Christmas Crack
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It’s called Christmas Crack for a reason. One piece of this sweet-and-salty treat leads to another, and suddenly half the pan is gone. Chocolate snaps, caramel is chewy, and saltines add the perfect salty crunch underneath. Festive sprinkles make it look like the holidays. You’ll wish you made two batches.
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I make this dessert for Christmas parties, cookie exchanges, holiday baking, and gift giving every December because it’s easy and perfect for feeding a crowd. Kids and adults both love the sweet-and-salty combo, and it always disappears first at any gathering. It stays fresh at room temperature for about 5 days or frozen for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Christmas Crack with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re going to love how easy this recipe is.
Prep Your Pan and Arrange the Crackers
Set your oven to 350°F and line a 13×9 baking pan with parchment paper or aluminum foil, leaving some hanging over the sides so you can lift everything out later. I like using this oven thermometer to ensure my temperature is accurate, since caramel can burn quickly if your oven runs hot.
Lay the saltine crackers in a single layer across the bottom, breaking a few as needed to fill any gaps. You want full coverage, so every bite has that perfect sweetness of cracker base.
Make the Brown Sugar Caramel
In a medium saucepan over medium heat, melt the butter and brown sugar together. Stir constantly until they are well combined. Once it starts bubbling, reduce the heat slightly and let it simmer for 3 to 4 minutes without stirring.
You’ll see the mixture thicken and turn into a smooth, glossy caramel. Don’t skip the simmering time, or it won’t set properly later.
Pour and Bake
Carefully pour the hot caramel over the crackers and spread it evenly, ensuring every cracker is coated. A candy thermometer is helpful if you want to check that your caramel reaches the right consistency before pouring.
Bake for 5 to 7 minutes, just until the caramel is bubbling all over and slightly darker in color. The crackers will soften under the caramel but crisp back up as everything cools.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Add the Chocolate and Sprinkles
As soon as you pull the pan from the oven, sprinkle the chocolate chips over the hot caramel. Let them sit for 2 to 3 minutes to soften, then spread the melted chocolate into a smooth, even layer.
I always use an offset spatula to make this step easy and give you a professional-looking finish. While the chocolate is still warm and tacky, scatter the holiday sprinkles on top. I use festive red, green, and white sprinkles, but feel free to use whatever colors you prefer.
Cool, Break Into Pieces, and Serve
Let the pan cool at room temperature for about 15 minutes, then transfer it to the fridge for 45 to 60 minutes, or until the chocolate is completely set and firm to the touch. Use parchment or foil to lift the entire slab out of the pan, then place it on a cutting board and break it into bite-sized pieces using a knife. Enjoy!
This travels really well, just make sure the chocolate is fully set before packing, and layer the pieces between parchment paper if you’re stacking them. I use this sheet pan carrier, which is perfect for transporting Christmas Crack to parties or giving as gifts, since it keeps everything flat and protected.
Equipment
Ingredients
- 1 sleeve saltine crackers about 40–45 crackers
- ¾ cup unsalted butter
- 1 cup packed brown sugar
- 2 cups semi-sweet chocolate chips
- 1 cup holiday sprinkles
Instructions
- Set the oven to 350°F (180°C).
- Line a 13 × 9-inch (33 × 23 cm) baking pan with parchment paper or aluminum foil, leaving extra on the sides for easy lifting later.
- Lay the saltine crackers in a single, even layer across the bottom of the pan. Break a few as needed to fill all gaps.1 sleeve saltine crackers
- In a medium saucepan over medium heat, melt the ¾ cup butter and 1 cup brown sugar, stirring constantly. Once the mixture begins to boil, reduce the heat slightly and let it simmer 3–4 minutes without stirring, until it thickens and becomes caramel-like.¾ cup unsalted butter, 1 cup packed brown sugar
- Carefully pour the caramel over the crackers, spreading it evenly with a spatula.
- Bake in the preheated oven for 5–7 minutes, or until the caramel is bubbling and slightly darkened.
- Remove the pan from the oven and immediately sprinkle 2 cups of chocolate chips over the hot caramel.2 cups semi-sweet chocolate chips
- Let them sit for a few minutes to melt, then spread the chocolate evenly with a spatula. Sprinkle 1 cup of holiday sprinkles over the warm chocolate.1 cup holiday sprinkles
- Allow to cool at room temperature for 15 minutes, then refrigerate for 45–60 minutes, or until the chocolate is completely set.
- Use the parchment or foil to lift the Christmas Crack out of the pan. Place it on a cutting board and break into bite-sized pieces.
Video
Notes
- Try different bases and chocolates: Swap saltines for Ritz crackers for a buttery base, graham crackers for a s’mores flavor, or pretzels for extra saltiness. Use dark chocolate or white chocolate chips instead of semi-sweet chocolate for a different flavor profile.
- Don’t skip the simmer: Let the caramel bubble for the full 3 to 4 minutes so it thickens enough to set into toffee as it cools.
- Spread the chocolate while it’s still warm: The residual heat from the caramel melts the chocolate chips perfectly. However, if you prefer more control, melt them in the microwave in 30-second intervals, stirring between each, before spreading.
- Add toppings for extra flavor: Sprinkle a half cup of nuts like chopped pecans, almonds, or peanuts over the warm chocolate for added crunch, or press crushed candy canes into the chocolate for peppermint flavor, or finish with flaky sea salt to enhance the sweet-and-salty balance.
- Cool completely before breaking: If you try to break it too soon, the chocolate will smudge and the caramel won’t snap cleanly.
- Flash-freeze for clean storage: Freeze the broken pieces on a baking sheet for 30 minutes before transferring them to a container, so they don’t stick together.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Christmas Crack stays fresh at room temperature for about 5 days when stored in an airtight container. Ensure the chocolate is completely set before stacking the pieces, as they’ll stick together otherwise.
If you’re making it ahead, you can freeze it for up to 2 months. Just layer the pieces between sheets of parchment paper in a freezer-safe container. I use freezer-safe glass containers because they seal tightly, preventing freezer burn.
Thaw at room temperature for about 15 minutes before serving, and it’ll taste just as fresh and crunchy as the day you made it. It is easy to double if you need multiple batches for gifting or large gatherings.
What to Serve With Christmas Crack
I serve it on holiday cookie trays alongside sugar cookies, peanut butter blossoms, or fudge because it adds that sweet-and-salty variety everyone loves. It pairs perfectly with hot chocolate, coffee, or spiced cider at parties since the salty crackers balance out the sweetness. For a full dessert spread, set it out with divinity candy, homemade toffee, or other classic holiday candies.
More Easy Holiday Dessert Recipes for You to Try at Home
You’ll want to try these other easy Christmas dessert recipes that look impressive but come together fast.
- Christmas Dump Cake
- Christmas Tree Cookies
- Grinch Crinkle Cookies
- Rum Balls with Crunchy Walnuts
- Christmas Tree Sugar Cookies
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
