This recipe is a MUST around the holidays, but I make it all year long

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Salted Caramel Cracker Bites (Cracker Toffee)

Introduction

Salted Caramel Cracker Bites — often called “Christmas Crack” — are an irresistible combination of buttery toffee, crisp crackers, and a smooth layer of chocolate, all finished with a sprinkle of sea salt. They deliver that perfect balance of salty crunch and sweet caramelized goodness. Whether for gifting, parties, or a cozy movie night, these little bites are pure magic!

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Ingredients

  • 1 sleeve (about 40) saltine crackers or buttery crackers (like Ritz)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar
  • 2 cups semi-sweet or milk chocolate chips
  • ½ teaspoon vanilla extract (optional)
  • Sea salt, for sprinkling

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Instructions

  1. Preheat the Oven
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, and lightly grease it.
  2. Arrange the Crackers
    Lay the crackers in a single layer on the prepared baking sheet — edges touching, covering the entire surface.
  3. Make the Caramel Sauce
    • In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly.
    • Bring to a gentle boil and let it bubble for 3 minutes, stirring occasionally until thickened.
    • Remove from heat and stir in vanilla extract (if using).
  5. Pour Over Crackers
    Pour the hot caramel mixture evenly over the crackers and use a spatula to spread it quickly before it sets.
  6. Bake
    Place in the oven and bake for 5–6 minutes, or until the caramel is bubbling all over.
  7. Add Chocolate
    Remove from oven and immediately sprinkle chocolate chips over the hot caramel.
    Let them sit for a minute, then spread evenly with a spatula until smooth.
  8. Finish and Chill
    Sprinkle a light layer of sea salt over the melted chocolate.
    Allow it to cool completely, then refrigerate for about 1 hour until firm.
  9. Break Into Bites
    Once set, break into pieces or small bites and enjoy!

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Storage

  • Store in an airtight container at room temperature for up to 1 week or refrigerate for 2 weeks.
  • You can also freeze them for up to 3 months — just separate layers with parchment paper.

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