Christmas Crack Recipe
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4.5
6 reviews
Excellent
Christmas Crack Recipe
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This ridiculously delicious Christmas crack recipe is made using saltine crackers that are covered in homemade toffee and melted chocolate and finally topped with crunchy nuts or fun sprinkles.
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Ingredients
- 1 sleeve saltine crackers about 35-40 of them (Ritz crackers are great. Graham cracked can be used too. I used other varieties of saltine crackers)
- 1 cup butter
- 1 cup brown sugar
- 12 ounces dark chocolate chips or use 2 cups semi sweet chocolate chips
For Toppings: Use any one or a mix of toppings as you like
- 1 cup chopped nuts can use walnuts, pecans, almonds
- 1 cup holiday sprinkles
- 1 cup Popcorn
- 1 cup M&M’s
- 1 cup crushed Oreo
- 1 cup lightly crushed pretzel snack
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Instructions
- Preheat oven to 300°F. Line up a 15” x 10” x 1” pan with aluminum foil parchment paper or silicone mat. Line up saltine crackers in a single layer.
- In a medium sauce pan heat butter and brown sugar with a candy thermometer attached to it. Bring it to a boil on medium-low heat with constant stirring. Once the thermometer reads 270° to 290° remove the pan immediately from the stove. Pour it over lined-up saltines.Note: if you don’t have a candy thermometer, bring it to a boil over medium heat and cook for 2 to 3 minutes.
- Remove the toffee mix immediately from the stove and instantly pour it over the saltines. Spread evenly with a spatula.
- Bake in the oven for 5 minutes.
- While toffee layer bakes in oven melt chocolate and keep it ready.
- Melt dark chocolate bark (chopped) in the microwave at 50% heat just about melted. Stir until the chocolate is smooth and melted completely.Note: use semi-sweet chocolate chips in place of dark chocolate bark.
- Remove the pan from the oven. Let the toffee sit for 1 minute before you add chocolate. Pour melted chocolate over the hot toffee layer. Spread evenly using a spatula.
- If using chocolate chips, soon as the baking pan is out of the oven scatter chocolate chips on the hot toffee layer. Wait for a minute or 2. The heat will melt the chocolate chips. Spread the chocolate layer evenly on the toffee layer.Tip: if the chocolate chip does not melt, pop the pan in the oven for 2 minutes at 300°F. Then spread the chocolate layer.
- You can leave the crack candy plain or top with your favorite toppings. Use can use chopped nuts; chocolate chips, melted chocolate drizzle, and crushed OREO, crushed pretzels, sprinkles, toasted coconut flakes.Pro-Tip: if you prefer to add topping, add toppings press using a spatula into still-warm-wet chocolate.
- Allow the candy toffee to set completely. The crackers will stick and form a single sheet.
- Break into pieces using fingers or use a knife to cut equal-sized squares.
- Enjoy!
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Use aluminum foil or parchment paper to line baking pan. It makes it easy to get the crack out of the pan(it’s too hard to work with toffee that gets stuck to the pan). Easy to clean up too.
- It’s best to use a candy thermometer while making toffee. Wait until the thermometer reading is 270° to 290°. Then pour it on saltines. If you do not have a thermometer, bring butter and brown sugar to a boil oven, and cook on medium heat for 3 minutes.
- You’ll want the toffee to sit for 1 minute before adding in melted chocolate or chocolate chips. Chocolate should be added while the toffee is still warm. The chocolate layer may split if the toffee is not warm.
- If scattering chocolate on top(instead of using melted chocolate) allow the chocolate to warm up from the heat of the toffee toppings. Gently spread with a spatula.
- Your oven temperature matters with chocolate. If the oven is too hot the chocolate chips will seize, it won’t melt but burn.
- Be gentle while spreading chocolate. You do not want to shift the crackers while spreading.
- Make sure to cool the crack completely. Sometimes if not cooled crack may be chewy instead of crunchy.
Nutrition Information
Show Details
Calories
771kcal
(39%)
Carbohydrates
86g
(29%)
Protein
9g
(18%)
Fat
45g
(69%)
Saturated Fat
23g
(115%)
Cholesterol
44mg
(15%)
Sodium
332mg
(14%)
Potassium
371mg
(11%)
Fiber
5g
(20%)
Sugar
57g
(114%)
Vitamin A
512IU
(10%)
Vitamin C
1mg
(1%)
Calcium
149mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 86g | 29% |
| Protein | 9g | 18% |
| Fat | 45g | 69% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 44mg | 15% |
| Sodium | 332mg | 14% |
| Potassium | 371mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 57g | 114% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 149mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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