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Heath Bar Brickle or "Christmas Crack"

  • Author: Erin Browne
  • Total Time: 15 mins
  • Yield: 1 pan 1x


  • 1 sleeve of saltine crackers (about 40 crackers)
  • 1 bag of milk chocolate chips
  • 1 cup (2 sticks) salted butter
  • 1 cup brown sugar
  • 5-6 heath bars, crushed


  1. Preheat oven to 400F
  2. Line a large cookie sheet with aluminum foil and cover it with a single layer of saltine crackers.
  3. In a saucepan, melt butter and sugar together. Bring to boil then let cook for 3-5 minutes.
  4. Pour hot caramel over the saltines and place the pan in the oven for 5-8 minutes until caramel is hot and bubbly.
  5. Remove pan from oven and immediately cover the top with chocolate chips. Let set for 3-5 minutes so the chocolate begins to melt.
  6. Use a nonstick spatula to spread the chocolate into a single layer and then top with crushed Heath bars.
  7. Place pan in freezer for several hours until set.
  8. Turn pan over and carefully remove the foil. Break the bark into pieces.
  9. Can be stored at room temperature or in the refrigerator if chocolate gets too soft.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
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