Christmas Crack Recipe

christmas crack recipe easy

The name of this recipe makes it sound sketchy but trust me, it is heavenly.

I love Christmas Crack for three reasons. 1) It’s Yummy.  2) It’s the easiest dessert that I’ve ever made.  3) You kinda feel gangsta.

So what is Christmas Crack? It’s a super simple dessert that has a toffee layer on bottom covered in chocolate with optional toppings. Why is it named Christmas Crack? I’m guessing it’s because it is super addictive but I didn’t name it so don’t blame me.

To make it you will need;   

  • 1 cup of butter
  • 3/4 cup brown sugar
  • 1 sleeve of Saltine Crackers
  • 1 bag of chocolate chips
  • assorted toppings such as pretzels or m&m’s

  First preheat your oven to 400 degrees.

Next line a sheet cake pan or jelly roll pan with foil that has been well oiled. You need a pan with sides so a cookie sheet won’t work the best.
 
Lay out the crackers in a single layer in the bottom of the pan.
I made a double batch so you should only have one pan, not two like I have layed out. It will take about 40 crackers (1 sleeve). I filled in the edges with broken crackers.
Next put the 1 cup of butter and 3/4 cup brown sugar into a pan and bring it to a boil.  You need to stir it constantly until it is well blended and you can’t see the butter on the top anymore. Once it is blended  let it boil for 5 minutes while stirring.  Make sure you have the crackers done before this step is done.
When it is ready the toffee will pull away from the edge of the pan easily.
Now you need to pour the toffee over the top of the crackers and spread it out.
Straighten up any wayward crackers with a fork. Then immediately place this in the oven for 5-6 minutes. During this time you might want to wash the pan you used to make the toffee because once it sets up, it is really hard to get out of the pan.
After the 5-6 minutes pull out the crackers and let them cool for about 5 minutes.
This pan and the toffee will be extremely hot. Be careful not to let children touch it, or yourself if you are like me.
After it has cooled for 5 minutes sprinkle the top with the chocolate chips.
Slowly they will start to melt but if they don’t do it fast enough, just pop it back in the oven for a minute.
When they are soft spread the chocolate around with a spatula until it’s smooth across the top.
Now is a great time to add some more toppings if you wish. I added broken pretzels to mine but many people add nuts or candy to the top.
Let the pans set for 4-5 hours. If you don’t have that much time then just pop the entire pan in the freezer for 30-40 minutes.
When the chocolate is hard set turn the pan over and let the candy fall out. Now break into pieces and eat!
 
 
 
Yum!!
Yummy and easy… does it get any better? Oh yeah it does… you get to offer all your super conservative friends some crack.

  How to make Christmas Crack

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Christmas Crack Recipe
An easy Christmas Toffee Recipe
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Ingredients
  1. 1 cup of butter
  2. 3/4 cup brown sugar
  3. 1 sleeve of Saltine Crackers
  4. 1 bag of chocolate chips
  5. assorted toppings such as pretzels or m&m's
Instructions
  1. First preheat your oven to 400 degrees.
  2. Line a sheet cake pan or jelly roll pan with foil that has been well oiled. You need a pan with sides.
  3. Lay out the crackers in a single layer in the bottom of the pan. Lay the crackers in the bottom of the pan in a single layer with little to no space between crackers. It will take about one sleeve of saltines.
  4. Next put the 1 cup of butter and 3/4 cup brown sugar into a pan on the stove and bring it to a boil. You need to stir it constantly until it is well blended and you can’t see the butter on the top anymore. Once it is blended let it boil for 5 minutes while stirring. Make sure you have the crackers done before this step.
  5. When it is ready the toffee will pull away from the edge of the pan easily.
  6. Now you need to pour the toffee over the top of the crackers and spread it out.
  7. Straighten up any wayward crackers with a fork. Then immediately place this in the oven for 5-6 minutes. After 5 minutes pull it out of the oven and spread the chocolate chips on top carefully, the mixture will be extremely hot.
  8. As the chips melt smooth them with a spatula to make an even layer of chocolate.
  9. Let this stand until cooled or you can pop it into the freezer to speed up the process.
Clumsy Crafter http://www.clumsycrafter.com/

Bobbie

Bobbie is a homeschooling mom of three girls in the Houston area. Although most of her days are spent scrubbing up paint or ungluing her fingers, occasionally she also takes the time to burn dinner.

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Comments

  1. Adrienne hurley says

    Can you not cut this recipe down to be printed off. Came to 7 pages.To large to go in my recipe files.

      • Pam says

        I made it but I did melt my chocolate first and it spread great… topped it with chopped pecans and pretzel pieces and it was great!! Thank you

    • Debbie says

      Instead of trying to print all the pages, just copy and paste the recipe into Word … OR … save the entire page … it will open in Word, pics included!

    • Fred Reeve says

      Adrienne, copy and paste to Word will give you the text and if you are using explorer you can save the whole page to word and keep that document for the pics.

    • Anna says

      You could simply cut and paste the recipe into a notepad document. (just the part you actually need in order to make it) It’s the best way I have found to trim down lengthy recipes. Hope that was helpful :)

    • Karen says

      I kept reading and came to the recipe ready to print. I clicked on print and it asked what size. It is set for Large and Normal. I clicked print and got it on one page.

    • Mkjiggy says

      Highlight the recipe. Right click and then click on print preview. Once the page pops up. Select the highlighted option and print.

    • Karen says

      Nancy: that sounds very good. The combination of the wheat, salt , toffee and chocolate. I better get a large box though as I love wheat thins .

  2. Pam says

    I made this recipe last year from somewhere that I found it. Well, it has already been requested this year. It is so simple and is so addictive!! Makes me laugh to tell people the name of it, especially my friends from church. :)

  3. Candy Bearor says

    I tried to do this…and my chocolate chips would not melt…not in the 400 degree oven after over 10 minutes! I was worried about burning the toffee/crackers so I gave up…but it was all wasted anyway, so I guess I should have just left it. I am going to try it again, but going to melt chocolate ahead of time. I have made/had this before, but couldn’t find my old recipe. :(

    • Mary F says

      I’ve looked up the Crack recipe online several times – your version with pictures is wonderful and ACCURATE!

      I don’t know if it was holiday sress or what, but I managed to mess up this recipe the first time I made it, using someone else’s recipe. I tried using milk choc chips and they wouldn’t melt. This time I used semi-sweet and it turned out perfectly. By the way, I top mine with chopped pecans. YUM!

      Love this recipe. Love your website. Love your commentary. Love your sense of humor. Have a blessed New Year!

    • kelly says

      Sometimes if you use off brand chocolate chips they do not melt very well. They are good for making chocolate cookies, but not when you are going for a smooth chocolate like this calls for. So, maybe try a different brand….they are a little more expensive, but less expensive than wasting a whole batch of candy!!

    • Becca says

      Sorry it did not work for you, and happy that you will give it another try.

      Real chocolate chips will get soft enough to melt, but the chocolate chips still hold their shape. Use an offset spatula, to smooth them out and it will look just like the photo. Good luck on your next try.

      • Sherri says

        I used toll house chocolate chips, semi-sweet and they would not melt. I put them back into the oven and they still did not melt :( Tried smoothing them with an offset spatula and they just didn’t do what they were suppose to? It still looks good though and we’ll still eat them, but wonder why they did not melt?

    • Jami says

      Even though the chocolate chips hold their shape when they are melted they are soft enough to spread with a knife or spatula. Don’t let the appearance fool you.

      • martha says

        please re-think the name of this recipe. tree bark is much better than the one you have. too many teens struggle with addiction and we as christian need to be much more sensitive. needless to say our family has dealt with this issue. thank you.

  4. Christine Williams says

    I had some of this a few years ago. I’m so glad I found the recipe!
    I’m wondering if it would be good with candy cane pieces on top… Has anyone tried that?

    • Dawn says

      I just made this with white chocolate chips and they didn’t melt very well. My suggestion would be to melt them first then spread on top of the cracker/toffy mixture. It is still tasty, just not as pretty.

      • says

        You can also put them back in the oven again for a minute with the white chocolate chips and then spread it again. I’ve had to do that before with an expensive chocolate chip. The higher fat content, the faster they will melt.

  5. Joan Sharron says

    I would like a printable copy too. Our daughter made it for Christmas. I only got one piece but it was yummy.

  6. Kathy Blake says

    I right-clicked this whole recipe and pasted into a Word document. All I did was click on each picture and made it much smaller, still viewable but didn’t take up as much space. I got the recipe down to two pages.

    I haven’t tried this yet, but look forward to doing so! Using Wheat Thins sounds great too!

      • Baby Daniel says

        Can you send me this Christmas Crack recipe to my email. I take baked goodies to the Wounded Warriors her Gatesville Texas once a month. The would love these. I had some last night at a xmas function and it was great.

  7. Shelly says

    When I was in high school in the late 80’s, I had someone give me this recipe. I think she called it fake toffee or something like that, but I have been searching for this. Thank you!

    • says

      Actually I’m going to start working on that soon since my husband is now gluten free. I’m going to try chex mix and then you could also try the glutino table crackers.

  8. says

    I am gonna try this. It sounds easy and good. My wife won.t let me in her kitchen but if I pull this off while she is at work I will be a hero. If I fail I will be dead. Merry Christmas from the Bishops.

  9. Victoria says

    My guess is it is called Crack because you cook the butter and brown sugar to the crack stage, and when it is finished you crack it apart like nut brittles.

    • MKEgal says

      It says 5-6 minutes. Basically until it’s bubbly all over.
      And put the chocolate on right after you pull it out. It melts better.

  10. Racquel says

    I make this with crushed Hanover Honey Pretzels instead of saltines and it is a hit. I haven’t made any in a while so this year is as good as any :-)

  11. Cindy says

    First, let me say this recipe sounds like it will be fun to make and yummy. However, “you get to offer your conservative friends some crack”… Apparently, you don’t realize that even conservative people have senses of humor.

  12. Kristi says

    I resent your asking for my email’s password in order to have a recipe sent to my email address. Why should you have full access to my address book & all my people just to get a recipe?? No thanks. I will write it down

    • says

      Actually it’s just a web plugin that I use. I have no access to that and was not actually aware that it was happening. Thanks for bringing it to my attention.

  13. Katy says

    Love this. Had it before under a different name, but lost the recipe. Maybe I just wasn’t looking under the right title! Thanks, and happy holidays.

  14. says

    Has anyone tried it with peanutbutter?Sounds like there are several possible reasons for its name,maybe because its made with crackers,ha ha.Crack sounds more appetizing then tree bark.Just tell them this is legalized crack,…over the counter,ha ha,affordable,lol.So even if you lack in crack,have happy holidays to all.

  15. granny says

    I think they call it ‘crack’ because it is made with crackers….I’m just guessing..but this stuff is so good and it makes a great gift.

        • Janet says

          Just wanted to say I use parchment paper instead of tinfoil to line the bottom & sides of the pan. Much easier because no need for any prep work. I do fold the paper crisply along the pan edges to help hold its shape. No spraying or buttering needed. The candy comes out fine without sticking. Easy! Also, I used Club Crackers when I didn’t have saltines – delicious. Bought Ghiradelli dark chocolate chips for a change too. YUM. You can really put your individual stamp on this recipe! Thanks for sharing.

  16. naew31 says

    This is a well loved recipe in my house. I have used saltines, Ritz, and Graham crackers. Make sure that you use real butter and not margarine. It won’t do correctly with margarine. You get an awful mess!!

    • MKEgal says

      The chips would probably work, but not the splenda. The chemical reaction that makes the toffee needs real sugar.

  17. Debbie H says

    I have been making this recipe for years. One thing I found is that you can not use anything but REAL butter. It will not set up right. Otherwise, the recipe is spot on. We call it “Toffee Crackers”.

  18. Beth Sims says

    Hello, I’ve made a few batches of the Christmas Crack. My question is when the toffee is finished, is it supposed to be crunchy? All of my batches so far have been chewy but not “crunchy”. Thank you.

    • says

      It’s supposed to be crunchy but I’ve had it turn out soft before and it was still good. It usually turns out soft when I don’t let it fully set until hard and I try to rush it.

  19. MKEgal says

    My ex-BF makes this with club crackers instead of saltines.
    When he first had me taste it I said “this is the perfect PMS food – salt, sugar, chocolate”.

  20. Amy says

    What are the best chocolate chips to use? I’m trying this recipe now with candy making chocolate. I was afraid to use bakers chocolate chips that they wouldn’t melt because of the past comments I read.

    • says

      Just regular Milk Chocolate or semi- sweet chips work best. If they don’t melt just pop it back in a hot oven for a few minutes and smooth the top again.

  21. Skipper says

    I made this yesterday for my wife to take to work so she could share with the other nurses , they loved it .
    Beth Sheeler This was the best ever baby..I about lost some fingers over this stuff lol..everyone at work LOVED it and they want more

  22. Antonella says

    Made ths yesterday with some kids I sit for. When I printed out the recipe I called it “crackle” just to simplify and not get their mother upset with me. But I take no offense to its original name and am also uber conservative. Some of you people need to lighten up. Enjoy the treat for what it tastes like and not for the name. Btw I also used HEB brand semi sweet chocolate chips and we topped with pretzels, M & M candies and crushed oreos ( 3 different trays). All three turned out fanatic. Thank you for this easy and yummy recipe.

  23. Jami says

    If found this works best if you use a candy thermometer and get the temp to between soft ball and hard ball. Any less than that the toffee is gooey and not as the recipe intended. Also, no need to wait to place the chocolate chips on top. I’ve been making this for years and its always a big hit.

  24. Lori says

    This was really yummy! Thanks for posting it to share. I did ours with graham crackers and put andes peppermint baking chips on the chocolate. So good!

  25. Heavensburden says

    Has anyone tried this with Andes mints? Do you think it’d be good with it? I just made my first batch. Waiting on them to come out of the freezer :)

  26. Janet says

    I followed the directions exactly, but after boiling and constantly stirring the sugar & butter mixture for just 2-3 minutes, it started to smell like it was burning and never did pull. Sure enough, the “toffee” in the final product was definitely burnt. Any suggestions?

  27. Janet says

    I followed the directions exactly, but after boiling – and constantly stirring – the sugar & butter mixture for only 2-3 minutes, it smelled like it was burning. It never did set, and the “toffee” in the final product was definitely burned, Any suggestions?

    • Janet D says

      Just wanted to say I use parchment paper instead of tinfoil to line the bottom & sides of the pan. Much easier because no need for any prep work. I do fold the paper crisply along the pan edges to help hold its shape. No spraying or buttering needed. The candy comes out fine without sticking. Easy! Also, I used Club Crackers when I didn’t have saltines – delicious. Bought Ghiradelli dark chocolate chips for a change too. YUM. You can really put your individual stamp on this recipe! Have to say this freezes very well! (At least for a few weeks since it usually gets eaten by then!)
      To the Janet above whose toffee burned: try starting at a medium heat and then go to a medium high. If your heat is too high, it will burn. It’s hard to give an exact temp since I don’t use a candy thermometer, but it’s better to start lower and turn it up. Everyone’s stove is different, but I start at medium for a minute or two, then go to medium high. I never turn it up higher than that. It may take longer to get to a boiling temp at medium high, but be patient and keep stirring! :)

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