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Graham cracker Christmas crack is the perfect twist on classic Christmas crack when you want something a little sweeter and more dessert-like. It still has that buttery caramel toffee layer we all love, but swapping saltine crackers for graham crackers adds a nostalgic, cozy flavor that reminds me of s’mores and holiday cookie trays.
It’s one of those dangerously addictive treats that disappears faster than you expect. Easy to make, hard to mess up, and perfect for gifting, sharing at parties, or sneaking straight off the counter all December long.
Since you are here, check out this Saltine Christmas crack as well as my favorite Ritz Cracker Christmas crack!
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If you love classic Christmas crack but want something a little sweeter and more dessert-like, this graham cracker Christmas crack is going to be your new holiday favorite. I tried swapping saltines for graham crackers adds that cozy, nostalgic flavor that reminds me of s’mores and holiday cookie trays.
It’s one of those dangerously addictive treats you “taste test” once… and suddenly half the pan is gone. Easy, forgiving, and perfect for gifting, parties, or keeping on the counter all December long.
Why You’ll Love This Graham Cracker Christmas Crack
- The graham crackers create a sweeter, more dessert-like base
- The caramel mixture sets perfectly without a candy thermometer
- Uses simple ingredients you probably already have
- Easy to customize with endless variations
- Stores well and makes a beautiful edible gift
Ingredients You’ll Need
Here’s a quick overview, scroll down to the recipe card for exact measurements.
For the base
- Honey graham crackers – enough to cover the bottom of the pan in a single layer
- Butter – salted or unsalted both work
- Brown sugar – light or dark
- Vanilla extract
For the topping
- Semi-sweet chocolate chips (or semi-sweet chocolate chips, white chocolate chips, or a mix)
- Toppings like sprinkles, pecans, toffee bits, crushed candy canes, or nuts
Table of Contents
How to Make Graham Cracker Christmas Crack
This is an easy christmas crack recipe, but timing matters, especially with graham crackers.
- Prep the pan – Preheat your oven and line a large baking sheet or cookie sheet with aluminum foil, making sure it goes up the sides. Spray generously with nonstick spray so nothing sticks to the bottom of the pan.
- Build the base – Arrange the graham crackers in a tight single layer, breaking pieces as needed to fill gaps.
- Make the caramel – In a medium or large saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture starts to boil, continue stirring for 3 minutes until glossy and slightly thickened.
- Pour and bake – Carefully pour the hot caramel mixture over the graham crackers and spread into an even layer. Bake just until bubbling across the entire surface. Watch closely, as graham crackers darken faster than saltine crackers.
- Add the chocolate – Sprinkle the chocolate chips over the hot toffee layer. Let them sit for a few minutes, then spread into a smooth layer of melted chocolate.
- Finish and set – Add your toppings while the chocolate is still soft. Let the bark set at room temperature, or speed things up in the fridge or freezer.
- Break and serve – Once firm, break into rustic pieces for that classic holiday look.
Expert Tips for Perfect Graham Cracker Toffee
- Graham crackers are sweeter than saltines, so keep an eye on bake time
- Stir the caramel constantly to prevent scorching
- Skip the candy thermometer, visual cues work best here
- For clean breaks, chill until just set, not rock-hard
Fun Variations to Try
- S’mores style: Add mini marshmallows during the last minute of baking
- Nutty crunch: Sprinkle chopped pecans or almonds over the chocolate
- Peppermint: Crushed candy canes and white chocolate chips instead of the semi-sweet chocolate
- Extra indulgent: Add chopped peanut butter cups or toffee bits
How to Store graham cracker christmas crack
Store your graham cracker Christmas crack in an airtight container:
- At room temperature for up to 1 week
- In the fridge for up to 2 weeks
- In the freezer for up to 2 months (great for early holiday prep)
Let it sit on the counter for a few minutes before serving for the best texture.
Frequently Asked Questions
Yes, parchment paper works well and is less likely to stick than foil. That said, aluminum foil sprayed generously with nonstick spray gives the cleanest edges and keeps the caramel from leaking underneath. If you use parchment, make sure it goes fully up the sides of the pan.
This usually happens when the caramel is overcooked or stirred inconsistently. Make sure you stir constantly while the butter and brown sugar boil, and remove it from the heat as soon as it thickens and turns glossy. Grainy caramel can also happen if the heat is too high.
No, a candy thermometer isn’t necessary for this recipe. You’re looking for a steady boil and a slightly thickened caramel, not a specific temperature. Visual cues work better here and help avoid overcooking.
Absolutely. Graham cracker Christmas crack is a great make-ahead holiday treat. You can make it up to one week in advance and store it in an airtight container at room temperature, or freeze it for longer storage.
Graham crackers are naturally sweeter than saltine crackers, which means they brown faster in the oven. Be sure to bake just until the caramel is bubbling across the surface and remove it immediately. Even an extra minute can cause over-browning.
Milk chocolate gives a classic, sweet flavor, but semi-sweet chocolate chips balance the caramel beautifully. White chocolate chips also work well, especially with holiday toppings. Use good-quality chocolate for smoother melting and better flavor.
Yes, saltine crackers are the traditional choice and create a more salty-sweet contrast. Graham crackers make this version more dessert-like, with a softer crunch and richer caramel flavor. Both work, but they create very different results.
Let the bark sit at room temperature for 5–10 minutes after chilling before breaking it apart. Chocolate that’s too cold tends to shatter, while slightly softened chocolate breaks cleanly.
It’s best to add toppings while the chocolate is still warm and soft so they stick properly. If the chocolate has already set, gently warm it for a minute in the oven or let it sit at room temperature before adding toppings.
It should be crunchy with a slight chew from the caramel. If it’s too hard, the caramel may have been cooked too long. If it’s too soft, it may need more setting time.
Graham Cracker Christmas Crack
Ingredients
For the base:
- 12-14 full sheets honey graham crackers enough to cover your baking sheet in a single layer
- 1 cup butter (salted or unsalted)
- 1 cup brown sugar (light or dark)
- 1 tsp vanilla extract
- 1/4 tsp salt
For the topping:
- 2 cups milk chocolate chips or semi-sweet, white chocolate, or a combination
- 1 cup toppings: chopped pecans, crushed candy canes, Christmas sprinkles, or mini M&M's
Instructions
- Preheat your oven to 350°F. Line a large rimmed baking sheet about 13×18 inches with aluminum foil, making sure it goes up the sides. Spray generously with nonstick cooking spray.
- Arrange the graham crackers in a single layer on the prepared baking sheet, breaking pieces as needed to fit and fill any gaps. Set aside.12-14 full sheets honey graham crackers
- In a medium saucepan, combine the butter, salt, and brown sugar over medium heat. Stir continuously with a wooden spoon until the butter is fully melted and the mixture begins to bubble. Once bubbling, set a timer and cook for 3 minutes, stirring constantly. The mixture should thicken slightly and turn a deep caramel color. Remove from heat and stir in the vanilla extract.1 cup butter, 1 cup brown sugar, 1 tsp vanilla extract, 1/4 tsp salt
- Immediately pour the hot caramel mixture evenly over the graham crackers. Use a wooden spoon or offset spatula to spread it gently, making sure all the crackers are covered.
- Bake for 6-8 minutes until the caramel is bubbling vigorously across the entire surface. Watch carefully, graham crackers can burn more easily than saltines.
- Remove from the oven and immediately sprinkle the chocolate chips evenly over the hot surface. Let sit for 3-4 minutes to melt, then use a spatula or knife to spread the chocolate into a smooth, even layer.2 cups milk chocolate chips or semi-sweet, white chocolate, or a combination
- While the chocolate is still soft, sprinkle with your chosen toppings. For a festive look, try crushed candy canes or red and green sprinkles!1 cup toppings: chopped pecans, crushed candy canes, Christmas sprinkles, or mini M&M's
- Let the bark set at room temperature for 1-2 hours, or speed up the process by refrigerating for 30-45 minutes or freezing for 15-20 minutes.
- Once set, break into irregular pieces or slice into squares. Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
