A few Christmas’ ago, my sister was telling me about these cookies she made for a cookie exchange using saltine crackers. The moment she used the word saltines, she lost me. However, because she has good culinary taste buds (it must run in the family) I thought I would give it a go and make them for myself to try. All I have to say is that I’m a fool for waiting this long to make these yummy treats. Now I affectionately call them my “Holiday Crack”. As it already is, I’ve determined these will have to be my signature treat at the next cookie exchange. Who doesn’t love a cookie that taste like Almond Roca? Make these and I bet they’ll be yours too! I must warn you though.. these are high in butter, sugar, and chocolate. Can life get any better? Enjoy!
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- 1 sleeve of saltine crackers
- 1 cup butter
- 1 cup packed brown sugar
- 2 cups chocolate chips
- 1 cup chopped almonds, toasted
- Preheat oven to 350 degrees F. Spray a rimmed cookie sheet with non-stick spray.
- Line the crackers on the cookie sheet side by side.
- Melt butter and brown sugar in a medium pan on medium-high heat. Stirring often, heat the mixture for about 3-5 minutes until it turns into a nice caramel looking sauce.
- Pour the sauce over the crackers until they are completely covered.
- Bake for 15 minutes. Remove from oven and immediately sprinkle chocolate chips over the toffee covered crackers. The chocolate will begin to melt. Spread chocolate over the toffee mixture and top with nuts.
- Allow the crackers to completely cool before breaking toffee up in pieces. Enjoy!
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I made these on Chrstmas eve. I used generic brown sugar and they turned out fine. I think there is a rule about caramelizing sugar that you aren’t supposed to stir it too much, because that grainy bit has happened to me before. I boiled the caramel until it reached a soft ball — when you drop a few drops into cold water, it hangs together and does not dissolve easily or turn the water cloudy.
I put the crackers on parchment and that worked well. I set the timer for 15 minutes but took it out when it “smelled done” . Good thing I did because it started to burn around the edges. If that happens, you can just throw that part out and the recipe is not a total loss.
I put the whole pan in the fridge to cool for half an hour or so, then broke up the pieces. They were still warmish, so I put the pieces back in the fridge for another half an our or so. Less than 12 hours later, it’s all gone and everyone wants more! I’m out of almonds so I’ll try pecans.
this is what I sound and sent to Diana, the pictures tell it all…ummmgood
Hi made these and OMG they are addicting – it’s like crack
Although never tried crack but if it’s this good I’d imagine I’d be hooked. Thanks for the great recipe. Being a fellow Korean I really enjoy reading your blog. I linked the recipe back on my blog if you wanted to check it out. THanks 
Oh my those are mouthwatering!
I love the salty/sweet combination! My grandma has a similar toffee cookie bar recipe, but uses a homemade cookie crust.
I agree…this stuff is amazingly addicting – but what can be better about such an easy toffee. Steamy Kitchen also has a variation that uses graham crackers as the base and macadamia nuts on top…it is also very delicious!
I make these, too, except I omit the chocolate, and stir a generous amount of chopped walnuts into the caramel before pouring over crackers, and I use cinnamon-sugar graham crackers instead of saltines. Love these suckers! And I was surprised the first time I made them, years ago, at how simple they were. At this point, my kid (24) can make them himself, and still loves them.
They were delicious, but how did you cut them so nicely, as I want to give them as gifts? I tried cutting them with a pair of scissors, but they turned out so irregular looking.
Hi Hana: After they’ve cooled down, you can either take a sharp knife and press down the blade where the crackers meet, or you can lift the sheet up and snap them along the edges.
I love these SOOOO much, but I prefer using Keebler Club Crackers, which have a buttery taste! I’ve even used Ritz crackers, which is also yum-yum!
My sister makes these every Christmas and calls them “Ghetto Toffee” They usually need to be kept refrigerated, they are soooo yummy!
I make a variation of the recipe for Passover using Matzoh and it’s gotten affectionately nicknamed “matzah crack” but chocolate almond toffee crunch sounds far more dignified. I should try this out as a Hannukah treat with ritz crackers or something!
I make these using graham crackers and sprinkle with toasted hazelnuts! They are very good too!
I’m so excited to see that I am not the only one that calls this terribly wonderful treat “Crack”. I have a teenager, so this never lasts – usually he breaks it up asap and gobbles it like I haven’t fed him in a week!
Long live Crack — the yummiest, albeit perhaps not the most elegant, of sweeties!
These look delicious…I’m wondering if you have ever tried freezing them. I like to make cookies ahead of time and freeze them to use as gifts for my neighbors.
Can’t wait to try these!
Cindy
I stumbled upon this recipe while reading the Pioneer Woman’s blog and was so excited! My mom has had this exact recipe since I was a kid, and it has always been my favorite Christmas time cookie. I always thought it was just an invention of hers (considering the use of saltines and all), and it makes me so happy to know there are others out there as addicted to such a simple delight
I made these this weekend. They were so easy and so good!
I also found this on PW. I have tried this before, and despite how easy it looks I failed miserably. Then I read your comment about the generic brown sugar. I am going to have to give it a shot with C&H!! Thanks for mentioning that!
i’ve been meaning to try this recipe for awhile and finally did today. it’s AWESOME! i never have to buy almond roca ever again! and i used domino dark brown sugar (they don’t seem to have c&h sugar on the east coast), and it turned out fabulously.
wow this looks so amazing. Thanks for the recipe i want to make an attempt and making these for a dinner party i have next week.
I was trying to remember this recipe from some years ago tonight, having a craving for a “cookie” and was happy to google it up immediately! Thanks for the recipe and fab photos, I made ‘em up, froze the pan a few minutes, they broke up beautifully and were excellent! Better take ‘em to work with me tomorrow, get ‘em out of the house, they ATRE addicting! Thanks!
I’ve made these every year since you first posted this in ’09. They are so yummy and make great little gifts. Everyone loves them! Thank you for this recipe!! And thanks for an AWESOME blog!! Have a blessed Christmas!
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