Prep the Base
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper or foil, then lay saltine crackers in a single, tight layer.
Make the Buttery Caramel
- In a medium saucepan, melt butter and brown sugar over medium heat.
- Bring to a gentle boil, stirring constantly, and let bubble for 3 minutes until slightly thickened.
Bake the Toffee Layer
- Pour the hot caramel evenly over the crackers, spreading quickly to cover.
- Bake for 5 minutes until bubbly.
Add the Chocolate
- Remove from oven and immediately sprinkle chocolate chips on top.
- Let sit for 2–3 minutes, then spread into an even, glossy layer.
Finish & Cool
- Sprinkle with flaky sea salt, nuts, or toppings if desired.
- Let cool at room temperature, then refrigerate until firm.
- Break into pieces and store in an airtight container.
Pro Tips
- Don’t overcook the caramel — 3 minutes of bubbling is enough.
- For extra crunch, use graham crackers or pretzels instead of saltines.
- Make it festive with holiday-colored sprinkles or drizzle with white chocolate.
- Keeps for up to 1 week in a sealed container (but it rarely lasts that long).
Final Bite
One bite of this crunchy, buttery, chocolatey perfection, and you’ll see why it’s often nicknamed “Christmas Crack” — because it’s that addictive. Sweet, salty, melt-in-your-mouth bliss with just enough crunch to keep you coming back for more.