Freeze for 15-30 minutes or refrigerate until fully set. Once hardened, break into pieces or cut into squares. Enjoy!
Variations
- Flavored Graham Crackers: Use cinnamon-flavored graham crackers for a different flavor.
- Peanut Butter Layer: Spread a thin layer of peanut butter on the crackers before pouring toffee.
- Marbled Chocolate: Swirl dark and white chocolate chips together for a marbled look.
Jeri's Top Tips
- Line your baking sheet with parchment paper or aluminum foil for easy cleanup. If you use aluminum foil, spray it with cooking spray.
- Don't overcook the caramel. Remove it from the heat as soon as it thickens.
- Make a Gift: Place the pieces in decorative tins or cellophane bags tied with festive ribbons for a perfect homemade gift.
Storage and Freezing
Room Temperature: Store in an airtight container for 3-5 days.
Refrigerator: Up to 2 weeks.
Freezer: Freeze for up to 3 months; wrap pieces individually or layer with parchment.
Tip: Keep away from direct heat - the chocolate layer softens easily.
Recipe FAQs
A dessert made by combining melted butter, brown sugar, and graham crackers, then baked until golden brown and broken into pieces.
No, but if you live in a warm climate or want to keep it for more than 5 days, it's best to refrigerate.
More Sweet Treats to Try
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Printable Recipe
Christmas Crack with Graham Crackers
Equipment
- Baking Sheet 17 x 12 inches
Ingredients
- 33 graham cracker sheets (about 2 sleeves)
- 1 cup unsalted butter
- 1 cup brown sugar (light or dark)
- 2 cups semi-sweet chocolate chips
- ¼ cup toffee bits (or chopped nuts)
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or foil and arrange the graham crackers in a single layer.
- Make the toffee sauce: In a medium saucepan over medium-low heat, combine butter and brown sugar. Stir constantly with a whisk until it starts to boil. Once boiling, whisk constantly for about 3 minutes until the mixture thickens and looks glossy. Remove from heat.
- Pour the toffee: Immediately pour the hot toffee sauce evenly over the graham crackers. Use a spatula to spread it out while warm.
- Bake: Place the pan in the oven and bake for 5-6 minutes, or until the toffee is bubbly around the edges.
- Melt the chocolate: Remove from the oven and sprinkle chocolate chips evenly over the top. Return to the oven for 2 minutes to soften, then use a spatula to spread the melted chocolate into an even layer..
- Top it off: Sprinkle toffee bits (or nuts, if using) evenly over the warm chocolate layer. Transfer the pan to the freezer for 15-30 minutes, or refrigerate until set and hardened.
- Break into pieces: Once firm, lift the candy off the sheet and use a knife to cut into squares or break into pieces. Enjoy!
Video
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Notes
- Don't overcook the toffee - remove it as soon as it thickens.
- If using foil, lightly spray it with cooking spray for easier cleanup.
- Add festive toppings like chopped nuts, crushed candy canes, or sea salt.
- Store in an airtight container for up to 5 days at room temperature, refrigerate for 1-2 weeks, or freeze for up to 3 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Susan says
I've made this before and it was so yummy I had to make them again. the second time my toffee was gross and crunchy, what did I do wrong?
Jeri Walker says
Hi Susan! That can happen if the toffee cooks too long or over too high heat. It goes from perfect to crunchy really fast. Keep the heat medium-low, stir constantly, and pull it right at 3 minutes. I hope this helps! So glad you enjoyed it the first time! 😊
Terry says
Delicious recipe - I just made them and they turned out great. Will make again.
Jeri Walker says
Awesome! I'm so glad you liked them Terry! 😀
Bobbi says
How long will this last after making ?? I’m trying to get this prepared ahead of Christmas
Jeri Walker says
You can store it in the fridge in an airtight container for 1-2 weeks or freeze for up to 3 months.