Christmas Crack


Warning: this is highly addictive. Table for Two is not liable for any injury that may occur from you fighting over the crumbs with your family members.

With that said, I’m sure you all know what this is. It’s been all over the web, it’s been in your family’s recipe arsenal for generations.

When I first had this, I was a non-believer. And now, I’m a believer. Saltines with chocolate and caramel = win.

This takes only about, 10 minutes to make, an hour or so to completely chill, and you have yourself a highly addictive treat for this upcoming Christmas day :)

Christmas Crack
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

What do you get when you combine Saltine crackers with caramel and chocolate? Highly addictive Christmas crack!

Servings: 25 -30
  • 40 saltine crackers, approx. 1 sleeve
  • 1 cup unsalted butter, 2 sticks
  • 1 cup dark brown sugar
  • 2 cups chocolate chips
  • 1 cup chopped pecans (optional, clearly I didn't use any)
  1. Preheat oven to 400 degrees.
  2. On a 9x13" jelly roll pan lined with parchment paper, line the saltine crackers side by side until the entire pan is filled.
  3. In a saucepot, melt butter and sugar together. Bring to boil then let boil for 5-7 minutes, do not stir but also make sure it doesn't burn.
  4. Pour the contents of the pot (which made caramel because brown sugar + butter = caramel) evenly over the saltines then place in oven to bake for 5 minutes.
  5. In the meantime, in a microwave safe bowl, gently melt the chocolate, stirring in between 30 second intervals.
  6. Remove pan of saltines from oven and pour chocolate evenly on top of the caramel, spreading it evenly and smoothing it out. If you're using chopped pecans or nuts, this is now the time to sprinkle them on.
  7. Let the toffee and chocolate cool completely. I popped mine in the fridge for about an hour.
  8. Once cool, break into 2 inch pieces.
  9. Store in an airtight container if you have any leftovers.



Posted on December 21, 2012

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  1. Misty
    12/11/2015 at 9:46 am

    Very good snack tried at my parents. Made it and it came out syrupy instead of the hard texture they had. What’s wrong?

    • Julie
      12/13/2015 at 9:29 am

      You might need to cook the brown sugar and butter mixture a tad bit longer

  2. Leigh
    12/11/2015 at 5:41 pm

    Oops…didn’t mean to comment on someone else’s thread.

    • Georgie
      12/15/2015 at 4:19 pm

      This is a great recipe, but I wanted to point out that brown sugar and butter make butterscotch or toffee depending on cooking time. Caramel is made from white sugar, butter, cream and vanilla. Happy Cooking! :)

  3. Louise
    12/19/2015 at 11:57 am

    Want to make this…..but, does it freeze well?

    • Julie
      12/21/2015 at 7:11 am

      I haven’t ever froze this before but I can’t imagine it not being able to freeze.

      • Sandra
        06/10/2016 at 8:38 pm

        It freezes fine……I usually freeze some around the holidays.

  4. Amy
    12/20/2015 at 3:25 pm

    I am super excited to try this. Just got all
    prepped and realized my parchment paper is gone. Ugh! Is there anything else I can use? Spray? Anything? Or must I wait until after my trip to the store tomorrow?

    • Julie
      12/21/2015 at 7:11 am

      I haven’t tried it with spray, but it should work out just fine. Just might be a little more difficult to clean up if the caramel seeps through to the baking sheet!

      • Christine
        12/22/2016 at 4:14 pm

        I use aluminum foil and spray it with Pam cooking spray – it works great!

    • Brenda
      12/24/2015 at 6:39 pm

      I use aluminum foil that’s greased. I don’t like the spray stuff, I just grease it with butter. :) works fantastic.

  5. Synthony
    12/20/2015 at 10:44 pm

    Hi Julie!

    I made this last night, and my caramel was still runny after being in the freezer for an hour. Any suggestions to get it to harden? Thanks :)

    • Julie
      12/21/2015 at 7:09 am

      I would cook it a little longer then :) it should harden it right up!

  6. Hollie
    12/22/2015 at 7:42 am

    Thanks for posting this recipe! I do have a question – is it weird with the saltines? I just keep imagining eating a saltine and chocolate together and it doesn’t seem appealing. But everyone seems to rave about this stuff, so I suppose it can’t be terrible. Thanks! :-)

    • Julie
      12/22/2015 at 9:00 pm

      No, it’s not weird. It gives it the awesome sweet/salty combo :)

  7. Laura
    12/23/2015 at 11:42 pm

    Help what is the most effective way to crack the “crack” after its cooled etc, I’m having serious issues thanks

    • Julie
      12/24/2015 at 8:09 am

      What serious issues with this are you having? I usually stick mine in the fridge.

    • Christine
      12/22/2016 at 4:19 pm

      My first time I used a hammer – just wrapped plastic wrap around the hammer and BAM! Still had a little that was stuck to the foil so I had to peel it off. If you want something bad enough you will figure away to get it, lol love this Christmas Crack!

  8. 12/24/2015 at 8:29 pm

    Mine stuck to the jelly roll paper. Can I save it after that?

    • Julie
      12/25/2015 at 11:41 am

      You could probably just break it into pieces and peel it off?

  9. Alex
    01/24/2016 at 9:05 pm

    Such a amazing recipe, love the taste, texture, and how addictive this is. Also tried this with Ritz crackers as well and also give this a awesome taste to it as well. Thank you alex

  10. Joan
    11/22/2016 at 2:07 pm

    The parchment paper stuck to mine & could not be removed.
    What could be the concern? The the CC tasted delicious!

    • Julie
      11/23/2016 at 6:57 am

      I would spray the parchment paper with cooking spray if this happens.

    • Joan
      11/23/2016 at 4:13 pm

      Sprayed the parchment paper….still stuck

      • Julie
        11/24/2016 at 10:47 am

        That’s strange. It really shouldn’t since you’re pouring the toffee and chocolate on top of the saltine essentially, it’s kind of like sitting on top of the crackers. What size pan are you using and are you deviating from the recipe at all? Maybe try non-stick foil next time if you’re having this problem.

  11. barbara lini boberg
    12/03/2016 at 10:59 pm

    Nice delicuous, crunchy simple idea!! Gonna use that as main snacks on my Xmas table;)
    Thank u a lot!

  12. Alicia
    12/21/2016 at 6:34 pm

    My seven year old likes to help make this with me. We use pretzel sticks instead of saltines and he likes to top it with Christmas sprinkles for a festive look. It’s always a hit in our family!

  13. Gma
    01/04/2017 at 3:53 pm

    I made this for the first time this year. It is so good. I like it with pecans. Tried cashews too but I think pecans taste better with this mix. I also made some without nuts. Everyone loved it. I store it in the freezer. It’s addictive though!

  14. sherri winther
    01/18/2017 at 1:06 am

    I have been making this for years. May I make a suggestion? I bake the caramel layer, then turn off the oven. Then sprinkle the chips directly on top and return to the TURNED off oven for 3 minutes. The residual heat softens the chips to spreading consistency. Simply use an off set spatula to gently spread the chocolate to cover with out jostling the saltines. Then I top with chopped walnuts and either freeze or refrigerate to set. I find a pizza wheel is great for cutting this up or a pampered chef french fry blade if you have one?

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