I may be referring to this recipe as crackle but in our family, it is simply known as crack. Sweet and salty, this absolutely delicious treat is a must at our family Christmas gatherings. In addition to being super tasty, it’s also super easy to make and can be done in advance. My favorite topping combo is sea salt and coconut. If you come up with other delicious toppings, please share!
- 40+ Saltine Crackers
- 12 oz (1 bag) Semisweet Chocolate Chips
- Note: Nestle (Toll House) Chips do not melt properly for this recipe. I usually use Ghirardelli.
- 1 Cup Brown Sugar
- 1 Cup Butter (2 sticks)
- 1 tsp Vanilla Extract
- Topping Options: Coconut Chips, Sea Salt, Sprinkles, Chopped Nuts
Preheat the oven to 400 degrees.
If you have a Wilton chocolate melter, add the chocolate chips and melt. Set-aside.
Place a large piece of parchment paper on a large cookie tray. Spray with a non-stick, such as Pam Baking Spray. Line up the saltine crackers in a single layer on the parchment paper, ensuring that all corners are touching each other.
In a large sauce pan over low heat, add the butter and brown sugar, mixing often to ensure it does not burn. Mix until the butter & sugar have melted together and then add the vanilla extract. Turn the heat up slightly until it comes to a soft boil; it will happen quickly and you do not want to over-cook it. So watch closely! When it bubbles, darkens and thickens, it is done. Take off the heat and pour the melted butter & sugar over the crackers. With a spatula, spread it over each cracker evenly.
Place the tray in the oven for 3 minutes, or until the butter & sugar start to bubble. Remove the tray from the oven and immediately sprinkle the chocolate chips evenly all over, if you didn’t melt the chocolate in advance. Place the tray back into the oven for an additional 2-3 minutes to melt the chocolate. When melted, take out of the oven and use a spatula to evenly spread the chocolate.
If you melted the chocolate in advance, pour the melted chocolate over the crackers and spread evenly with a spatula.
While the chocolate is still melted, sprinkle with your toppings. Allow the crackle to cool completely, cover and refrigerate or freeze. Once solid, break into pieces for serving. Note, for those who live in Florida or other humid locations, you will want to put it in the freezer before breaking into pieces. The crackle can be made in advance and does freeze well.