Today I made crack. No, silly, I’m not pulling a Breaking Bad. I made CHRISTMAS Crack. This is a doubly perfect name because this stuff is truly addictive AND it is actually made with crackers. I have made this for years and have gotten this (mostly) down to an art. Basically, this is a 4-ingredient homemade toffee recipe. Covered in chocolate. Amazing. Easy. Did I mention addictive?
I have to say before you start that this is one of those recipes that you need to FOLLOW. Some of you are thinking, “Duh, it’s a recipe. They are made to be followed.” Then there are my baking people: the ones who use a recipe as a springboard. I get IDEAS from recipes; I rarely follow them. I’m talking to YOU people out there, MY people. Don’t estimate. Don’t forget to use your kitchen timer. If you’re creative in the kitchen, you might springboard off of a lot of recipes, but this one is basically like a candy recipe. If you don’t follow this to the letter, you will end up with something weird. It will be chewy or burned or just not turn out. Now that we’ve had that talk, let’s get to crack-making!
- salted matzo crackers, about 1/4 a package
- 2 sticks (1 cup) butter
- 1 cup packed Imperial Sugar Dark Brown Sugar
- 1 package semi-sweet chocolate chips
- (optional) 1/2 tsp salt
- Preheat the oven to 350. Line a baking sheet with foil and lightly coat with non-stick spray. (Use the kind of baking sheet with a lip, not the flat kind or the mixture will run over in the oven.) Spread the matzo in a single layer on the sheet.
- In a saucepan, melt the butter. Stir in the brown sugar and the salt. (I use salted butter and also salted matzo. You may NOT want the additional 1/2 teaspoon of salt, but I still liked it for balance of salty and sweet.) Bring to a boil and boil without stirring for EXACTLY two minutes.
- Remove from heat and pour over the matzo. Use a spoon if needed to spread it so the crackers are covered. (I still had a few areas that were not fully covered. That's okay!) Put in the oven for 8-10 minutes.
- When you remove it, the buttery mixture will look all bubbly and have spread more. This is good. Dump the chocolate chips on top, spreading them with a spoon so they cover all the toffee.
- Let cool completely, then break apart into bite-sized pieces. Try not to eat them all.
This homemade toffee one of my favorite things to put in a Christmas treat baskets. People ask for it again and again. Christmas crack has a classic toffee taste and is ridiculously simple. When I first started making it, I used graham crackers. They are good. Then I tried saltines—different, but also good. Finally, I tried matzo crackers. They are THE BEST. Because of the thinness of the matzo and the hint of salt, these make the perfect homemade toffee.
For best results, I would recommend NOT breaking up the matzo crackers before. I tried whole crackers as well as broken-up crackers this time and found that it was easier to cover everything with the toffee mixture when the crackers were whole. You’ll break everything at the end anyway, so make it easy on yourself and leave the crackers whole. You can also opt to leave off the chocolate for a traditional toffee, but I mean…CHOCOLATE. It makes everything better. Some people also add pecans or almonds, but I’m not a huge fan of nuts in this. Call me a purist.
I hope you enjoy this go-to recipe! I can’t claim this as my own, as I learned the basic crack recipe from Doniece Russell, Texas candy-maker extraordinaire, but variations are all over the place online. This particular recipe is my favorite combination of flavors and textures. In fact, you better get this in the mail or a gift basket as soon as you make it or you might eat the whole thing yourself.