Christmas Crack with Saltines and White Chocolate

One of the most popular and addictive of all Christmas treats is Christmas Crack with Saltines and White Chocolate. Christmas Crack is essentially a sweet and salty treat made with a layer of saltine crackers topped with a rich and buttery toffee sauce that is sprinkled with melted white chocolate and festive sprinkles. Brace yourself for a heavenly treat that you won’t be able to resist!

Christmas Crack Recipe

• Prep time: 15 mins

• Cook time: 5 mins

• Total time: 20 mins

• Servings: 15-18

Ingredients

• Nonstick cooking spray

• 1 sleeve of Saltines (35 crackers, or enough for one layer on a quarter baking sheet)

• 1 cup butter, unsalted

• 1 cup light brown sugar, packed

• 1/4 tsp salt

• 2 cups (12 oz) white chocolate for candy melting

• 1/2 cup (3 oz) red candy melts

• 1/4 cup holiday sprinkles

Instructions

1. Preheat oven to 375 °F. Line a sheet pan with foil or parchment, coat with cooking spray, and place saltines in a single flat layer. 

2. In a medium heavy-bottom saucepan, combine butter, brown sugar, and salt and melt over medium-low heat. 

3. Once the butter and sugar are completely melted, turn the heat to medium-high and bring the mixture to a boil. Boil for 3 minutes, stirring only occasionally (about once per minute). 

4. Pour the butter-sugar mixture over the crackers and spread with a spatula to coat. It’s ok if it doesn’t reach all the way to the sides, it will thin out a little in the oven. Transfer the baking sheet to the preheated oven and bake for 5 minutes, or until bubbling.

5. Melt the white chocolate in the microwave in 30-second intervals until melted and smooth. In a separate bowl, microwave the red candy melts in 30-second intervals until melted and smooth.

6. Spread the melted white chocolate in an even layer over the top of the hot toffee layer. Place dollops of melted red candy on top of the white chocolate. 

7. Using a toothpick, swirl the red and white chocolate together making low shallow strokes back and forth (try to swirl only the top and not mix with the toffee layer, do not over-mix). 

8. Top with holiday sprinkles and let cool. 

9. Once cooled, transfer the tray to the refrigerator to allow the toffee and white chocolate to fully set. Cut into evenly sized pieces. Serve chilled or at room temperature. 

Notes

• For a more substantial treat, substitute graham crackers for the saltines.

• Do not use vegan butter as a one-to-one substitute for regular butter: it has a higher oil content and will not blend with the sugar. Use this recipe for vegan toffee instead.

Step-By-Step Instructions

Step 1

Preheat oven to 375 °F. Line a sheet pan with foil or parchment, coat with cooking spray, and place saltines in a single flat layer. 

Step 2

In a medium heavy-bottom saucepan, combine butter, salt, and brown sugar and melt over medium-low heat. 

Step 3

Once the butter and sugar are completely melted, turn the heat to medium-high and bring the mixture to a boil. Boil for 3 minutes, stirring only occasionally (about once per minute). 

Step 4

Pour the butter-sugar mixture over the crackers and spread with a spatula to coat. It’s ok if it doesn’t reach all the way to the sides, it will thin out a little in the oven. Transfer the baking sheet to the preheated oven and bake for 5 minutes, or until bubbling.

Step 5

Melt the white chocolate in the microwave in 30-second intervals until melted and smooth. In a separate bowl, microwave the red candy melts in 30-second intervals until melted and smooth.

Step 6

Spread the melted white chocolate in an even layer over the top of the hot toffee layer. Place dollops of melted red candy on top of the white chocolate. 

Step 7

Using a toothpick, swirl the red and white chocolate together making low shallow strokes back and forth (try to swirl only the top and not mix with the toffee layer, do not overmix). 

Step 8

Top with holiday sprinkles and let cool. 

Step 9

Once cooled, transfer the tray to the refrigerator to allow the toffee and white chocolate to fully set. Cut into evenly sized pieces. Serve chilled or at room temperature. 

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