Christmas Chocolate Crack Recipe

If you use my article describing making chocolate crack and use that experience as a guide to what not to do, you might enjoy the results of this recipe for Chocolate Crack.

By following this recipe and using my experience as a cautionary tale (hint: do not let the Tasty Candy called Chocolate Crackcandy slide off and fall onto the floor), you can have a tasty treat that will cause you to fully understand why this is called Chocolate Crack.

It’s delicious, it’s very chocolate-y, and it’s addictive.


  • 60 ounces milk chocolate, chips or coarsely chopped
  • 2 cups of potato chips
  • 1 1/2 cups creamy peanut butter
  • 3 tablespoons water
  • 22 squares of caramel (5.8 ounces)
  • 2 tablespoons heavy cream, warmed
  • 1 (12.25 ounce) jar caramel ice cream topping, warmed


  • Line a 17.25 x 11.5 x 1-in. cookie sheet with either tin foil or parchment paper. Set aside.
  • Place whole potato chips in a zip lock bag. Using a rolling pin, roll over chips until chips are in small pieces. Set aside.
  • In a medium sauce pan over medium-low heat add peanut butter and water until melted and combined. Add caramel squares and heat until smooth, stirring frequently. Turn off heat and stir in warm cream until well incorporated. Set aside.
  • In a large heat proof bowl add chocolate and melt over boiling water (the pot rim needs to be smaller then your bowl slightly so the pot will keep the bowl suspended above the boiling water).
  • Stir until chocolate has reached between 115 degrees to 118 degrees Fahrenheit. Once it has reached the proper temperature remove from heat. Fold in the potato chips and mix together. Pour onto the cookie sheet.
  • Smooth out evenly and add large dollops of the peanut butter mix. Drizzle either half or a whole jar of caramel ice cream topping over that.
  • Using a butter knife, pass over the chocolate several times, going up and down over the length of the pan. Then pass the knife back and forth over the width of the pan. After somewhat incorporating toppings over the chocolate, pick up the pan and firmly tap the bottom of the pan on the counter. This will help smooth out any rough areas in the chocolate.
  • Place in a cool place (refrigerator or uninsulated garage for example) for about 30 minutes to let set. Cut into squares and serve.


  1. Holly Laurens says:

    This sounds really delish! I’m going to make a batch of this today for my family’s holiday get-togethers.

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