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  • sashagollish

Holiday Crack Toffee

Trust me, matzah crackers make much better crack toffee than saltines, but finding matzah is not always easy. But the combination of dry, salty crackers and toffee mix make this snack impossible to put down, which is probably why they call it 'crack.'

Prep time: 5 to 10 minutes

Cook time: 8-10 minutes @ 325F


50 saltine salted crackers or 5 matzah sheets

1 C salted butter (2 sticks, cubed)

1 C soft light brown sugar (packed)

2 C chocolate chips or molding chocolate

1/2 - 1 C M&M’s

Line a cookie sheet with partment paper. Line the pan with saltine crackers or matzah.

Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly.

Once the butter sugar combo is nice and bubbly, it should now have more of a caramel color, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a plastic spatula or knife. Don't worry about being too perfect with your spreading as the toffee mixture will continue to spread while baking. Remember to move quickly as the toffee mixture will solidify as it cools.

Place pan in the oven and bake for 7-9 minutes. Once it starts to smell like toffee in your house continue to monitor the mixture; once the toffee reaches a critical temperature it will burn easily. But you also don't want to remove it too early and end up with a softer toffee; it's the cruch factor that aids in the addictiveness.

Remove pan from the oven and spread the chocolate chips or molding chocolate on top. I usually turn the oven off and place the pan back inside for 30 to 60 seconds to get the chocolate to melt. Evenly spread the chocolate with a spatula or knife. Sprinkle with M & M's.

Place in the freezer for 15 minutes. I usually chop it up to avoid getting sticky fingers. Plus, when you chop it inevitably there are fragments that are too small to store or give away and must be eaten immediately!

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