Swap the saltines for Ritz crackers, graham crackers, or any other cracker.Next time, try a different brand of chocolate. Sometimes despite all your best efforts, the chocolate melts at a temperature that makes it shrink when it hardens, pulling it away from the toffee layer. If you need to freeze, let the crackers warm up for about 10 minutes before cracking. Freezing means the layers cool rapidly, which can sometimes cause them to separate. Cool overnight in the fridge (not the freezer).Or pop the pan in a 300☏ oven for a minute or so. If your chocolate isn’t melting or spreading easily on the hot toffee (or caramel and crackers) in the sheet pan, use a hair dryer to re-melt the chocolate until it’s workable.(If you forget and the caramel cools, just pop it back in the oven for a few minutes. Let the toffee layer cool for 1 minute and no longer! The toffee needs to still be quite warm for the chocolate to stick.Make sure your chocolate is fully melted so it's ready to go when the saltine toffee layer is ready.These chocolates have more of a tendency to become brittle and separate from the cracker layer. Avoid chocolates with a really high percentage of cacao.But when they melt, the coating can prevent the chocolate from sticking to the toffee.

Chocolate chips have a non-melting coating to help them keep their shape.

Use chopped chocolate instead of chips, and the chocolate layer will be more likely to stick.

Here are a few tips to help prevent that from happening: The chocolate layer separating from the caramel layer is a common problem with Christmas cracker candy. We agree, hence this recipe's new name 'Christmas Cracker Candy.' But several readers wrote asking us to change the name because it makes light of something that is a very real addiction for many people. We used to call this delicious treat 'Christmas Crack,' which is its most common name.

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