New Year’s Eve Crack

filed under: Candy on December 26, 2013

It’s safe to say that I am addicted.  Ever since I made Halloween Crack I have been thinking (dreaming) of making it again.

New Years Eve Saltine Candy (Crack)


If you can eat just one piece and walk away then I want you to teach me your ways oh wise one.

The rich buttery caramel over crispy crackers and then covered in chocolate is just about enough to do me under.

New Years Eve Saltine Candy (crack)


New Years Eve Saltine Candy (crack)


To make it socially acceptable for me to be making this I added some gold sprinkles.  You know, because if I make it seasonal its not just considered binge eating.  Right?

The sprinkles are easily found at most grocery stores!

This stuff is addictive.  Don’t say I didn’t warn you!  And be sure to invite me over for quality sampling.

5 from 2 votes
New Years Eve Saltine Candy (crack)
New Years Eve Crack
Prep Time
15 mins
Cook Time
10 mins
30 mins
Total Time
25 mins

Its safe to say that I am addicted. Ever since I made Halloween Crack I have been thinking (dreaming) of making it again.

Course: Dessert
Cuisine: American
Keyword: New Years Eve Crack
Servings: 8 servings
Author: Amanda Rettke
  • 1 1/2 sleeves of saltine crackers approximately
  • 2 sticks 1 cup butter
  • 1 c packed brown sugar
  • 1 1/2 c chocolate chips
  • 1/4 c of holiday inspired sprinkles
  1. Heat the oven to 425 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  2. Arrange the crackers salt side down in a single layer on the baking sheet.
  3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. (about 3-5 minutes) Remove from heat and carefully pour the sugar-butter mixture over the crackers on the baking sheet.

  4. Bake the toffee crackers at 425 degrees for 3-5 minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven.

  5. Immediately sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula to spread the melted chocolate over the entire surface of the toffee as evenly as possible.

  6. Cover with holiday inspired sprinkles.
  7. Freeze the pan for about 30 minutes. Once set, break into small uneven pieces by hand. Store uneaten saltine toffee in an airtight container for up to a week.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Katrina @ Warm Vanilla Sugar says:

    Oh boy! I’m gearing up to get addicted too! This looks so good!

  • Lois Edwards says:

    I make this every year for Christmas, truly addictive

  • RuthAnn says:

    I’ve always made this with unsalted matzoh, but I am going to try
    it with saltines!

    • Amanda says:

      Using matzoh is a great idea!

  • Joanna says:

    I made them and they taste great! I just had a question .. They were pliable and sticky at room temp, did I make them correctly?

    • Amanda says:

      Did you chill them first? I haven’t had a sticky batch yet… is it hard to eat? If it is maybe keep them chilled?

    • Lori J Smith says:

      The carmel did not reach high enough temp, tac vs soft ball.

  • Allison says:

    Does this make enough to bring to a party, or should I double ingredients for a more suitable batch size?

  • Shandi says:

    We made ours with pecans. Tasted great. I keep trying to think of ways to change the recipe, but unlike most recipes, this is a pretty amazing treat.

  • Emily J says:

    The heat wave in Melbourne, Australia has finally taken a break, so I am going to make some of this deliciousness. We don’t have saltines, so I am going to substitute a similar cracker that we have here. I am not sure that the size of the packets are the same though, so I was wondering what size baking sheet you use? I am thinking if I just cover the same area, it should be ok?

    • Nancy F. says:

      Use a rimmed cookie sheet or jelly-roll pan.

  • Rachel says:

    I’ve made this exact same thing with graham crackers and chopped pecans on top. So good!!

  • Lisa says:

    I’ve had this with Matzo crackers. It is amazing and addictive. And now that I have the recipe…

  • Debra Ballweg says:

    I used both milk chocolate and dark chocolate and I used a glazed peanut (pulverized) and sea salt for the topping. Lastly ilje using Graham crackers for the bottom.

  • Jackie says:

    I just made these and the only problem I ran into was trying not to eat it all while breaking it up! Great recipe and very quick and easy

  • Linda says:

    I make these at Christmas. I have used chopped pecans. This year I used a package of Heath pieces mixed with a few chocolate chips. The chips helped them stick. People raved about them

  • Denise Partack says:

    Do you let it boil for P3_5 minutes

  • Lyn says:

    I want to make it this coming new year eve where my friends are coming into my home. I want them to fat too lol but where’s the video for this? It’s easier for me to have a video making this aside from the procedures. Happy new year iambaker!!!

  • Tiffany says:

    I make this all the time for my family. I have always made it with graham crackers and semi sweet chocolate. It is very addictive!

  • Lucie says:

    I made these with Ritz crackers for Christmas eve. I have also made them with Graham crackers. They are so good.

  • Sherrill Grawrock says:

    I have also made this with graham crackers, and Ritz crackers. Works great with either!

  • Pauline Dixon says:

    Love your recipes, I’m a Baker to. I love it.

  • Tami says:

    Uneaten in storage container for 1 week? Never! I’m lucky if I have any left after 2 days! So good! I like it with sliced almonds instead of sprinkles😄

  • Carol Ann Beattie says:

    Two questions, should I used salted or unsalted butter?
    Does it matter if I use dark brown sugar or light brown sugar?
    Looking forward to making this, it sounds wonderful.
    Thank you for sharing your recipes. Happy New Year!

  • Robert Menucci says:

    Rachel! I was looking for someone to tell me it worked with graham crackers! Thanks.

  • Christina L Bean says:

    So excited to make this “New Year Eve Crack” Unfortunately but fortunate I am a loved one of a recovering crack addict & he’s 22yrs SOBER but he died laughing when I showed him this! So thank you!