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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.

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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 :)

4.34 from 3 votes

Christmas Crack

What do you get when you combine Saltine crackers with caramel and chocolate? Highly addictive Christmas crack!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 30 pieces


  • 40 saltine crackers, approx. 1 sleeve
  • 1 cup (227 g) unsalted butter
  • 1 cup (220 g) dark brown sugar
  • 2 cups (473 g) dark or semi-sweet chocolate chips
  • 1 cup chopped pecans
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  • Preheat oven to 400 °F (204 °C)
  • On a 9×13" 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. Stir together then bring to boil then let boil for 5-7 minutes, do not stir while it's boiling, but also make sure it doesn't burn.
  • CAREFULLY pour the contents of the pot evenly over the saltines then place in oven to bake for 5 minutes. Remove from oven and set aside.
  • In the meantime, in a microwave safe bowl, gently melt the chocolate, stirring in 30 second intervals until it's melted through and no clumps remain.
  • Pour chocolate evenly on top of the caramel, spreading it evenly and smoothing it out. Sprinkle chopped pecans all over.
  • Let the sugar mixture and chocolate cool completely. I popped mine in the fridge for about an hour.
  • Once cool, break into pieces – doesn't have to be uniform in shape.
  • Store in an airtight container if you have any leftovers.


Serving: 1serving, Calories: 209kcal, Carbohydrates: 21g, Protein: 1g, Fat: 14g, Fiber: 2g, Sugar: 16g

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.

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.

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Recipe Rating


  1. 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!!!

  2. 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.

  3. 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?

  4. 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!

  5. 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!