Christmas Cracker Candy Recipe

Gather the ingredients and preheat the oven to 350 F.

Line a rimmed 9x13-inch sheet pan with foil, making sure it also covers the sides of the pan, then lay a sheet of parchment paper over the foil.

Arrange the crackers in the pan single layer, using any broken bits to fill in the gaps. You want to make sure the pan is completely covered.

Combine the butter, sugar, and salt (if using) in a deep pot over medium heat. Cook until butter is melted, sugar dissolved, and it comes to a boil.

Let boil, stirring constantly, until the mixture thickens, takes on a melted caramel consistency, and pulls away from the edges of the pot, 3 to 4 minutes.

Pour the toffee over the crackers (be careful—it’s VERY hot). Using an offset spatula, spread into an even layer to the edges of the pan. Bake 8 to 10 minutes, until bubbly and deep golden.

Remove tray from the oven. Sprinkle chocolate chips over the toffee. Let sit for 1 to 2 minutes until they begin to melt. Using a clean offset spatula, spread the chips into a thin layer of melted chocolate over the toffee.

Scatter sprinkles on top, if using (or try one of the fun variations below). Let sit at room temperature until chocolate is hardened, at least 2 hours, and preferably overnight. You can stick in the fridge after 30 minutes if you’re in a rush.

Break into pieces, and store in an airtight tin, in a cool spot, for up to 2 weeks.