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Christmas Crackers

Yields1 Serving

 1 1/2 sleeves salted saltine crackers
 1 1/4 cups butter
 1 1/4 cups packed golden brown sugar
 1 1/2 cups chopped dark or semi-sweet chocolate, or chocolate chips (approximately)

Preheat the oven to 350F. Line a rimmed baking sheet with parchment, foil or a silicone mat to prevent clean-up after (and to make it easier to get the crack out); line with saltine crackers, placing them right together. I wind up with six rows of 8 crackers.


In a medium saucepan, bring the butter and brown sugar to a boil over medium-high heat, stirring until it goes from looking separated to a more uniform caramel. Let it bubble for 3 minutes, then remove from the heat and pour it evenly over the crackers. Spread it with a knife to fill any gaps.


Place in the oven and bake for 10-12 minutes, until it's deep golden. Keep an eye on it for the last few minutes to make sure it doesn't burn.


Remove from the oven, let cool for a few minutes and then scatter chocolate chips over top, while the caramel is still very warm. Let sit for a few minutes, then spread evenly with a knife.


Cool completely on the countertop or in the fridge, then bash into pieces.

Nutrition Facts

Serving Size Makes lots (but never enough).