Christmas Crack Cookies Recipe
Let’s Talk Christmas Crack Cookies—And Why They’re Always Gone First
Okay, so you know those recipes that you swear you’ll just make “for the kids” and then halfway through, you find yourself eating, uh, one too many? Yeah, that’s me with these Christmas Crack Cookies. First time I made ‘em was ages ago at my auntie Liz’s, who always kept her same old roasting pan for the job (which, by the way, was possibly older than the moon landings). I remember burning the caramel once and nearly causing a kitchen mutiny—she wouldn’t let me live that down! But the smell of sugar bubbling up every December is just the literal holiday spirit to me. Oh, and if you ever want to bribe a neighbor? This is your recipe, mate.
Why I Keep Making These (and You Might, Too)
I whip these up every year—sometimes twice, if my brother sniffs them out early. There’s just something about that salty crunch from the crackers underneath mingling with gooey caramel and chocolate—oh, and the snap! People lose it. Even the folks who claim they “aren’t dessert people” pocket a few for later (I see you, Uncle Dave). Actually, I still get a little nervous at the caramel part, but honestly? It nearly always works out. Unless you answer the door mid-simmer, then, well… back to square one.
What You’ll Need (Plus a Few Swaps I’ve Tried)
- One sleeve salted crackers (Saltines are classic, but I sometimes use Ritz if that’s what’s sitting about. My grandma swears by Jacob’s, but honestly, any will do)
- 1 cup butter (about 225g) – salted or unsalted, doesn’t really matter here
- 1 cup brown sugar (light or dark—dark makes this more toffee-ish if you want that mood)
- 2 cups semi-sweet chocolate chips (or, if you run out, smash up a couple bars of whatever’s hanging out in the back of the cupboard—dark, milk, chocolate buttons, all fine)
- 1/2 cup chopped nuts (pecans are lush, but sometimes I just use a handful of whatever’s handy, even pretzels once for a laugh!)
- Sprinkles or flaky sea salt (for the Christmasy look—or if you’re me, whatever sprinkle dregs survive from Halloween)
Oh—don’t forget some parchment paper, unless you want a stuck-to-the-pan situation only the Hulk can save.
Here’s How to Make Christmas Crack Cookies (Warning: It Gets Messy)
- Heat your oven to about 400°F (200°C). You want it hot, but not so hot it burns the house down.
- Line a rimmed baking tray (like, 10×15-inch or so—don’t obsess over the exact size) with parchment. Then lay out the crackers in a single layer. There will be holes and overlaps. I never get this perfect, and honestly? The uneven bits get extra caramel, which isn’t a bad thing.
- In a saucepan, melt the butter and brown sugar together. Stir it like you mean it, and bring to a proper bubble—set a timer for three minutes, but if it’s still looking too watery, give it an extra minute. Don’t walk away! This mix likes to rebel if your back turns, and yeah, I learned it the hard way.
- Pour the caramel carefully over your cracker base. It’ll spread (and sometimes doesn’t march exactly to the corners—no biggie). Use a spatula or even a butter knife. Don’t panic if some crackers float—it always looks funny before you bake it.
- Sling it in the oven for about 5 minutes. Watch it—caramel might bubble but shouldn’t burn.
- Pull it out carefully (super hot sugar is basically lava—ask my thumb about last year) and sprinkle those chocolate chips right over the top. Let them sit for a couple minutes until they all look glossy and soft, then use the back of a spoon to swoosh the chocolate across everything.
- Now you work quick: sprinkle your chopped nuts and festive bits straight away. Add the flaky salt now too if you’re into the whole salty-sweet thing (I am, in a big way).
- Chill in the fridge, freezer, or just in your cold garage if you’re somewhere really wintry. Once it’s set, snap it into jagged bits—no neat squares required. This is where I always “test” a few edges. For quality control, obviously.
Honestly, Some Things I’ve Learned Along the Way
- Don’t skimp on parchment. I tried buttering the tray once. Disaster. We ended up eating bits straight off the tray with a fork.
- If your caramel separates (gets a bit oily) just keep stirring like mad—it mostly comes together again and nobody will notice once the chocolate’s on.
- Chocolate chips—or really any chopped-up chocolate—work as long as they’re not too big. One time I used giant buttons (not recommended unless you want weird lumps).
- Oh, and this actually tastes even better the next day — but only if it survives that long, which is rare around here.
- On second thought, try adding a pinch of cinnamon to the caramel. Just a smidge! I thought it’d be weird, but it levels up the holiday feel.
Other Ways I’ve Messed With This—Some Winners, Some… Not as Much
- I made a version with graham crackers once. Not half bad, actually, though a bit sweeter overall. Digestives were a flop—they turn to mush. Avoid!
- Swapping nuts with crushed candy canes at Christmas—kids like it, adults less keen, maybe too minty for some.
- Sprinkling dried cranberries over the top—decent for a tart pop, but don’t add too much unless you wanna lose a tooth.
Stuff You’ll Need (Or What to Do If You Don’t Have It)
- Rimmed baking tray (Honestly, a roasting tin works. Just line it well.)
- Saucepan (Any medium pot. Try not to use super thin ones, caramel burns real quick!)
- Spatula or big spoon—for spreading stuff
- Parchment paper—again, totally mandatory unless you enjoy chiseling dessert
- Fridge, freezer, or just a cold windowsill for cooling (I once stuck it out in the car boot. It worked!)
How Long Can You Keep This? (Not That You’ll Need To)
Technically, you can keep it in an airtight container for up to a week, separated by layers of parchment so it doesn’t weld together. But honestly, in my house, it never lasts longer than a day—if that! Theoretically, you could freeze it, but it takes up valuable freezer space I’d rather fill with ice cream.
Serving Ideas—How We Like To Eat Christmas Crack Cookies
I usually set a bowl of this stuff out in the middle of the table with some hot cocoa (or, occasionally, mulled wine if it’s adults only—here’s my go-to mulled wine recipe if you want a proper British Christmas). We also cram them into little bags for gifts, but honestly, they rarely make it into the bags. One friend likes them on ice cream. Odd but not terrible!
Sometimes I get fancy and drizzle white chocolate zigzags or molten caramel—find your own groove. If you like really salty snacks, try Sally’s Christmas Crack for a super straightforward riff.
Pro Tips (Or, Lessons Learned the Hard Way)
- Don’t rush the caramel. I once tried cranking it up to speed things up and ended with a sugary mess that glued my spatula to the countertop—bad times.
- Wait until the chocolate chips get soft before you try spreading, otherwise you’ll just end up pushing the crackers around in a sad pile.
- Actually, I find it works better if you break rather than cut the finished slab. Less effort, looks more rustic and forgiving.
FAQ (Because People Always Ask…)
- Can I use gluten-free crackers?
Totally, mate. Just make sure they’re salty—GF ones sometimes taste a bit bland, but with enough caramel and chocolate they’re lush. - My caramel went weird and separated—what did I do wrong?
Ah—this happens! Usually means too hot or didn’t stir enough. Sometimes it just looks odd but is fine, so don’t stress. If it’s a total split, probably best to start again, sadly. - Can I add extra toppings?
For sure! Go wild. Sprinkle on crushed cookies, mini marshmallows, even a hit of chili flakes if you’re one for a kick. I tried popping candy once and—woah, not sure I’d repeat that experience! - Does it need to be stored in the fridge?
Well, if your kitchen’s warm, yeah, otherwise the chocolate can get melty. But honestly, it’ll probably be gone before you need to worry! - Can I double this recipe?
Absolutely. I’ve done it for parties, just use a bigger tray (or two normal ones), and keep everything else the same. Or—if you’re feeling lazy—make two trays on different days and see which disappears quicker.
And there you go. If you make this, send me a picture, or at least tell me if your family got as addicted as mine. Oh, and don’t let the dog get near it—learned that the hard way (chocolate and dogs, bad combo!). Happy baking, and may your caramel bubble, not burn!
Ingredients
- 40 saltine crackers
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 2 cups semi-sweet chocolate chips
- 1/2 cup holiday sprinkles
- 1/2 cup chopped pecans (optional)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions
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1Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and arrange the saltine crackers in a single layer.
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2In a medium saucepan, melt butter and brown sugar together over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 3 minutes.
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3Pour the hot toffee mixture evenly over the crackers. Spread with a spatula to cover all the crackers.
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4Bake for 7–8 minutes, or until the toffee is bubbling all over. Remove from the oven.
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5Immediately sprinkle chocolate chips over the hot toffee layer. Let sit for 2 minutes, then spread the melted chocolate evenly with a spatula.
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6Sprinkle with holiday sprinkles, chopped pecans, and a pinch of sea salt. Cool completely, then break into pieces and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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