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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
Equipment
Ingredients
- 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
Instructions
- 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.
Very good snack tried at my parents. Made it and it came out syrupy instead of the hard texture they had. What’s wrong?
You might need to cook the brown sugar and butter mixture a tad bit longer
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?
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?
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!
It shouldn’t be hard like brittle, no. It’s ok it’s still pliable :)
When I make this my caramel is grainy. HOw do I avoid this?
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.
Hi Julie,
I am wondering how far in advance I can make this wonderful recipe? Thank you!
Brooke
I probably wouldn’t make this more than two days in advance.
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?
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.
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!
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!
Can you make this recipe using soda cracker instead of saltine crackers?
Yup, that should work!
Be careful taking the butter/brown sugar mixture from 400 degree…it is extremely hot
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!
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!
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!