Christmas Crack Recipe
Our delicious Christmas Crack recipe can be made 3 different ways and everyone is going to love it at your next holiday party or special occasion! See Notes for the other 2 variations!
Ingredients
Peppermint Christmas Crack
- 40-45 saltine crackers
- 1 cup butter
- 1 cup light brown sugar
- 2 cups 12oz chocolate chips
- optional: candy canes crushed (approx. 8 candy canes)
Instructions
Peppermint Christmas Crack
- Prep: Preheat oven to 400 degrees F. Cover the bottom of a rimmed baking sheet with parchment paper.
- Crackers: Place the saltine crackers in a single layer on the parchment-lined baking sheet to fill the whole pan (more or less may be needed depending on the size of your pan). Set aside.
- Butter Mixture: Add butter and brown sugar to a medium saucepan and bring to a medium-high heat. Whisk to fully mix combine and melt completely. Pour mixture over the crackers and use a spatula to spread evenly over all the crackers.
- Bake: Place the pan in the preheated oven and bake 4-5 minutes. Carefully remove and set on stove or two hot pads.
- Chocolate: Immediately sprinkle the chocolate chips on top and let them sit to soften for a few minutes. Once softened, use a spatula to spread the chocolate across the top. If adding crushed candy canes, sprinkle them on top.
- Chill: To fully harden the Christmas Crack, move the pan to the freezer or fridge, let fully cool and harden (approx. 1-2 hours).
- Break: Use your hands to break it into large pieces and serve (using a butter knife to help lift the edges up may help)!
Notes
- Sea Salt Caramel Christmas Crack: In Step 5 use 1 cup chocolate chips and 1 cup caramel chips. After you spread with spatula, sprinkle with flaky sea salt.
- Puppy Chow Christmas Crack: In Step 5, once you have spread the melted chocolate around, drizzle with 3-4 tablespoons of drippy peanut butter (feel free to warm in the microwave, so it's easier). Sprinkle with some powdered sugar.
- Gluten Free: option to use gluten-free crackers.
- Dairy Free: simply use a plant-based butter and dairy free chocolate chips.
- Storage: store in an airtight container in the fridge or freezer for up to a week. It can be kept at room temperature, but it might soften a bit, making it more messy to eat.
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