When you bite into this Christmas cracker recipe, it’s almost as if an explosion has gone off in your mouth. This bark is salty, sweet, crunchy, chewy, and chocolatey! There are so many ways to describe this holiday treat, and it will satisfy any cravings you’ve got.
The best part is it’s super easy to make and perfect for the holidays, as it’s made with basic pantry staple ingredients and can be made ahead of time. I tested this recipe with several different cracker bases and toppings to show you just how adaptable it is! Plus, it stores really well, so you’re able to make it ahead and whip it out of the fridge whenever guests come around during the holiday season.
A reader, Lillian, says: “I tried this recipe and loved it. It was my first time making Christmas crack, and I enjoyed it, and so did the masses. Our preferred topping was crushed Oreos, and I highly recommend sprinkles since they are so festive. I did half Ritz and half saltines and had great results for both.” ★★★★★
Why You’ll Love This Recipe
This Christmas cracker candy recipe is so easy to make! It’s a classic treat that is full of flavor and has the best crunchy texture.
- Uses simple ingredients. You don’t need anything special to make this recipe. It only uses four ingredients, and then you can add any toppings you want!
- Fast to make. From start to finish, you need less than 20 minutes. Then, just set it aside to cool and break apart once it’s firmed up.
- Stores well for weeks. This is a great treat to make ahead of time. It keeps great in the fridge for a couple of weeks, and it lasts for months in the freezer!
Key Ingredients & Ways To Adapt The Recipe
These are the main ingredients you need to make Christmas cracker candy. You can find the full list of ingredients and measurements in the recipe card below.
Saltine Crackers — these simple salty crackers make a delicious and crunchy base for the Christmas cracker candy. The added touch of salt helps cut through the sweetness from the sugar and chocolate. You can also swap the saltine crackers for Club crackers, graham crackers, or Ritz crackers.
Butter — I chose to use salted butter for this cracker candy because, as mentioned above with the saltine crackers, the added salt helps cut through the sweetness of the caramel layer. If you only have unsalted butter, add ¼ teaspoon of salt with the butter when you make the sugar mixture.
Brown sugar — using brown sugar provides a deep molasses flavor to the cracker candy that mimics caramel, a flavor that white sugar does not provide for this recipe. If you do not have any brown sugar, I have a guide on how to make brown sugar that you can use to make a substitute! Dark brown sugar will work as well, giving the caramel a richer molasses flavor.
Chocolate chips — I like using chocolate chips from Ghirardelli or Guittard, as some other standard chips have a coating or additives to help the chips hold their shape, and won’t melt and spread as smoothly. Or they can stay gummy when cooled. I use semi-sweet chocolate chips for convenience, but you can also use finely chopped chocolate bars. Feel free to mix things up by using milk chocolate chips or white chocolate chips instead!
Toppings — the classic topping is toasted pecans or sprinkles, but there are so many options! I list several ideas for you below. Have fun with it and use the toppings as an easy way to adapt the candy’s flavor for different holidays or preferences.
Topping Ideas
My go-to toppings are chopped nuts, festive sprinkles, flaky salt, or small candies. Some other delicious toppings to try are crushed Oreos, chopped Rolos, pretzels, crushed candy canes, toasted coconut, M&Ms, and chopped Reese’s Cups! You can also melt white chocolate and drizzle it over the top of the saltine cracker candy once the top layer of dark chocolate has cooled.
Can’t settle on one topping? Simply sprinkle different sections of the sheet pan with a different topping!
Troubleshooting Common Issues with Cracker Candy
Avoid using chocolate chips or bars with a really high percentage of cacao (above 78%). The high amount of cacao will end up more brittle and can separate from the cracker layer. Also, when cooling the candy, don’t be tempted to put it in the freezer to speed it up. The quick drop in temperature can make the layers shrink at different rates and cause separation.
Your sugar may not have been fully dissolved before it started boiling. Make sure you stir it well. If your brown sugar is particularly clumpy to start, break it up before adding it to the pot. If you cook the mixture over high heat, you can also get it boiling too quickly before the butter and sugar have a chance to melt and combine. Stick with medium heat and be sure to check the temperature with a candy thermometer to know when the caramel is done.
Pro Tips For Making This Recipe
Each stage of the recipe is quick, so have everything ready to go. You don’t want to try to line the pan and lay out the crackers while the toffee is cooking, or you risk burning the sugar mixture. This recipe is very easy to do, just follow the steps in the order listed, and you will have delicious results!
Aluminum foil is best for lining the sheet pan when making this Christmas crack recipe. Parchment paper won’t hold up well when you pour the toffee onto the crackers. Cleaning up will also be very difficult if you skip tinfoil altogether, and the candy may fully stick to the pan.
Don’t let the toffee layer cool for too long. You want it to just start to form a firm surface, but you need it to still be quite hot so that the heat melts the chocolate chips fully. This also helps the chocolate adhere to the candy cracker layer!
How To Make Christmas Crack
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making Christmas crack. You can find the full set of instructions in the recipe card below.
1. Line the bottom of the foil-lined pan with a single layer of crackers.
2. In a small pot or medium saucepan, melt butter over medium heat. Stir in the brown sugar. Cook, stirring frequently until the mixture comes to a boil.
3. Boil for 3 minutes or until a candy thermometer reads between 255 and 265F when moved throughout the pot.
4. Immediately pour mixture over the crackers and spread with a spatula to evenly coat them. Bake for 5 minutes or until the caramel is bubbling throughout most of the pan. Remove the baking sheet from the oven and turn the oven off. Let the tray cool just until the caramel stops bubbling, about 3 minutes.
5. Sprinkle the chocolate chips all over the top of the caramel and let stand for 10 minutes.
6. Use an offset spatula to spread the chocolate into an even layer all over the top of the caramel. Use holiday sprinkles or the toppings of your choice. Cool for 30 minutes then place in the fridge and chill for at least 2 hours or up to 1 day. Use the foil to lift the candy out of the tray, and peel the foil away. Break the saltine cracker candy into pieces before serving.
Christmas Crack Recipe
Equipment
- Small pot
- Jelly roll pan
- Candy thermometer
Ingredients
- 28 saltine crackers
- ¾ cups salted butter (170g)
- 1 cup firmly packed light brown sugar (220g)
- 1 (12-ounce/340g) bag semi-sweet chocolate chips
- Toppings such as chopped nuts, sprinkles, flaked salt, or candy
Instructions
- Preheat the oven to 350°F. Line a 10×15-inch jelly roll or quarter sheet pan with foil. Lightly spray with cooking spray.
- Line the bottom of the pan with a single layer of crackers. (break some in half to fit if needed.
- In a small pot, melt butter over medium heat. Stir in the brown sugar. Cook, stirring frequently until the mixture comes to a boil. Boil for 3 minutes or until a candy thermometer reads between 255-265°F when moved throughout the pot. Immediately pour over the crackers and spread with a spatula to evenly coat them.
- Bake for 5 minutes or until the caramel is bubbling throughout most of the pan. Remove the pan from the oven and turn the oven off. Let the tray cool just until the caramel stops bubbling, about 3 minutes.
- Sprinkle the chocolate chips all over the top of the caramel and let stand for 10 minutes. Use an offset spatula to spread the chocolate into an even layer all over the top of the caramel. (If the chips aren’t fully melted, place the tray in the warm oven for a minute or two and spread again.)
- Sprinkle with the toppings of your choice. Cool for 30 minutes then place the tray in the fridge and chill for at least 2 hours or overnight. Use the foil to lift the candy out of the tray, and peel the foil away. Break the candy into pieces before serving. Store any leftovers in an airtight container in the fridge for up to 2 weeks.
Notes
- If you are using a quarter sheet pan, the candy will be a bit thicker than if using a jelly roll pan. A quarter sheet pan is 9×13 inches in size, versus a 10×15-inch jelly roll pan.
- When spreading the chocolate, move your spatula slowly so you don’t cause the saltine toffee layer to shift or break.
- If your cracker layer has cooled too much and the chocolate isn’t melting, pop the tray back in the oven at 300°F for a couple of minutes, or just long enough to warm and melt the chocolate chips.
Nutrition
Make Ahead and Storage
Christmas crack keeps well in an airtight container in the fridge for 2 weeks or in the freezer for up to 3 months. The chocolate stays a bit soft if stored at room temperature, so I do recommend chilling it for long-term storage, and if you make it ahead of time.
If freezing, make sure the candy is completely cooled first, before you put it in the freezer. As mentioned above, putting it straight into the freezer can cause the layers to separate. For easy storing, you can layer the crackers with parchment paper between them so they don’t stick together once frozen.
More Dessert Recipes To Try
For another festive treat, try one of these delicious recipes!
My easy toffee recipe has a similar flavor to Christmas crack, but with a more traditional method. You can add pecans to the toffee or swap them out for other nuts!
You have to make my 4-ingredient homemade peppermint bark! You just spread melted dark and white chocolate on a baking sheet and add candy canes, then stuff it into treat boxes for gifts or use it for baking.
My Swedish rosette cookies are so light and crispy and perfectly festive with their unique shapes. Toss them in cinnamon sugar or powdered sugar for the perfect touch of sweetness.
Honeycomb candy is like no other, with its crispy texture and sponge-like structure. Serve it plain, or drizzle or coat it with melted chocolate.
My easy fudge recipe tastes like the best old-fashioned fudge but uses a shortcut method to save you time (and ingredients)! Plus, it only takes 15 minutes to make!
If you’ve tried this Christmas crack recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Lilian says
I tried this recipe and loved it. It was my first time making christmas crack and I enjoyed it and so did the masses. Our preferred topping was crushed oreos and i highly recommend sprinkles since they are so festive. I did half ritz and half saltines and had great results for both, so whatever you hace on hand is fine. Thank you for your recipe!