Ever find a snack you just can’t stop eating? The kind where you say “just one more,” and suddenly the whole plate is gone.
This is that snack.
These Salted Caramel Crackers, some people call them “Christmas Crack,” are the perfect mix of sweet, salty, and crunchy. Best of all, they are so easy to make, you’ll wonder why you didn’t try them sooner. I’ve made these hundreds of times, and they disappear every single time.
Why This Recipe is a Keeper
This treat is a favorite for a reason. It hits all the right notes without any fuss.
You only need a few simple things you probably already have. Plus, it takes almost no time to put together.
It’s the perfect thing to bring to a party or to just have on hand when you need something sweet.
What You’ll Need
Gather these few items before you start. Having everything ready makes the process go smoothly.
- Saltine crackers (one sleeve)
- Unsalted butter (two sticks)
- Light brown sugar, packed
- Semi-sweet chocolate chips
- Flaky sea salt
| Ingredient | Amount | Note |
|---|---|---|
| Crackers | 1 sleeve | Standard saltines |
| Butter | 1 cup | Two sticks |
| Brown Sugar | 1 cup | Packed |
| Chocolate | 2 cups | Chips work best |
| Sea Salt | 1 tsp | For sprinkling |
Tools of the Trade
You don’t need any fancy equipment for this recipe. Just a few kitchen basics will do the job.
- Baking sheet
- Aluminum foil or parchment paper
- Saucepan
- Spatula
Let’s Get Cooking: Step-by-Step
Follow these simple directions carefully. The timing, especially for the caramel, is key.
Step 1: Get your oven hot at 400°F (200°C). Line a baking sheet with foil or parchment paper. This is a must for easy cleanup.
Step 2: Lay the saltine crackers in a single, tight layer on the sheet. Cover the whole surface.
Step 3: In a saucepan, melt the butter and brown sugar together over medium heat. Stir it until it’s all combined.
Step 4: Bring the mixture to a boil. Once it starts bubbling, let it boil for exactly three minutes without stirring. Set a timer.
Step 5: Right away, pour the hot caramel mixture over the crackers. Use a spatula to spread it out evenly.
Step 6: Put the baking sheet in the oven and bake for about 5 to 6 minutes. The caramel should be bubbly all over.
Step 7: Take the pan out of the oven. Sprinkle the chocolate chips evenly over the hot caramel.
Step 8: Let it sit for five minutes. The chocolate chips will get soft and melty.
Step 9: Use a spatula to spread the melted chocolate into a smooth, even layer.
Step 10: Sprinkle the flaky sea salt over the top while the chocolate is still wet.
Step 11: Let the whole thing cool down completely. You can put it in the fridge to speed this up.
Step 12: Once it’s hard, break the candy into pieces. Now it’s ready to eat!
Pro Tips From My Kitchen
After making this a million times, I’ve learned a few things. These small tips make a big difference.
Don’t Skip the Lining
Seriously, line your pan. The caramel gets very sticky and hard. Using foil or parchment paper means you can just lift the whole thing out. No scrubbing needed.
Watch the Caramel
That three-minute boil is important. Too short, and your caramel will be soft and sticky. Too long, and it can burn or get too hard. Use a timer and watch it closely.
Spread it Hot
Work quickly once you pour the caramel on the crackers and once the chocolate melts. It starts to set fast. An offset spatula makes spreading much easier.
Make It Your Own
This recipe is a great base. Feel free to play around with it. Here are a few ideas to get you started.
Substitutions & Variations
| Original Item | Try This Instead | Outcome |
|---|---|---|
| Saltines | Ritz, Club Crackers | Richer, buttery base |
| Semi-Sweet Chocolate | Dark, milk, white | Changes sweetness |
| Sea Salt | Toffee bits, nuts | Adds more crunch |
You can also add a teaspoon of vanilla extract to the caramel after you take it off the heat. It gives it a deeper flavor. Sprinkles are also a fun addition for holidays.
Nutrition and Diet Info
This is a treat, so it’s high in sugar and fat. But you can make small changes.
Using dark chocolate can lower the sugar a bit. You can also find gluten-free crackers to make this a gluten-free dessert.
This snack is great on its own. It also pairs well with a cup of coffee or a scoop of vanilla ice cream. The salty-sweet flavor cuts through rich foods nicely.
Leftovers & Storage
If you have any left, storing them is easy.
Keep the pieces in an airtight container. They can stay at room temperature for a few days.
If you want them to last longer, store them in the fridge. They will stay crisp for up to two weeks. They also freeze well for a few months.
Frequently Asked Questions
Here are some common questions I get about this recipe.
Q1. Why is my caramel layer chewy instead of crunchy?
Ans: Your caramel probably didn’t boil long enough. That three-minute boil is what turns the sugar and butter into a hard toffee. Use a timer to be sure.
Q2. Can I use a different kind of cracker?
Ans: Yes. Graham crackers, Ritz, or Club crackers all work. The taste and texture will be a little different, but still delicious.
Q3. My chocolate got all streaky after it cooled. What happened?
Ans: That’s called “bloom.” It happens when the chocolate gets too hot or cools unevenly. It’s still perfectly fine to eat, it just doesn’t look as pretty. To avoid it, let the pan cool a bit before putting it in the fridge.
Q4. Can I double the recipe?
Ans: You can. Just use a bigger baking sheet. Make sure the crackers are still in a single layer.
Wrapping Up
This Salted Caramel Cracker recipe is simple, fast, and people love it. It’s one of my go-to recipes for a reason.
Give it a try. I promise you’ll be happy you did.
Once you make it, come back and leave a comment. Let me know how it turned out or if you tried any fun variations
