Hot Cocoa Christmas Crack is a sweet, salty holiday treat with toffee-coated crackers, chocolate, and a sprinkling of hot cocoa mix, topped with marshmallows. It’s like enjoying the flavors of a cup of hot cocoa in a crunchy, addicting snack! If you are hooked on Hot Cocoa Christmas Crack, why not keep the celebration going? Try my New Year’s Eve Crack next! It’s the same crunchy, sweet treat but topped with colorful sprinkles to ring in the new year with sparkle and fun.
Ingredients & Substitutions
- Crackers: Saltine crackers are the crunchy base of the treat. If you don’t have saltines, graham crackers or Ritz crackers would be delicious, too!
- Butter: I prefer using unsalted butter to have control over the salt in the recipe. Salted butter can work, if that is what you have on hand.
- Brown Sugar: Light brown sugar combines with butter to create a sweet, caramel-like toffee coating. Dark brown sugar will give a deeper flavor. Or, you can try granulated sugar, though it won’t be as rich.
- Hot Cocoa Mix: We can’t have a hot cocoa treat without the flavors of hot cocoa! I have a big batch of hot cocoa mix that would be perfect for this recipe. Then, you will have the rest on hand to make a hot cup of cocoa to warm you up on a cold day!
- Chocolate Chips: I used semi-sweet chocolate chips. But, if you want to change the flavor, try milk or dark chocolate. Even white chocolate chips would work if you want to change the flavor.
- Marshmallows: Look for dehydrated mini marshmallows or marshmallow bits. They give the treat that hot cocoa feel and add a chewy texture. If using regular mini marshmallows, freeze them first to keep them firm. Or, you can dry regular mini marshmallows in a low-temperature oven before using.
What Are Dehydrated Marshmallows?
Dehydrated marshmallows are tiny, crunchy versions of regular marshmallows. Unlike the soft, fluffy kind, these have had moisture removed, giving them a crispy texture. They’re often found in hot cocoa packets or sold as marshmallow bits in stores. I like to use them to add crunch to treats like this Hot Cocoa Christmas Crack, and they hold up better without melting too quickly. You can usually find them in the baking or hot cocoa section of the grocery store.
Can You Use a Meat Thermometer for Candy?
Candy thermometers are designed to measure the higher temperatures needed for making candy, and while some meat thermometers are suitable for candy, others are too short and just don’t cut it, so you’re better off having a candy thermometer. I recommend this digital one from ThermoPro which can clip right onto the pot and costs around $32 on Amazon. Or, this Taylor candy thermometer is a bit more basic but gets the job done for about $10.
How To Store Hot Cocoa Christmas Crack
Store the hot cocoa Christmas crack in an airtight container at room temperature for up to 1 week. Keep it in a cool, dry place to prevent the chocolate from melting. Or, for a firmer texture, I like to store it in the refrigerator. It will stay fresh for up to 2 weeks. Be sure to use an airtight container to avoid moisture softening the toffee.
Can I Freeze Hot Cocoa Christmas Crack?
Yes, you can freeze hot cocoa Christmas crack! It’s a great way to get ahead on holiday treats. (I plan to make some to add to my Christmas Dessert Charcuterie Board.) Store the pieces in a freezer-safe container, separating layers with parchment or wax paper to prevent sticking. It will keep for 1–2 months in the freezer. When you’re ready to enjoy, take out what you need and let it sit at room temperature for a few minutes to soften slightly.
Hot Cocoa Christmas Crack
Ingredients
- 45 saltine crackers
- 1 cup (2 sticks / 227 g) unsalted butter
- 1 cup (200 g) light brown sugar, packed
- 1 tablespoon hot cocoa mix, divided
- 1 ½ cups (273 g) semi-sweet chocolate chips
- 1 cup (35 g) dehydrated mini marshmallows
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Arrange the crackers, salted side down, in a single layer on the lined baking sheet. Set aside.
- To a small saucepan over medium-high heat, add the butter and brown sugar. Bring the mixture to a boil, stirring constantly. Allow the mixture to boil for 3-5 minutes, or until the butter is completely melted and the sugar has dissolved.
- Add 1 teaspoon of hot cocoa mix and stir to combine. The toffee should reach between 270°F and 290°F (hard crack stage) before being poured over the crackers. It should darken in color and thicken slightly.
- Remove the toffee mixture from the heat. Carefully pour it evenly over the saltine crackers, spreading it to the edges if needed.
- Bake for 3-5 minutes, or until the butter mixture begins to bubble.
- Carefully remove the pan from the oven and immediately sprinkle the chocolate chips on top of the crackers. Allow the chocolate chips to sit for about one minute or until they start to soften and melt.
- Using an offset spatula, spread the melted chocolate evenly over the crackers.
- Immediately sprinkle the hot cocoa powder and dehydrated mini marshmallows over the melted chocolate. Gently press the marshmallows into the chocolate to help them stick.
- Transfer the pan to the refrigerator for about an hour, or until the mixture is set. Alternatively, you can place it in the freezer for quicker setting, for about 30 minutes.
- Once set, break the Hot Cocoa Christmas Crack into small, uneven pieces by hand.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
So simple and so delicious! The marshmallows add the perfect cozy touch.
Elizabeth
I love this! It does give me the hot chocolate vibes! And, the sweet and salty combination always works for me!
Annabelle
If you are looking for a delicious homemade stocking stuffer, this recipe is perfect!
Bella
Sweet, salty, and chocolatey—everything I love in one bite.
Selena
Easy to make and even easier to eat. Although I prefer the original version, this is perfect for gifting or just enjoying!
I can’t wait to start with these!
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