Chocolate "Crack"


To say I made “crack” might be misleading but to be fair, that’s what they’re called! Or at least that is the name from the recipe. And for those who have had these toffee covered saltine crackers with chocolate, I think they would agree it is addicting…just like “crack.”

These treats are so easy to make and only takes about 15 minutes to prepare! Insta-dessert!

I was tasked with making a dessert for the Super Bowl and decided to make chocolate “crack” because I wanted something quick and easy. A big plus was I didn’t have to buy anything since I already had all these items in my pantry. The original recipe does not call for any toppings, but I decided to add some since I like playing with different textures and well, it’s just more fun. Feel free to add your own mix of toppings of whatever you have on hand. The combination of sweet and salty never fails to please.

Chocolate “Crack”
Makes…a lot of people happy
Recipe slightly adapted from Serious Eats


  • 51 saltine crackers (approximately, about a sleeve and a half)
  • 1 cup unsalted butter
  • 1 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 12 ounces dark chocolate, chopped
  • Optional toppings: sea salt, chopped almonds, coconut flakes, mini marshmallows, and sunflower seeds (or whatever you please!)

*Preheat oven to 350 degrees F. Line a 12″ x 17″ jelly roll baking pan with aluminum foil. Place saltine crackers, salt side up, next to each other as tightly as possible without overlapping. (I had to break several to make them fit in the edges.)
*In a small saucepan, melt butter and brown sugar over medium heat stirring frequently with a spatula until combined. Add in vanilla. Cook for about 5 minutes or until mixture is an even dark brown color and has begun to bubble. Remove from heat and pour over saltine crackers. Use the spatula to spread the mixture and evenly coat the crackers.
*Bake for 5 minutes or until butter mixture begins to bubble.
*Meanwhile, melt chocolate pieces in a double broiler or in a heat proof microwaveable bowl in 10-15 second intervals.
*Spread chocolate evenly over the saltines with a spatula. Sprinkle on toppings if using. (I would highly recommend sprinkling some sea salt on at the very least. It enhances the butter toffee flavor and dark chocolate.)
*Refrigerate pan until chocolate hardens and sets, about 2 hours.
*Use a knife to cut into squares or break apart with your hands and serve.


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