Christmas Pretzel Peanut Cracker Toffee is one of those irresistible holiday treats I keep coming back to every December. It’s salty, sweet, crunchy, and buttery—all the best textures and flavors in one bite. With layers of crackers, pretzels, buttery toffee, and peanuts, topped with melted chocolate, it’s festive, fast, and dangerously addictive.

Why You’ll Love This Recipe

I love how simple this recipe is, yet it feels so special. It doesn’t require any candy thermometer or fancy techniques—just basic pantry staples and a little stovetop stirring. The combination of salt and sweet is spot on, and the texture? Completely satisfying. I make a big batch for gifting or holiday platters, and it always disappears fast. Plus, it’s easy to customize based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Saltine crackers or buttery crackers

• Mini pretzels

• Unsalted butter

• Brown sugar

• Semi-sweet or milk chocolate chips

• Salted or honey roasted peanuts, chopped

• Holiday sprinkles (optional, for decoration)

Directions

1. I preheat the oven to 350°F and line a baking sheet with parchment paper or foil for easy cleanup.

2. I arrange a single layer of saltine crackers on the baking sheet, then fill in any gaps with mini pretzels.

3. In a saucepan over medium heat, I melt the butter and stir in the brown sugar. I let it bubble gently for 3–4 minutes, stirring constantly until it thickens slightly into a smooth toffee.

4. I pour the hot toffee mixture evenly over the crackers and pretzels, using a spatula to spread it into all the corners.

5. I bake it in the oven for about 5–7 minutes, just until the toffee is bubbly and golden.

6. Right after it comes out of the oven, I sprinkle chocolate chips on top and let them sit for 2–3 minutes to soften. Then I spread the melted chocolate into an even layer.

7. While the chocolate is still warm, I top it with chopped peanuts and festive sprinkles for that holiday touch.

8. I let it cool completely—either at room temperature or in the fridge—before breaking it into pieces.

Servings and timing

This recipe makes about 20–24 servings (depending on how I break the pieces).
Prep time: 10 minutes
Cook time: 10 minutes
Cooling time: 1 hour
Total time: 1 hour 20 minutes

Variations

I like to mix things up based on what I have in the pantry. Sometimes I swap the peanuts for chopped pecans or almonds. I’ve also used graham crackers or Ritz instead of saltines for a buttery twist. For a more festive look, I add red and green M&Ms or crushed peppermint on top. If I want a slightly more sophisticated version, I drizzle white chocolate over the dark chocolate for contrast.

storage/reheating

This toffee stores really well. I keep it in an airtight container at room temperature for up to 1 week. If I need it to last longer, I store it in the fridge where it stays fresh for up to 2 weeks. It also freezes beautifully—just separate the layers with parchment paper and freeze in an airtight bag or container for up to 2 months. No need to reheat—just thaw and enjoy.

FAQs

Can I use graham crackers instead of saltines?

Yes, I’ve used graham crackers before and it gives the toffee a slightly sweeter, nuttier flavor. It’s a great option if I want to skip the saltiness.

Do I need a candy thermometer?

No thermometer needed! That’s one of the things I love about this recipe. As long as I let the butter and sugar boil for a few minutes until it thickens, it works every time.

Can I make this without nuts?

Absolutely. I’ve made it plenty of times without nuts—just add sprinkles or crushed candy canes instead for crunch and color.

How do I prevent the chocolate chips from seizing?

I let the chips sit on the hot toffee for a few minutes before spreading. If the chips still won’t melt, I pop the pan back into the warm oven for 1 minute to help them soften.

Can I double this recipe?

Yes, I often double the recipe using a larger baking sheet or two pans. It’s perfect for making big batches to gift during the holidays.

Conclusion

Christmas Pretzel Peanut Cracker Toffee is the kind of treat that brings the holiday spirit to life in just one bite. I love the mix of textures, the balance of salty and sweet, and how effortless it is to make. Whether I’m baking for a party, a cookie exchange, or just to fill up the holiday tins, this toffee always delivers.

Christmas Pretzel Peanut Cracker Toffee

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• Author: Evee
• Total Time: 1 hour 20 minutes
• Yield: 20–24 servings
• Diet: Vegetarian

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Description

Christmas Pretzel Peanut Cracker Toffee is a salty-sweet holiday treat made with layers of crackers, pretzels, buttery toffee, melted chocolate, and chopped peanuts. It’s festive, easy to make, and perfect for gifting or snacking.

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Ingredients

Saltine crackers or buttery crackers

Mini pretzels

1 cup unsalted butter

1 cup brown sugar

2 cups semi-sweet or milk chocolate chips

1/2 cup salted or honey roasted peanuts, chopped

Holiday sprinkles (optional, for decoration)

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Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper or foil.
2. Arrange a single layer of saltine crackers on the sheet, filling in gaps with mini pretzels.
3. In a saucepan over medium heat, melt the butter and stir in the brown sugar. Let it bubble for 3–4 minutes, stirring constantly until it thickens.
4. Pour the hot toffee over the cracker and pretzel layer, spreading evenly with a spatula.
5. Bake for 5–7 minutes, until the toffee is bubbly and golden.
6. Remove from oven and sprinkle chocolate chips over the hot toffee. Let sit for 2–3 minutes until softened, then spread into an even layer.
7. Top with chopped peanuts and festive sprinkles while the chocolate is still warm.
8. Let the toffee cool completely at room temperature or in the fridge before breaking into pieces.

Notes

Swap peanuts with pecans, almonds, or omit entirely for a nut-free version.

Use graham crackers or Ritz instead of saltines for a different flavor.

Add crushed peppermint or red and green M&Ms for extra festive flair.

Drizzle with white chocolate for a decorative touch.

No candy thermometer needed—just boil the toffee until thickened.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 piece
• Calories: 180
• Sugar: 15g
• Sodium: 95mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg