“Holiday staple”: Only 3 ingredients. I make this every Christmas, and it never lasts long.

This holiday classic is famous for being irresistibly snackable. Making it in a disposable foil pan keeps cleanup simple and makes the bars easy to carry to parties or package up as festive gifts.

3-Ingredient Christmas Crack Bars (Foil Pan Method)

Ingredients

Ingredient	Amount
Saltine crackers	1 sleeve (about 35–40 crackers)
Unsalted butter	1 cup (2 sticks)
Light brown sugar, packed	1 cup
Semisweet chocolate chips (optional)	1½ cups

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Instructions

Step 1: Prepare the pan

Preheat your oven to 350°F (175°C). Place a disposable 9×13-inch foil pan on a rimmed baking sheet to make it easier to move.

Step 2: Layer the crackers

Arrange the saltine crackers in a single layer across the bottom of the foil pan. Break crackers as needed to cover the surface evenly with minimal gaps.

Step 3: Make the toffee

In a small saucepan over medium heat, melt the butter and brown sugar together. Stir until the mixture comes to a rolling boil, then cook for another 3–4 minutes, stirring frequently, until thick and shiny.

Step 4: Pour over crackers

Carefully spread the hot toffee over the crackers, using a spatula to coat them evenly and reach all edges of the pan.

Step 5: Bake

Place the pan in the oven and bake for 8–10 minutes, until the toffee is bubbling and turns a deeper golden color, indicating it has caramelized.

Step 6: Add the chocolate (optional)

Remove the pan from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let them sit for 2–3 minutes to soften, then spread into a smooth layer.

Step 7: Cool and chill

Allow the bars to cool at room temperature, then refrigerate for at least 30 minutes so the toffee fully sets and becomes crisp.

Step 8: Break and serve

Once firm, break the candy into pieces by hand or cut into squares right in the tray. Store in an airtight container in the refrigerator to keep them crunchy.