Christmas Crack

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    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 :)

    5 from 1 vote
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    Christmas Crack

    What do you get when you combine Saltine crackers with caramel and chocolate? Highly addictive Christmas crack!
    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 25 -30
    Calories: 209kcal
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    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

    • Preheat oven to 400 degrees.
    • 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.

    Notes

    Nutrition Facts
    Christmas Crack
    Amount Per Serving (1 serving)
    Calories 209 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Carbohydrates 21g7%
    Fiber 2g8%
    Sugar 16g18%
    Protein 1g2%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

     

  • 107 Comments
    Julie Wampler of Table for Two
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    Comments

  • Katrina @ In Katrina's Kitchen says:

    I seriously can’t be in the same room with this stuff. It goes straight to my hips :)

  • Tara @ Chip Chip Hooray says:

    Oh mannnn I LOVE this stuff!!

  • kelley {mountain mama cooks} says:

    Oh girl, don’t get me started. I started making this last year and it’s the bomb. Crack is right- I can’t stop eating it. Try sprinkling a little sea salt on top next time. Out. Of. This. World.

  • amy @ fearless homemaker says:

    YUM!

  • Lauren @ Climbing Grier Mountain says:

    Bring.it.on! Dude, I seriously can’t wait to make these guys! Christmas is going to be epic!

  • Gerry @ Foodness Gracious says:

    Wow, would never have dreamed this would work, but you did it. Looks awesome!!

  • tijuana (po' man meals) says:

    whoa! i would eat all of that all.by.myself. looks insanely good! :)

  • Michael says:

    Christmas Crack – I love it. Looks like I need to make this for my family members. You know, crack always goes over well :P

  • katie says:

    crack is whack… well maybe not this crack! It looks awesome!!!

  • Megan says:

    My step mom makes this every year and it is a crowd favorite. It’s the sweet and salty and crunchy and chocolatey. amazeballs.

    Happy Christmas luvah!!

  • Laura says:

    This stuff is so delicious and addictive! Especially because I use Heath toffee chips instead of pecans, YUM!

  • Kelly says:

    Questions… Will light brown sugar work? Semi-sweet chocolate chips or milk chocolate? Thanks for another great recipe! Merry Christmas!

    • Julie says:

      Light brown sugar will work and any kind of chocolate chips :)

  • Elizabeth @Food Ramblings says:

    My sister in law makes the same thing, and that’s what she calls it– love it!!

    PS– is your comment policy new? If so, good for you for taking a stand!

    • Julie says:

      I added it a month or so ago after that nasty comment I got – figured it was about time to enforce stuff on here! :)

  • Linda | The Urban Mrs says:

    I can’t agree more! These crackers are addictive and yes…when choco + caramel + salty = insanely good.

  • Laura (Tutti Dolci) says:

    Hello heaven!

  • Jackie @ Domestic Fits says:

    Love the name! I’m glad that “christmas crack” has nothing to do with Santa’s low slung pants :)
    This looks perfectly addictive!

  • Rachel @ Baked by Rachel says:

    I’m truly new to this … what in the world?! lol Maybe you should make it for me sometime :)

  • Jamie @ Thrifty Veggie Mama says:

    This stuff is highly addictive! And so easy!

  • Ashley - Baker by Nature says:

    I love the disclaimer on this one, Julie! I could not resist eating ALL of this if it were near me.

  • Erin @ Dinners, Dishes and Desserts says:

    Oh yeah, I am all over this stuff!

  • Lynda says:

    I made this but sprinkled crushed toffee pieces over melted chocolate. It is ccrazy good

  • Alice @ Hip Foodie Mom says:

    OK, I am totally making this and adding something extra on top! Thanks for sharing!

  • LauraH says:

    Jingle Bells & Crack!!! Ho Ho Ho! I am so making this tomorrow. I will have to make two kinds though. Mother-in-love is seriously alergic to chocolate(more for me) so I have to try making it with white chocolate for her. Hmm Maybe three. Dark, Milk and White. Yes!!!!

  • claire @ the realistic nutritionist says:

    hahahah. I love having crack for Christmas. :)

  • Linda says:

    I am picturing this with the addition of crushed peppermint, instead of the nuts. Have never had this – but see why it would be a hit. Going to be making it this year and we will see. Worst thing that could happpen? Nobody likes it but me! :-)

  • Averie @ Averie Cooks says:

    I love this stuff, too! It’s always a hit this time of year! I make mine pretty much exactly like this and can’t keep my hands off it :)

  • Melanie says:

    Has anyone made this with margarine? Does it work and taste as good?

  • Baking Serendipity says:

    My grandma makes this every year, and I always look forward to plates of it sitting out on Christmas Eve at her house. Yours looks fantastic too! :)

  • angela @ another bite please says:

    we must all be addicted to this…I posted on my blog from Sally’s Baking Addiction…and I’ve had 3 friend make it since “yelling” at me ’cause they can’t stop making it! It is so good!!!!

  • Rachael {SimplyFreshCooking} says:

    Oooh, I’ve never had this! I like someone’s idea of sprinkling on some sea salt. And I’d go for the nuts for sure! Must try this! Happy Holidays to you, Julie! xo

  • Kathryn says:

    Woah, sweet and salty and everything good! Merry Christmas Julie xo

  • Jaclyn says:

    Julie – these look so good! I love your photos and how the deep browns make them stand out beautifully against the white, just stunning. I love how it’s so close too, I want to reach through the screen and bite right into it. I can’t believe I’ve never tried this stuff!

    • Kathleen says:

      To the gals who thought the author left out ingredients…butter and brown sugar IS caramel. You can also find a simplier version of this recipe in Trisha Yearwood’s cookbook (instead of melting the chocolate, you sprinkle chocolate chips over the crackers after they come out of the oven, wait a couple minutes and the heat from the crackers will melt the chips (they won’t look like they are) then you can just spread the chips like frosting. My husband is literally addicted to this stuff!

      • Julie says:

        It is really addicting, huh? Love it! :)

      • Tonya says:

        I prefer to spread the chocolate chips over the crackers and caramel after they come out of the oven simply because it’sone less dish to wash. The cchips melt quickly. I also like to add a little sprinkle of sea salt. I think one reason this recipe is so popular is because there are so many super sweet things to eat around the holidays and the saltiness from the crackers is a nice change.

  • j says:

    4.Pour the caramel evenly over the saltines then place in oven to bake for 5 minutes.

    ?????? not in ingreidents?????? how much, what kind

  • k says:

    plz update your recipes….especially if YOU made the mistake of leaving out ingreidents! I will not read through the comments to find out what you left out, otherwise your site is less than worth visiting. after reading a few of your recipes……I find your instructions with things left out. I hope you read over your posts and go step by step (rather than assume the reader will figure it out)…. I love your recipes, but frustrating at times.

    • Julie says:

      Hi J or K, whomever you are, I do NOT appreciate being scolded over what you do not understand or what you don’t read correctly. The brown sugar and butter MAKE the caramel which is poured over the saltines, baked, then the chocolate goes on top. Why would I tell you to melt butter and brown sugar together and then not do anything with it? In step 3, that is what makes the ingredient for step 4.

      • Jake says:

        It is not clear and those who don’t know sugar and brown sugar makes caramel your steps say add caramel not what was made in the pot. Just be more clear.

  • Reba Cox says:

    I make this with matzo… it is so addicting. One question for you though. Have you tried to make it with vegan butter?

    Thanks,
    Reba

    • Julie says:

      No, can’t say I have. Sorry!

  • Shelli says:

    This stuff is so awesome! Keep sharing the recipe! Everyone should know how to make this! If you are looking at this page wondering if it’s worth making, YES it is!
    This year I tried it with Club crackers, makes it extra buttery tasting.

    Someone asked about the light brown sugar. I ran out of dark and I had to make half my batches with light and I thought the ones with the dark sugar tasted a bit better, and seemed to harden up better than the light. Anyone else notice this?

    • Julie says:

      Dark brown sugar has more molasses content in it so that’s probably why it hardened up a bit better than the light brown sugar. Glad you liked it :) I like the Club crackers modification, they’re so addicting.

  • Ummi3 says:

    I’ve been making this for years & still love it! I have to force myself not to make it. Now, thanks to you, you have reminded me that it’s been a while. I have to try it with the club crackers & sea salt on top. Thanks for the extra pounds!! lol

  • QueenChic729 says:

    Another alternate is trying with graham crackers

  • Suzanne says:

    I’m in trouble… I’ve never really been a dessert person, but this sounded good to me. I made it just before Christmas and used the mint chocolate squares that are around seasonally. I ate it all. I made another batch with marked down peppermint squares. Gave a bit away, but ate most of it myself. Banned it from my house… but couldn’t resist making another batch yesterday.Is there a Christmas Crack Anonymous???

  • Heather says:

    Delicious! I make these every christmas, but with a graham cracker as the base!

  • Diane N says:

    This has officially been added as a “must make” for the holidays (and often gets made at other times, too!! Thank you so much for sharing it! I came back to this recipe today so I can print a new (clean!) copy and read the comments….now I have to try it with club crackers, graham crackers, and sea salt….we may just have to make all the varieties and see what the favorite is!

    • Julie says:

      I love that you make this often, Diane! I must try it with those other adaptations that readers have mentioned too. Let me know if you try any!

  • Laura says:

    My sister-in-law introduced me to this awhile ago and sprinkles hers with Heath toffee bits…SO delicious and addicting! I will need to try this variation with pecans, though, they’re my favorite nut!

  • Phyllis says:

    Be careful taking the butter/brown sugar mixture from 400 degree…it is extremely hot

  • Leilani says:

    Can you make this recipe using soda cracker instead of saltine crackers?

    • Julie says:

      Yup, that should work!

  • Amy says:

    Hi Julie. I made this last night and it came out pretty tasty. I was little confused with the instructions. Most jelly roll pans are larger than 9×13. I went the safe route and used a 9×13 pan. I only used about 24 crackers, and the chocolate was thicker than I think it should be. My suggestion: if this is supposed to be made on a jelly roll pan, then remove the size. Great recipe, though!

    • Julie says:

      Hi Amy, I’m glad you liked it! I actually measured my own jelly roll pan prior to writing this recipe and it was in fact 9×13″. Thanks for the suggestion!

  • Zarina says:

    when I make the brown sugar and butter mixture, if we don’t stir it will it be grainy? Also after it comes to a boil if I don’t stir it will it burn?

    • Julie says:

      It shouldn’t become grainy since the brown sugar and butter mixture will melt together. No, it shouldn’t burn if you don’t stir it. It’ll only burn if you overcook the sugar/butter mixture. You want it to be a light amber color. As soon as it starts to darken, it can burn very easily from that point on.

  • Brooke says:

    Hi Julie,
    I am wondering how far in advance I can make this wonderful recipe? Thank you!
    Brooke

    • Julie says:

      I probably wouldn’t make this more than two days in advance.

  • Jennifer A says:

    When I make this my caramel is grainy. HOw do I avoid this?

    • Julie says:

      Your brown sugar might not have completely melted, which is odd since it’s such high temperature. I know it says to not stir the mixture, but for you, I would go ahead and stir just to make sure things are melting.

  • Kristen says:

    Made this last night and it tastes delicious but didn’t seem to set as much as I thought it would (the caramel part). Any tips on what I might have done wrong?

    • Julie says:

      What do you mean by it didn’t set as much as what you thought it would? How did you expect it to set? Like was yours still runny or something?

      • Leigh says:

        Hi Julie,
        I was so excited to make this recipe today. Quick question…when the Crack sets, should the toffee become hard? I found that I put it in the freezer and it “hardened”, but was still pliable. Just wanted to ask if that is the correct consistency or should it be hard like brittle? Thanks so much!

        • Julie says:

          It shouldn’t be hard like brittle, no. It’s ok it’s still pliable :)

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