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Recipe: Chocolate Crack

I don’t usually share recipes on A Girl Must Shop, but today I thought… why not?

I have a few specialty chocolate treats and desserts that have become so popular with the family that I’m not welcome at get-togethers unless I am accompanied by chocolate. I’m lucky though, because these happen to be the easiest recipes, ever.

One such treat is what I like to call Chocolate Crack – named for its addictive quality.  The first time I got hooked on Chocolate Crack when a good friend Lauren brought it to a party at my home. She gave me her recipe and the rest is history.

Yesterday I made Chocolate Crack for a Christmas party that night.


  • Graham Crackers (the amount depends on the size of your cookie sheet. Here, I use 12)
  • 2 sticks of butter
  • 1 cup of sugar (white or brown – the end result is the same)
  • 1 package of chocolate chips (I usually use Ghirardelli Chocolate 60% Cacao Bittersweet Baking Chips, but you can use any kind that you like)


  1. Preheat the oven to 425ºF.
  2. Line an edged cookie sheet with tin foil. Spray with cooking spray (optional).
  3. Place the butter and sugar in a small sauce pan over med heat until it starts to boil. Let boil for 3 minutes.
  4. Pour butter and sugar mixture evenly over the graham crackers. (I use a spatula sprayed with cooking spray to spread the mixture without it sticking to the spatula)
  5. Place the cookie sheet in the preheated oven for a few minutes until it starts boiling and the edges have browned slightly.
  6. Remove the cookie sheet from the oven and pour the chocolate chips evenly over the butter and sugar mixture.
  7. Wait a few minutes until the chips start to melt then smooth them over the mixture (with a sprayed spatula) until the chips have dissolved and the mixture is covered with chocolate.
  8. (Optional) Decorate. I used chopped mini marshmallows and tiny pieces of graham cracker for S’more’s Chocolate Crack on one side and spread chopped candy cane over the other side, for a Peppermint Chocolate Crack.
    Choppy choppy Marshymallows

  9. Chill the cookie sheet in the refrigerator for an hour or so, until the chocolate has hardened. (Be sure to set the pan on a towel to protect your refrigerator)
  10. Remove cookie sheet from refrigerator. Separate tin foil from cookie sheet and peel it from the back of the Crack.
  11. Break (or cut) the Crack into pieces and enjoy!
  12. Keep the final cut Crack refrigerated (to keep from melting) before serving.

{ 1 comment… add one }

  • liz December 12, 2010, 4:44 pm

    this sounds marvelous and EASY…might make it for coworkers gift bags!!! i always make something and this sounds fail proof!

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