Christmas Crack

Christmas Crack is one of my favorite holiday treats because it's easy and guaranteed to disappear at parties. The saltines, brown sugar caramel, and melted chocolate create that sweet-and-salty combination people can't stop eating, which is exactly why it earned its name. I make it for Christmas parties, cookie exchanges, holiday baking, and gift giving because kids and adults both love it, and it feeds a crowd without any fuss.

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Prep Time: 15

Cook Time: 10

Chill Time: 1

Total Time: 1 25

Course: Dessert

Cuisine: American

Keyword: Christmas Crack

Servings:

Calories: 302kcal

Author: Mandy Applegate

Equipment

Candy thermometer

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

US Customary - Metric

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

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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

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