Okay, let me just preface this post by saying that’s the most horrible name for a recipe, but it’s the only way to describe just how good and addictive this stuff is. . . I promise, you will LOVE every bite!
It’s day two of our 12 Days of Christmas Baking series (yum!) My sister made this plain ole’ amazing “Christmas Crack” recipe for my dad’s birthday, and oh-my-heavens it was fantastic. It’s so simple to make, but turns a plain old saltine into utter bliss. {You might just need to ask someone hide the batch so that you don’t eat the entire pan yourself. . . that’s what I’ll be doing when I make it here!}
If you’re baking much this Christmas, you’ll definitely want to add this one to your to-bake list, as it only requires a few simple ingredients so you’ll have a delicious treat at a rock bottom price. I’m betting you have everything you need right in your kitchen already! I’d love to hear if you try this one or have a variation on it, because I’m planning to make it at our house over the weekend. 
Ingredients
- 1 cup unsalted butter (NOT margarine)
- 1 cup brown sugar
- 2 cups semi-sweet chocolate chips
- 40 saltine crackers
Instructions
- Heat oven to 400.
- Line 12x17 cookie sheet with foil and spray with cooking spray.
- Layer the saltine crackers on top of the foil.
- Heat butter and sugar on stovetop and heat until boiling.
- Reduce heat to simmering, and simmer uncovered for 3-4 minutes, or until it thickens and the sugar is dissolved.
- Pour butter and sugar mixture over crackers and spread evenly.
- Bake 5-6 minutes in oven.
- Remove pan from oven and let cool 3-5 minutes, then sprinkle with chocolate chips.
- As chocolate chips melt, carefully spread into an even layer over the toffee layer.
- Let cool completely (can refrigerate to cool more quickly.)
- Break into bite-sized pieces and serve. . . yum!
- Store covered.
Do you have a favorite Christmas treat that you love to make? Leave a comment sharing the recipe, and feel free to link to it on your blog or another page and we might sample it here! Don’t forget you can also enter to win a $20 Amazon Gift Card during the 12 Days of Christmas Baking Amazon Gift Card Giveaway which ends tonight, so hurry and enter to win!
Looking for more recipe ideas?
- 12 Days of Christmas Baking: Peppermint Chocolate Fudge
- Visit the Recipe Index for tons more penny-pinched recipes
I think I’m going to have to try this! Looks delicious!
Let me know if you do Alice – I think you’ll love it!
I have also made these using Ritz crackers… I know we have had lots of sales on those and they work great too!
I have made a similar recipe before. You can make it with graham crackers also, but we have taste tested and can’t really tell much of a difference (I know that’s hard to believe). My recipe also adds some pecans to the top after you get the chocolate to melt. They are really great. It was the only thing people wanted me to bring to parties for quite a while. Think I will make some too.
Where’s the toffee?
The brown sugar and butter make the toffee ~ hope that helps!
How far in advance can this be made? Does it get soggy if made too far in advance?
I think up to a week in advance would be fine ~ it really hardens and I don’t think it would get soggy at all ~ hope that helps!
I’ve had this. It really is YUM! I’m making it this weekend!
This is my go-to Christmas recipe! It tastes really good frozen and right out of the freezer too. It is cheap to make and super quick for a large batch. WIN WIN!
Don’t leave the pan in more than 90 seconds when you put it back on with chocolate chips..they won’t “melt” down, they soften and need to be spread. I learned this the hard way and burnt the whole pan the 1rst time.
I also top with almond slivers for decoration and crunch, so good! Just about a 1/4 cup after the chocolate, if there are no allergies.
NOTE: I have also made a few pans and froze it and it’s good for weeks, in a pinch. Doesn’t go soggy or stale.
I can’t wait to try this for our Christmas party this weekend. Will dark brown sugar work? It’s what I have on hand.
I looked around and just saw a recipe on All Recipes that does use dark brown sugar, so I think you’ll be fine! Hope that helps ~ enjoy Judy!
Do you have any tricks when spreading the chocolate to keep the crackers from moving?
I have a cookie sheet with edges, but it wasn’t big enough.
Thank you for the recipe and your time.
Merry Christmas
Debbie
I used one with a rim so I’m not sure what else would work. The brown sugar mixture should have soidified some to help too though!
I’ve used a different recipe without success in the past. This recipe works out much better. I have also used some graham crackers, cinnamon graham crackers and some crushed candy canes on top. All turned out well. Next time, I will try it with Ritz.
So glad it worked for you Liz!
My daughter in law made this with pretzels on the bottom…. DELISH! I’m getting ready to make it and can’t decide what to use as a base.. :-/
That sounds good too Deloris ~ thanks so much for sharing (yum!)
I tried this recipe today and while the Christmas Crack does taste delicious, I would advise to NOT use a cookie tray. This ended up being a disaster! Toffee all over the oven.
Pinned. I made this about 20 years ago, and it was such a huge hit. I got out of the habit of making it, but I’m glad I re-found the recipe.
So glad you found it Donna – hope you enjoy it (it’s definitely one of my favorites!)