Preheat your oven to 350℉ (175℃) to prepare for baking the toffee layer.

Line a rimmed 15″×10″ sheet pan with parchment paper or aluminum foil sprayed with cooking spray, or use a nonstick silicone baking mat to prevent sticking.

Place the saltine crackers in a single even layer across the bottom of the prepared baking tray. You may need to break a few crackers to fill in gaps along the edges ensuring complete coverage.

In a medium saucepan over medium-low heat, melt the butter with the packed brown sugar. Stir occasionally and bring to a rolling boil. Continue boiling for 3 minutes until the mixture bubbles and turns an amber color. Use a candy thermometer if desired; cook until 270℉-290℉ for perfect toffee consistency.

Remove the saucepan from heat and carefully pour the hot toffee mixture evenly over the saltine crackers. Quickly spread it out with a spatula to coat all crackers this will help it set evenly.

Place the baking tray in the preheated oven and bake for 3-5 minutes until the toffee mixture is bubbling vigorously.

Remove the tray from the oven and immediately scatter chocolate chips evenly over the hot toffee. Let them sit for 1-2 minutes to soften, then spread melted chocolate smoothly over the toffee using a spatula. If the chocolate doesn’t melt fully, place it back in the oven for 1-2 minutes and then spread again.

Sprinkle the top with your choice of sprinkles, crushed candy canes, M&M’s, or other festive candies while the chocolate is still warm.

Allow the Christmas Crack to cool completely at room temperature or refrigerate for 30 minutes to 1 hour to harden the chocolate and toffee layers.

Once set, flip the tray over to remove the crack from the pan and peel off the parchment or foil. Break into pieces using your hands or cut with a sharp knife. Store leftovers in an airtight container at room temperature or in the fridge.