Christmas Crack Recipe!

Christmas Crack Recipe
Comments (6)
  1. 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.

  2. 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.

  3. 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.

  4. Anita Strange says:

    Fun to make and delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *