Salted Caramel Christmas Crackers

Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Chill 5 minutes
Total Time 30 minutes
Servings 1 lg cookie sheet
Author Janssen Bradshaw


  • About 4 dozen saltine crackers this is just less than 2 sleeves
  • 1 cup butter
  • 1 cup packed brown sugar my personal preference always is dark brown, but either kind works
  • 1/8 teaspoon salt if your butter is salted, you can skip this
  • 1/2 Tablespoon vanilla
  • 1 bag 12 oz semi-sweet chocolate chips, minus any your small child eats while helping you in the kitchen
  • 1/2 cup slivered or chopped nuts optional
  • Coarse sea salt optional


  1. Preheat oven to 350°. Line a rimmed cookie sheet (mine is just over 17" x 12") completely with aluminum foil, then place a silicone baking mat or sheet of parchment in the bottom.

  2. Cover the whole sheet with crackers (I did 6 across and then 8 down and then cut three more in half and it fit perfectly)
  3. In a medium-sized saucepan, cook the butter and brown sugar together over medium heat, stirring frequently to keep from burning. Once it comes to a boil, set the timer for three minutes and stir pretty much constantly. When the timer goes off, take the pan off the heat, add the salt (if you're using it) and the vanilla, give it a quick stir, and then immediately pour it over the pan of crackers, gently spreading it evenly with a rubber spatula so that all the crackers are covered.
  4. Put it in the oven and bake for about 10-12 minutes, keeping an eye on it so it doesn't burn, especially around the edges.
  5. When it's done, sprinkle all the chocolate chips on top and let them melt for 3-5 minutes. Once they are melted, spread them with a spatula to make a smooth chocolate layer and sprinkle the nuts and sea salt over the top.
  6. Cool in the fridge until the chocolate is completely solid, then break into pieces and eat (or. . . you know, give it as gifts. Your call).