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Christmas Crack is the most beloved Christmas candy and you’re going to experience it in a whole new and upgraded way. The pretzels make for a much crunchier Christmas Crack recipe. Each bite snaps in your mouth as opposed to saltines which get soft from when the hot toffee gets poured on the saltines. The exterior of the crisps is much harder, and the softening never happens. It’s the perfect vehicle for that delicious buttery toffee coating. The flaky salt adds more of that salty flavor that the pretzels bring. It enhances everything perfectly and creates a balance unlike any other dessert I make.
I prefer the flavor of the Christmas Crack without the chocolate layer, but I make both versions to please everyone. You can use any chocolate you like, we use milk chocolate, but I know many recipes call for semi-sweet or even bittersweet chocolate. You do you! This recipe should come with a warning, though. It’s addictive. Like, really, really addictive. The reason why is because you never feel sick from eating it (at least the version without chocolate). It’s just a massive hit of dopamine over and over again. Each bite is just as good as the last. You’ve been warned! While you’re here be sure to check out some of my other Christmas sweet treats like Christmas Cutout Cookies or my popular Salted Heath Chip Cookies.
Tips for the Best Christmas Crack
- Make a big batch on a 18×13 half sheet pan size pan.
- Don’t skip lining the sheet pan with parchment paper. It helps the pretzels not stick to the pan and cleanup is a breeze.
- Take the time to find full pretzel crisps and avoid the broken ones. The cheapest place to buy them is Costco.
- Make sure to use flaky salt. It is the best salt to use with this recipe.
- Prepare ahead of time and allow for cooling at room temperature. It makes for a better final product.
Christmas Crack
The classic Christmas dessert gets a makeover with pretzel crisps instead of saltines. It's a much crunchier Christmas crack but still all the buttery toffee and chocolate flavor you love.Ingredients
- 84 Snack Factory Pretzel Crisps for a half sheet size sheet pan 18x13
- 1 c salted butter (2 sticks)
- 1 c light brown sugar packed
- 10 oz milk chocolate chips optional
- flaky salt
Instructions
- Place a rack at the highest position in the oven. Preheat to 375 degrees.
- Line a 18x13 half size sheet pan with parchment paper. Line 84 pretzel crisps 7 across by 12 down overlapping the bottom of each row of crisps with the next row. Set aside.
- To a medium pot over medium heat melt butter and brown sugar together. Whisk until it blends. About 3-4 minutes.
- Once bubbles form in the middle of the pot set a timer for 3 minutes. Stir every 30 seconds.
- Pull off the heat and pour the caramel mixture over the pretzel crisps as evenly as possible.
- Put in the oven on the top rack for 5 minutes.
- Remove pan from the oven. If you want chocolate melted on the pretzels, immediately add chocolate chips to the hot pretzels. If you do not want chocolate, you'll immediately add flaky salt and then start separating the crisps with tongs and placing them on a cooling rack. Allow this version to harden for 2 hours before eating (if you can resist).
- Let the chocolate chips sit on the hot pretzels for 5 minutes. The heat will soften the chocolate. Spread chocolate chips with a knife and sprinkle flaky salt on top.
- Let the Christmas crack harden for 3 hours before breaking in pieces. If you're in a hurry you can freeze for 10 minutes and then break apart. It's best to let it harden at room temperature, however.
Tried this recipe?Let us know how it was!