Christmas Crack Recipe

A stack of saltine cracker candy on a plate.

Sweet and salty, this Christmas Crack recipe comes together easily with only a handful of simple ingredients! Crackers paired with chocolate and caramel, this makes for a delicious festive treat!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 8

Chill Time 2 45

Total Time 3 3

Servings servings

Calories 438kcal

Author John Kanell

Equipment

Small pot
Jelly roll pan
Candy thermometer

Ingredients

28 saltine crackers
¾ cups salted butter (170g)
1 cup firmly packed light brown sugar (220g)
1 (12-ounce/340g) bag semi-sweet chocolate chips
Toppings such as chopped nuts, sprinkles, flaked salt, or candy

Instructions

Preheat the oven to 350°F. Line a 10x15-inch jelly roll or quarter sheet pan with foil. Lightly spray with cooking spray.
Line the bottom of the pan with a single layer of crackers. (break some in half to fit if needed.
In a small pot, melt butter over medium heat. Stir in the brown sugar. Cook, stirring frequently until the mixture comes to a boil. Boil for 3 minutes or until a candy thermometer reads between 255-265°F when moved throughout the pot. Immediately pour over the crackers and spread with a spatula to evenly coat them.
Bake for 5 minutes or until the caramel is bubbling throughout most of the pan. Remove the pan from the oven and turn the oven off. Let the tray cool just until the caramel stops bubbling, about 3 minutes.
Sprinkle the chocolate chips all over the top of the caramel and let stand for 10 minutes. Use an offset spatula to spread the chocolate into an even layer all over the top of the caramel. (If the chips aren’t fully melted, place the tray in the warm oven for a minute or two and spread again.)
Sprinkle with the toppings of your choice. Cool for 30 minutes then place the tray in the fridge and chill for at least 2 hours or overnight. Use the foil to lift the candy out of the tray, and peel the foil away. Break the candy into pieces before serving. Store any leftovers in an airtight container in the fridge for up to 2 weeks.

Notes

If you are using a quarter sheet pan, the candy will be a bit thicker than if using a jelly roll pan. A quarter sheet pan is 9x13 inches in size, versus a 10x15-inch jelly roll pan.
When spreading the chocolate, move your spatula slowly so you don’t cause the saltine toffee layer to shift or break.
If your cracker layer has cooled too much and the chocolate isn’t melting, pop the tray back in the oven at 300°F for a couple of minutes, or just long enough to warm and melt the chocolate chips.

Nutrition

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