Easy Christmas Crack Recipe
Let Me Tell You About the Time I Discovered ‘Christmas Crack’
You know how every family has that holiday treat that seems to disappear faster than you can say “grab a napkin”? For us, it’s Christmas Crack. I remember the first time I made it—I was lured in by the ridiculous name and the idea of a snack that promised both sweet and salty in one bite. (I mean, talk about a win-win.)
I totally botched the first batch, by the way. I somehow managed to scorch the caramel, and yes, the smoke alarm went off. But the family still ate it, slightly blackened edges and all. That was the day I learned: this stuff is forgiving. And dangerously addictive. You’ve officially been warned.
Why You’ll Love This (And Why I Can’t Stop Making It)
I make this when I’ve got barely any time before guests show up, or when we’ve run out of every other dessert form the cookie tray (which, let’s be honest, is more often than I care to admit). My family goes nuts for Christmas Crack because they say it’s like eating toffee and cookies all rolled into one, but without the fuss or fancy ingredients. (Okay, I may have bribed my sister to say that at least once, but her plate was empty, so…fair.)
It’s also kept me popular at potlucks, which is a nice fringe benefit. Oh, and you don’t need to fiddle with a candy thermometer, which is a blessing because I have broken two—no joke.
What You’ll Need (Plus My Substitutions)
- About 40 saltine crackers (sometimes called soda crackers). I use regular old Saltines, but I’ve swapped in graham crackers once (didn’t love it, but the kids were happy.)
- 1 cup (225g) unsalted butter. I’ve used salted when it’s all I had, just skipped the extra salt.
- 1 cup (200g) packed light brown sugar. Dark brown works too, makes it a bit richer.
- 2 cups (340g) chocolate chips (semi-sweet is classic, but I sometimes use milk chocolate for a sweeter version—I tried white chocolate once and, well, let’s not talk about that)
- Optional: 1/2 cup chopped nuts (pecans or almonds are ace); or some festive sprinkles, to make it feel fancy.
- Pinch of flaky sea salt (if you like the sweet-salty drama). Not technically “required,” but my cousin claims it’s essential.
Here’s How You Do It (I Swear, It’s Easy—Mostly)
- Preheat your oven to 350°F (175°C). Line a rimmed baking sheet (I use a half-sheet pan, but honestly, whatever fits your crackers works) with parchment paper or foil. If you hate sticky things, butter that paper just a smidge.
- Lay out the saltines—I just do a grid, and sure, they never fit perfectly so don’t sweat the gaps.
- Toss your butter and brown sugar into a saucepan. Melt over medium heat, stirring now and then (sing along to your favorite carol if you get bored). Once bubbling, let it cook without stirring for about 3 minutes until it thickens up like caramel. This is where I used to panic, but honestly, unless it’s turning black, you’re fine.
- Pour that glorious caramel all over the crackers, spreading gently with a spatula so they’re all smothered. If some caramel sneaks under a cracker, it’s cool – that happens here, too.
- Pop the pan in the oven for about 5 minutes. The caramel will start to look bubbly and wild. That’s normal—don’t stress.
- Take it out (careful! it’s lava at this point). Sprinkle your chocolate chips right on top. Give them a couple of minutes to melt (I use this time to look for lost sprinkles under the couch—don’t ask why), then gently smear the chocolate into an even layer.
- Add nuts or sprinkles while the chocolate’s still soft, maybe a pinch of sea salt if you’ve got it.
- Chill until set—fridge works fastest, freezer if you’re feeling risky. About 1 hour.
- Break (or cut) into shards. I usually go for “rustic pieces” (read: whatever size I feel like in the moment).
Notes from My Wobbly Test Kitchen
- I found that parchment paper is way less irritating than foil for getting the crack off—unless you adore picking foil off your dessert.
- Actually, I find it works better if you let it cool all the way in the fridge before you try to snap it apart. If you rush, you get weird melty bits on your hands (not terrible, just sticky).
- Yes, it will look like a hot mess halfway through. That’s the charm.
Variations I’ve Tried—Plus One Flop
- Use Club crackers or Ritz if you’ve got those instead. Turns out, they’re great—just slightly more buttery.
- Crushed candy canes for a peppermint twist. Cute but if you’re not a mint fan, skip it.
- I once tried drizzling peanut butter over the chocolate. It was wild and tasty but did not slice well—maybe I used too much. I’d try again, but with restraint next time.
- White chocolate plus dried cranberries: I wanted to like this, but it looked weird and, well, didn’t taste quite right. You could have better luck!
The Kit You Might Need—Or How I Coped Without It
You’ll want a rimmed baking sheet and something to line it. But honestly, I’ve used random casserole dishes in a pinch, just chopped everything smaller at the end. A silicone spatula makes spreading easier, but if you only have a butter knife, that’ll do (bonus points for resourcefulness).
Storing—If It Lasts That Long (It Won’t)
Keep your Christmas Crack in an airtight container. It’ll stay good at room temp for about a week, in the fridge for up to 2 if you somehow don’t eat it all—which honestly has never happened at my place. Once, I tried to freeze half; forgot about it till February, and it was still tasty (a little less crisp, but no one minded).
How We Serve It (And What Happens Next)
I just pile the shards on a big plate and put it next to the coffee pot. Sometimes I tuck some into little gift bags for friends (if I haven’t eaten it all first). My mum insists it must be served alongside clementines, “for balance,” she says (not sure about the science, but I go with it).
Things I’ve Learned (Sometimes the Hard Way)
- Once, I tried to rush the caramel stage and ended up with gritty sugar instead of smooth toffee. Patience is key here, friend.
- Don’t cut hot crack straight off the tray unless you’ve got asbestos hands—it’s molten.
- You can totally double this recipe, but use two pans (or the oven heat won’t be even and you’ll be in caramel chaos).
Real Questions People Have Actually Asked Me
Can I use gluten-free crackers?
Yep! I’ve used Schar brand and it came out great. Just keep an eye—they can brown quicker so maybe peek a minute or two early.
Why did my caramel get grainy?
Usually it’s from stirring after it’s started boiling, or (like me) trying to speed up the melt on high heat. Just stay on medium and let it do its thing—patience, like a slow traffic jam, pays off.
Can I make this ahead of time?
Absolutely. I tend to think it tastes even better the next day—the flavors kinda meld. If you don’t eat it all, obviously.
Where do you get your parchment paper?
Oh, I usually grab it at the grocery store, but if you want a big roll that lasts ages, this one on Amazon is my go-to. (Not sponsored, just practical.)
Is this the same as toffee bark?
Almost! This is the shortcut version (see also: Sally’s recipe here for another take). Fancy toffee involves a thermometer and actual science. This is just easy goodness.
Can I use candy melts instead of chocolate chips?
Sure, but honestly, I think real chocolate tastes better. Candy melts are for when you’ve run out and can’t face another trip to the shop (been there).
One Last Thought—Or, a Tiny Side Note
While you’re waiting for your Christmas Crack to cool, do yourself a favor and have a cuppa or check out The Pioneer Woman’s version. I nicked a few tricks from hers, actually. Or tidy up—no judgment! Either works.
Ingredients
- 40 saltine crackers
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 2 cups semisweet chocolate chips
- 1/2 cup red and green holiday sprinkles
- 1/2 cup chopped pecans (optional)
- Pinch of sea salt
Instructions
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1Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil and arrange the saltine crackers in a single layer.
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2In a small saucepan, melt the butter and brown sugar together over medium heat, stirring constantly, until the mixture comes to a gentle boil. Boil for 3–4 minutes without stirring.
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3Pour the hot toffee mixture evenly over the crackers and spread with a spatula to cover. Bake for 5 minutes, or until bubbling.
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4Remove from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let sit for 2–3 minutes, then spread the melted chocolate evenly over the surface.
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5Top with holiday sprinkles and chopped pecans, if using. Sprinkle with a pinch of sea salt. Allow to 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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