The very first time I made Ritz Cracker Toffee, I remember standing over the stovetop with the scent of bubbling butter and brown sugar filling my whole kitchen, and I instantly thought, “Oh, this is going to be dangerous.” There was something so comforting about the way the toffee thickened, coating the crackers in this glossy, caramel blanket. When I pulled the tray out of the oven and saw the edges slightly bubbling and crisp, I felt that irresistible anticipation—like I had created a holiday miracle with almost no effort at all. And once the chocolate melted into a smooth, dreamy layer? That was the moment I knew this would be a forever recipe in my home.
Why You’ll Love This Recipe
You’ll love this Ritz Cracker Toffee because it manages to taste like a gourmet candy without requiring candy thermometers, special tools, or any complicated steps. From your very first bite, you’ll understand why people call this “Christmas Crack”—it’s sweet, salty, buttery, crunchy, and chocolatey all at once, and it’s so unbelievably addictive that you’ll find yourself reaching for “just one more piece” until the tray mysteriously disappears. If you’re someone who loves easy recipes that impress, this is the treat that will have everyone convinced you spent hours crafting homemade toffee, even though it takes barely 15 minutes to make.
Ingredients
- 1 box Ritz crackers
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 cup chocolate chips
- Pinch sea salt, optional
What I love about these ingredients is how simple and forgiving they are. You don’t need fancy chocolate or specialty crackers—the basic Ritz from any grocery store is perfect. If you want a deeper caramel flavor, you can use dark brown sugar, which has more molasses. For the chocolate chips, semisweet melts nicely and balances the sweetness, but milk chocolate works if you prefer a creamier finish. The pinch of flaky sea salt is optional but highly recommended, especially if you love that sweet-salty combination. It makes every bite pop.
Equipment Needed
- Baking sheet
- Parchment paper or foil
- Medium saucepan
- Rubber spatula
- Measuring cups
- Offset spatula (optional)
- Refrigerator or freezer
I consider parchment paper a must—it makes cleanup effortless and helps the toffee lift right off the baking sheet. A heavy-bottomed saucepan distributes heat more evenly so your toffee mixture doesn’t scorch. A rubber spatula is great for stirring the bubbling sugar mixture, and an offset spatula helps spread the melting chocolate over the hot toffee. Having space in the fridge or freezer is ideal because chilling the toffee helps it set quickly and crack cleanly.
Step-by-Step Instructions
I always begin by lining my baking sheet with parchment paper and arranging the Ritz crackers in neat rows. There’s something kind of calming about laying them out like tiny tiles. It doesn’t need to be perfect, but I do try to avoid big gaps because the toffee spreads better across a more even surface. With the crackers ready, I set the tray aside and start heating my butter and brown sugar.
In my saucepan, I melt the butter over medium heat, then stir in the brown sugar until everything blends into a thick, swirling mixture. It smells like warm caramel almost instantly. As the mixture begins to bubble, I keep stirring gently; you want it to boil, but not aggressively. After about three minutes of simmering, it transforms into a glossy, amber toffee that coats the spoon beautifully.(See the next page below to continue…)