Easy chocolate crack over homemade toffee is a simple treat that is perfect for holiday baking.
The recipe is great for the Thanksgiving and Christmas holiday season and only requires a few simple ingredients.
A Delicious Combination
This might be one of my favorite Christmas desserts with the combination of toffee and chocolate. And the crackers add a touch of a salty sweet combo.
Candy is a popular treat around the holidays, and if this is your first time making it, you’re going to love it.
It’s great for parties, teacher or neighbor gifts, cookie exchanges, or to make for the family to munch on during the Christmas break.
There are several layers to the dessert, including crackers, toffee, and a chocolate layer.
And it’s a buttery-flavored candy that tastes just like Heath bars.
I brought the toffee recipe to my Dad’s house for Christmas, and it was a huge hit! Everyone kept getting into the bag to get more candy.
The candy is hard to put down, believe me. Homemade candy is always the best type of candy.
And the best part? It’s super easy to make, and you most likely have all of the ingredients on hand.
What Ingredients Are In Homemade Chocolate Crack?
- Club crackers
- Light brown sugar
- Chocolate chips
- Sprinkles, pecans, walnuts, etc. (optional)
Full printable recipe with measurements and instructions at the bottom of the post in the recipe card.
Watch How It’s Made
How To Make Chocolate Covered Toffee
- Spread the crackers out on a cookie sheet covered with aluminum foil and nonstick spray.
- Add butter and brown sugar to a medium saucepan and cook on medium-high heat. Bring the mixture to a boil.
- Boil for three minutes.
- Slowly pour the mixture over the crackers and bake for five minutes in the oven.
- Sprinkle the top with chocolate chips and let sit for about two minutes.
- Spread the melted chocolate.
- Sprinkle nuts or sprinkles on top, if desired.
- Place on the counter to cool or in the refrigerator. (In a safe spot).
- Break into pieces and serve or share.
Spread the crackers out on the baking sheet in a single layer.
I use tin foil to keep the pan from being impossible to clean after they cook.
I also spray the tin foil with some nonstick cooking spray to keep the toffee from sticking underneath the crackers.
You can also use parchment paper to line the pan.
I used Club crackers in this recipe.
- Saltine crackers
- Ritz Crackers
- Club crackers
- Matzo crackers
- Graham crackers
Add the butter and the brown sugar to a medium sauce pan and give it a good stir. Turn the heat on medium-high.
You won’t need a candy thermometer for the recipe because we are going to time it once it starts boiling.
Bring the brown sugar and butter to a rolling boil and boil for three minutes.
Pour the brown sugar and butter mixture over the crackers. Be sure to pour it slowly. Spread to the edges with a spatula, if needed.
If you pour too fast, the mixture will push the crackers around a little bit. (Speaking from experience).
If that happens, take a spatula and push them back into place, and it will all turn out ok. (Don’t use your fingers, or you might burn them–also speaking from experience).
Place the crackers in the oven for five minutes on 400-degrees.
Baking the toffee mixture will help it harden when it cools.
Pull the pan out of the oven and sprinkle the chocolate chips over the toffee.
Let the chocolate chips sit for a few minutes to melt enough to spread easily.
Chocolate Chip Choices
- Milk chocolate chips
- Semi-sweet chocolate chips
- Dark chocolate chips
- White chocolate chips
- Butterscotch chips
- Peanut butter chips
- White almond bark
Give the chocolate chips a couple of minutes to warm up, and then take a knife and spread it around.
At this point, you can put some holiday or Christmas sprinkles on top or just leave the chocolate untouched–well, until you go to eat it!
You can either leave the candy out to harden at room temperature or place the chocolate-covered toffee in the refrigerator to set up.
If you’re in a bit of a hurry, you can put it in the freezer to harden.
Once it has hardened, take it out and peel the tinfoil, or parchment paper, off of the back, and break it up into pieces.
Optional Candy Toppings
- Coconut flakes
- Sea salt for a bit of a sweet and salty flavor.
- Toffee bits
- Chopped pecans, walnuts, or peanuts.
- Homemade caramels – from Tastes Better From Scratch
How To Store The Chocolate Crack
Store the candy in an airtight container at room temperature or in the refrigerator. Do not leave it in a warm area, or the chocolate will melt.
More Dessert Recipes
- Christmas Chex Mix (AKA reindeer chow) – this is a great recipe to take to parties.
- Peanut brittle – this is a tried and true candy that is easy to make and budget-friendly.
- Southern praline pecans – these are a treat for sure. They are rich and decadent and always popular around the holidays.
- Rock candy – this is an easy recipe, and the kids have a great time making it.
- Turtle candy – with three ingredients, this might just be one of the easiest desserts to make.
- Caramel popcorn with chocolate – this is a fun recipe that’s always a hit at parties.
- Approximately 50 crackers (Club crackers)
- 1 cup butter
- 1 cup brown sugar (packed)
- 12 ounces milk chocolate chips
- Sprinkles, pecans, walnuts, etc. (optional)
- Line cookie sheet with tinfoil or parchment paper and spray with a nonstick spray.
- Line the cookie sheet with crackers in a single layer.
- Add the brown sugar and butter to a medium saucepan and bring to a boil on medium-high heat.
- Boil for 3 minutes.
- Gently pour the toffee mixture over the crackers. Spread to the edges with a rubber spatula if necessary.
- Place in a 400-degree oven for 5 minutes.
- Take out of the oven and sprinkle chocolate chips on top.
- Let the chips sit for a few minutes to get melty.
- Spread the chocolate to the edges.
- Top with sprinkles, pecans, or whatever you'd like.
- Put in the refrigerator or freezer until hardened. (You can leave the candy out on the counter at room temperature to harden, but it will take longer).
- Break into pieces.
Ritz, Saltines, or Club Crackers can be used for this recipe.
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Nutrition Information:Yield: 50 crackers Serving Size: 1 cracker
Amount Per Serving: Calories: 144Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 203mgCarbohydrates: 17gFiber: 1gSugar: 4gProtein: 1g