Christmas Crack with Pretzels
Christmas Crack with pretzels is the salty sweet candy bark everyone asks for during the holidays. It uses a simple butter and brown sugar toffee, a quick bake, melted chocolate, and a festive sprinkle finish. Great for tins, parties, and cookie swaps.
How Much Brown Sugar and Butter for Christmas Crack?
Use a one to one ratio. For a standard sheet pan, melt 1 cup unsalted butter with 1 cup packed brown sugar, bring to a steady boil, and cook for 3 minutes while stirring nonstop. Remove from heat and stir in 1 teaspoon vanilla extract. This makes a smooth, pourable toffee that coats your base evenly.
Match the recipe card steps
- Line the pan fully with foil, then heat the oven to 350°F.
- Arrange about 35 saltine crackers in a single layer. You can alternate rows with potato chips for extra crunch if you like.
- Pour the hot toffee over the base and spread to the edges.
- Bake 5 minutes, then cover with 2 cups semi sweet chocolate chips. Cover the pan with another baking sheet 5 minutes to melt, uncover, spread, and add sprinkles.
- Chill at least 2 hours, then crack into pieces.
What Is the History of Christmas Crack?
This treat grew out of old cracker toffee recipes that spread through church cookbooks and cookie exchanges. The method was pantry friendly and fast, so it became a December staple. Over time, home bakers swapped the base for pretzels, graham crackers, matzo, and potato chips, and added holiday sprinkles to make it party ready.
What Is the Best Topping for Christmas Crack?
Keep chocolate as your base, then layer on texture and color.
- Chocolate: Semi sweet chips balance the sweetness. Milk chocolate makes it richer. Dark chocolate adds depth.
- Crunch: Stick with saltines, switch to mini pretzels, or alternate rows with potato chips for a bolder salty bite.
- Festive finish: Holiday sprinkles, crushed candy canes, or a light pinch of flaky salt.
- Swirl option: Drizzle a little melted white chocolate over the dark layer and drag a toothpick to marble it.
Is Christmas Crack Supposed to Be Chewy?
No, it should snap cleanly. If it bends or feels sticky, check these points.
- The toffee must boil a full 3 minutes at a steady bubble.
- Bake the coated base 5 minutes so the toffee sets before adding chocolate.
- Cool at room temperature, then chill until firm before breaking.
- Store airtight. Humidity can soften the candy.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 1 week. This keeps the snap.
- Freezer: Freeze for up to 2 months. Layer pieces with parchment, then thaw in a sealed container at room temp to avoid moisture beading.
- Gifting tip: Pack in tins lined with parchment so pieces stay neat and crisp.
- 1 10 x 15 baking sheet covered in foil
- 35 saltine crackers* about 1 sleeve, but you may need a little more to fill up your baking sheet depending on the size
- 1 cup unsalted butter 2 sticks
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 cups semi sweet chocolate chips
- sprinkles
- 3 servings potato chips Optional
- Line your baking dish with tin foil so everything is covered. Preheat oven to 350℉.
- Place the crackers in a single row, filling the entire baking sheet. Alternate rows if using potato chips too.
- In a small sauce pan over medium high heat, melt butter. Once butter is melted, add in sugar, stirring frequently.
- Continue to stir and bring to a boil. Boil for 3 minutes (don't stop stirring). Remove from the heat and stir in vanilla.
- Pour caramel over the top of the saltines (and chips if using) and spread evenly over the crackers if needed.
- Bake for 5 minutes. Immediately after removing from the oven, sprinkle the chocolate chips on top evenly. Cover with another baking sheet for 5 minutes to help it melt.
- Remove cover and gently spread chocolate. Apply sprinkles.
- Chill in the fridge for at least 2 hours. Once hardened, peel away the foil from the bottom of the toffee and then use your hands to "crack" it or use a knife to cut into pieces.
- Store in an airtight container in the fridge for at least 1 week.
