Christmas Crack

  • They don't call this Christmas crack for nothing! They're highly addicting and will be devoured in no time!

    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
    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
    Calories: 209 kcal
    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)
    Instructions
    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.
    Recipe Notes

    Nutrition Facts
    Christmas Crack
    Amount Per Serving (1 serving)
    Calories 209 Calories from Fat 126
    % Daily Value*
    Total Fat 14g 22%
    Total Carbohydrates 21g 7%
    Dietary Fiber 2g 8%
    Sugars 16g
    Protein 1g 2%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate.

     

  • 105 Comments
    Julie Wampler of Table for Two Blog
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    Comments

  • Misty says:

    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 says:

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

  • Leigh says:

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

    • Georgie says:

      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! :)

  • Louise says:

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

    • Julie says:

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

      • Sandra says:

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

  • Amy says:

    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 says:

      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 says:

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

    • Brenda says:

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

  • Synthony says:

    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 says:

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

  • Hollie says:

    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 says:

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

  • Laura says:

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

    • Julie says:

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

    • Christine says:

      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!

  • Jammie says:

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

    • Julie says:

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

  • Alex says:

    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

  • Joan says:

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

    • Julie says:

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

    • Joan says:

      Sprayed the parchment paper….still stuck

      • Julie says:

        That’s strange. It really shouldn’t since you’re pouring the toffee and chocolate on top of the saltine crackers..so 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.

  • barbara lini boberg says:

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

  • Alicia says:

    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!

  • Gma says:

    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!

  • sherri winther says:

    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?

  • Karen says:

    How long will this last in an airtight container? Two or three weeks? I’d like to mail this overseas

    • Julie says:

      It should last a couple weeks! Be sure to pack it well so it doesn’t crumble too much :)

  • Angela says:

    Can u use any kind of stuff for christmas crack

    • Julie says:

      What do you mean by “any kind of stuff?”

  • Martin Huang says:

    This is delicious. The perfect dessert to prepare for Christmas.

  • Jean Corsi says:

    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 says:

      Yes, if you click around this website, you’ll find more recipes :)

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