Christmas Crack is just what it says: it’s crackly, it’s sweet, it’s Christmassy, and it is horrendously addictive. If you love crunchy salt and sweet things, you’ll love this Christmas Crack.
Christmas Crack Recipe
It isn’t often that you get to use saltine crackers in a dessert recipe, but no other cracker will do this Christmas crack justice. This recipe combines saltiness, sweetness, and an intense crunch into every bite. This is known as crack for the “crunching and the cracking” it does when you break it and it’s addictive salty-sweet combo.
Plus, if you can manage to find some Christmas sprinkles, you can decorate it and really turn it into a true Christmas dessert.
Ingredients for Christmas Crack
This is just a list of ingredients for you to skim over and see if you have them or need to shop, the exact amounts of ingredients are listed in the printable recipe card below!
- Saltine crackers (a lot of them!)
- Unsalted butter
- Brown sugar (light or dark both work here)
- Chocolate chips
- Christmas sprinkles
How To Make Christmas Crack
- Place all your crackers side by side in a single layer in a parchment paper-lined baking sheet
- Melt together all of your butter and brown sugar until it comes to a boil, then boil for 3 minutes
- Remove it from the heat, and then stir in the vanilla, and pour it all over the crackers, spreading it evenly over your crackers
- Bake in an oven for about 5 minutes at 400 Fahrenheit
- Remove, sprinkle with your chocolate chips and cool, then cover with your Christmas sprinkles
- Chill for 20 minutes until set, and then cut into pieces
What Kind of Brown Sugar Should You Use?
You can use either type of brown sugar you want in this recipe, but light brown sugar is the original one.
The choice of light or dark brown sugar, though, is up to you. If you prefer your Christmas crack to be a bit lighter and sweetness forward, then stick to light brown sugar. If, however, you prefer the sort of intense, dark caramel sweetness from things like fudge or toffee, then you should give dark brown sugar a try.
Fair warning, though; it will make it turn a much darker shade than you might expect.
What Kind of Chocolate Chips Should You Use?
Just like with the brown sugar, what kind of chocolate chips you choose to use is entirely up to you.
However, if you want to do just what the pros do, the gold standard when it comes to baking treats is to use semi-sweet chocolate chips. Semi-sweet chocolate chips are sort of a cross between milk and dark chocolate, making them perfect for adding melty chocolatey-ness while not giving too much sugar to the recipe at the same time.
You could also just chop up your favorite chocolate bar and use that instead, but it entirely depends on how super intense you want the chocolate flavor to be. If you like really dark, bitter flavors, try out a really strong dark chocolate, something that has at least 80% cocoa.
How to Store Your Christmas Crack
Making sure your Christmas crack lasts all the way to Christmas is incredibly easy because Christmas crack stands up really well to freezing.
To freeze your Christmas crack, cut them into slices once they are entirely cool, and then lay them in a single layer on a baking sheet in the freezer.
Once completely solid, about 2 hours later, wrap them individually in plastic wrap, and then store them in a freezer-safe bag.
This lets you get a slice of Christmas crack whenever you want; you don’t even need to defrost it! Plus, they taste ten times better than they do fresh, so you might as well make a giant batch of them in the lead up to Christmas!
More Christmas Desserts
- Bourbon and Rum Balls – Mr. Magpie’s absolute fav, he’s making these right now!
- Perfect Whipped Shortbread – One of my most requested desserts during Christmas.
- Oreo Balls – So good!
Happy Holidays and happy baking!
PIN THIS RECIPE to your CHRISTMAS DESSERT Boards and Remember to FOLLOW ME ON PINTEREST!
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- 24 pieces
- Karlynn Johnston
- 40 saltine crackers
- 1 cup unsalted butter
- 1 cup packed light or dark brown sugar
- 2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla
- 1/2 cup Christmas sprinkles
- Preheat oven to 400 degrees.
- Line a rimmed cookie sheet (also known as a jelly roll pan) with parchment paper. Use more or less crackers as you need to fill the pan.
- Align crackers side by side in a single layer along baking sheet then set aside.
- In a medium saucepan combine the butter and brown sugar and bring mixture to a boil over medium heat, stirring frequently. Once it reaches a boil stop stirring and allow to boil 3 minutes.
- Remove from heat, stir in the vanilla then immediately and carefully pour mixture over crackers in an even layer. You will need to spread it out evenly using the back of spoon.
- Place in the oven and bake 5 to 6 minutes until bubbly.
- Remove from the oven and sprinkle the top evenly with the chocolate chips.
- Let rest 5 minutes then using the back of a spoon spread the melted chocolate into a smooth layer. Sprinkle the sprinkles over the top evenly.
- Move to the freezer (or outside if you live where I live!) and allow to chill 20 minutes or until chocolate has set.
- Remove from freezer and break or cut into pieces. Store in an airtight container.
- you can make these for other holidays and occasions by simply changing the sprinkle colors
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.