Christmas Crack Cookie Bites – BEST Cookies EVER!

Christmas Crack

There are several different versions of this recipe, however I’ve done a little tweaking and have come up with what my family thinks is the perfect “Christmas Crack” recipe. I can’t believe how simple this recipe is, even if you aren’t an experienced cook you can still whip up a batch that your family and friends will love.  I’ve included a little pictorial step-by-step below along with the full recipe at the bottom of the post.



Now, for the step-by-step tutorial. First, lay saltines out flat on a cookie sheet covered with aluminum foil. I also sprayed mine with cooking spray just to make sure nothing got stuck to my cookie sheet.



Next, melt 2 sticks) of butter and 1 cup light (or dark) brown sugar. Bring to a boil, stirring continuously for 2-3 minutes. Remove from heat.

christmas crack step 3

Pour evenly over crackers, you may need to spread out with a spatula. Bake at 400 degrees for 6 minutes.


Remove from oven, pour a 12 ounce bag of milk chocolate chips on top of crackers. Allow to sit for approx 1-2 minutes or until morsels start to melt. Spread evenly, then allow to cool. If it’s as hard for you to wait as it was us, we put ours in the fridge so that it would cool faster. Best if kept refrigerated.

Christmas Crack Cookie Bites

Christmas Crack Cookie Bites


  • saltine crackers
  • 2 sticks of butter
  • 1 cup light or dark brown sugar (I used light)
  • 1 teaspoon pure vanilla extract
  • 1 bag of milk chocolate chips
  • nuts, sprinkles, or M&M's (optional)


  1. Preheat oven to 400 degrees.
  2. Line cookie sheet with aluminum foil, and spray generously with cooking spray.
  3. Cover cookie sheet with one layer of saltine crackers.
  4. Bring butter and brown sugar to a boil, stirring continuously for 2 to 3 minutes.
  5. Remove from heat, add one teaspoon pure vanilla extract.
  6. Pour mixture over crackers, then bake for 6 minutes.
  7. Remove from oven, pour a bag of milk chocolate chips on top of crackers.
  8. Allow to soften for a minute or two, then spread chocolate evenly on top of crackers.
  9. Cool, then break up into bite size pieces.
  10. Optional - add nuts, sprinkles, or M & M's on top of melted chocolate.




  1. Gee says

    I would really like to try this recipe! How many servings does it yield, and do you know roughly how many saltines I’d need to use?


  2. Amanda says

    I made these exactly as the recipe said and they were amazing. I really couldn’t get enough of them. And then I made them again tonight, and they are just not as good. My cookie sheet I used the second time is 13.5×19.5. The first time I made it, it was with a normal size pan. I increased the butter to 3 sticks and 1 1/2 cups brown sugar. I think it was just too much of the sugar/butter mixture. And I’m wondering if I didn’t boil it for the full 2-3 minutes as I know I had done the first time. I’m not sure this is helpful, but I think you have to be exact with this recipe and if you do, it really is awesome!!! Thanks for sharing Kasey!

    • says

      I’m glad that the first time it turned out amazing. Yes, you do have to follow it exactly. I’ve made it once before and didn’t boil the sugar mixture the proper time and they didn’t turn out as well.

  3. Morgan says

    This recipe did not turn out as I expected – specifically, the chocolate didn’t actually harden at room temperature, making it extremely difficult and messy to store! – Had to either be kept refrigerated or, if at room temp, stored in a single layer due to the chocolate being soft. Tastes good, but was a hassle.

  4. Hannah says

    I’ve made twice…. It’s just not good:( what am I doing wrong?! Do you need to toast the saltines..? Just seems like slatines with Carmel and chocolate.

    • says

      I’m so sorry Hannah. I just noticed in the step by step directions it said a cup of butter (2 sticks) but on the list of ingredients it just said 1 stick. I have updated the recipe to reflect 2 sticks of butter.

  5. Jen says

    I have a similar recipe I got from a Joanne Fluke cookbook. Its also called chocolate crack but it’s with graham crackers. a delightful cookie from Joanne Fluke’s book “Apple Turnover Murder”. Easy to make; easy to enjoy!
    1 box graham crackers
    2 sticks salted butter (1/2 pound)
    1 cup brown sugar
    2 cups semi-sweet chocolate chips

    1. Preheat oven to 350 degrees. rack in the middle position.
    2. Line a 10×15 inch cookie sheet or jelly roll pan with heavy-duty foil. If it doesn’t have sides, turn up the edges of the foil to form sides.
    3. Spray the foil with non-stick cooking spray. Line the pan completely with a single layer of graham crackers. Cover the entire bottom, cutting to fit.
    4. Combine the butter with brown sugar in a saucepan. Bring to a boil over medium high heat on the stovetop, stirring constantly. A full boil will have breaking bubbles all over the surface of the pan. Boil for exactly five (5) minutes, stirring constantly. If it sputters too much, reduce the heat. If it starts to lose the boil, increase the heat. Just don’t stop stirring.
    5. Pour the mixture over the graham crackers as evenly as you can. Do length of the pan first and then the width. Once the whole pan is crosshatched with the hot toffee, pour any that’s left where it’s needed. If it doesn’t cover the crackers completely, don’t worry as it will spread out quite a bit in the oven.
    6. Slide the pan into the oven and bake the cookies at 350 for ten minutes.

    Remove the pan from the oven and sprinkle the chocolate chips over the top. Give the chips a minute or so to melt and then spread them out evenly with a heat resistant spatula , paddle or frosting knife.
    7. Slip the pan into the refrigerator to cool.

    When the pan has chilled, peel the foil from the cookies and break them into random size pieces.

    Its addicting!


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