White Chocolate & Toffee Reindeer Christmas Crack

A Jerry James Stone Recipe


Dessert, Green, Red, Vegetarian


  • 50 saltine crackers
  • 2 sticks salted butter
  • 1 cup light brown sugar, packed
  • 3 cups white chocolate chips
  • 50 mini pretzel twists
  • 100 candy googly eyes
  • 50 small round red candies
  • ¼ cup nonpareils, red & green
Jump to instructions
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. Spray the parchment paper with cooking spray.
  • Line the pan with saltine crackers. Prepare the mini pretzels by cutting off the curved top edges to form antlers.
  • Add the butter and sugar to a medium-sized saucepan. Over medium-low heat, melt the butter and stir the mixture. Once the butter has fully melted, bring to a boil and cook for 3 minutes, stirring.
  • The mixture will become more toffee-like, remove from heat. Pour mixture over the saltine crackers, trying to coat all of the crackers. Using an offset spatula, spread the toffee evenly. Move quickly while doing this, so the toffee does not harden.
  • Place the pan in the oven for about 6-7 minutes to further even out the mixture. The toffee will spread as it bakes.
  • Remove the pan from the oven and place the white chocolate chips across the toffee. Wait for about 1-2 minutes and using an offset spatula, spread the chocolate out evenly.
  • Begin building your reindeer with 2 antlers (mini pretzels), 2 googly eyes, a red nose. Once all of the reindeer have been created, sprinkle them with red and green nonpareils.
  • Place the tray in the fridge for 15 minutes, allowing the chocolate to set fully. Remove and cut each reindeer into squares.
  • Store in an airtight container for up to 2 weeks or until Santa arrives.