Ah, Crockpot Christmas Crack—also called “slow cooker toffee”—is sweet, salty, and addictive. Here’s a simple version you can make in your slow cooker:
Ingredients (makes ~6–8 servings)
- 2 cups (340 g) unsalted butter
- 2 cups (400 g) brown sugar, packed
- 2 cups (180 g) crushed graham crackers (about 8 full sheets)
- 1 1/2 cups (270 g) chocolate chips (semi-sweet or milk chocolate)
- 1/2 cup (50 g) chopped nuts (optional; pecans or walnuts work well)
- 1 tsp vanilla extract
- Sea salt (optional, for sprinkling)
Instructions
- Prepare the slow cooker:
- Line the crockpot with parchment paper or spray it lightly with cooking spray.
- Spread the crushed graham crackers evenly on the bottom.
- Make the toffee:
- In a medium saucepan (or directly in the crockpot if it’s safe for direct heating), melt the butter and brown sugar together over low heat, stirring until smooth and bubbly.
- Stir in vanilla extract.
- Pour and cook:
- Pour the hot butter-sugar mixture evenly over the graham crackers in the crockpot.
- Cover and cook on low for 2–3 hours, stirring gently every 30–45 minutes.
- The mixture should be thick and caramel-like.
- Add chocolate and nuts:
- Turn off the crockpot. Sprinkle chocolate chips over the hot toffee mixture. Let sit for 5–10 minutes until melted, then spread evenly.
- Sprinkle chopped nuts and a pinch of sea salt on top if desired.
- Cool and cut:
- Let it cool completely in the crockpot or transfer to a lined pan to chill in the fridge.
- Once firm, cut into squares or rectangles.
Tips:
- Store in an airtight container at room temperature or in the fridge—it stays chewy and delicious.
- You can also drizzle white chocolate over the top for a festive look.
If you want, I can also give a super quick 30-minute version that doesn’t use a crockpot at all—it’s basically just stovetop/no-bake. That one’s perfect for last-minute holiday baking.
Do you want me to share that version too?
