Can it possibly get more festive than Leprechaun Crunch?!
If you follow along on Instagram then you heard all about our “Christmas Crack” name change during the holidays! This recipe is a variation of the “Christmas Crack” my mother in law has been making for years–and it is just that, CRACK! Addicting to the core.
Well, this year Jaxon was very into the holiday treats and when we shared that the name was “Christmas crack” he took to the name quickly and began to use it. Well, having a 3 year old rolling around so casually using the work crack was not a good look–so we changed it up, and Christmas Crunch was born!
Well, this recipe is so good you will want any excuse to make it again! The beautiful thing about this is that the chocolate on top is like a blank slate! You can add in Easter candies, red white and blue for the 4th of July, or all things green for Saint Paddy’s day like I did here–no matter which way you go, it’s a hit!
I know this recipe will become a frequent request in your house, much like it is in mine!
Enjoy, and eat your Hartt out!
- 1½ sleeves saltine crackers
- 2 sticks butter
- 1 cup brown sugar
- 1 bag chocolate chips
- 10 rainbow sour belts
- ½ cup mini marshmallows
- 1 cup mint M&Ms
- Line large baking sheet with saltine crackers and set aside.
- Add butter and sugar to a small sauce pot and bring to a simmer while consistently whisking.
- Remove from the heat and pour over the saltine crackers and spread evenly. Place in the oven at 350 degrees for 4 minutes until caramel is bubbling.
- Remove from the oven and sprinkle chocolate chips over top. Place back in the oven for 3-4 minutes until chocolate chips are melted. Remove from the oven and use a spatula to spread the chocolate evenly.
- Add toppings while chocolate is still soft. Set aside to cool, place in the refrigerator if needed.
- Slice, and break as desired and serve!