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 treat, and it will satisfy any cravings you’ve got. 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. It stores really well, so you’re able to whip it out of the fridge whenever guests come around. For another festive dessert, try my easy toffee recipe, homemade peppermint bark, and rosette cookies.
What You Need to Make This Recipe
Saltine crackers — these simple salty crackers are the base of the Christmas cracker candy and cut through the sweetness from the sugar and chocolate.
Butter — use salted butter for this cracker candy. Again, the salt helps cut through the sweetness.
Brown sugar — if you do not have brown sugar, I have a guide on how to make brown sugar. The brown sugar provides a deep molasses flavor to the cracker candy that white sugar does not provide.
Chocolate chips — I use semi-sweet chocolate chips, but if you do not have any, chopped chocolate bars can be used in place.
How to Make Christmas Crack
1. Line the bottom of the foil-lined pan with a single layer of crackers.
2. In a small pot, 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 pan 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. Sprinkle with 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.
Pro Tips for Making This Recipe
- Can’t settle on one topping? Simply sprinkle half of the sheet pan with a different topping.
- If you do not have light brown sugar, then regular or dark brown sugar will work as well. The darker brown sugar will have more molasses flavor.
- Feel free to mix things up by using milk chocolate chips or white chocolate chips.
- Avoid using chocolate chips or bars with a really high percentage of cacao. The high amount of cacao will end up more brittle and separate from the cracker layer.
- If you do not have any saltine crackers, swap for Club crackers, graham crackers, or Ritz crackers.
- Tinfoil 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.
- When spreading the chocolate, move slowly as to not cause the cracker layer to shift and break.
- I recommend using chocolate chips from Ghirardelli or Guittard as some other standard chips have a coating on them to help the chips hold their shape and won’t melt and spread as smoothly.
- If you only have unsalted butter, simply add a pinch of salt to the butter.
Frequently Asked Questions
What are some topping ideas?
My go-to toppings are chopped nuts, sprinkles, flaked salt, or candy. Crushed Oreos, Rolos, pretzels, candy canes, toasted coconut, M&Ms, and Reese’s Cups make for a really fun topping! You can also melt white chocolate and drizzle it over top of the saltine cracker candy once it has cooled.
How do I store leftover cracker candy?
Leftover Christmas crackers will keep in an airtight container in the fridge for 1 week or in the freezer for up to 3 months. The chocolate won’t keep well at room temperature. If freezing, you can layer the crackers with parchment paper between them so they don’t stick once frozen.
If you love this recipe try these out!
If you’ve tried this Christmas Crack recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Christmas Crack Recipe
Equipment
- Sheet pan
Ingredients
- 28 saltine crackers
- ¾ cups salted butter
- 1 cup firmly packed light brown sugar
- 1 bag semi-sweet chocolate chips (12-ounce)
- toppings such as chopped nuts, sprinkles, flaked salt, or candy
Instructions
- Preheat the oven to 350F. Line a 10x15-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, melted 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 and 265F 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 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 candy into pieces before serving.
Notes
- Can’t settle on one topping? Simply sprinkle half of the sheet pan with a different topping.
- If you do not have light brown sugar, regular or dark brown sugar works as well. The darker brown sugar will have more molasses flavor.
- Feel free to mix things up by using milk or white chocolate chips.
- Avoid using chocolate chips or bars with a really high percentage of cacao. The high amount of cacao will end up more brittle and separate from the cracker layer.
- If you do not have any saltine crackers, swap for Club crackers, graham crackers, or Ritz crackers.
- Tinfoil 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.
- When spreading the chocolate, move slowly as to not cause the cracker layer to shift and break.
- I recommend using chocolate chips from Ghirardelli or Guittard as some other standard chips have a coating on them to help the chips hold their shape and won’t melt and spread as smoothly.
- If you only have unsalted butter, simply add a pinch of salt to the butter.
