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close up of christmas crack

Christmas Crack Recipe

This Christmas cracker candy (also known as Christmas Crack) is highly addictive and CRACKS when you bite into it! Follow this foolproof recipe for the perfect candy every time in less than 20 minutes!
5 from 2 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Serves: 35 pieces
Calories: 47kcal


  • 1-2 sleeves saltine crackers (about 45) make sure they are salted
  • 12 ounces (340 g) dark brown sugar (packed) (1.5 cup packed)
  • 12 ounces (340 g) unsalted butter (1.5 cup)
  • 1/4 teaspoon salt
  • 12 ounces (340 g) chopped chocolate or chocolate chips (2 cups)
  • 1/2 cup decorative sprinkles or alternative topping


  • 18"x13" 1/2 sheet pan
  • candy thermometer (optional)


  • Preheat your oven to 400ºF (204ºC) and line your pan with a silicone mat or parchment paper coated with pan spray or cake goop. I used cake goop around the edges of my pan and silicone mat.
  • Line the bottom of your pan with crackers in an even layer and set it aside.


  • Place the brown sugar, butter, and salt into a medium sauce pan on medium-high heat and stir it until the butter is melted.
  • Next, cook the caramel. You will want to cook it until the temperature reads 280ºF (138ºC) on your candy thermometer which takes about 5 minutes. Watch the sugar cook and stir regularly to keep the butter from separating from the sugar. While a candy thermometer isn’t required, it will help ensure the success of your Christmas cracker recipe.
  • Once the toffee reaches the desired temperature, remove it from heat.
  • Then, pour the toffee over the crackers and spread it with a spatula to coat the crackers evenly.
  • Place the crackers into the oven for 3-5 minutes or until they start to bubble again. Then, remove them from the oven.

Christmas Cracker Assembly

  • Spread the choocolate chips evenly over the hot cracker toffee.
  • Place them back in the oven for 1 minute to melt the chocolate. Or let it sit on the countertop for 5 minutes until the chocolate melts.
  • Remove the pan from the oven, and slowly spread the chocolate chips evenly over the toffee with an offset spatula.
  • Add sprinkles over the top or any kind of toppings you want like chopped nuts, toasted coconut flakes, pretzels, or even candy!
  • Put the Christmas crackers into the freezer for at least 20 minutes. You can also let them sit overnight at room temperature.
  • Since you used a silicone mat and/or goop, the crackers will lift out of the pan easily. You will just lift and crack into them into your desired pieces.


Important Things To Note Before You Start
  1. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch, etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
  2. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
  3. While it isn't required, a candy thermometer will help you ensure the success of your recipe.
  4. You will be working with hot sugar, so please make sure you are working safely.
  5. There are so many ways to personalize this candy, have fun with the toppings and cracker combinations. Have everything ready to go before you start. Once the sugar starts cooking you don't want to walk away. It also cools pretty quickly, so it's best to be prepared to get through every step.
  6. If you are using salted butter, then you can omit the added salt. If you are using unsalted crackers then use more salt, 1/2 tsp. You could also use flakey salt on top. 


Serving: 3pieces | Calories: 47kcal (2%) | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 5g (8%) | Saturated Fat: 3g (15%) | Cholesterol: 14mg (5%) | Sodium: 18mg (1%) | Potassium: 2mg | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 162IU (3%) | Calcium: 2mg