About Christmas Crack Dessert

Christmas Crack is the ultimate sweet-and-salty holiday treat: buttery caramel-soaked crackers topped with silky melted chocolate, festive sprinkles, and a sprinkle of flaky sea salt. It’s budget-friendly, very very VERY addictive, and takes less than 15 minutes of active prep—perfect for gifting, parties, or keeping in your freezer for when the craving hits.

Why You’ll Love This Recipe

It uses simple pantry ingredients.
The perfect balance of buttery, crunchy, salty, and sweet.
Takes under 20 minutes to make.
Stores beautifully—refrigerate or freeze.
Great for holiday gifting, cookie boxes, or party trays.
Works with any cracker you have: saltines, Club, or Ritz.

Ingredients You’ll Need

A base layer of your favorite crackers (saltines, Club, or Ritz all work).
Butter and brown sugar to create a quick stovetop toffee.
Chocolate chips (any variety you like), plus a little coconut oil to help them melt smoothly.
Sprinkles
Flaky sea salt to finish everything off.

How to Make It

Start by lining a baking sheet and arranging a single layer of crackers. Make a quick stovetop toffee with butter and brown sugar, then pour it over the crackers and bake briefly until bubbling. Melt chocolate with a touch of coconut oil and spread it over the warm toffee. Add sprinkles and sea salt, let it cool, then refrigerate until fully set. Once firm, break it into pieces and enjoy!

Tips for Success

Use parchment paper for easy lifting and minimal sticking.
Don’t skip the boil time—3 full minutes ensures the toffee sets properly.
Melt chocolate at 50% power so it stays smooth and doesn’t seize.
Cool completely before breaking so you get clean, crisp pieces.
Freeze for sharper cracks and long-term storage.
Use good-quality chocolate for the smoothest melt.

Frequently Asked Questions

Can I use different crackers?
Yes! Saltines are classic, but Ritz and Club Crackers add extra flavor and richness.

Can I use white or dark chocolate?
Absolutely. This recipe works with any chocolate you love.

How long does Christmas Crack last?
Up to 1 week in the refrigerator or 2–3 months in the freezer.

Does it need to be refrigerated?
Yes, the toffee and chocolate stay crispest when kept cold.

Can I add nuts?
Totally—chopped pecans, almonds, or pistachios are great sprinkled on top.

What to Serve With Christmas Crack

Holiday cookie trays
Hot chocolate or peppermint mochas
Vanilla ice cream
A festive dessert board
Coffee after dinner
Warm winter cocktails

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Christmas Crack Dessert

Yield: 4-6

Cook modePrevent screen from turning off

Ingredients

1 sleeve (about 40) of saltine crackers/ Club Crackers/ Ritz Crackers
1 cup (2 sticks) butter
1 cup packed light brown sugar
2 cups semi-sweet or milk chocolate chips (preferably Ghirardelli or Guittard for better melting)
2 teaspoons coconut oil
1/4 cup sprinkles
Flaky sea salt, for finishing

Instructions

Preheat your oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper.
Arrange the crackers in a single layer on the prepared baking sheet, breaking some to fit if necessary.
In a medium saucepan, combine the butter and brown sugar over medium heat. Stir until the butter has melted and the mixture is smooth. Bring to a boil, then set a timer for 3 minutes, stirring occasionally. Remove from heat.
Carefully pour the hot toffee mixture over the crackers, spreading evenly with a spatula to ensure all crackers are covered.
Place the baking sheet in the oven and bake for 3-5 minutes, or until the toffee is bubbling.
While the toffee is baking, pour the chocolate chips into a medium microwave-safe bowl. Add 2 teaspoons of coconut oil to the chocolate chips. Microwave the mixture in 30-second intervals on 50% power (or the lowest setting your microwave allows), stirring well after each interval until the chocolate is completely melted and smooth.
Remove the baking sheet from the oven and immediately pour the melted chocolate mixture evenly over the hot toffee. Use an offset spatula or the back of a spoon to spread the chocolate smoothly if necessary.
While the chocolate is still warm, sprinkle the sprinkles over the top. Finish with a dusting of flaky sea salt.
Allow the Christmas Crack to cool at room temperature for about 25 minutes, then refrigerate for at least 2 hours or until completely set.
Once firm, lift the foil with the candy out of the pan and break into pieces. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.