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I like to make this year round. I’ve used everything to top it! Andes Mints, peanut butter chips, white chocolate with sprinkles are the kids fave! They say it’s like a crunchy birthday treat!
Love these ideas to tinker with the chocolate topping, Brenda!
Fantastic recipe! It’s a favorite here. Love it because so many variations you can do with it. Instead of melting the chocolate separately, I pour the chips on top &let them sit for minute or two& then you can easily spread the chocolate out. Works great &it saves me washing an extra dish. Less dirty dishes to wash, the better lol
I also sprinkle a little more kosher salt over the top after I’ve spread the chocolate out. Definitely addictive!!
Can I use margarine instead of butter?
It might work, but some margarine has a lot more water than butter, so I’d generally not recommend it unless you are feeling risky. The crack part might not set up right.
Thanks. I’ll post my results when I’m done
They turned out ok but I think not using real butter made them not as good as they could’ve been.
Yes. I always use Imperial margerine because it’s made for baking. I also chop walnuts or pecans & sprinkle on top before the chocolate cools. Everyone raves about it!
Brenda, thank you!
I made these and they are amazingly!! But they’re also so addictive, do you know any way I can make these a little healthier?
Christmas crack is a sometimes food, and not for everyday healthy snacking. Yes, it’s addictive, so only make it during the holidays and one per pandemic and you should be in the clear. Make some peanut-oat balls for healthy snacks, they’re great!
use unsalted crackers and butter.. cant skip the brown sugar..splenda doesn’t work as well. sugar free chocolate chips i get them at bulk barn..thats the healthiest you can get with this recipe.
I’ve made these every Christmas for several years now. Every one loves it.
I make this every year, multiple times, for the holidays. I often make 2 batches at a time. I love to put crushed peppermints on top & my kids love it with melted marshmallows on top! It’s one of my favorite recipes.
Love it!! Addicted to this treat!!! I put marshmallows on top of the sauce before putting it in the oven and then added the chocolate. Yummy!!
We are addicted at our house. For easy clean up and removal from the pan I use parchment paper instead of foil.
My .I made these for us every year to leave for Santa too. She used Graham crackers vs saltine crackers. I’ve tried both and prefer grahams. It is addictive!
I’ve made this for years, so instead of melting the chocolate chips sprinkle them on the crackers and Carmel when they come out of the oven. Wait about 5-10 minutes then spread, easy peasy! ❤️
Love this recipe! Sooo easy! Sooo yummy! I do wonder how it would turn out if I used graham crackers… I’m gonna have to give it a try!
Hi, Nancy! A lot of people have tried this recipe with graham crackers and said they loved it, so definitely give it a try for yourself. Enjoy!
The taste is good, but my batch turned out somewhat messy to eat. Your fingers get greasy from the butter and then somewhat chocolatey from the topping. I did add crushed pecans on the chocolate which worked well.
You have to cool it completely. I refrigerate mine. It is so amazing.
LOOking good. Cooling to room temperature now.
Do you have to cover them when you put them in the fridge to cool?
Nope, just leave them uncovered during this step.
My Aunt made them and they were amazing so I’m won’t to try to make it it looks easy to make
Haven’t made this in YEARS! Thanks for reminding me. Just made it and it was easy. Can’t wait to eat it tomorrow!
Have you tried ritz?
So good! Came out perfect you can definitely skip the step of microwaving the chocolate chips and just put them on when the Carmel comes out of the oven and spread they melt perfectly
Oh my gosh!! It’s the best! I’ve found that Publix brand semi sweet chips work perfectly when sprinkled right on top of baked crackers. Place back in oven for ONE minute then remove and spread!! It’s PERFECT without the microwave step!!
I’ve made this recipe in the past with no problems. Tonight the butter and sugar mixture did not come out right. It bubbled and darkened in the pan but never thinned to that almost glassy toffee finsih. My mixture was thick and didn’t spread well. I used light brown sugar and salted butter. Plus I added 1/4 teaspoon of salt the recipe called for. Did the salted butter throw off the mixture, or was my temp not hot enough? Thanks for your help
Hi, Karen! It’s hard to say exactly what’s happening without being in your kitchen with you. I don’t think using salted butter would have thrown off the recipe. Sometimes if a little moisture gets into the caramel sauce, that can cause it to become crumbly instead of thinning into a sauce. Maybe that’s what happened? Sorry I couldn’t be of more help!
Thanks for replying. The caramel ended up thickening up too much. ( overcooked) I spread it on the crackers anyway then added the melted chocolate. What I had was very Hard crunchy toffee with a burnt taste. Nobody liked it. Lol! I made a second batch which came out much better.
Ok, well I’m glad the second batch came out better! Phew! Happy holidays!
I used graham crackers instead of saltines. One of my favorite Christmas treats. Never any leftovers of this after the holiday.
I’m so glad that I read this because I am using graham crackers instead and was unsure of it was going to work. I’m excited to try it now.