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Maple Pecan Christmas Crack

A delightful holiday treat combining saltine crackers, buttery toffee, melty chocolate, and crunchy pecans.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 175
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 48 pieces saltine crackers These provide the necessary crunch and serve as the base.
  • 1 cup unsalted butter Ensure it's at room temperature for easy melting.
  • 3/4 cup light brown sugar Adds rich sweetness and depth of flavor.
  • 1/4 cup pure maple syrup Use real maple syrup for the best flavor profile.
  • 1/2 teaspoon kosher salt Enhances overall sweetness and balances flavors.
  • 1 teaspoon baking soda Helps the toffee puff up slightly.
  • 1/2 teaspoon maple extract Amplifies the maple flavor; be careful not to overdo it!
  • 1 cup semi-sweet chocolate chips Choose high-quality brands for smooth melting.
  • 1 cup pecans, chopped Toasted pecans add depth; feel free to substitute with other nuts if you prefer.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Arrange the saltines in a single layer on the lined baking sheet, salted side down.
Making the Toffee
  1. In a small saucepan over medium-high heat, combine the butter, brown sugar, maple syrup, and salt. Bring to a boil, stirring often.
  2. Once boiling, cook for 3-5 minutes until it reaches between 270°F (132°C) and 290°F (143°C).
  3. Remove from heat and carefully stir in the baking soda and maple extract.
Baking
  1. Quickly pour the toffee mixture evenly over the saltines, ensuring coverage to the edges.
  2. Bake for about 3-5 minutes until the toffee begins to bubble vigorously.
Finishing Touches
  1. Remove the pan from the oven and immediately sprinkle the chocolate chips over the crackers.
  2. After a minute, gently spread the melted chocolate over the toffee-slicked crackers.
  3. Evenly sprinkle the chopped pecans on top of the chocolate layer, pressing down lightly.
  4. Refrigerate for about an hour to let everything set.
  5. Once set, break the treat into irregular pieces by hand.

Notes

Store in an airtight container at room temperature for up to a week; refrigerate for longer freshness. This recipe is highly adaptable for flavors and substitutions.