Buddy the Elf-Inspired Christmas Crack

5 from 2 votes

Buddy the Elf-Inspired Christmas Crack

Get into the holiday spirit with this Buddy the Elf-inspired Christmas Crack, a fun twist on the classic treat that's got everything from candy canes to mini M&Ms on a bed of saltine crackers, all coated in a crackly layer of caramel and chocolate, topped off with white chocolate 'spaghetti' swirls—because we all know elves have four main food groups! This sweet concoction will have you feeling like you're in Santa's workshop with every bite.

Course Dessert

Cuisine American

Keyword christmas

Prep Time 15

Cook Time 30

Cooling/Refrigeration Time 15

Total Time 1

Servings

Calories 146kcal

Author Stacie Vaughan

Ingredients

42 saltine crackers (about 1 1/2 sleeves of saltine crackers)
1 cup unsalted butter or 8 ounces
½ cup light brown sugar
½ cup dark brown sugar
2 tsp maple extract
1 package chocolate chips 12oz package
2 oz white chocolate
About 15 mini candy canes
About ½ cup candy corn
About ½ cup mini M&Ms

US Customary - Metric

Instructions

Preheat the oven to 400℉.
Set aside a piping bag with a small round tip.
Set aside the candy corn, candy canes, and M&M candies.
Butter a rimmed cookie sheet or sheet pan generously or line it with parchment or a silicone mat.
Line up the saltine crackers in rows, placing them next to each other as closely as possible. Fill the tray row by row carefully, trying not to force too many in each row or break any crackers.
Add the butter and brown sugar to a large saucepan and stir to combine over medium high heat. Bring to a boil, reduce the heat to medium, and stir constantly for about 3-4 minutes, heating to just below hard crack stage, about 300℉ (hard crack stage is between 300-315℉). Use a candy thermometer to watch the temperature of the mixture as it boils. Once it reaches about 280℉, it takes very little time to get to the hard crack stage, so be very watchful and remove it from the heat just before the thermometer reaches 300℉. The heat will keep rising just a bit even after you remove it from the heat. If it is not heated to the hard crack stage, when it cools it will be chewy, not crunchy. (Be very careful not to burn yourself. The mixture is extremely hot and might bubble over if your pan is too small or if you stop stirring. If you feel that it might boil over, reduce the heat and keep stirring. Never let small children stir hot caramel or stand too close where they might get burned.)
After you remove the caramel from the heat, carefully add the maple extract (it may bubble up) and stir to combine.
Pour the caramel carefully over the top of the crackers, spreading quickly and evenly with a spatula. You may not be able to spread it all the way to the edges, but do the best you can and work quickly. Place the cookie sheet in the oven and bake at 400℉ for 5 minutes.
Remove from the oven, immediately sprinkle the chocolate chips all over the top, and wait for 5 minutes. Once the time has passed, use a spatula to spread the chocolate evenly.
Evenly scatter the candy corn, candy cane pieces, and M&M candies over the chocolate layer.
Melt the white chocolate in the microwave: Place the white chocolate in a small heatproof bowl and heat for 20 seconds and stir, then heat for 10 second increments, stirring in between, until the white chocolate is completely melted. Let the melted chocolate cool for a minute, then place the prepared piping bag upright in a drinking glass and fill it with the melted white chocolate. Immediately begin piping the white chocolate in an overlapping circular pattern all over the surface of the chocolate and candy layer, creating lines that mimic spaghetti noodles.
Place the cookie sheet aside for about 30 minutes to let the white chocolate set, or place in the refrigerator for 5 minutes to completely cool.
Remove from the refrigerator and cut into 2-3 inch squares.

Notes

Candy Thermometer Tip: For best texture, use a candy thermometer to ensure the caramel reaches just under 300°F. If it doesn’t hit hard crack stage, the base will be chewy instead of crisp.
Be Cautious: The caramel mixture gets very hot and can bubble up quickly. Stir constantly and keep kids at a safe distance.
Line Your Pan: For easier cleanup and cutting, line your baking sheet with parchment paper or a silicone mat.
Cracker Placement: Make sure the saltines are arranged edge to edge without overlapping for a smooth, even base.
Decorating Shortcut: No piping bag? Use a zip-top bag with a tiny corner snipped off to drizzle the white chocolate "spaghetti."
Chill Time: Let the bark fully cool and set before slicing—5 minutes in the fridge speeds things up.
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Make it Festive: Swap in other colorful candies or sprinkles to match your holiday theme!

Nutrition