Maple Pecan Christmas Crack is crispy saltine crackers coated in rich maple caramel, melty chocolate, and crunchy pecans for a sweet, salty, and nutty holiday, or anytime treat. Besides indulging in it myself, I love to give it as gifts, too (if I don’t eat it all first)! And, it is the perfect addition to your Christmas Dessert Charcuterie Board! But, the holidays don’t end there! Ring in the new year with my New Year’s Eve Crack, another addicting and irresistible sweet-and-salty treat with a touch of golden sparkle!
Ingredients & Substitutions
- Crackers: I used over a sleeve of saltine crackers (48 crackers to be exact). If you don’t have saltines, you could make this treat with club crackers or Ritz crackers.
- Butter: Unsalted butter makes the maple caramel rich and smooth. It also helps hold the brown sugar and maple syrup together, creating a delicious topping! I like using unsalted butter to control the salt in the recipe. If using salted butter, you may want to lessen the amount of salt.
- Brown Sugar: Light brown sugar adds sweetness and a hint of molasses flavor to the maple caramel mixture.
- Maple Syrup: For the most authentic flavor in the caramel, use pure (real) maple syrup. Plus, it doesn’t have additives or artificial flavors.
- Baking Soda: Baking soda makes the caramel light and fluffy by creating tiny bubbles as it cooks. This helps the caramel have a softer texture, which coats the crackers more evenly.
- Maple Extract: For even more maple flavor, add maple extract. This will give the Christmas crack a more concentrated maple flavor. (When tested with only maple syrup, we didn’t get as strong of the maple taste.)
- Chocolate Chips: I used semi-sweet chocolate chips for the chocolate layer. Dark chocolate, milk chocolate, or white chocolate chips would also work! Or, chop up a bar of chocolate to use.
- Pecans: I love the nutty crunch and flavor of pecans. But, chopped walnuts, almonds, hazelnuts, or a mix of nuts would also be delicious. Or, for a nut-free treat, leave off the nuts! This will still be delicious!
Best Ways To Cut Christmas Crack
Once chilled and set, you can cut the Christmas crack with a knife (if you want more uniform pieces). Or, just use your hands (my preferred method) to break it into irregular pieces. I like the more rustic look the broken pieces give the treat, plus, it’s so easy!
How To Store Maple Pecan Christmas Crack
Once chilled and broken into smaller pieces, store the maple pecan Christmas crack in an airtight container at room temperature for up to a week. If stored in the refrigerator, it will last a few more days. For longer storage, freeze the Christmas crack!
How To Freeze Maple Pecan Christmas Crack
This is a great treat to get made ahead of time because you can freeze it for up to a month or two. To freeze Christmas crack, first, chill it to let it set. Next, break it into pieces. Then, store it in a freezer-safe bag or container, separating the layers with parchment or wax paper. Label and date the packaging; it can be frozen for up to a couple of months. When ready to share (or when I want a sweet and salty treat myself), let it thaw in the refrigerator or at room temperature.
Maple Pecan Christmas Crack
Ingredients
- 48 saltine crackers
- 1 cup (2 sticks / 227 g) unsalted butter
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (79 g) pure maple syrup
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon maple extract
- 1 cup (182 g) semi-sweet chocolate chips
- 1 cup (109 g) pecans, chopped
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, brown sugar, maple syrup, and salt. Bring the mixture to a boil, stirring often.
- Allow the mixture to boil for 3-5 minutes, or until the butter is completely melted, the sugar has dissolved, and the mixture reaches a temperature of 270°F to 290°F on a candy thermometer. It should darken in color and thicken slightly.
- Remove from the heat. Stir in the baking soda and maple extract. Carefully pour the mixture evenly over the crackers, spreading it to the edges.
- Bake for 3-5 minutes, or until the butter and sugar mixture begins to bubble.
- Carefully remove the pan from the oven. 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, carefully spread the melted chocolate over the crackers. Then, evenly sprinkle with pecans.
- 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 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
This is a must-make over the holidays. But, I would make it yearround (if it wasn't so addicting)!
Elizabeth
This is a sweet and salty, easy-to-make treat I love. And, I am a fan of the pecans on top!
Annabelle
I am a big fan of the maple and pecan flavor combination, so this worked for me.
Bella
This recipe is so easy to follow, and the result is dangerously addictive. I could snack on this all day!
Selena
Not only is this Christmas Crack delicious, but it's also versatile! You can switch up the toppings or use different nuts based on what you have. It’s a crowd-pleaser no matter how you make it!
