Close your eyes and imagine eating a salty cracker topped with milk chocolate, buttery toffee, and delicious toppings, making it an inexpensive yet delicious Christmas treat.

As odd as it sounds, candy and saltines do go together, as proven by the empty Christmas cookie platters I set out last holiday season for company.

I learned to bake mostly from my mum, but I also watched YouTube and TikTok videos. Last year, this Christmas crack was viral all over TikTok.

When it comes to Christmas baking, I prefer simple recipes that are cost-effective and delicious, so I won’t eat them all before guests arrive.

Haha, just kidding, but only about them being disgusting.

Grocery shopping is expensive in Canada at the moment, so Christmas crack is the perfect treat to make for family, friends, and parties.

So, let’s go make some magic and turn boring saltines into a delicious Christmas crack.

Related: 10 Easy Christmas Cookie Recipes

Best Crackers For Christmas Crack

I’ve tried a few brands of saltines in Canada, and our favourite is the Christie brand Premium Plus in the red box.

Use what fits in your grocery budget, as no-name crackers work equally as well as name-brand crackers.

Christie also carries a brown box, which contains whole-wheat saltines, great with savoury toppings.

Both the whole wheat and white Premium Plus crackers are great in soups, scooping up chili, or topped with just about anything you like.

Not only are Christie Premium Plus crackers a family favourite, but the company has been around for many years.

History of Saltine Crackers

The original saltine cracker, initially named the “Premium Soda Cracker,” was invented in 1876 by F. L. Sommer & Company in St. Joseph, Missouri. – Source

Christie (now part of Mondelēz International) is the brand name used in Canada for the same product, known as Premium Plus crackers.

The specific date Christie began manufacturing or distributing these crackers under their name in Canada is not specified in the search results, but the original product dates back to the late 19th century. – Wikipedia

The product became known as “saltines” due to the baking soda (soda) and salt used in the recipe.

F. L. Sommer & Company later merged with other bakeries to eventually form the National Biscuit Company (Nabisco) in 1898, which continued to produce the popular cracker. – Wikipedia

Other Base Options

If you don’t care for saltine crackers, opt for crunchy graham crackers; I’ve also heard that some people like to use crushed pretzels.

Topping Variations For Saltine Christmas Crack

Butterscotch Christmas Crack Chocolate Caramel Christmas Crack Add chopped Oreos, crushed toffee bits, M&M’s, Smarties, sprinkles, drizzled white chocolate, peanut butter cups, chopped nuts, sea salt, honey nuts, peanut butter, chopped chocolate bars, coconut flakes, candy canes, etc.

Important Tips

Line a rimmed cookie sheet with parchment paper, coat with cooking spray, and then place the crackers. Doing so ensures that they don’t stick. Split the pan into two variations so that you can offer different toppings. On one half make toffee chocolate, and on the other caramel.

Storage Tips

Store in the freezer for up to 6 months, covered and layered with parchment paper. Room Temperature for us to cover for two days on the countertop. Refrigerator – Cover and refrigerate for up to one week, then freeze any leftovers that are not eaten.

How To Make Christmas Crack

Tools

Ribbed Baking Sheet (any size you want) Parchment Paper Cooking Spray such as Pam

Ingredients

1 cup unsalted butter 1 layer saltine crackers 1 cup dark brown sugar 1 package milk, dark, or semi-sweet chocolate chips 4 Skor bars chopped or chopped toffee bits 1 pkg butterscotch or white chocolate chips melted (drizzle) 1 cup chopped roasted, salted cashews or almonds Optional toppings: See notes

Instructions

Preheat the oven to 350°F. Write instructions. Line a rimmed cookie sheet with parchment paper and coat it with a layer of cooking spray. Line one layer of saltine crackers over the parchment paper from one end to the other. Set the pan aside while you prepare the toppings. In a pot over medium heat, add the unsalted butter and dark brown sugar. Bring the butter and brown sugar to a boil over medium heat, stirring constantly to prevent burning. Once melted, pour the hot butter and brown sugar mixture over the saltine crackers, covering them all. Bake the coated crackers in the oven for 5 minutes. Remove the pan from the oven and pour the chocolate chips over the top. Set it back in the warm oven (turned off) for a few minutes until the chocolate melts. Using a flat spatula, spread the melted chocolate over the crackers from end to end. Immediately top with toffee bits and drizzle with white or butterscotch melted chocolate chips, followed by sprinkling roasted chopped nuts of your choice. Refrigerate for 2 hours, then freeze for 1 hour before cutting or breaking into pieces. Store in the refrigerator in a covered container or in the freezer layered with parchment paper in a container.

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