recipe

December 8, 2023

Julia’s Cookie Exchange Christmas Crack

“Christmas Crack” typically shows up on our Cookie Exchange platter made by my friend Julia. It’s a sweet and salty snack that’s easy to make and can be jazzed up with different toppings like nuts sprinkles or colored sugars but we typically like it plain. We have been doing our cookie exchange for over 30 years, and I always appreciate seeing this cookie on the tray. One year I remember someone got salty about an assembly cookie as this one could be categorized but I love it. YOu still have to make the caramelized sugars so I feel like it doesn’t break any of the stodgy “What’s a holiday cookie” rules.

Julia's Christmas Crack

Julia's Christmas Crack

Yield: 40 pieces

Long a favorite of mine at our annual cookie exchange, this "Christmas Crack" is made from crackers and is irresistible. Each year, my friend Julia makes it. You can add sprinkles or colored sugar for kids or pecans for a sophisticated adult version. This recipe is just like she makes it with no adornment and its delicious

Ingredients

  • 1 cup unsalted or salted butter
  • 1 cup packed dark brown sugar
  • 40 salted saltine crackers (about 1 sleeve)
  • 1 pkg milk or semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350
  2. Line a large baking sheet with heavy-duty aluminum foil and spray with non-stick cooking spray.
  3. Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers.
  4. In a medium saucepan, melt the butter and brown sugar over medium heat
  5. Bring the mixture up to a rolling boil, and when it has reached the boiling point, turn it back down to medium heat and stir the mixture completely for five more minutes
  6. Quickly pour the mixture over the crackers and spread to cover
  7. Bake for 5 minutes in the oven
  8. Remove from oven and immediately sprinkle the chocolate chips on top.
  9. Let stand for 2 minutes or until the chocolate starts to look shiny and melty and is soft enough to spread evenly over the toffee.
  10. Chill overnight in the refrigerator.
  11. Peel away the foil and break it into pieces.

 

 

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