Triple Chocolate Saltine Toffee is my favorite version of Christmas Crack! Give it a shot for an easy and delicious treat!
For the second day of Christmas in July, we are celebrating with Triple Chocolate Saltine Toffee! They are so simple to make. Mix up the chocolates to create a new and delicious twist on a holiday classic. The best part is, no one is going to be bringing these to your cookie exchange!
Christmas Crack / Saltine Toffee
I made this Christmas Crack recipe a while back because I ran low on semi sweet chocolate chips, and I had to combine several partial bags of different chocolates to make the required amount. So I mixed them together and **BAM!** Enter Triple Chocolate Saltine Toffee. All by accident. All because I didn’t plan very well! We’ve all had those cooking and baking moments that hit us like that!
The key to these cookies is to make sure to include white chocolate in the mix so you can get that gorgeous swirl. If you just choose darker chocolates, you will lose the dramatic look.
What are the Best Triple Chocolate Combinations?
There are so many options out there right now so I want to give you a few ideas!
- Semi-sweet chocolate chips, Bailey’s Irish Cream chips, and white chocolate chips
- Dark chocolate chocolate chips, sea salt caramel chocolate chips, and white chocolate chips
- Hershey’s Cinnamon chips, semi-sweet chocolate chips, and white chocolate chips
- Andes Creme de Menthe chips, milk chocolate chips, and white chocolate chips
- Andes Peppermint Crunch chips, dark chocolate chips, and white chocolate chips (you will have red and white from the peppermint on this one)!
- Dark chocolate chips, semi-sweet chocolate chips, and white chocolate chips and add the Heath Bits of Brickle to the top after you have swirled instead of a nut option
Troubleshooting the Recipe
The key to the saltine toffee is to not overcook the sugar. I have heard many times people say “but they didn’t work for me” and I swear it is because they overcooked the sugar. The sugar mixture should start to bubble aggressively and be a light brown color when it’s time to pour it over the crackers. If it is turning medium to dark brown, you may have overcooked it and it won’t be the same!
Can I Substitute the Crackers?
Absolutely! Try replacing the saltine crackers with a layer of pretzels. I haven’t tried it myself, but I have seen folks use graham crackers. Think out of the box and use Chex cereal as a great base as well. I think anything with a bit of salt will complement the sweet chocolate and sugary toppings nicely.
Can I Meal Prep Triple Chocolate Saltine Toffee?
Absolutely! As a busy mom, I know that you need to prepare meals and snacks when you have time. Many times, that is the evening before and after the kids go to bed.
- The night before, combine the sugar and butter in the pan and cover until you are going to use it the next day.
- Line the sheet pan with crackers and cover until the next day (as long as it’s not humid or they will become gummy).
- Measure out all the chocolate chips and have them ready to go.
If you do all of these, this recipe will be in the oven in just a few minutes! Start to stop you will be done in under 20 minutes and that is including my favorite part: swirling the chocolate!
Triple Chocolate Saltine Toffee
- Sheet Pan
- 4 oz saltine crackers
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 tsp vanilla
- 12 ounces chocolate chips 8 oz white, 2 oz of milk, 2 oz of semi sweet, for example
- Preheat oven to 400 degrees.
- Lay out the saltines onto a sheet pan that has been sprayed with non stick spray.
- Heat the butter and sugar in a sauce pan and bring to a boil for 3 minutes. The sugar/butter mixture will become light and fluffy, almost airy. Don’t let it go much further than that or the mixture becomes grainy and hard to spread. The end result will be grainy.
- Pour the hot sugar mixxture over the crackers. It should spread easily and will slightly spread the crackers apart, which is fine.
- Heat in oven for 5 minutes at 400 degrees.
- Once you remove the saltine/toffee mixture from the oven, the sugar mixture will have spread over the crackers. Use a wooden spoon to finish the coverage if needed.
- Sprinkle a mixture of 12 ounces of 3 chocolates onto the hot sheet pan.
- Allow the chocolate chips to melt for about 5 minutes and then use a fork to swirl the three chocolates in a zig zag pattern. Don't over swirl or it will blend together too much and you won't see the swirls.
- Place in refrigerator for 15-20 minutes to harden and then you can cut into pieces.