I don’t know if this is called “crack” because of the way it breaks into big, wonderful pieces, because it’s made with crackers, or because it’s so darn addictive. Regardless, I’m a fan.
With this classic Christmas treat, Saltine crackers get a double dunking: first in caramel and then in chocolate.
The result is a salty, crunchy, chocolate-covered treat that’s nearly impossible to stop eating.
Constant stirring as you make the caramel mixture gives you a finished candy that’s closer to the texture of pralines than English toffee. You have a deep caramel flavor, but the bites are fairly soft and easy to chew. The crispiness comes from the crackers themselves.
You can get fancy and sprinkle nuts, coconut flakes, or holiday-colored sprinkles on top if you want, but I’m a purist when it comes to my Christmas crack. I like it just as is.
The only thing I might consider is a sprinkling of crunchy Maldon sea salt on top of the chocolate to make them even more crunchy and salty. But I’m fearful that if I do that, I might not stop eating them!
Christmas Crack Recipe
Feel free to add 1/2 cup of chopped nuts or coconut flakes on top once you’ve poured the melted chocolate.
Ingredients
- 28 to 35 saltine crackers (about one sleeve, enough to line your tray)
- 1 cup (220 g) packed dark brown sugar
- 1 cup (225 g or 2 sticks) unsalted butter
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups (10 to 12 ounces) chopped dark chocolate
Special equipment:
- Jelly roll pan (10x15-inches)
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