Christmas Crack!
Crisp and flaky saltine crackers are covered with a sweet toffee like
coating, then topped with a generous layer of rich chocolate – and to
spruce it up you can finish with nutty pecans or colorful sprinkles if
desired. It’s a simple treat that’s sure to satisfy those chocolate
cravings!
Christmas Crack
- Servings: 30
- Prep Time 15 minutes
- Cook Time 10 minutes
- Cooling Time 35 minutes
- Total Time 1 hour
Ingredients
- 35 saltine crackers
- 1 cup (226g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1 tsp vanilla extract
- 2 cups (12 oz) semi-sweet or milk chocolate chips
- 3/4 cup chopped pecans or a few TBSP sprinkles (optional)
Instructions
-
Preheat oven to 400 degrees. Line a rimmed 15 by 10-inch jelly roll sheet* (this size HERE - affiliate link) with aluminum foil. Spray foil with non-stick cooking spray.
-
Align crackers in a single layer on prepared baking sheet, set aside.
-
Add butter and brown sugar to a medium saucepan (2.5 - 3 quart). Heat mixture over medium heat. Cook stirring constantly until mixture reaches a full boil. Once it boils stop stirring and let boil 3 minutes.
-
Remove from heat and stir in vanilla (stand back it will sputter!).
-
Immediately (and carefully) hot mixture evenly over crackers. Spread evenly as needed.
-
Bake in preheated oven 5 minutes. Carefully remove from oven (this is boiling hot sugar)**.
-
Right away sprinkle chocolate chips over mixture. Let rest 5 minutes to allow chocolate to melt***.
-
Spread chocolate into an even layer using an offset spatula, sprinkle evenly with nuts or sprinkles if using.
-
Transfer to fridge and let chocolate harden, about 30 minutes, or freeze for 15 minutes.
-
Remove from fridge, lift cracker from foil and break into pieces. Store in an airtight container (I like to refrigerate though it's not a must).
Recipe Notes
- *This is not the standard size cookie sheet. It is between a half sheet and a quarter sheet. If you use the standard size sheet there won't be enough crackers and toppings will be spread too thin.
- **Once you remove crackers from oven if you find a couple are uneven or overlapping you can use a silicone spatula to move them back into place. Not super important but if you want it even.
- ***If you find after 5 minutes the chocolate just won't melt you can pop it in the oven that is off but still hot for just a few seconds. It should melt in about 10 seconds.
- Nutrition estimate does not include nuts or sprinkles.
-
Finish with white chocolate chips instead of milk or semi-sweet
chocolate chips. Then you can also dust with cinnamon or pumpkin pie
spice.
-
Use chopped walnuts or pistachios or sliced almonds instead of pecans.
-
Decorate with festive mini M&M's.
-
Crush up Oreos and sprinkle over chocolate.
- Try it with white chocolate and crushed candy canes.
-
After chocolate layer has set drizzle with melted white chocolate for a pretty finishing touch.
-
Use graham crackers in place of saltine crackers.
-
Finish with crushed toffee bits for even more toffee flavor.
