Christmas Crack
User Reviews
5
Christmas Crack
Description
This recipe for Christmas Crack starts with arranging saltine crackers on a foil-lined sheet pan. A mixture of butter and packed light brown sugar is melted and boiled to create a caramel sauce, which is then poured over the crackers to coat them evenly. Baking this combination allows the caramel to set into a toffee-like layer that soaks slightly into the crackers, giving a crisp texture with sweet and salty notes.
Once baked and hot, semi-sweet or milk chocolate chips are sprinkled on top and allowed to melt, then spread into an even layer, creating a glossy chocolate topping. Chopped pecans or festive sprinkles add texture and decoration before chilling the confection in the refrigerator until firm. When set, the sheet is cut into bars.
Various nuts or decorations can be used to vary the flavor and appearance, and alternative crackers or chocolate types offer customization. This treat combines crunchy saltines with buttery caramel and rich chocolate for a distinctive holiday sweet.
Ingredients
- 35 saltine crackers
- 1 cup (226g) butter unsalted
- 1 cup (200g) light brown sugar packed
- 1 tsp vanilla extract
- 2 cups (12 oz) semi-sweet chocolate chips or milk chocolate chips
- 3/4 cup pecans or a few TBSP sprinkles (optional, chopped
Instructions
- Preheat oven to 400 degrees. Line a rimmed 15 by 10-inch jelly roll sheet* (this size HERE - affiliate link) with aluminum foil. Spray foil with non-stick cooking spray.
- Align crackers in a single layer on prepared baking sheet, set aside.
- Add butter and brown sugar to a medium saucepan (2.5 - 3 quart). Heat mixture over medium heat. Cook stirring constantly until mixture reaches a full boil. Once it boils stop stirring and let boil 3 minutes.
- Remove from heat and stir in vanilla (stand back it will sputter!).
- Immediately (and carefully) hot mixture evenly over crackers. Spread evenly as needed.
- Bake in preheated oven 5 minutes. Carefully remove from oven (this is boiling hot sugar)**.
- Right away sprinkle chocolate chips over mixture. Let rest 5 minutes to allow chocolate to melt***.
- Spread chocolate into an even layer using an offset spatula, sprinkle evenly with nuts or sprinkles if using.
- Transfer to fridge and let chocolate harden, about 30 minutes, or freeze for 15 minutes.
- Remove from fridge, lift cracker from foil and break into pieces. Store in an airtight container (I like to refrigerate though it's not a must).
Notes
- Use a rimmed 15x10-inch sheet pan lined with foil for even layering and easy cleanup.
- If chocolate chips do not fully melt, place the pan in a warm oven off for a few seconds to soften.
- Chill the finished dessert at least 30 minutes to allow the chocolate and caramel to harden for easy cutting.
- Swap pecans for walnuts, pistachios, or sliced almonds to vary texture and flavor.
- Decorate with sprinkles, crushed candy canes, or drizzle with melted white chocolate for festive presentation.
- Saltine crackers provide a distinctive salty crunch, but graham crackers can be used for a sweeter variation.
User Reviews
Overall Rating
5
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