White Chocolate Christmas Crack (video)
Light and crispy saltine crackers surrounded by a buttery toffee and topped with creamy white chocolate all make this little treat absolutely irresistible! You won’t be able to just have one.
Why this recipe is so great:
- Made for white chocolate lovers – For those of you who prefer white chocolate, this recipe is perfect for you because you still get all the deliciousness of the saltine cracker toffee, but with the softer taste of white chocolate.
- Making Christmas crack is super easy – All you have to do is cook up some butter and brown sugar over the stovetop. Pour it over saltine crackers, bake it for 5 minutes, then spread some melted white chocolate over the top. I always like to add some festive sprinkles because it just makes it look a whole lot prettier, don’t you think?
- It’s SO good! – This amazing saltine cracker toffee is called crack for a reason: it’s so addictive! You won’t be able to resist the sweet-buttery toffee and light-crispy crackers with the taste of creamy white chocolate on top. Trust me, you will not be able to stop eating it.
Ingredients you’ll need:
- unsalted butter
- brown sugar
- salted saltine crackers
- good-quality white chocolate chips
- coconut or vegetable oil
How to make white chocolate Christmas crack:
(the ingredient amounts are listed in the printable recipe card further below)
- Preheat oven to 350F. Line a large baking sheet with heavy-duty aluminum foil. Spread the saltine crackers out in a single layer and set aside.
- In a medium saucepan, melt the butter and brown sugar over medium-high heat on the stovetop. Bring to a boil, reduce the heat and let it simmer for exactly 5 minutes, stirring occasionally.
- Quickly pour over the crackers and spread to cover evenly.
- Bake for 5 minutes, remove from oven and set aside while melting chocolate.
- Melt the white chocolate chips and coconut oil over the double boiler, stirring constantly until completely melted. Pour half of the melted white chocolate over the crackers and spread into an even layer. Let stand for 1 minute.
- Spread the rest of the melted white chocolate on top and decorate with sprinkles if desired.
- Chill in the refrigerator for about 1-2 hours to harden. Peel away the foil and break into pieces.
How to store:
The cracker candy can be stored in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks.
How to freeze:
Place in a freezer-friendly container lined with wax paper on the bottom and in between each layer to prevent it from sticking. Store in the freezer for up to 2 months. Thaw overnight in the fridge or on the counter for an hour.
Other candy treats you might also like:
Did you make this recipe? Please kindly leave a comment with your star rating below.
White Chocolate Christmas Crack
Light and crispy saltine crackers surrounded by a buttery toffee and topped with creamy white chocolate all make this little treat absolutely irresistible!
Ingredients
- 1 cup (227g) unsalted butter
- 1 cup (220g) packed dark brown sugar
- 40 salted saltine crackers, about 1 sleeve
- 3 cups (18oz) good-quality white chocolate chips
- 1 tbsp coconut oil , (or vegetable oil)
- additional toppings like sprinkles, chopped nuts, or dried fruit , (optional)
Instructions
- Preheat oven to 350F. Line a large baking sheet with aluminum foil. Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. Set aside.40 salted saltine crackers
- In a medium saucepan, melt the butter and brown sugar over medium-high heat on the stovetop. Bring to a boil, reduce the heat to medium-low, and let it simmer for 5 minutes, stirring occasionally. Immediately pour over the crackers and spread to cover completely.1 cup (227g) unsalted butter, 1 cup (220g) packed dark brown sugar
- Bake for 5 minutes in the oven. Set aside.
- Melt the white chocolate chips and coconut oil over the double boiler, stirring constantly until completely melted. Pour half of the melted white chocolate over the crackers and spread into an even layer. Let stand for 1 minute. Spread the rest of the melted white chocolate on top.3 cups (18oz) good-quality white chocolate chips, 1 tbsp coconut oil
- Top with sprinkles or any additional toppings if desired.additional toppings like sprinkles, chopped nuts, or dried fruit
- Chill in the refrigerator for about 1-2 hours to harden. Peel away the foil and break into pieces.
Notes
Leftovers can be stored in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks.Â
To freeze - Place in a freezer-friendly container lined with wax paper on the bottom and in between each layer to prevent it from sticking. Store in the freezer for up to 2 months. Thaw overnight in the fridge or on the counter for an hour.
Calories: 150kcal, Carbohydrates: 16g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 43mg, Potassium: 52mg, Fiber: 0.1g, Sugar: 13g, Vitamin A: 146IU, Vitamin C: 0.1mg, Calcium: 33mg, Iron: 0.2mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.
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thank u this stuff is great
I have a friend who loves those white chocolate macadamia nut cookies. Could this be made by adding chopped (toasted) macadamia nuts to the melted white chocolate before spreading on the crackers?
I usually make the crack with graham crackers, the toffee, topped with slivered almonds – then bake. (no chocolate). Yummy!
It might be hard to spread the chocolate with the nuts mixed in. I would spread the chocolate then sprinkle the toasted nuts on top. Enjoy!
OMG made this for the first time I loved it too it to work Christmas Party handed out the recipe have made two more batches for work and bus buddies another to go for Christmas Day, who ever would have thought something so simple could be so delicious, true what they say it’s always the simplest things in life turn out to be the best.
I put on my gift cards Christmas Crack better than PlumbersÂ
Thank you, you should make it you won’t be disappointed .
VickiÂ
You’re very welcome Vicki and thank you for your rave review (and funny card). Enjoy!
when i have tried white chocolate. it would not melt, not even in microwave. then i bought white melting wafers. are they real chocolate?  tasted great to me…but???
Hi Wren, it can be tricky. Certain brands of chocolate chips melt really well and some don’t melt at all for some reason. I’ve used Ghirardelli and Nestle with no issues. Melting/candy wafers are technically not real chocolate but similar.
Turned out so well!!! Everyone at my work loved them. I added just a little sea salt on the crackers after they baked. I used white chocolate and topped with cinnamon sugar. It reminded me of a cinnamon toast crunch.
Thank you Amber and that’s brilliant! I love cinnamon toast crunch – yum!
I can’t find the video.
Hi Jean, the video is just above the recipe card. Let me know if you still can’t find it.
I made this recipe after a “fail” from a different version on another site. I prefer white chocolate anyway so I am looking forward to trying these! They’re cooling in the refrigerator and look wonderful. I think the white chocolate is more festive for Christmas too.
I’m so happy to hear! Thank you for your kind words and let me know what you think after you try it:)
Looks wonderful! What is the purpose of adding the oil to the melted chocolate?
Hi Barb, the oil makes it more smooth and spreadable when melted. Hope that helps and hope you enjoy it!
Great, thanks! I am gong to try this today!
Has anyone tried this with cinnamon graham crackers? Souds a little odd but my husband asked about cinnamon and I don’t have an answer for him on how that would be. Any ideas?
I have not tried it but it sounds delicious!
It’s delicious!
Was wondering if melting chocolate wafers work
Yes, melting chocolate wafers work. Enjoy and Merry Christmas!
I haven’t tried making it but I buy Christmas crack from a lady up the road. But hers looks like popcorn. Does this recipe turn out like that?
No, this recipe does not look like popcorn.
instead of foil, would parchment paper work?
Thanks!
I have not tried it with parchment paper, but I heard from another reader that she uses parchment and it works fine. Enjoy and happy holidays!
Hi,
Can I melt the white chocolate in the microwave instead of in a double boiler?
Thanks,
Rose
Yes you can melt it in the microwave at medium power for 30 seconds at a time, checking and stirring in between until almost completely melted. Then give it a final good stir until completely melted and smooth. I hope that helps. Enjoy!
I’ve made this for years. You can also leave off the oil. Once you remove from oven just spread morsels as evenly as you can on top. Let sit for maybe 90 seconds until they become sweaty. Use the back of a spoon to spread them (they totally melt) and then refrigerate.
Super tasty and crunchy! I make this every year during the holidays. Everyone raves about it. Thanks for the recipe and video!
You’re very welcome! This recipe is definitely a huge hit during the holidays.
I’d gladly love to dig into that beautiful pan of deliciousness! Merry Christmas and Happy New Year !
Can a different cracker be used? Like Ritz crackers? I know the saltines would fill the pan better but if all I have are the Ritz crackers, would they work just the same?
Yes you can substitute the saltines with Ritz crackers. I hope you enjoy it and happy holidays!
I make milk chocolate and dark chocolate versions of this every year for every person on my Christmas list that includes their favourite flavours (dark chocolate, dried cherry and almonds are MINE), but have been wary of trying a white chocolate version for fear of sweetness overload. You’ve inspired me to take the plunge. Thanks for sharing your hard work with your readers.
You’re very welcome. I have a few family members that don’t like the bitter taste of traditional chocolate, so this recipe was for them. I love your flavor combo with the dark chocolate, cherries and almonds – I’m definitely going to try that! Thank for your lovely comment and happy holidays:)
I am in a tiny bit of denial about it being December! I am trying to think of an alternative for Saltines over here in the UK, that sweet and salty combo is such a great taste.
You could use a plain cracker and sprinkle a little coarse salt onto the caramel mixture to get that essential sweet ‘n salty taste. 🙂 Or use graham crackers if those are available in the UK and add the coarse salt to that. So many delicious things you could do with it! I’m thinking about dried apricots or dried pineapple, chopped, of course, for a little tang . . .