This easy Chocolate Caramel Crack is the kind of sweet snack I can’t stop making. It’s quick, simple, and always a hit, whether I’m serving it during the holidays or just need a little afternoon treat. The crunchy base, buttery caramel layer, and smooth chocolate topping make the perfect sweet-and-salty combo. And best of all? It only takes a few ingredients and minimal prep time.
Why You’ll Love This Recipe
I love how effortless this recipe is. With just a handful of pantry staples, I can whip up a batch in under 30 minutes. It’s also endlessly customizable and stores beautifully, which makes it great for gifting or stashing away for those sweet cravings. The texture is what seals the deal — crisp, chewy, and melty all in one bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 sleeve of saltine crackers (about 40 crackers)
1 cup (2 sticks) unsalted butter
1 cup packed brown sugar
2 cups semi-sweet chocolate chips
Optional: flaky sea salt for topping
Directions
I preheat the oven to 350°F (175°C) and line a rimmed baking sheet with aluminum foil or parchment paper, then lightly grease it.
I arrange the saltine crackers in a single layer, covering the entire pan.
In a saucepan, I melt the butter and brown sugar over medium heat, stirring constantly until it begins to boil. I let it boil for 3 minutes without stirring, then pour the hot mixture evenly over the crackers.
I bake it in the oven for 5 minutes until the caramel is bubbly.
Once out of the oven, I immediately sprinkle the chocolate chips over the caramel layer and let them sit for 2–3 minutes to melt.
I use a spatula to spread the melted chocolate evenly across the surface. If I want a salty finish, I sprinkle some flaky sea salt on top.
I let the whole tray cool at room temperature, then place it in the fridge or freezer to fully set before breaking into pieces.
Servings and timing
This recipe yields about 35–40 pieces, depending on how I break them. It takes roughly 10 minutes to prep, 5 minutes to bake, and about 20 minutes to cool and set. In total, I can have it ready in under 40 minutes.
Variations
I sometimes swap the saltines for graham crackers or Ritz for a slightly different flavor and texture.
For a nutty twist, I sprinkle chopped pecans or almonds over the melted chocolate.
During the holidays, I like adding crushed peppermint or festive sprinkles.
If I want more richness, I use a mix of milk and dark chocolate chips.
Storage/Reheating
I store the chocolate caramel crack in an airtight container in the fridge for up to 2 weeks. If I want to keep it longer, I freeze it for up to 3 months. It doesn’t need reheating, but I let it sit at room temperature for a few minutes before serving to soften slightly.
FAQs
How do I keep the caramel from separating?
I make sure to stir the butter and sugar together until fully combined before letting it boil. Once it’s boiling, I avoid stirring to prevent the caramel from getting grainy.
Can I use a different type of cracker?
Yes, I’ve tried graham crackers and Ritz — both work great. Just make sure they cover the baking sheet in a single layer.
Do I have to refrigerate it?
Refrigeration helps the chocolate and caramel set quickly and gives the crack a satisfying snap. But I can also leave it to cool at room temperature — it just takes longer to set.
What type of chocolate works best?
I prefer semi-sweet chocolate chips because they balance the sweetness of the caramel, but milk chocolate, dark chocolate, or even white chocolate all work too.
Why is it called “crack”?
It gets the name from both its addictive flavor and the way it breaks apart into jagged “crack” pieces. Once I taste it, it’s easy to see why.
Conclusion
This Chocolate Caramel Crack is the perfect sweet snack when I want something quick, crunchy, and irresistibly delicious. I love how simple it is to make and how easy it is to switch up the ingredients for different flavor twists. Whether I’m prepping treats for the holidays or just indulging in a craving, this recipe never fails to deliver.
This easy Chocolate Caramel Crack is a quick and irresistible sweet snack made with saltine crackers, buttery caramel, and melted chocolate. Perfect for holidays or everyday indulgence, it’s a crisp, chewy, and melty treat ready in under 40 minutes.
Ingredients
1 sleeve of saltine crackers (about 40 crackers)
1 cup (2 sticks) unsalted butter
1 cup packed brown sugar
2 cups semi-sweet chocolate chips
Optional: flaky sea salt for topping
Instructions
Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with aluminum foil or parchment paper. Lightly grease it.
Arrange the saltine crackers in a single layer to cover the pan.
In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly until it begins to boil. Let it boil for 3 minutes without stirring.
Pour the hot caramel mixture evenly over the crackers.
Bake for 5 minutes, until the caramel is bubbly.
Remove from the oven and immediately sprinkle the chocolate chips over the caramel. Let them sit for 2–3 minutes to melt.
Spread the melted chocolate evenly with a spatula. Sprinkle with flaky sea salt, if using.
Let cool at room temperature, then refrigerate or freeze until fully set. Break into pieces before serving.
Notes
Use parchment or foil to make cleanup easier.
Customize with nuts, sprinkles, or different chocolates.
Store in an airtight container in the fridge for up to 2 weeks or freeze for 3 months.
