This Christmas bark is highly addictive! Saltines are drenched in a simple caramel sauce, two kinds of chocolate, crushed and chopped peppermint, and different festive sprinkles. Next, try my peppermint bark.

I’m sure you’ve seen saltines covered with butter and sugar and topped with chocolate before. Saltine cracker toffee is a popular Christmas treat.

I’m not going to be revolutionary by waving things around all the time. See how inventive I am!!!

Actually, this Christmas crack recipe is just something that is simple to make, produces enough to feed a large group at a party, and is very customisable.

Don’t freak out over the name

I realize some people may be offended by the name: Christmas Crack. It’s a long-standing, popular moniker that I credit to the fact that you physically shatter the completed product into pieces, so I went with it.

If it really upsets you, you might refer to it as Christmas Bark. If the term “Christmas” upsets you, you may name it Holiday Bark instead. Alternatively, a Magical Festive Sweet Sheet.

I’m not very good at being politically correct, so that’s about all the advice I can provide on the naming convention here.

[insert sigh of relief emoji here]

Ingredients for Christmas Crack

• 40 salted crackers
• 1 pound unsalted butter
• 1 cup packed light brown sugar
• teaspoonsalt
• 1 tsp pure vanilla extract
• 20 oz. dark chocolate
• 4 oz. white chocolate
• Crushed peppermint, chopped Andes mints, and a variety of other sprinkles

How to make Christmas Crack holiday bark

1. Preheat the oven to 400°F and prepare a baking sheet with parchment paper. Arrange the saltine crackers in a single layer on the baking sheet.
2. Heat the butter, brown sugar, and salt in a medium saucepan over medium heat until it comes to a boil. Remove from the heat and stir in the vanilla extract.
3. Pour the heated liquid over the crackers in an equal layer on the prepared pan.
4. Bake for 5 minutes in a preheated oven.
5. While the pan is baking, melt the chocolate in a microwave-safe basin or over a double boiler according to package guidelines.
6. Take the pan from the oven and immediately pour the melted chocolate on top in an equal layer, spreading it evenly with a spatula.
7. If you’re going to use while chocolate, melt it now and add it.
8. At this stage, you may add whatever else you desire, such as sprinkles, chopped Andes mints, crushed peppermint, chopped almonds, and so on.
9. Let the pan to come to room temperature before placing it in the refrigerator to chill for at least 1 hour.
10. Use a knife to cut into pieces; it will not break evenly, which is entirely normal and acceptable!

Variations and substitutions

• Do you dislike dark chocolate? Use either milk or semisweet chocolate.
• What if you don’t have any white chocolate? That’s OK; leave it out.
• Do you dislike holiday-themed sprinkles because they remind you of that time you chugged a bottle of them on a dare and they now make you sick every time you see them? Leave them out, or substitute some holiday-neutral sprinkles.

How to store holiday bark

It may be kept in the fridge for up to 2 weeks in an airtight container, or at room temperature for up to 1 week.

Is there such a thing as too much chocolate?

I mean, most likely. I’ve made numerous different chocolate layers (one of which was melted Nutella because NUTELLA), but it includes pouring hot chocolate on top, letting it set and cool, putting more chocolate on top, setting and chilling, and so on.

You may do it if you like, but it will take more time than we are discussing in this recipe.

Make a batch, crack it, wrap it in nice containers, and give it to your pals.

And then make another batch for yourself because you’ll have major FOMO if you don’t.