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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.
Thought that’d be a funny disclaimer to throw out there :) but seriously — we love this stuff and it’s a total classic for the holidays!
Anyway, I’m sure you all know what this is, right? Its been all over the web, its been in your family’s recipe arsenal for generations.
Or maybe not and this is your first time seeing this! Whatever the case, you must give this a try!
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 Christmas day :)
Christmas Crack
Ingredients
- 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)
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Equipment
Instructions
- Preheat oven to 400 °F
- On a 9x13" jelly roll pan lined with parchment paper, line the saltine crackers side by side until the entire pan is filled.
- 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.
- 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.
- In the meantime, in a microwave safe bowl, gently melt the chocolate, stirring in between 30 second intervals.
- 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.
- Let the toffee and chocolate cool completely. I popped mine in the fridge for about an hour.
- Once cool, break into 2 inch pieces.
- Store in an airtight container if you have any leftovers.
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Mona Gum
Thursday 20th of December 2018
I made the Christmas Crack this morning and it was awesome!!! I used regular brown sugar instead of the dark brown sugar and I used milk chocolate chips instead of regular chocolate chips and it was really delicious. I also put chopped pecans on top. Love this recipe and will be making more!!!
Julie Wampler
Friday 21st of December 2018
Yum! So addicting!
Jean Corsi
Thursday 14th of December 2017
I had this today for the first ti.e. It's awesome. I'm 80 and thought I had enough favorites. But you are never too old to learn. This is at the top of my list. Not only. Is it awesome but sooo easy. Thank you so much. Do you have a place where I can view your other wonders.
Julie
Friday 15th of December 2017
Yes, if you click around this website, you'll find more recipes :)
Martin Huang
Tuesday 5th of December 2017
This is delicious. The perfect dessert to prepare for Christmas.
Angela
Wednesday 22nd of November 2017
Can u use any kind of stuff for christmas crack
Julie
Thursday 23rd of November 2017
What do you mean by "any kind of stuff?"
Karen
Tuesday 26th of September 2017
How long will this last in an airtight container? Two or three weeks? I'd like to mail this overseas
Julie
Wednesday 27th of September 2017
It should last a couple weeks! Be sure to pack it well so it doesn't crumble too much :)