Easy Christmas Crack Recipe
Irresistibly sweet, salty, and festive, this easy Christmas Crack comes together in minutes with buttery toffee, melted chocolate, and crunchy toppings everyone loves.
Servings 30 servings
Calories 184kcal
Ingredients
- 40 Saltine crackers, or 40 Salada squares in Australia
- 226 g salted butter, 1 cup / 2 sticks
- 1 cup packed light brown sugar
- 12 oz semi sweet chocolate chips, or chocolate bars broken into squares
- 1/2 cup pecans, roughly chopped
- 1/2 cup dried cranberries
- 2 Tbsp shredded coconut, or desiccated coconut
Instructions
- Preheat Oven: Preheat oven to 356°F (180°C). Line a 10×15-inch jelly roll pan with foil or parchment paper (greasing the pan first with butter or cooking oil spray helps the paper lining stay in place).
- Arrange Crackers: Lay the saltine crackers (or Saladas) in a single, even layer to line the base. Set aside.
- Melt Chocolate First: Melt the semi-sweet chocolate in the microwave or using a double boiler, then set aside. Melting it now ensures it’s smooth and ready to spread immediately over the hot toffee layer.
- Melt Butter & Sugar: In a medium saucepan, add the butter and brown sugar. Heat over medium until fully melted and combined.
- Bring to Rolling Boil: Increase heat slightly and bring the mixture to a rolling boil — this means large bubbles rising steadily across the entire surface, not just around the edges.
- Boil Toffee: Once at a rolling boil, cook for exactly 3 minutes, stirring occasionally. Remove from heat as soon as the timer finishes.
- Pour Toffee: Immediately pour the hot toffee over the crackers and spread it out evenly with a spoon or offset spatula.
- Bake: Bake for 5 minutes.
- Spread Chocolate: Remove the tray from the oven and spread the melted chocolate evenly over the hot toffee.
- Add Toppings: Sprinkle over the chopped pecans, dried cranberries, and coconut.
- Chill: Refrigerate for at least 1 hour, or until completely set.
- Slice: Let sit at room temperature for 5 minutes then break into pieces. Enjoy!
Video
Notes
Store at room temperature for 3–4 days, in the fridge for up to 1 week, or freeze for up to 3 months (place parchment between layers to prevent sticking). Let frozen pieces sit for 10–15 minutes before serving.
Nutrition
Calories: 184kcal | Carbohydrates: 18g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 91mg | Potassium: 91mg | Fiber: 1g | Sugar: 13g | Vitamin A: 195IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 1mg