White Chocolate and Peanut Butter Christmas Crack is sweet, buttery and salty. A crunchy layer of Saltine crackers is covered with a buttery toffee mixture and topped with a layer of peanut butter and white chocolate. So darn good!
It’s a great flavor twist on the ever popular Saltine Cracker Candy. Sprinkle with sprinkles to give it a festive Christmas look. Break it into pieces and you have an awesome Christmas sweet that can be given as gifts or served at a holiday party. Such an incredible blend of flavors. This White Chocolate and Peanut Butter Christmas Crack is totally addictive.
Quick and Easy To Make
Best of all this recipe is so easy and can be made in under 20 minutes. Only 5 ingredients needed! Plus sprinkles if you want them. You will need to exhibit a little patience though and chill it for a little while before breaking it into pieces. Totally worth the wait.
How To Make White Chocolate and Peanut Butter Crack
Line a large jelly roll pan with aluminum foil or parchment paper and arrange a single layer of Saltines on it. Melt the butter and brown sugar in a medium saucepan. Bring the mixture to a boil and then let it boil for a few minutes. Pour it evenly over the Saltines.
Microwave the peanut butter just long enough so that it can be poured over the Saltines. Drizzle it evenly over the Saltines and use a rubber spatula to spread it as evenly as you can.
Place the jelly roll pan in a 400 degree oven for 3 minutes. Take the pan out of the oven and sprinkle the white chocolate chips on top. Pop it back in the oven for 1 to 2 minutes. Use the rubber spatula to spread the melted white chocolate chips evenly. Let cool and then break into pieces.
More Christmas Candy Recipes
- Martha Washington Candy
- Bourbon Graham Cracker Candy
- Old-Fashioned Potato Candy
- Chocolate Amaretto Fudge
- White Chocolate Haystacks
- Classic Rum Balls
White Chocolate and Peanut Butter Christmas Crack
- 30 to 40 Saltine crackers
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 1 1/2 cups white chocolate chips
- Preheat oven to 400 degrees F.Line a large jelly roll pan with aluminum foil or parchment paper and spraylightly with cooking spray.
- Arrange saltines in a single layer in jelly roll pan.
- In a medium saucepan, melt butter and brown sugar. Bring mixture to a boil and boil for a few minutes. You want the mixture to turn a caramel color.Pour evenly over crackers.
- Place peanut butter in a microwave-safe bowl. Microwave for 20 seconds. Stir and pour evenly over the Saltines. Spread evenly with a spatula.
- Place in oven for 3 minutes.
- Sprinkle white chocolate chips on top. Return to oven for 1 to 2 minutes.Use a rubber spatula to spread the melted white chocolate chips evenly over the top.
- Refrigerate until chilled and then break into pieces.
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Recipe adapted from Trisha Yearwood
4 thoughts on “White Chocolate and Peanut Butter Christmas Crack”
Absolutely love this. The only problem I had was getting white chocolate chip to soften and melt. I left it in the two minutes. I think it got too hot. Next time I will melt in double boiler and put on. Other than that, it was easy to make and so much better than regular Xmas crack. So flavorful. One question, can you freeze this?
It is very important to know when to take the brown sugar mixture off of the stove and when to know it is ready. I believe the color should be more amber, that caramel-colored. I will check the candy thermometer to see what stage and degrees it should register at. This is very important. I am not a novice at cooking nor at candy making, but I failed to think this through and my sugar/butter mixture didn’t cook up correctly. I placed it in the oven to try and complete the cooking of the syrup. We shall see, I may have to throw the whole lot in the trash. This recipe I am adding seems to be a little more thorough in its explanations. https://www.littlesweetbaker.com/christmas-crack-saltine-cracker-toffee/
This recipe looks delicious but I do not like white chocolate. Can I use regular chocolate?
Yes, you can use milk, semi-sweet or dark chocolate.