This Christmas crack is a fun, festive treat that's great for any occasion. Made with Ritz crackers, toffee and milk chocolate, it's the perfect blend of sweet and salty and is sure to become a new favourite!
If you don't know what Ritz cracker Christmas crack is, get to know! It's seriously one of the BEST Christmas desserts I've ever tried! I always thought that the name came from the 'crack' that happens when you break it into pieces but after eating almost half the pan in less than an hour, I am starting to question that! This stuff truly is addictive.
This Ritz cracker toffee is perfect for parties, cake and candy stalls and festive snacking. And the best part is that it's super easy to make, with just 4 main ingredients and optional toppings.
In the post below, you'll find helpful recipe information including ingredient and equipment notes, top tips and step-by-step photos. If you'd prefer the shorter version, feel free to skip to the recipe card at the end of the post. Enjoy!
Ingredients
Ready? Let's get cracking! Here's everything you'll need to make Ritz cracker toffee:
- Ritz crackers: Ritz crackers provide a crunchy, salty base that contrasts nicely with the sweet toffee and chocolate. I used Ritz Breaks but the circular ones will work too. They can be swapped out for saltine crackers, salty pretzels or even digestive biscuits.
- Butter: This is for making the toffee. I used unsalted butter because I felt the saltiness from the Ritz crackers was enough, but you can use salted butter if you prefer.
- Soft brown sugar: The second toffee ingredient. I recommend using light brown sugar for the best flavour and texture.
- Milk chocolate: For topping our Christmas crack with. If you prefer less sweetness, use semi-sweet or dark chocolate.
- Christmas sprinkles: These make a great festive decoration, adding some colour and crunch. They're what makes this 'Christmas' crack. If you like, you can use crushed candy canes or chopped nuts instead.
- Mini M&Ms: I picked out the red and green ones from a share-size bag. You can use regular M&Ms if you can't find the minis, or swap them out for any other colourful candies.
Equipment Notes
- 8x10-inch baking tray or tin: Make sure it has a rim so that the toffee and chocolate don't overflow. Any similar-sized tin will work but if you want to use a much larger tin, you'll need to increase the ingredient quantities too.
- Baking paper: Many recipes use foil but I find baking paper so much easier to peel off of the crack.
- Saucepan: To make the toffee layer. A medium or large one is best as the mixture will bubble up quite a lot.
- Wooden spoon or silicone spatula: For stirring the toffee. Don't use metal utensils for this because they can cause crystallisation.
- Candy thermometer: This is optional but if you're a beginner, it's helpful to ensure you get the toffee mixture to the correct temperature. If you don't have one, you can judge by colour and consistency but it might take some practice (don't worry, it'll still taste fab either way).
- Heatproof bowl: For melting the chocolate in the microwave. This can also be done in a saucepan or using a double boiler method.
How to make Ritz cracker Christmas crack
Step 1: Start by lining a rimmed 8x10-inch tray or tin with baking paper. Preheat your oven to 180°C/350°F (or 160°C/320°F for fan and convection ovens).
Step 2: Line the bottom of the tray/tin with Ritz crackers. I used 10 Ritz breaks (70g/2.5oz).
Step 3: To a saucepan, add 200g of unsalted butter and 180g of soft light brown sugar. Place it over medium heat on the stove and stir gently with a wooden spoon or silicone spatula, until the butter has melted.
Step 4: Stop stirring to let the mixture come to a boil. Once it starts bubbling, stir gently for 3-4 more minutes until it becomes golden and slightly thick, or until it reaches 140°C (284°F) on a candy thermometer.
Step 5: Remove it from the heat and immediately pour it over the crackers in the tin then spread it out evenly. Then pop it in the oven for 5 minutes.
Step 6: In the meantime, melt 300g of milk chocolate in a heatproof bowl.
Step 7: When you remove the tray from the oven, the toffee should be bubbling. Let it cool for exactly 1 minute then carefully spread the melted chocolate on top.
Step 8: Sprinkle over some Christmas cake sprinkles and green & red mini M&Ms, or any other topping that you like. Feel free to get creative!
Step 9: Let the crack cool to room temperature then pop it in the fridge for 2 hours until the chocolate has fully set.
Step 10: Remove it from the tin, peel off the baking paper and break it into pieces.
Top Tips
- Keep the crackers whole, don't crush them! Otherwise, the toffee mixture will absorb them and you won't get the classic layers.
- If you'd like to use a larger tin or a round tin, use my cake pan converter to adjust the ingredient quantities accordingly.
- For extra crunch and Christmassy flavour, add a sprinkling of crushed candy canes alongside the other toppings.
- If you want a cleaner look, use a warm knife to cut the crack instead of breaking it with your hands.
FAQ
This will keep well in an airtight container for up to 1 week. It can be stored at room temperature but is best eaten straight from the fridge in my opinion!
This can happen if you haven't cooked the toffee for long enough or if you use a metal spoon to mix it. For best results, use a wooden spoon or silicone spatula and measure the temperature with a candy thermometer.
Yes, Christmas crack can be frozen for up to 2 months in an airtight container. Alternatively, you can freeze the pieces on a baking tray until solid then pop them into a freezer bag.
More Christmas treats
- Candy cane fudge
- Christmas smores bark
- Oreo pinecones
- Pistachio cranberry rocky road
- Pink Christmas tree cupcakes
I hope you like this Ritz cracker Christmas crack as much as I do! If you try it at home, please leave a rating and comment below to let me know what you think. Enjoy!
Christmas Crack With Ritz Crackers
Ingredients
- 1 Pack Ritz crackers (I used Ritz Breaks but any type will work)
- 200 g Butter
- 180 g Soft light brown sugar
- 300 g Milk chocolate
- 2 Tablespoons Christmas sprinkles
- 2 Tablespoons Green & red mini M&Ms
Instructions
- Line an 8x10-inch tray or tin with baking paper and preheat your oven to 180°C/350°F (or 160℃/320℉ for fan ovens).
- Lay the crackers in singular rows until you've covered the base of the tin.
- Put the butter and brown sugar into a saucepan. Place over medium heat and stir gently until the butter has melted.
- Allow the mixture to start bubbling and from this point, boil it for a further 3-4 minutes, stirring occasionally until it turns slightly darker and thicker (see notes).
- Pour the mixture over the crackers in the tin and bake for 5 minutes. In the meantime, melt the milk chocolate.
- Remove the tin from the oven (the toffee should be bubbling) and let it sit for exactly 1 minute. Then drizzle the melted chocolate on top and carefully spread it out evenly.
- Top with Christmas sprinkles and mini M&Ms.
- Allow the crack to cool to room temperature then pop it in the fridge for 2 hours until the chocolate has set fully. Then break it into pieces and enjoy!
Notes
- If you have a candy thermometer, the temperature of the toffee should reach 140°C (284°F) before you remove it from the heat. It should have the texture of caramel sauce- not too runny nor too thick.
- Use a wooden spoon or silicone spatula to mix the toffee (not metal) to prevent graininess.
- Don't leave it too long before you add the melted chocolate- it won't stick properly otherwise.
- Store in an airtight container in the fridge for up to 1 week.
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