Holidays

Christmas Crack Recipe!

Christmas Crack Recipe
Comments (11)
  1. Terry says:

    Made this as directed and it was easy and tasty. My problem is the Carmel did not firm up as I expected. If I make it again I would boil it a bit longer and increase the oven temp a bit.
    Your thoughts?.

  2. Patty says:

    I made this today and had the same trouble with my colored almond bark but I added a few drops of vegetable oil and it worked just fine…A very sweet recipe but my husband loves the crackers..Thanks for a new recipe I will add to my collection

  3. Misty says:

    Hi there! I’m going to make a “fall/autumn” version of this recipe. I need to clarify how much is 1 stack of crackers? Does that mean 1 sleeve? TIA

    1. Passion For Savings says:

      It’s about 30 crackers. When you buy the regular Saltines (16 oz box) it would be one of those sleeves.

  4. simone says:

    You can’t use regular food coloring with bark. You have to use oil based or special chocolate coloring (sold in craft stores near chocolate candy melts). Regular food coloring has water and that will seize the chocolate,

  5. Jan Vriend says:

    What size of cookie sheet do you use for the recipe for the Christmas crack?

    1. Passion For Savings says:

      Aprox 13”x18” But it doesn’t have to be exact. Any sheet pan will work or you can do 2 if you need to.

  6. Jill Hein says:

    The butter/sugar component leaked through the saltines and it was a gooey mess. Also when adding food coloring to the small dishes of almond bark, it solidified immediately. I ended up throwing it all out, what a disappointment.

  7. Karen says:

    So, the video looks fantastic so I tried this just now. First, are you supposed to let the caramel layer cool before you pour on the chocolate? Because mine kind of mixed in with the caramel and got a bit lumpy looking when I put it on without cooling first. Next, my colored almond bark seized up when I added the food coloring and was basically unusable (though I crumbled it on anyway :D). Any tips for that? Looking forward to tasting this when it cools down!

    1. Passion For Savings says:

      Here are a few tips just to be sure you’re doing them: I don’t let the caramel cool too much before adding the chocolate chips, because you need the heat to melt them. Also on the Almond Bark make sure you don’t overheat it because that can cause problems with the recipe also.

  8. Anita Strange says:

    Fun to make and delicious!

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