Christmas Crack

Ingredients

• 1 stick Unsalted Butter (softened, room temperature)
• 0.5 cup Brown Sugar (packed)
• 30 pieces Saltine Crackers (plain, no seasoning)
• 8 oz Low‑Cacao Chocolate (70% cocoa or higher, chopped)
• 1 tsp Vanilla Extract (optional)

Instructions

1. Prepare the Tray

   Line a full‑size baking sheet with aluminum foil and spray the foil generously with non‑stick cooking spray.

   Time: PT5M

2. Arrange Crackers

   Lay the saltine crackers side‑by‑side on the prepared sheet until the whole surface is covered, overlapping slightly if needed.

   Time: PT5M

3. Melt Butter and Sugar

   In a saucepan over medium heat, melt the butter, then stir in the packed brown sugar (and vanilla if using) until fully combined.

   Time: PT5M

   Temperature: medium heat

4. Boil to 330°F

   Attach a candy thermometer, bring the mixture to a rolling boil and let it reach 330°F (165°C). Do not let it boil longer than 30 seconds at this temperature.

   Time: PT5M

   Temperature: 330°F

5. Cool Slightly

   Remove the saucepan from the heat and let the caramel sit for about 2 minutes until glossy ribbons form when stirred.

   Time: PT2M

6. Pour Caramel Over Crackers

   Quickly pour the hot caramel over the arranged crackers, spreading it evenly with a spatula before it begins to set.

   Time: PT2M

7. Bake to Set Caramel

   Place the sheet in a pre‑heated oven at 350°F (175°C) for 5 minutes to re‑heat and set the caramel layer.

   Time: PT5M

   Temperature: 350°F

8. Melt Chocolate

   While the oven is heating, melt the chopped low‑cacao chocolate in a microwave‑safe bowl in 30‑second bursts, stirring between bursts, until smooth.

   Time: PT3M

9. Add Chocolate Layer

   Remove the tray from the oven and immediately drizzle the melted chocolate over the warm caramel, spreading to cover all edges.

   Time: PT3M

10. Chill to Set

    Transfer the sheet to the refrigerator and chill for at least 2 hours, or until the chocolate and caramel are completely firm.

    Time: PT2H

    Temperature: 4°C

11. Break and Serve

    Remove the sheet from the fridge, lift the foil, and break the Christmas crack into irregular pieces using a knife or pizza cutter. Serve immediately or store as directed.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

2g

Carbohydrates

30g

Fat

18g

Fiber

1g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine (use only for non‑dairy)
• Instead of Brown Sugar: Dark Muscovado Sugar
• Instead of Saltine Crackers: Ritz Crackers
• Instead of Low‑Cacao Chocolate: Dark Chocolate (60% cocoa)
• Instead of Vanilla Extract: Almond Extract (use half amount)

Equipment Needed

• Baking Sheet
• Aluminum Foil
• Non‑stick Cooking Spray
• Saucepan (2‑quart)
• Candy Thermometer
• Spatula or Spoon
• Oven
• Microwave‑safe Bowl
• Refrigerator
• Knife or Pizza Cutter
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Reaching exactly 330°F without exceeding 30 seconds of boil
• Pouring the hot caramel quickly and spreading evenly
• Drizzling chocolate while the caramel is still warm

Chef Tips from the Video

• For extra crunch, sprinkle a pinch of sea salt on top of the chocolate before chilling.
• Use a thin metal spatula for smoother spreading of caramel and chocolate.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Can be frozen for up to 2 months; thaw in the refrigerator before serving.

Room temperature: Not recommended; chocolate may bloom.

Make-Ahead Tips

• Prepare the caramel and chocolate layers up to step 9 and keep the sheet covered in the fridge; add the final chill before serving.