The most popular recipe I have posted on Mad in Crafts is my Christmas Crack recipe. It’s no wonder. Once you have tried the Crack, you will understand. Over the years since I first posted the recipe, I have received numerous questions about it. I wanted to address those questions all in one place. Plus, my photography skills are markedly better now, and Christmas Crack deserves better than the “point & shoot with a flash” treatment I gave it back then!
No. No. Just no. Even ignoring the fact that butter tastes better than the rest of those things, the recipe really will not work with any other fat. Just go with it. Be one with the butter.
Either you didn’t use real butter (see above) or you didn’t fully boil the butter and brown sugar mixture. This is the only tricky part of making Crack. You have to bring the butter and brown sugar to a good boil and keep it there for THREE MINUTES. That is the magical amount of time to brown the butter and mix it with the sugar so beautiful Science things can happen that give it the toffee taste and crispy crunch. At the end of the three minutes, your butter/sugar concoction should look like this:
I have seen similar recipes that use saltines or graham crackers, can I replace the club crackers with those?
Yes, those are allowable substitutions. I made a s’mores version of Christmas Crack with graham crackers and marshmallows that was quite delicious.
I feel like you didn’t read the recipe. Go back and review the amount of butter used.
There is no wrong way to crack the Crack, but there are a few tricks that can spare your finger muscles some strain. First, be sure to spread the chocolate chips evenly over the crackers. Any sections with an extra thick chocolaty layer will be especially hard to break. Second, try breaking the pieces along the “fault lines” in between crackers.
My husband eats it by the bowlful, but I don’t recommend that until you have a gall bladder of steel. A couple of pieces at a time is plenty.
I made Crack for one holiday party last year, and now people ask me to bring it to EVERYTHING. What do I do?
There are a few reasons why your Christmas crack may be soft. One possibility is that the sugar in the mixture did not caramelize properly during baking. This can happen if the crackers are not baked for long enough, or if the oven temperature is too low.
I tried my first batch of Christmas Crack yesterday, and it didnt set….it is still gooey and runny. So I tried it again, and the second time I boiled the brown sugar and butter longer (until it was getting pretty thick and puling away from the sides of the pan) and when I poured it out on the crackers it was more of a sticky thicker consistancy (the first time it was just liquid), and actually spread over the crackers, rather than just soaking into them. But, after I baked them, they are hard, but really sticky….like hurt your teeth, cant really chew them very well, sticky. How are they supposed to be? Crunchy like peanut brittle? What are your tips on getting it to the “perfect” consistancy? How long do you boil the butter and brown sugar (I used a cup of each), and to what consistancy is it before you pour it over the crackers? Do you boil it on medium or high? And how long do you bake it in the oven and for how long? I did it at 375 for about 10 minutes…until it started looking kinda bubbly and the crackers were a golden color. How is it “supposed” to look before I take it out? Im tired of wasting ingredients, but really want to get this right. The flavor of the first batch was better than the second, but was runny and not set. Any tips or advice? I know weve got some Christmas Crack pros on this board. =o)
Either you didn’t use real butter (see above) or you didn’t fully boil the butter and brown sugar mixture. This is the only tricky part of making Crack. You have to bring the butter and brown sugar to a good boil and keep it there for THREE MINUTES. That is the magical amount of time to brown the butter and mix it with the sugar so beautiful Science things can happen that give it the toffee taste and crispy crunch. At the end of the three minutes, your butter/sugar concoction should look like this:
The most popular recipe I have posted on Mad in Crafts is my Christmas Crack recipe. It’s no wonder. Once you have tried the Crack, you will understand. Over the years since I first posted the recipe, I have received numerous questions about it. I wanted to address those questions all in one place. Plus, my photography skills are markedly better now, and Christmas Crack deserves better than the “point & shoot with a flash” treatment I gave it back then!
I feel like you didn’t read the recipe. Go back and review the amount of butter used.
I made Crack for one holiday party last year, and now people ask me to bring it to EVERYTHING. What do I do?
I have seen similar recipes that use saltines or graham crackers, can I replace the club crackers with those?
Fixing My Failed Dollar Tree Christmas Crack!
FAQ
Why isn t my Christmas Crack hard?
Why is Christmas Crack soft?
Why did my Christmas Crack turn out chewy?
Why is my Christmas Crack so sticky?
Why is crack so hard to make?
Either you didn’t use real butter (see above) or you didn’t fully boil the butter and brown sugar mixture. This is the only tricky part of making Crack. You have to bring the butter and brown sugar to a good boil and keep it there for THREE MINUTES.
What causes a fingernail to crack at the end?
Generally, people think that there is a correlation between the fingernail and health of body. And fingernail is easily to suffer crack for shorting of vitamin or microelements and some nutrition, etc. That is to say that it may displays malnutrition with the chapped fingernail.
What is Christmas crack?
There is a reason that this popular Christmas treat is called Christmas Crack. It’s hard to just eat one piece and I know you’ll love this recipe. This recipe for Christmas Crack is the perfect combination of sweet and salty. The toffee mixture is rich and decadent paired with the chocolate.
How long do Christmas cracks last?
Storing it in the freezer will preserve it easily for 4 months. In a warmer-ish winter climate (i.e. sothern Texas, Florida, California, etc.) you may want to store the Christmas crack in the fridge if it’s warm enough to melt chocolate where you’re at. Doubtful in December, but you never know.