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Hot Cocoa Christmas Crack

A delightful holiday treat that combines crunchy saltine crackers with sweet, gooey toffee, smooth chocolate, and miniature marshmallows, creating a perfect blend of sweet and salty flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 45 pieces saltine crackers Use the original variety for the best results. Gluten-free options are available.
  • 1 cup unsalted butter Ensure butter is at room temperature for easier mixing.
  • 1 cup light brown sugar, packed Coconut sugar can be substituted for a healthier option.
  • 1 tablespoon hot cocoa mix, divided Adjust the amount to preference for extra chocolate flavor.
  • 1.5 cups semi-sweet chocolate chips Recommendations include Ghirardelli or Nestle Toll House.
  • 1 cup dehydrated mini marshmallows Crushed peppermint candies can be added for flavor.

Method
 

Preparation
  1. Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper.
  2. Arrange 45 saltine crackers in a single layer on the lined baking sheet with the salted side facing down.
  3. In a small saucepan, melt 1 cup of unsalted butter and 1 cup of packed light brown sugar over medium-high heat, stirring constantly until it comes to a boil, about 3-5 minutes.
  4. Stir in 1 tablespoon of hot cocoa mix until well combined.
  5. Remove from heat and pour the mix evenly over the arranged saltine crackers.
Baking
  1. Bake in the preheated oven for 3-5 minutes, watching closely as it bubbles.
  2. Sprinkle 1.5 cups of semi-sweet chocolate chips over the mixture and let them sit for about one minute to soften.
  3. Spread the melted chocolate evenly over the crackers with a spatula.
  4. Top with 1 tablespoon of hot cocoa mix and 1 cup of dehydrated mini marshmallows, pressing gently to help them stick.
Chilling
  1. Refrigerate for about 1 hour until set, then break into pieces.

Notes

Store leftover pieces in an airtight container at room temperature for up to one week. You can prepare this treat days ahead of time.