Chocolate Saltine Peanut Butter Toffee {Christmas Crack}

This Chocolate Saltine Peanut Butter Toffee is so easy to make and so addictive, you’ll quickly see why it’s called “Christmas Crack”.

Eight days til Christmas! Are you done shopping? I ordered my last present (I think) yesterday and it should be here tomorrow. Christmas really snuck up on me this year.

Kinda like this baby seems to be doing. I never had six months go so quick.

Anyway, I was helping to cater a party for my mom (as I mentioned yesterday) and decided to make this “Christmas Crack” last minute.

I had everything on hand in my pantry, maybe you do too. You only need really basic ingredients – saltines, brown sugar, butter, chocolate, and peanut butter.

I think many versions of Christmas Crack don’t include peanut butter but I think pretty much *all* things should include peanut butter, so mine does.

Such simple things but together – so good! I like it best straight from the fridge so it’s cold.

It doesn’t have to Christmas-y. You could use any kind of sprinkles. Or no sprinkles. But, really, what’s life without sprinkles?

Tips to make this Christmas Crack a success

• Make sure you use a lipped pan for this recipe. It could get really messy without a lip.
• I also highly recommend using a silicone baking mat (or parchment paper) to help with clean up. Toffee is sticky.
• Not everyone uses peanut butter in their Christmas Crack recipe. You could skip it if you don’t like it (but I’m not sure we can still be friends).
• I haven’t tried it yet, but you can swap out the saltines with pretzels or graham crackers to add some variation.
• I recommend using a good chocolate (you know I love Ghirardelli baking chips) but you could use semi-sweet, milk, or even white chocolate, if that’s what you like.
• I always top with sprinkles to make it fun but you can skip that layer altogether or…fancy it up with other toppings. Like maybe mini M&Ms, or chopped nuts, use your imagination.
• This Chocolate Saltine Peanut Butter Toffee keeps really well, up to two weeks, in an airtight container. I like to keep mine in the fridge & eat it cold.

Things you may need to make Christmas Crack:

• A lipped pan – you don’t want all that hot goodness oozing off the pan.
• Heat safe spatulas for spreading the hot goodness
• Sprinkles! to make it festive

Chocolate Saltine Peanut Butter Toffee {Christmas Crack}

This Chocolate Saltine Peanut Butter Toffee is so easy to make and so addictive, you'll quickly see why it's called "Christmas Crack".

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Ingredients

• One sleeve of saltine crackers which is 40 crackers
• 1 cup brown sugar I used dark
• 1 cup 2 sticks butter (I used 1 stick of salted, 1 stick of unsalted)
• 2 1/2 cups chocolate chips I used Ghirardelli baking chips
• 6 Tablespoons peanut butter melted
• various sprinkles optional

Instructions

• Preheat your oven to 400 degrees. Line a lipped baking sheet with tin foil and generously spray with non-stick spray. Set aside.
• Line your crackers in the pan, leaving a little space between each one.
• In a large sauce pan, over medium heat, add the butter and brown sugar and bring to a boil, stirring to break it up. Once it starts to boil, leave it alone for about 3 minutes, without stirring. Pour the boiling mixture over the crackers and bake for 5 minutes.
• While the toffee is baking, melt the peanut butter in the microwave (it will probably only take about 30 seconds, stir, maybe another 15-20 seconds).
• Remove the pan from the oven and pour the peanut butter on top (the toffee will be bubbly; I had to "dunk" some of the crackers under the toffee & straighten them back up before I poured the peanut butter on top). Smooth it into an even layer with a spatula.
• Evenly sprinkle on the chocolate chips and put the pan back in the oven for 1 minute.
• Remove the pan from the oven and smooth the chocolate chips into the melted peanut butter into one smooth layer.
• Sprinkle with various sprinkles. I made strips of different colors/shapes so when I broke it up, there was a variety.
• Put the entire pan in either the freezer for at least an hour or the fridge for two hours.
• Once cold and set, break up the toffee into random sized pieces.

Notes

Store in an airtight container for up to 10 days. I like it cold, so I keep it in the fridge.

Nutrition

Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Potassium: 0mg | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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