Christmas Maple Crackle: Your New Holiday Favorite

Sara St. Peter
A white plate of Christmas Maple crack with jingle bells in the background. The Maple Crack is covered in chocolate and has multi colored sprinkles.
Delicious Christmas Maple Crackle Recipe Featuring Wood's Vermont Maple Sugar

This Christmas Maple Crackle recipe is a festive and sweet treat that is sure to become a holiday tradition in your home. Featuring the rich, authentic sweetness of Wood's Vermont Maple Sugar and the premium quality of Ghirardelli chocolate, this recipe offers a delectable twist on traditional holiday toffee. Perfect for sharing with family and friends, it's not only easy to make but also irresistibly delicious.

Main Ingredients Highlight

  • Wood's Vermont Maple Sugar: Adds a uniquely deep, rich maple flavor that enhances the sweetness.
  • Ghirardelli Chocolate Chips: Known for their high quality, these chocolate chips provide a smooth, luxurious melt and rich flavor.
Thank you for trying this recipe! For more delicious treats and recipes, visit Wood's Syrup Co. blogs!

Christmas Maple Crack

Al Wood

Prep Time

10 minutes

Cook Time

10 minutes

Christmas Maple Crack

Ingredients

  • 20 saltine crackers
  • ½ cup butter
  • ¼ cup packed brown sugar
  • ¼ cup packed Wood's Vermont Maple Sugar
  • 1 cup semisweet chocolate chips (I used Ghirardelli. DO NOT USE NESTLE!!!
  • ¼ cup holiday sprinkles 
  • Cooking spray

Directions

  1. Line a sheet pan with foil and coat with cooking spray, or alternatively, you can use a nonstick silicone baking mat.
  2. Preheat the oven to 400° F degrees.
  3. Place the crackers in a single layer (side by side) on the baking sheet.
  4. Place the butter, maple sugar, and brown sugar into a medium saucepan and bring to a boil. Boil for 2-3 minutes.
  5. Pour the brown sugar mixture over the crackers and spread with a spatula to coat.
  6. Place the sheet pan in the oven and bake for 3 minutes or until bubbling.
  7. Remove the pan from the oven and immediately scatter the chocolate chips over the top. Place the pan back in the oven for another 2-3 minutes to melt the chocolate. Spread the chocolate evenly over the top.
  8. Place the sprinkles on top of the chocolate. Let the toffee sit until completely cool, either at room temperature or you can refrigerate.
  9. Cut into pieces and serve. (I used a pizza cutter. If your pan is non-stick, use a silicone knife or cutter)
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