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Christmas Crack Recipe

🎄🎁🍫 A highly addictive, salty-sweet, crunchy, EASY Christmas treat that’s IRRESISTIBLE! Great for gifts and cookie exchanges because it stays fresh and everyone LOVES IT!

Prep Time
5 mins
Cook Time
5 mins
Chill Time
1 hr
Total Time
1 hr 25 mins
Servings: 40 servings
Calories: 245 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 30 to 40 saltine crackers for a 9x13-inch pan I use about 32 crackers OR about 48 crackers for a half sheet pan
  • 1 cup unsalted butter 2 sticks
  • 1 cup brown sugar packed (I used half light and half dark)
  • ½ teaspoon vanilla extract
  • 12 ounces semi-sweet chocolate chips for a 9x13-inch pan OR about 19-ounces for a half sheet pan
  • Christmas sprinkles as desired

Instructions

    Cup of Yum
  1. Preheat oven to 350F.  Line a 9x13-inch or half sheet pan with heavy duty non-stick aluminum foil and spray it very well with cooking spray. Do not try to make this without using this type of foil; you will hate yourself.
  2. Place saltine crackers in a single layer on the bottom of the pan.
  3. In a medium saucepan on the stovetop, combine the butter and brown sugar, and bring to a boil while stirring constantly. Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened to the consistency of a loose caramel sauce. Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching. Stir mixture nearly constantly while mixtures simmers to avoid bubbling over or scorching; the taste of burnt butter and sugar is awful so don’t burn it or you will have to start over.
  4. After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.
  5. Evenly pour the mixture over the saltine crackers in the prepared pan.
  6. Bake for 5- 7 minutes, or until toffee/liquid becomes bubbly. I suggest rotating your pan one time midway through baking to ensure even cooking.
  7. Remove the pan from the oven and let it rest for 3 to 5 minutes.
  8. Evenly sprinkle the chocolate chips, return the pan to the oven for 2 to 3 minutes, or until you can spread the chips smooth with a spatula.
  9. Evenly sprinkle with sprinkles, as desired.
  10. Allow the Christmas crack to cool at room temp, or in the fridge or a cool area, until chocolate has fully set and hardened (at room temp, probably 3 hours; in the fridge or a cold garage or porch, about 30 minutes).
  11. Break or cut into pieces the size of your choice. 

Notes

  • Storage: Store in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 2 months or in the freezer for up to 4 months; my personal storage guidelines only and your mileage may vary.
  • Adapted from Chocolate Saltine Toffee.

Nutrition Information

Serving 1serving Calories 245kcal (12%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 12mg (4%) Sodium 320mg (13%) Potassium 84mg (2%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 142IU (3%) Calcium 18mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 40servings

Amount Per Serving

Calories 245

% Daily Value*

Serving 1serving
Calories 245kcal 12%
Carbohydrates 36g 12%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 12mg 4%
Sodium 320mg 13%
Potassium 84mg 2%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 142IU 3%
Calcium 18mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.