# bakers:  what is the ideal "christmas crack" texture?

**URL:** <https://boards.straightdope.com/t/bakers-what-is-the-ideal-christmas-crack-texture/838266>\
**Category:** Cafe Society\
**Created:** [August 6, 2019, 6:51pm UTC](https://boards.straightdope.com/t/bakers-what-is-the-ideal-christmas-crack-texture/838266 "2019-08-06T18:51:57Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![amaguri](https://avatars.discourse-cdn.com/v4/letter/a/49beb7/32.png) [@amaguri](https://boards.straightdope.com/u/amaguri)\
**Post date:** [August 6, 2019, 6:51pm UTC](https://boards.straightdope.com/t/bakers-what-is-the-ideal-christmas-crack-texture/838266/1 "2019-08-06T18:51:57Z")

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For anyone who doesn’t know, “christmas crack” is essentially a quick toffee poured over saltines (or Ritz crackers, or graham crackers, etc) and baked for a few more minutes.

I just made it for the first time. I assumed because it’s a toffee that it would be crunchy like a Heath Bar, but I would compare mine to the texture of a shortbread cookie: solid, but not exactly crunchy.

Anyway, it tastes good, so I guess it really doesn’t matter, but I am curious if this is what it’s supposed to be like.

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**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\
**Post date:** [August 6, 2019, 7:06pm UTC](https://boards.straightdope.com/t/bakers-what-is-the-ideal-christmas-crack-texture/838266/2 "2019-08-06T19:06:24Z")

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Huh, so that’s what that’s called. Some relatives have been making it the past few years, and it’s really good, but I didn’t know the name.

Except theirs had chocolate, too.

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**Author:** ![Renee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/renee/32/287_2.png) [@Renee](https://boards.straightdope.com/u/Renee)\
**Post date:** [August 6, 2019, 9:47pm UTC](https://boards.straightdope.com/t/bakers-what-is-the-ideal-christmas-crack-texture/838266/3 "2019-08-06T21:47:04Z")

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I’ve only had this once, and it was moderately crunchy, like an airy toffee. Really delicious. I think it also had chocolate.

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**Author:** ![TRC4941](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trc4941/32/6792_2.png) [@TRC4941](https://boards.straightdope.com/u/TRC4941)\
**Post date:** [August 7, 2019, 1:54pm UTC](https://boards.straightdope.com/t/bakers-what-is-the-ideal-christmas-crack-texture/838266/4 "2019-08-07T13:54:35Z")

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My niece makes it for Christmas all the time. Hers has chocolate on top too. It’s not crunchy like a Heath bar but more like what the OP described it as a cookie.

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**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\
**Post date:** [August 7, 2019, 3:13pm UTC](https://boards.straightdope.com/t/bakers-what-is-the-ideal-christmas-crack-texture/838266/5 "2019-08-07T15:13:14Z")

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I’ve always heard them called “Cracker cookies”. Same dish- my mom makes them with chocolate and pecans on top though.

Pretty much any consistency OTHER than sticky/chewy is fine for the toffee; anything from Heath/Skor bar style crunchy, to a more buttery/crumbly texture is fine with me!

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**Author:** ![naita](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/naita/32/5862_2.png) [@naita](https://boards.straightdope.com/u/naita)\
**Post date:** [August 7, 2019, 5:13pm UTC](https://boards.straightdope.com/t/bakers-what-is-the-ideal-christmas-crack-texture/838266/6 "2019-08-07T17:13:29Z")

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Making crack is not baking. 🙂 And they should be brittle.