You can make Christmas Crack with saltine crackers, club crackers, or even graham crackers (they are all good!). For best results, use a candy thermometer while making the caramel topping. To melt the chocolate chips, you can melt them separately in the microwave and drizzle over the top. Or, just sprinkle them on top of the hardened candy and pop it back in the oven until melted, then spread with a spatula.
Keyword candy, chocolate
Cook Time 15minutes
Total Time 15minutes
Author Meggan Hill
35-40saltine crackersor club crackers or graham crackers
1cuppacked brown sugar
1 1/2cupssemi-sweet chocolate chips
1 1/2 cupstoppings as desired such as pecans walnuts, crushed OREO cookies, pretzels, toffee bits, M&Ms, or drizzles of other melted chocolate
Preheat oven to 300 degrees. Line a 15” x 10” x 1” pan with parchment paper, foil, or a silicone mat. Line up crackers in a single layer in rows on prepared sheet.
Meanwhile, using a candy thermometer, melt butter and brown sugar in a small saucepan. Bring to a boil and boil for 2 to 3 minutes (270 to 290 degrees if using a candy thermometer). Immediately pour over crackers and spread evenly with a spatula.
Bake 5 minutes or until the candy hardens (300 to 310 degrees if using a candy thermometer). Remove from oven.
Meanwhile, melt the chocolate chips in the microwave in 30-second increments at 50% power until melted. Spread over hardened caramel. (You can also sprinkle the chocolate chips over the hardened candy, pop it back in the oven until melted, and spread after that).
Sprinkle nuts or other toppings and press into the chocolate using a greased spatula. Cut into squares while warm. Cool completely for at least 15 minutes and store in the refrigerator.
Because of reader feedback, I've been able to improve this recipe by suggesting the use of a candy thermometer (thanks Valerie!). I hadn't used one previously, but there are enough variables here that things can go wrong.