Christmas Crack Cookie Bites – BEST Cookies EVER!i

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Christmas Crack

There are several different versions of this recipe. However, I’ve done a little tweaking and have come up with what my family thinks is the perfect “Christmas Crack” recipe. I can’t believe how simple this recipe is, even if you aren’t an experienced cook you can still whip up a batch that your family and friends will love. I’ve included a little pictorial step-by-step below along with the full recipe at the bottom of the post.saltines

Now, for the step-by-step tutorial. First, lay saltines out flat on a cookie sheet covered with parchment paper.

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Next, melt 2 sticks of butter and 1 cup light (or dark) brown sugar. Bring to a boil, stirring continuously for 2-3 minutes. Remove from heat.

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Pour evenly over crackers; you may need to spread out with a spatula. Bake at 400 degrees for 6 minutes.

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Remove from oven, pour a 12-ounce bag of milk chocolate chips on top of crackers. Allow to sit for approx 1-2 minutes or until morsels start to melt. Spread evenly, then allow to cool. If it’s as hard for you to wait as it was us, we put ours in the fridge so that it would cool faster. Best if kept refrigerated.

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4.57 from 39 votes

Christmas Crack Cookie Bites - BEST Cookies EVER!

Author: Kasey Trenum

Ingredients

  • sleeve of saltine crackers
  • 2 sticks butter
  • 1 cup light or dark brown sugar (I used light brown.)
  • 1 tsp pure vanilla extract
  • 1 12 oz Milk Chocolate Chips

Instructions

  • Preheat oven to 400 degrees.
  • Line cookie sheet with parchment paper.
  • Cover cookie sheet with one layer of saltine crackers.
  • Bring butter and brown sugar to a boil, stirring continuously for 2 to 3 minutes.
  • Remove from heat, add one teaspoon pure vanilla extract.
  • Pour mixture over crackers, then bake for 6 minutes.
  • Remove from oven, pour a bag of milk chocolate chips on top of crackers.
  • Allow to soften for a minute or two, then spread chocolate evenly on top of crackers.
  • Cool, then break up into bite-size pieces.
  • Optional - add nuts, sprinkles, or M & M's on top of melted chocolate.
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

34 Comments

  1. I have a similar recipe I got from a Joanne Fluke cookbook. Its also called chocolate crack but it’s with graham crackers. a delightful cookie from Joanne Fluke’s book “Apple Turnover Murder”. Easy to make; easy to enjoy!
    Ingredients
    1 box graham crackers
    2 sticks salted butter (1/2 pound)
    1 cup brown sugar
    2 cups semi-sweet chocolate chips

    Directions
    1. Preheat oven to 350 degrees. rack in the middle position.
    2. Line a 10×15 inch cookie sheet or jelly roll pan with heavy-duty foil. If it doesn’t have sides, turn up the edges of the foil to form sides.
    3. Spray the foil with non-stick cooking spray. Line the pan completely with a single layer of graham crackers. Cover the entire bottom, cutting to fit.
    4. Combine the butter with brown sugar in a saucepan. Bring to a boil over medium high heat on the stovetop, stirring constantly. A full boil will have breaking bubbles all over the surface of the pan. Boil for exactly five (5) minutes, stirring constantly. If it sputters too much, reduce the heat. If it starts to lose the boil, increase the heat. Just don’t stop stirring.
    5. Pour the mixture over the graham crackers as evenly as you can. Do length of the pan first and then the width. Once the whole pan is crosshatched with the hot toffee, pour any that’s left where it’s needed. If it doesn’t cover the crackers completely, don’t worry as it will spread out quite a bit in the oven.
    6. Slide the pan into the oven and bake the cookies at 350 for ten minutes.

    Remove the pan from the oven and sprinkle the chocolate chips over the top. Give the chips a minute or so to melt and then spread them out evenly with a heat resistant spatula , paddle or frosting knife.
    7. Slip the pan into the refrigerator to cool.

    When the pan has chilled, peel the foil from the cookies and break them into random size pieces.

    Its addicting!

    1. Where might the recipe be of the first picture? It looks like a pecan cluster. The recipe doesn’t go with the picture.

    2. I think whoever the person was that that saved the initial link you clicked on, must have saved a different picture for their pin. Because you are correct, the picture on the link to take you to this page is of a pecan cluster dessert. The picture at the top of this page to which I believe Kasey is thinking you are meaning, is of her recipe she is featuring. If that makes sense! I wish I could take a screen shot of the picture that sent me here, because it most definitely is pecans! lol

  2. I would really like to try this recipe! How many servings does it yield, and do you know roughly how many saltines I’d need to use?

    Thanks!

    1. The servings totally depend on how much each person eats. I think it usually takes a little over a sleeve of saltines.

    1. I’m not sure Tessa. I’ve never tried freezing them before. I don’t know if they would be good or not.They are super easy to make. I made our first batch of the season last night and it only takes 15 minutes from beginning to end.

  3. When you say a “bag of chocolate chips” approximately how many grams? You can get several different sized bags of chocolate chips.

  4. I make them with chocolate flavor graham crackers. Not chocolate covered graham crackers. Chocolate flavored ?

  5. i Was going to make these and gift them in plastic gift bags. Is it ok to leave out. Why do you have to refrigerate? Thank you for the step by step recipe.

    1. Cooking time wasnt long enough. Humid days are a no go for candy making. When simmering candy, a drop of mix into cup of cold water makes it ball up. Might not need to do this at all for this recipe. Fudge is tested this way. I still think you had too little stove time or it was humid out and its not going to set. Eat it anyway and hope for better set next try.

    1. The instructions in the recipe card tell you when to add the chocolate chips to make the top layer of the Christmas Crack.

  6. I did 1/3 of the sheet pan with chopped up pretzels and toasted pecans, a 1/3 with toasted pecans and a 1/3 with Malden salt flakes (sparingly). I used unsalted butter. Delicious.

4.57 from 39 votes (38 ratings without comment)

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