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Hot Cocoa Christmas Crack

A delightful sweet and salty treat that combines saltine crackers with buttery toffee, rich chocolate, and mini marshmallows—perfect for any holiday gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Crack
  • 45 pieces saltine crackers Look for good-quality crackers with a balance of saltiness.
  • 1 cup unsalted butter You'll want this at room temperature for easy melting.
  • 1 cup light brown sugar, packed Provides sweetness and a nice caramel flavor.
  • 1 tablespoon hot cocoa mix, divided Use good cocoa mix for maximum chocolatey richness.
  • 1.5 cups semi-sweet chocolate chips Recommended brands include Ghirardelli or Nestlé.
  • 1 cup dehydrated mini marshmallows Adds a delicious marshmallow topping reminiscent of hot cocoa.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Lay out your saltine crackers in a single layer on the lined baking sheet, salted side facing down.
Make the Toffee
  1. In a small saucepan over medium-high heat, combine the unsalted butter and brown sugar, stirring continuously until boiling.
  2. Continue boiling for 3-5 minutes, stirring constantly, until the butter is melted and the sugar is dissolved, reaching 270°F - 290°F.
Combine and Bake
  1. Pour the toffee evenly over the crackers, ensuring edges are covered, and bake for 3-5 minutes until bubbling.
  2. Remove from oven and immediately sprinkle the semi-sweet chocolate chips over the bubbling toffee, let sit for 1 minute.
  3. Gently spread the melting chocolate with an offset spatula.
Finish and Cool
  1. Sprinkle remaining hot cocoa mix and dehydrated mini marshmallows over the melted chocolate, gently pressing them down.
  2. Transfer to the refrigerator for about an hour to set, or 30 minutes in the freezer.
  3. Once set, break into uneven pieces and enjoy!

Notes

Store your Hot Cocoa Christmas Crack in an airtight container at room temperature for up to 1 week. Can be refrigerated for up to 2 weeks.