Peanut Butter Christmas Crack

A close-up of a stack of layered Christmas crack, featuring saltine crackers topped with chocolate and decorated with festive red, green, and gold holiday sprinkles.

5 from 5 votes

This Peanut Butter Christmas Crack, also known as saltine toffee, is so easy to make and so addictive, you'll quickly see why it's affectionately referred to as "Christmas Crack".

Prep Time 15

Cook Time 5

Chill Time 2

Total Time 2 20

Servings servings

Author Melissa Williams

Ingredients

40 saltine crackers one sleeve
1 cup butter I use salted
1 cup dark brown sugar
6 Tablespoons peanut butter melted
2 ½ cups chocolate chips I used Ghirardelli baking chips
holiday sprinkles

Instructions

Preheat the oven to 400° F and line a lipped baking sheet with tin foil (or a silicone mat) and generously spray with non-stick spray. Set aside.
Line the crackers in the pan, leaving a little space between each one.
40 saltine crackers
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.
1 cup dark brown sugar, 1 cup butter
While the toffee is baking, melt the peanut butter in the microwave in a microwave safe bowl - it will probably only take about 30 seconds, stir, maybe another 15-20 seconds.
6 Tablespoons peanut butter
Remove the pan from the oven, the toffee will be bubbly. Tuck any floating crackers underneath the toffee with a spatula and pour the melted 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.
2 ½ cups chocolate chips
Remove the pan from the oven and smooth the chocolate chips into the melted peanut butter into one smooth layer.
Sprinkle with various sprinkles.
holiday sprinkles
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.

Video

Notes

Use a lipped baking pan—this recipe gets messy without one.
Line the pan with a silicone mat, foil, or parchment for easy cleanup (toffee sticks!).
Peanut butter is optional—skip it or use peanut butter chips instead.
Try swapping saltines with graham crackers or pretzels for a fun twist.
Use good-quality chocolate—semi-sweet, milk, or white all work.
Top with sprinkles, mini M&Ms, or chopped nuts—or skip toppings if preferred.
Keeps up to 2 weeks in an airtight container in the fridge; 1 week at room temp.
To freeze: cool completely, layer with wax paper in zip-top bags, and freeze up to 3 months.

Nutrition