One of the things I love to do during the holiday season is bake goodies. There is just something about having fresh baked treats around the house that makes it feel more like the holidays. This recipe for Chocolate Christmas Crack is so easy to make, super budget friendly and you may have the stuff to make it in your pantry already. And as soon as you take a bite of it, you will know WHY they call it Crack… as it’s addictive.
I like to use half milk chocolate and have semi-sweet chocolate chips as this dessert is pretty sweet with the brown sugar toffee. I also like the subtle swirl pattern it makes when you smooth it out with the spatula. It gives it that little something extra. As mentioned in the recipe, you could also add some holiday sprinkles or even some chopped nuts to the top right after you smooth out the chocolate. Another good idea would be some flake salt.
Having parchment paper is an important tool to the success of this dessert. While it sets up and isnt’ sticky in the end, it can be rather sticky in the in the process of making it. It also makes for a great funnel to move the treats into a bin or bag after you break it up.
If you are looking for something to bring to a holiday function or if you want to share handmade gifts this holiday season – this recipe for Chocolate Christmas Crack is perfect for it. Everyone loves a chocolatey treat, it is super simple to make and it keeps very nicely.
Now Let’s Get Cookin’!
Chocolate Christmas Crack
Ingredients
- 2 sleeves Saltine Crackers
- 12 oz Milk Chocolate Chips
- 12 oz Semi-sweet Chocolate Chips
- 2 sticks Butter
- 1½ cup Brown Sugar
Instructions
- Preheat oven to 400degF.
- Line a baking sheet with parchment paper, then line out saltines in a single layer (leaving no gaps).
- In a sauce pan over medium heat, melt butter. Once melted add brown sugar. Stir together until the mixture just begins to bubble. Pour mixture over crackers. Use a spatula to even out the mixture and cover all the crackers.
- Place in oven to bake for 5 minutes. Remove from oven (and turn oven off)
- Sprinkle evenly with both types of chocolate chips. Place pan back into turned off oven and let sit for 3-5 minutes. The chips should be melted just enough to make them spreadable. Again, use a spatula to even out the chocolate to evenly coat the crackers.
- Let cool on the counter for 15 minutes before placing in the refrigerator for at least 2 hours. Once the chocolate is set, you should be able to break off pieces (larger or small). Store in cool, dry place.
- You can add sprinkles or nuts to the top right after smoothing out warm chocolate, if desired.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Ooh, this looks delicious! I make something similar at Passover with matza crackers.
Visiting from Sundays on Silverado.
I’ve been looking of this simplified recipe—my mom used to make it with graham crackers…which I will be doing…but this is the ONE…lol. Thanks form FFriday, Sandi
We LOVE making these this time of year!
Oh my, these look delicious! TFS! Visiting from SSPS