When I write a blog, I generally gravitate to a recipe that has multiple components with many steps and some sort of assembling. I enjoy being able to break down complicated procedures into a dish everyone can understand and execute.
Usually, this means baking and pastry recipes like my dacquoise cake or charlotte. But even I want to make something simple and easy once in awhile! This simple “Christmas crack” recipe has various ingredient combinations. The recipe below is the one my mom made, and I grew up eating every holiday season. Honestly, we made it throughout the entire year, but it was always referred to as Christmas Crack so even though Christmas is over, you can still enjoy this delicious recipe whenever you want.
Original Christmas Crack
Scroll down for a printable version of this recipe
Yield: 1 sheet tray – approx. 20 servings
Prep time: 20 minutes
Cook time:
Total time:
40 saltine crackers
1 cup butter
1 cup packed brown sugar
2 cups semisweet chocolate chips
1/2 cup holiday sprinkles
Cooking spray
1. Line a sheet pan with foil or a silicone mat. Coat with cooking spray if you are using foil.
2. Preheat the oven to 400 degrees.
3. Place the crackers in a single layer on the baking sheet.
4. Place the butter and brown sugar in a medium saucepan, bring to a boil. Boil for 3 minutes. It should read around 280 degrees on a thermometer.
5. Pour the brown sugar mixture over the crackers and spread with a spatula to coat.
6. Place the sheet pan in the oven and bake for 3-5 minutes, or until bubbling.
7. Remove the pan from the oven and immediately scatter the chocolate chips over the top. Place the pan back in the oven for another 1-2 minutes to melt the chocolate. Spread the chocolate evenly over the top.
8. Place the sprinkles on top of the chocolate. Let the toffee sit until completely cool, either at room temperature or you can refrigerate.
9. Crack into pieces and serve.
What I love about this simple recipe is that it is completely customizable. I tried so many different combinations of bases, chocolates, and toppings. What inspired me to veer off my mom’s original recipe is a surge in TikTok videos making this very recipe but with Biscoff cookies instead of saltines! I couldn’t believe I didn’t think about that before; I love Biscoff cookies. To take it even further I made a batch with graham crackers, 'Nilla wafers, and even a gluten-free version with Schar lady fingers.
Just about anything can be a base for this recipe because just about anything can go with chocolate and caramel. You can also get creative with the type of chocolate you use. I used dark on some and semi sweet on another but even white chocolate would work. The key here is to use a high quality chocolate that will melt well. I have seen the Nestle morsels seize and burn before due to their quality. Another thing to remember is it doesn’t take much time in the oven once the chocolate chips go on.
Sometimes I will turn off the oven and I will just sprinkle the chocolate on and put the sheet tray back in to minimize the risk. Another great way to customize this recipe is to have fun with topping choices. Sprinkles and crushed candy canes are an obvious choice for the holidays, but I love using a large sea salt to finish off the top throughout the rest of the year. Nuts, coconut, candied ginger or citrus chopped up would be great options as well. Even using crushed up cookies would make an excellent topping!
Although this recipe isn’t overly difficult it has a key technique that can sometimes be daunting. I’m referring to caramel! Whether it is butter and brown sugar or water and granulated sugar, it can be hard to get the knack of cooking to the right temperature or color for these concoctions to set properly. For this recipe, to boil and bake the brown sugar and butter enough for it to snap or crack once chilled properly. Everyone shows the pretty side but this is what the bottom looks like once the crack has chilled. I used my meat mallet to crack them into pieces of all different shapes and sizes.
The “crack” that I grew up on is very reminiscent of toffee. The main difference between this recipe and a traditional toffee is the caramel procedure is made with equal parts granulated sugar and butter. Not to be confused with brittle which has less butter and cooked to a higher temperature. I think this Christmas crack is a lovely combination of chocolate bark and toffee that is a base to create a great holiday treat, hostess gift, or everyday snack.
If you want to learn more about caramel, our Donut Boot Camp class includes a salted caramel filling for a chocolate Long John. We also have Chocolate Boot Camp that offers an in-depth look at all things chocolate and has a lesson in caramel as well. There are quite a few pastry classes coming in the new year, and we can’t wait to welcome you to our kitchens.
Christmas Crack
Ingredients
- 40 saltine crackers
- 1 cup butter
- 1 cup packed brown sugar
- 2 cups semisweet chocolate chips
- 1/2 cup holiday sprinkles
- Cooking spray
Instructions
- Line a sheet pan with foil or a silicone mat. Coat with cooking spray if you are using foil.
- Preheat the oven to 400 degrees.
- Place the crackers in a single layer on the baking sheet.
- Place the butter and brown sugar in a medium saucepan, bring to a boil. Boil for 3 minutes. It should read around 280 degrees on a thermometer.
- Pour the brown sugar mixture over the crackers and spread with a spatula to coat.
- Place the sheet pan in the oven and bake for 3-5 minutes, or until bubbling.
- Remove the pan from the oven and immediately scatter the chocolate chips over the top. Place the pan back in the oven for another 1-2 minutes to melt the chocolate. Spread the chocolate evenly over the top.
- Place the sprinkles on top of the chocolate. Let the toffee sit until completely cool, either at room temperature or you can refrigerate.
- Crack into pieces and serve.
