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Christmas Crack Recipe

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4.97 from 330 votes
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This Christmas Crack is crunchy, salty, and sweet! Saltine crackers are layered with a 2 ingredient caramel, melted chocolate, and toffee bits. The best holiday candy!

Four pieces of christmas crack stacked

This Christmas crack recipe is the perfect combination of sweet, salty, caramel-y, chocolate-y, crunchy amazingness. Everyone loves it, it’s crazy easy to make, and it’s SO ADDICTING.

Ingredients

This Christmas crack is sweet, salty, nutty, chocolate-y, crunchy and so good…and you only need six ingredients to make it!

  • Saltine Crackers – provides a crispy, crunchy, mild flavored base for the caramel and chocolate. The salty flavor helps to cut the sweetness from the sugar. See other cracker suggestions if you don’t like saltine crackers or want to switch it up!
  • Unsalted Butter and Brown Sugar – boiled together to make the easiest two ingredient homemade “caramel”. The best part? You don’t need a candy thermometer. Simply bring the mixture to a boil, then boil while stirring constantly for about 3 minutes, or until it’s a rich golden color. If you want to take it to the next level, feel free to add in a pinch of salt and a splash of vanilla after cooking.
  • Chocolate – melted over the caramel for a delicious chocolate-y flavor. Use whatever chocolate you have on hand. We like dark chocolate to keep this candy from being overly sweet, but any chocolate that melts: white chocolate, semi-sweet, milk chocolate, etc. will work just fine. If you’re not a chocolate fan, check out how to make without chocolate!
  • Heath Toffee Bits and White Chocolate – our toppings! Heath toffee adds a nutty flavor to compliment the caramel and an extra crunchy texture. White chocolate is melted and drizzled over the top of the Christmas crack for a rich flavor and creamy texture. Want different ideas? Check out other ways to top your Christmas cracker candy.
JUMP TO RECIPE
Pro tip
Feel free to mix it up! Use dark, milk, or semi-sweet chocolate chips. Don’t love white chocolate? Try a peanut butter chip drizzle instead! Replace the toffee bits with festive colored mini M&Ms! Use a different cracker. The options are endless.

How to make

This delicious Holiday sweet treat is ready in 15 minutes!

  1. Place crackers side by side on a baking sheet lined with greased parchment paper.saltine crackers layered on baking sheet
  2. In a large saucepan, mix together butter and brown sugar then bring to a boil, stirring constantly.brown sugar and butter boiling in saucepan
  3. Pour the butter/sugar mixture over the crackers and bake for 5 minutes.caramel layered on saltines
  4. Remove from the oven and layer chocolate chips on top. Let that stand for 5 minutes then use a spoon to spread the melted chocolate chips over the crackers.melted chocolate layered on crackers
  5. Top with toffee and drizzle with white chocolate, then cool in the fridge or freezer.white chocolate and toffee layered on christmas crack
  6. Break into pieces then serve and enjoy!christmas crack being broken into pieces
JUMP TO RECIPE
Pro tip
Try your best to create even layers of crackers that are touching. This ensures that the toffee doesn’t run through the cracks which would make the final product harder to remove from the pan!

Can you use a different cracker?

Yes. Saltine crackers are most commonly used and are great for their buttery, salty flavor and crispy texture, but salted matzos, ritz crackers, club crackers, graham crackers, or even pretzels will work as well.

Whatever cracker you use, look for a thin, crisp texture and mild, slightly salty flavor to balance the sweetness from the sugar and chocolate.

Christmas crack held

Can you make christmas crack without chocolate?

You can make this recipe without chocolate if preferred. Here are a few suggestions:

  • Replace the chocolate with something else. Follow the recipe as directed, but replace the bag of chocolate chips with peanut butter chips, caramel chips, or butterscotch chips instead.
  • Omit the chocolate, but keep the toppings. Make the recipe as directed, skip the chocolate, but top with your toppings of choice, then cool, break and serve!
  • Omit the chocolate and the toppings. Make the recipe as directed, skip the chocolate and toppings, then cool, break and serve!
Pro tip
If you’re not a fan of dark chocolate try replacing it with milk or semi-sweet chocolate. 

Christmas crack in tin bucket

Why is my christmas crack chewy?

There are a couple of reasons your cracker candy might have come out chewy.

  • Your crackers are expired. Make sure the crackers are fresh and crispy!
  • You didn’t boil the butter/brown sugar long enough. You want to bring the butter/sugar mixture to a boil and let it boil for 3 minutes. That sweet spot results in a crunchier, harder candy when it cools, not soft and chewy.
  • You didn’t cool it long enough. Make sure you chill the assembled dessert for at least 2 hours in the fridge or 1 hour in the freezer so it has time to firm up. If any of the layers are still warm, the Christmas crack will be soft.

How to prevent the layers from separating

  1. Don’t let the caramel cool. Once the crackers are removed from the oven, the chocolate chips need to be placed immediately onto the hot caramel.
  2. Melt the chocolate completely. Once the chocolate chips have been sprinkled onto the caramel let them sit for 5 minutes. If the chocolate isn’t easily being spread, pop the baking sheet into the warm oven until the chocolate has melted, then use the back of a spoon to spread it evenly over the caramel.
  3. Try a different brand of chocolate. Some chocolate chips just simply don’t melt well or have a higher percentage of cocoa which may result in it not sticking to the caramel.

4 pieces of crack stacked

Other ways to top your christmas cracker candy

  • Add texture. Try crushed nuts, peppermints, or pretzels for a nutty, minty, or salty crunch.
  • Add candies, cookies, or fruit. Try M&Ms, crumbled Oreos, toasted coconut, dried fruit, you name it.
  • Add a drizzle. Swap the white chocolate for melted semi-sweet, milk, or dark chocolate, or melted peanut butter chips.
  • Make it festive. Add red and green sprinkles for a truly merry finish!

Bucket of christmas crack

How to store

Leftover Christmas crack will keep in an airtight container in the fridge for 1 week or in the freezer for up to 3 months.

Eat frozen or enjoy chilled in the fridge!

– Jennifer

Need more Christmas treats? Be sure to check out all our holiday desserts!

Stack of Christmas Crack

Christmas Crack Recipe

4.97 from 330 votes
This Christmas Crack is crunchy, salty, and sweet! Saltine crackers are layered with a 2 ingredient caramel, melted chocolate, and toffee bits. The best holiday candy!
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 16 people
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Ingredients

US Customary - Metric
  • 1 sleeve salted saltine crackers about 42 crackers
  • 1 cup unsalted butter 2 sticks
  • 1 cup brown sugar packed
  • 1 (12 oz) package dark chocolate chips can use semi-sweet or milk chocolate
  • heath toffee bits
  • white chocolate melted

Instructions

  • Preheat oven to 375 degrees F and line a rimmed cookie sheet with parchment paper. Grease parchment paper with cooking spray. 
  • Place crackers side by side on lined pan. Set aside.
  • In a large saucepan, combine butter and brown sugar.
  • Bring to boil over medium/medium-high heat and boil for 3 minutes, stirring constantly.
  • Pour evenly over crackers.
  • Bake in preheated oven for 5 minutes.
  • Remove from oven and sprinkle chocolate chips on top.
  • Let stand for 5 minutes, then use the back of a spoon to spread melted chocolate chips evenly over the crackers (if the chocolate chips aren't melting, place in warm oven)
  • Top with toffee bits and drizzle with white chocolate.
  • Cool completely in fridge (at least 2 hours) or in freezer (at least 1 hour), then break into pieces.
  • Store in fridge in covered airtight container.
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:1 Week
Freezer:3 Months
Reheat:Thaw in fridge, if frozen
*Storage times may vary based on temperature and conditions

Notes

Nutritional information does not include Heath or white chocolate. 

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Nutrition Information

Nutrition Facts
Christmas Crack Recipe
Amount Per Serving
Calories 302 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 31mg10%
Sodium 109mg5%
Potassium 168mg5%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 21g23%
Protein 3g6%
Vitamin C 1mg1%
Calcium 77mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: christmas candy, saltine crackers, toffee
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dessert
Cuisine: American

This post was originally published December 5, 2016 and has been updated to provide more detailed content.

Reader Interactions

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  5. Vee

    Bayville, New Jersey

    5 stars I will never skip this recipe during the holidays, I’ve been asked twice to make it again!! Which of course I did. So easy. Crowd favorite!! Love that interchangeable toppings are allowed. Stress free!! ❤️💯🤌🏼
    Reply

  7. Dianne

    Porcupine Plain, Saskatchewan

    5 stars Very good recipe. I used a mixture of dark and milk chocolate and chopped pecans on top instead of toffee bits.
    Reply

  22. Donna

    Richardson, Texas

    5 stars Absolutely delicious 😋 and super easy to make! Just be sure not to let little ones in the kitchen while doing the butter/brown sugar, or chocolate chip/spreading, and anything dealing with hot pan. Spreading the saltines and breaking them into bite-sized pieces is ok, tho!!
    Reply

  25. Jeanne

    Canada

    5 stars These are a huge hit when I gift them at Christmas! Any tips on preventing the crackers from “floating” away from each other while baking in the oven? Sometimes this happens and sometimes not and I can’t figure out why. But they’re still delicious either way!
    Reply

    • Jennifer @ Show Me the Yummy

      I’ve never had that happen, but I can definitely see why that would happen! It’s just floating away because the caramel mixture isn’t thick enough to keep the crackers in place. My only advice would be to walk slowly lol then use a spoon to smoosh them back together!

    • Anonymous

      Bayville, New Jersey

      5 stars I actually add a cup of chocolate of my choosing on top of caramel for the 5 minutes then spread it, seems to bond it together then add the rest of your chips and toppings!

  32. Jenn

    United States

    5 stars Excellent recipe with video and pictures! Does it matter if I boil on High vs. Med/Hi? It never looks the same consistency as in your video and the butter really surfaces. Same as when I take it out of the oven. I stir constantly too. 🤷🏻‍♀️
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much! What consistency are you getting? And what do you mean the butter surfaces? Would love to help!

    • Jennifer @ Show Me the Yummy

      Thanks Olivia! You could sprinkle on some maldon sea salt to the melted chocolate to balance out the sweetness a bit more.

    • Carrie

      Austell, Georgia

      5 stars The Maldon sea salt is exactly what I do! The extra little bit of salt really makes everything else kind of pop and brings it all together, IMO. Thanks for the recipe!!

  87. Jutta

    Dallas, Texas

    I think I may have done something wrong some of my butter and brown sugar went underneath so when I took it out of the freezer it seemed wet on the bottom
    Reply

    • Andrea

      Kingsport, Tennessee

      5 stars The first 3 times I made it mine was wet and sticky on bottom. I figured out that I was using butter with vegetable oil in it which will not work. You must use real butter!

  92. Wendy

    Port Orange, Florida

    5 stars This is a great tutorial on how to make Christmas Crack! We love it in our house, and make it as teacher gifts every year as well! We generally keep it pretty simple with just milk chocolate on top, since we have picky eaters, but someday when they are grown I will probably make it fancier!
    Reply

  118. Diane

    Romeo, Michigan

    5 stars Appropriate name. Cannot stop eating this. So easy to make when you have a busy schedule. Great recipe find…..!!!
    Reply

  137. Pat

    Welland, Ontario

    Can these be made ahead of time and frozen? Just wondering if freezing would make the cracker to soft. Thanks
    Reply

  138. Kathleen

    United States

    5 stars Love the built in timers! Easy to follow. I put white chocolet in a sandwich bag, snipped corner . Easier to drizzle!
    Reply

  142. Thanksgiving

    Grand Prairie, Texas

    5 stars Really good and super easy. Next time I will only use Cadbury milk chocolate bars spread thinly. Everyone preferred that to the Hershey semisweet morsel batch. Also, I’ll use a row or 2 less saltines so there is more toffee to cracker ratio. Really enjoyed this.
    Reply

  146. Debra

    Cambridge, Ontario

    5 stars It is such a pleasing to the eye sweet treat. I used crushed peppermint M & M’s and Christmas sprinkles instead of the toffee bits. Couldn’t have been any better.
    Reply

  156. Teresa

    Hamilton, Ontario

    5 stars Better than the ones I bought at Costco!! I also made them with Monkfruit instead of sugar and they were still delish!
    Reply

  158. Joanne

    Petawawa, Ontario

    5 stars I made this somewhat Keto friendly and it was delicious. I used Keto crackers from Costco, coconut brown sugar from Costco, Lily’s white and dark chocolate, and I put walnuts on top. Yum yum!
    Reply

    • Jennifer @ Show Me the Yummy

      Awesome! So glad you were able to make it work for you. Thanks, Joanne 🙂

  164. Stevie

    Halifax, Nova Scotia

    5 stars I love this recipe so much, this year I topped it with a bit of Maldon flaky salt (thank you Joshua Weissman) and I’m about to try it again with a graham cracker base because although I love the saltines (I eat them straight from the box a lot) a few of my family members say they overpower the other flavours (as if) but we’ll see how this turns out!
    Reply

    • Jennifer @ Show Me the Yummy

      I love Maldon sea salt! I use it all the time. Glad you love the recipe, Stevie! 🙂

  191. The

    Oceanside, California

    Whatever you do, use a pan smaller than your parchment paper. I thought I had enough lip but I didn’t expect the toffee to boil up so much (over part of the paper) in the oven. This lead to the parchment paper becoming part of the candy thus the first batch went in the trash. Too bad I didn’t notice before decorating with the chocolates. The second batch, I didn’t even use paper, just greased a metal pan so I can pop it out. I also only baked it for 2 1/2 minutes. Turned out just fine.
    Reply

  196. Jeanne

    Pittsburgh, Pennsylvania

    5 stars I love the timer option, really handy. The recipe is easy to follow and the candy is delicious. Thanks
    Reply

  198. sherri

    Greater Sudbury, Ontario

    5 stars Hi, i want to make these today but i only have unsalted crackers, would sprinkling salt or a little sea salt over the crackers work? Thank you
    Reply

    • Jennifer @ Show Me the Yummy

      I think that would be delicious! I would sprinkle the warm chocolate with flaked sea salt.

  203. Cindy

    Millington, Tennessee

    5 stars Awesome! Easy to make and everybody loves it. This is my second year to make. Even with COVID, I am getting requests for this…just in a separate container with their name on it. Haha!
    Reply

  212. Kristy

    Sacramento, California

    5 stars I have made this every year since I found the recipe. I I use graham crackers and spread Heath toffee bits on top. Can you remind me what the temp should be of the butter/sugar after boiling for 3 minutes?
    Reply

    • Jennifer @ Show Me the Yummy

      I’m not sure the specific temperature, because I didn’t use a candy thermometer for this recipe. Just boil it at medium-high heat for 3 minutes and it should be good to go! So glad you love the recipe, Kristy 🙂 It sounds delicious with graham crackers!!

  225. KCampbell

    United States

    I’m looking to make this as gifts in standard round yChristmas cookie tins. I’m trying to visualize how much this recipe will yield. Thinking probably two tins per batch? Any idea?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Karen! The recipe calls for 42 saltine crackers so I’d say just fill your tins with saltines before making the recipe to see how many fit. That should give you a pretty accurate idea of how much to make. Hope that helps! 🙂

    • Nicola

      Ajax, Ontario

      5 stars Each batch you makes uses 40 crackers (1 sleeve of crackers) so depending on how large you crack the pieces…

  235. Kathy

    Burlington, Ontario

    Hi I would like to make this in a sqaure pan 8×8 can i just split the repice in half? Also didi you use light brown or darkbrown sugar?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Kathy! You can absolutely halve the recipe but I still recommend using a sheet pan. It won’t harden as well in a smaller dish and it will most likely be really difficult to get out. As far as the brown sugar goes, I always use dark because I prefer the flavor but either will work. Hope that helps 🙂

  244. Maureen

    Marseilles, Illinois

    5 stars Love this recipe! It even gives you the timers. You had to do a lot of scrolling to find the ingredients.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Maureen! Thank you! For future reference, every post has a button at the top that says “Jump to Recipe” that will take you straight down to the recipe card. No scrolling necessary 🙂

  254. Liz

    Hilton Head Island, South Carolina

    How long does this keep in the refrigerator? I am making for a gift and want to be able to tell the giftee. Thank you
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Liz! Storing info is listed in the recipe card under the directions 🙂 It’s good for 1 week in the fridge.

    • Jennifer @ Show Me the Yummy

      Hi Mary! I don’t see why not. It may change the flavor slightly but should still be delicious!

  272. Dee

    Bradenton, Florida

    5 stars Oh I’m not waiting for Christmas to make this! Crack is a good name for it. With different chips ie red chips for Valentines Day or green chips for St. Patrick’s Day, butterscotch for Halloween. The mind boggles. Thanks for posting this awesome video recipe!
    Reply

  280. Jameen

    Durham, North Carolina

    5 stars Beyond AMAZING! I used Butterscotch Morsels and chopped pecans on top of the chocolate chips. I also made a batch with Peanut Butter morsels and pecans on top of the chocolate. I found that I like to use Club Crackers as opposed to Saltines. Let’s just pile on the calories. I will make this all throughout the year. Thank you! #addictive
    Reply

  283. cj

    Sanford, Florida

    5 stars made two batches, one with just toffee & sea salt (not a fan of chocolate)..UNBELIEVABLE, the other half white chocolate & half milk chocolate w/ hazelnuts..still yummy
    Reply

  284. Ljb

    San Luis Obispo, California

    5 stars This is so easy and an absolutely amazing candy! It’s definitely true to it’s name! I always add pecans or walnuts also. Fabulous! Thank you.
    Reply

    • Jennifer @ Show Me the Yummy

      Sounds like you’re not cooking the caramel long enough or maybe your heat is too low! Look at the video for visuals 🙂

    • Jennifer @ Show Me the Yummy

      Hi Tassa! I’ve heard mixed reviews on this one. Some people say it lasts up to 3 months in the freezer, but others say that it changes the texture of the toffee and turns the saltines to mush. If you give it a try, you’ll have to let me know!

  295. Dana

    Ventura, California

    5 stars Yum! I made it with the chocolate chips and toffee bits. Then I made it with white chocolate chips and crushed peppermint candy. Both were a hit! Simple and so good.😋
    Reply

  296. Dana

    Ventura, California

    5 stars Yum! I made it with the chocolate chips and toffee bits. Then I made it with white chocolate chips and crushed peppermint candy. Both were a hit! Simple and so good.😋
    Reply

  299. Debra

    Peterborough, Ontario

    5 stars Amazing I just make 3 batches of this for a Christmas church bazaar and it all sold. We put out a bowl of bits for people to try and it sold like hot cakes
    Reply

  301. Jill

    Berea, Ohio

    This calorie information doesn’t quite seem. I don’t see how there can only be 90 calories and 16 servings. Is it really correct?
    Reply

  302. Kathy

    Anaheim, California

    5 stars This is one of the easiest things to make & so worth it, if your giving it out as gifts hide it, it will disappear faster then it was to make.. Kathy
    Reply

  305. Patt

    Florissant, Missouri

    5 stars I used a bag of chocolate/peanut butter chips and a little sprinkle of sea salt on top. I will definitely make this again, my whole family loves this, even the grandkids!
    Reply

  308. Start

    Spring Hill, Florida

    Love this stuff! I have made it with whole wheat saltines- I like to think it makes it healthier😜. Also, use semi sweet morsels but love your dark chocolate better.
    Reply

  312. Stephanie

    Fairbanks, Alaska

    5 stars I used graham crackers instead of saltines and spread kosher salt on top of the crackers and again on the top of the chocolate to counter the sweetness of the graham. I sprinkled it by hand until it looked right. AHmazing! The balance of brown sugar and butter is the bomb!
    Reply

    • Jennifer @ Show Me the Yummy

      I use unsalted butter, but salted would be fine. I just use the generic stick butter found at the grocery store 🙂

  314. Denise

    United States

    Why did my chocolate chips turn powdery?? I took crackers out of oven and I put in chips and placed into oven for 2 minutes and then out and then when I spreader the chips were like sand! My spatula was dry. Ty, D
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Denise! What brand did you use? I’ve never had chocolate chips turn to powder before!! It sounds like they were really old or a bad batch of chocolate chips.

  316. Jemma

    Calgary, Alberta

    5 stars For those that enjoy pecans or walnuts they also make a great topping over the chocolate on these treats in place of more.
    Reply

    • Jennifer @ Show Me the Yummy

      Absolutely! I’d let it thaw at room temperature or in the fridge when you’re wanting to serve it, so you don’t break a tooth on the frozen toffee, ha!!

    • Jennifer @ Show Me the Yummy

      Yes you can freeze it! If you’re freezing it, it can be made a month in advance probably!

  321. Lori

    5 stars These are so good! I haven’t had Christmas Crack in years – and it was always brought into the office by a co-worker. It was so good to find this recipe – it’s just like I remembered! And… have made it twice already because we gave most of it away! (and still have two more sleeves of crackers to go… LOL!).
    Reply

  325. Sharlene

    Do you have to store them in the refrigerator, I would like to put them in a tin to give out for Christmas how long can they sit out Thank You!
    Reply

  326. Colleen

    I made this today and my butter/sugar mix wasn’t as thick as yours. It tasted delish, but was just too thin. Any suggestions on what I might have done wrong? Thanks in advance.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Colleen! Did it still set up ok in the freezer? Just cook it a little longer next time or make sure it’s really boiling! 🙂

  327. Linda

    I love this recipe! I want to use graham or matzos crackers, would I still use the unsalted butter? Have full boxes of each that need to be used. Love your website. Thanks in advance and Merry Christmas.
    Reply

    • Jennifer @ Show Me the Yummy

      Thank you so much Linda! I think I would use salted for either of those. 🙂 Enjoy and Merry Christmas!

  328. Laura

    I made the Christmas Crack recipe this evening and on the positive side, it looked delicious and pretty! However, when it came time to break it into pieces, the candy stuck to the parchment paper and the top chocolate layer separated from the cracker layer. What a disaster! So, now I have paper coated candy with mix and match pieces that don’t stay together! Should I skip the parchment paper step and just butter the pan well instead? ….and why did it separate?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Laura! That is so bizarre! That’s never happened to me. 1. For sticking – did you lay the crackers down on the parchment paper first then pour the butter/brown sugar mixture on top of the crackers? The crackers should act as a barrier between the parchment paper. If you wanted to be safe, you could spray the parchment paper with cooking spray. 2. What kind of chocolate were you using? Did you stir the brown sugar/butter mixture while cooking? My only thought would be that the chocolate was really oily or that the butter separated from the sugar and that’s why the chocolate didn’t stick. Let me know if that helps!! 🙂 We also have a video in the post if it helps to watch the recipe being made as well!

    • April

      Mebane, North Carolina

      I have made this twice, once with parchment and once with foil. I sprayed both with cooking spray and they were completely stuck to the papers both times. Not sure what to do now, any idea’s?

  329. Michelle

    Can I use milk chocolate instead? Also what is the purpose of using unsalted butter instead of salted butter? I am a novice if you can’t tell 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Michelle! Yes! You can use milk chocolate 🙂 The reason I use unsalted butter is because then you can control the amount of salt that goes into the recipe. With the salty saltines, I didn’t think this recipe needed any more salt. I hope that helps! 🙂

  330. Melissa

    I make this with pretzels instead of the crackers and it’s so good! You are going to have to try that too! So pumped to meet you in February!
    Reply

    • Jennifer @ Show Me the Yummy

      Oh YUM! Definitely trying this with pretzels 🙂 SO pumped to meet you as well!!!!

  332. Marina

    5 stars Oh my gosh, BEST WEEK EVER. I’m loving how simple this recipe is to put together too! 🙂 This is definitely my kind of crack! 😉 And I actually prefer dessert over freestanding chocolate any day, but if I had to pick, my favorite Christmas candy recipe is probably peppermint bark!
    Reply

  334. Eva

    THIS is my favorite Christmas candy! I’ve made this before with a different recipe but this is easier. I am totally making this.
    Reply
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