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Christmas Crack

One of our favourite things my boys and I love to do at Christmas time is making cookies and treats.

A few years ago I came across a new (to me) recipe. It was called: ‘Christmas Crack.’  I’m sure you can make your own assumption as to why it’s called that! 😉

This quick treat is so easy to make, and I can almost guarantee that it will soon be one of your favs too!

My oldest son, Reed, has joined me in making this yummy treat for the past few years now.  He and I make this together and my youngest, Jack, and I make ‘Puppy Chow,’ together.

*Side note* – you’ll also want to add this to your baking list!

Reed and I usually make our first batch around the end of November.  We’ve learned from the past that if you make this too soon before Christmas, there’ll be nothing left to share with your family and friends!  It is SO good addicting!

My sous-baker, aka Reed!














So, we have learned to either make a double batch and freeze one (which still doesn’t really work because I know where to find it!)  Or…. we play it safe and make our second batch just right before Christmas so we can make sure more than just the 4 of us can enjoy it!

This treat is so simple to make and it doesn’t require a lot of time or dishes either-double score!

We’ve always made this just as the recipe below says, but you can add additional toppings on the top such as: nuts, crushed up candies and/or mints, sprinkles, more chocolate chips; the list can go on and on. I’m always trying to limit our sugar intake; (a have a ginormous sweet tooth so it’s challenging some days!) and since the Christmas season consists of eating an extra million calories a day, we just stick with the ‘plain’ ole chocolate as the only ‘topping’ on our ‘crack!’


Enough already and let’s get ‘crack’ing on this one! Sorry …. 😀


Christmas Crack

Prep Time: 10 mins
Bake Time: 15 mins


  • 1 cup of unsalted butter
  • 1 cup of brown sugar
  • 2 cups of dark chocolate chips (semi-sweet work as well too)
  • 40 saltine crackers, salted tops for the sweet and salty combo
Optional: nuts, chocolate chips, sprinkles, seeds, dried fruit
Preheat oven to 350ºF. Line a 15×10-inch jelly roll pan or a 12×17-inch cookie sheet with foil and spray with non-stick spray.
 Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved.


Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly.

After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips.  Let them soften and melt, and then spread them into an even layer. (This is when you can add nuts, sprinkles, etc.)
Let cool and refrigerate until hardened.  This part is hard because you’ll just want to dive right in and eat them; but it’s kinda crucial if you want the crunch factor from this decadent treat.  Not only do they need to harden for the crunch factor, but if you do not enjoy eating tin foil, they will need to harden and set for most of the day &/or overnight. Once they are hard, gently peel the foil away and break into pieces.  Bite size pieces for your friends and family and hand sized pieces for you – the ‘baker!’

This will keep for about 2 weeks at room temperature or up to 4 months in your freezer. Seriously though, this has never lasted for more than a few days at our house!

Wife and Mom of 2 boys, Reed and Jack. I love finding new recipes, home decor ideas, fun family/kid activities and sharing them with you!

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