Potato Chip Christmas Crack Recipe

Easy to make potato chip Christmas crack with salty chips, buttery caramel, chocolate drizzle, and sprinkles for a festive holiday treat.

I've made plenty of chocolate Christmas crack over the years, usually with crackers as the base. But I'd never tried a version made with potato chips until a friend handed me a small gift bag last holiday season. One bite and I was hooked. The salty crunch under that caramel and chocolate was completely different from what I was used to, and I knew I had to figure out how to make it myself.

Turns out there's a reason she used ridged chips instead of the flat ones. When that hot caramel hits the base, flat chips just shatter, but the ridges create little pockets that hold everything together. I learned this the hard way on my first attempt when half my batch broke into tiny pieces.

The caramel temperature matters too because I've both burned chips and ended up with uneven coating before figuring out the sweet spot. A few tries later, I finally had something that tasted just as good as what my friend made, and the festive drizzle makes it look good enough for cookie trays or gift tins.

My kids love helping me break it into pieces once it's cooled, and honestly, it's hard to keep them (and me) from sneaking bites before we've even finished decorating it. This is the perfect Christmas treats especially for busy holiday weeks when you want something that looks in theme but doesn't need hours of work. It's sweet, salty, crunchy, and just the right amount of messy to eat. Make a double batch if you're planning to share, because it disappears fast.

Ingredients

You'll be needing wavy potato chips here. Those ridges catch and hold the caramel way better than flat chips, and they're sturdy enough to stay intact once coated. Thin chips just snap too easily under the weight of everything.

Butter and brown sugar create the caramel layer. I use unsalted butter so I can control the saltiness since the chips are already salty. Brown sugar melts smoothly and gives you that deep caramel flavor with a softer set once it cools.

White almond bark melts evenly and sets quickly with no tempering needed. You can use white chocolate chips if that's what you have, but they might seize up unless you add a bit of oil, which can mess with how the topping hardens.

Red and green melting chocolates are mostly for that festive look, but they also set cleanly and keep their color bright. Regular chocolate with food coloring doesn't work as well here, so stick with melting chocolates for the best results.

Sprinkles need to go on while the chocolate is still tacky, or they won't stick. Wait too long and they'll just roll right off once everything hardens.

See the recipe card for exact quantities.

How to Make Potato Chip Christmas Crack?

Potato chip Christmas crack is a sweet and salty holiday treat that comes together quickly with just a few steps. It’s great for cookie trays, gift tins, or setting out during parties when you want an easy recipe that doesn’t require a lot of prep.

Prep the Pan

Preheat your oven to 375°F. Line an 11x7 inch baking sheet with parchment paper, making sure it covers the bottom and sides. This keeps the caramel from sticking and makes cleanup easier.

Arrange the Chips

Spread the potato chips out in an even layer on the prepared baking sheet. Try to cover the surface fully, overlapping slightly if needed so the caramel coats everything.

Make the Caramel

Add Vanilla and Bake

Remove the saucepan from the heat and stir in the vanilla. Carefully pour the mixture over the potato chips, using a spatula if needed to spread it out evenly. Place the pan in the oven and bake for 6 minutes.

Melt the Chocolate

While the pan is baking, melt the white almond bark in a microwave safe bowl in 30 second increments, stirring between each round until smooth. Repeat the same process in separate bowls for the red and green melting chocolates.

Decorate the Crack

Remove the baking sheet from the oven. Drizzle the melted white almond bark over the hot caramel layer, followed by the red and green chocolates. Use a knife or skewer to gently swirl the colors together for a marbled look.

Add Sprinkles and Cool

Immediately sprinkle the top with Christmas sprinkles while the chocolate is still soft so they stick. Set the pan aside and let everything cool completely at room temperature.

Break and Serve

Once fully set, lift the parchment paper out of the pan and break the candy into pieces. Serve right away or transfer to a container for storage.

Storage

Once the candy has fully set, store it in an airtight container at room temperature for up to 5 days. If your kitchen is warm, you can keep it in the fridge so the chocolate stays firm. Layer the pieces with parchment paper to keep them from sticking together.

Recipe