Christmas Crack is the perfect blend of salty, sweet, and chocolatey flavors. The crispy saltine crackers provide a solid, crunchy base, while the caramel and melted chocolate layers add a rich and indulgent taste. The candy’s addictive quality comes from its irresistible balance of sweet and salty, and with the addition of M&Ms or white almond bark, it’s both festive and fun.
Here’s everything you need to know for making Christmas Crack candy from start to finish:
Ingredients:
- Saltine crackers (1 sleeve, around 40 crackers)
- Two sticks of butter (1 cup or 8 oz)
- 1 cup of packed brown sugar (use light or dark, depending on your preference)
- 1 cup of chocolate chips (semi-sweet, milk chocolate, or a mix of both)
- M&M’s (optional, for added color and texture)
- Almond bark (optional, for a smooth white chocolate coating)
Step-by-Step Instructions:
1. Preheat the Oven to 400°F (200°C)
The oven needs to be preheated before you begin, as you’ll need the heat to bake the caramel layer onto the crackers. 400°F is the optimal temperature to get the butter and sugar to bubble and form a caramel-like consistency.
2. Line a Cookie Sheet with Saltine Crackers
Use a standard cookie sheet (around 10×15 inches). Lay saltine crackers in a single layer, covering the entire bottom of the sheet. You may need to break some crackers to fill gaps around the edges, but try to cover the whole sheet for even distribution of the caramel. Don’t skip this step, as the crackers act as the base for the candy and absorb the caramel during the baking process, creating the « crack » effect.
Pro Tip: If you have a larger or smaller pan, adjust the number of crackers accordingly, but try to keep a single layer for best results.
3. Make the Caramel Sauce
In a medium saucepan, melt the two sticks of butter over medium heat. Once melted, stir in the 1 cup of brown sugar. Make sure to use a wooden spoon or silicone spatula to stir constantly. This prevents the sugar from burning and ensures an even consistency. Allow the mixture to come to a gentle boil, then reduce the heat slightly and continue to stir. You’ll notice the mixture becoming thicker and bubbling up, which is the key to forming the caramel.
How long to cook the caramel: Let the mixture simmer for about 3 to 5 minutes. You want it to reach a smooth, slightly thickened texture—think of it as a syrup that coats the back of a spoon. Don’t worry if it seems runny at first; it will firm up as it cools.
Why brown sugar? Brown sugar has a richer, deeper flavor thanks to the molasses content, making it perfect for caramel. Light or dark brown sugar will work depending on the flavor depth you prefer, with dark brown giving a slightly more intense flavor.
4. Pour the Caramel Over the Crackers
As soon as the caramel reaches the desired consistency, pour it over the saltine crackers. You want to do this step quickly, as the caramel can harden fast. Use a spoon or rubber spatula to spread it evenly across all the crackers. Don’t worry about perfection; just ensure every cracker gets a coating.
The caramel will seep between the cracks of the crackers and create that signature « crack » texture when you break it later.
5. Bake in the Oven for 5 Minutes
Place the cookie sheet into the preheated oven and bake for 5 minutes. Keep a close eye on the caramel—it should start to bubble up, but you don’t want it to burn. After 5 minutes, the caramel should be fully melted and have slightly darkened.
Why baking? The heat helps the caramel mixture meld with the saltine crackers and creates a more cohesive candy layer. This step ensures that the caramel soaks into the crackers for an ultra-crunchy texture once cooled.
6. Add the Chocolate Chips
Once you remove the cookie sheet from the oven, immediately sprinkle the chocolate chips over the hot caramel. The heat will soften and melt the chocolate within 2 to 3 minutes.
Chocolate Chip Choices: You can use semi-sweet chocolate chips for a balanced flavor or milk chocolate chips for a sweeter profile. Feel free to experiment with dark chocolate for a more intense flavor or peanut butter chips for a creamy twist.
7. Spread the Melted Chocolate
After the chocolate chips have softened, use a spatula or knife to spread the chocolate evenly over the caramel layer. This will create a smooth, glossy surface. Be gentle as you spread the melted chocolate so as not to disturb the caramel layer underneath.
Optional: For a festive touch, you can add M&Ms over the top of the melted chocolate. They add a pop of color and texture, making the candy even more fun and eye-catching for the holidays.
8. Optional: Drizzle with Almond Bark
For an extra layer of sweetness and decoration, melt almond bark (white chocolate coating) and drizzle it over the chocolate layer. If you don’t have almond bark, you can melt white chocolate chips or just skip this step entirely. The almond bark adds a creamy, white chocolate flavor that contrasts beautifully with the rich caramel and dark chocolate.
9. Refrigerate the Candy
After you’ve spread the chocolate and optional toppings, let the candy cool at room temperature for a few minutes. Then, transfer the cookie sheet to the refrigerator. Allow it to chill for at least 1 hour, or until the chocolate and caramel have hardened completely. This step is important to ensure that your Christmas Crack doesn’t melt when handled.
Pro Tip: If you’re in a rush, you can speed up the cooling process by placing the pan in the freezer for about 20-30 minutes.
10. Break into Pieces
Once the candy is completely cooled and set, break it into pieces. Use your hands to snap it into irregular pieces—this gives it a homemade, rustic look. You can also use a sharp knife to cut it into neat squares or rectangles if preferred.
11. Serve and Enjoy!
Now, your Christmas Crack is ready to enjoy! The combination of salty crackers, rich caramel, smooth chocolate, and optional toppings makes this treat utterly irresistible. You can store the candy in an airtight container at room temperature or in the fridge for up to a week. It also freezes well for longer storage.
Tips for Perfect Christmas Crack:
- Use fresh crackers: Fresh saltine crackers ensure a crisp, crunchy texture that will stand up to the caramel and chocolate layers.
- Watch the caramel closely: If you overcook the caramel, it could become too hard or burnt. Stir continuously and only allow it to bubble gently for 3-5 minutes.
- Customize it: The beauty of this recipe is its versatility. Add chopped nuts like walnuts, pecans, or cashews for a salty crunch. You can also use white chocolate chips instead of milk or semi-sweet chocolate for a lighter, creamier flavor.