Name: Chocolate Covered Strawberry Crack
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Ingredients: 54 Saltine Crackers (about 1 ½ sleeves); 1 cup Brown Sugar; 1 cup Butter; 12 oz Semi Sweet Chocolate Chips; 6 oz White Chocolate Chips; 2 cups Strawberries (chopped and patted dry)

Are you ready to create a dessert that’s not only sinfully delicious but also a showstopper at any gathering? You’re going to want to make this irresistible Chocolate Covered Strawberry Crack. Imagine the perfect blend of sweet, salty, and fruity flavors, all combined in one mouth-watering treat. And guess what? It’s surprisingly simple to make!

Ingredients:

Prep Time: 10 minutes | Total Time: 1 hour & 25 minutes | Servings: 8

54 Saltine Crackers (about 1 ½ sleeves)
1 cup Brown Sugar
1 cup Butter
12 oz Semi Sweet Chocolate Chips
6 oz White Chocolate Chips
2 cups Strawberries, chopped and patted dry

1. Dice your strawberries into small bite-sized pieces and use a paper towel to pat dry the strawberry pieces to absorb the excess moisture. Do not skip this step! Set aside.

2. Preheat the oven to 400 degrees. Line a large sheet pan with foil. Place one even layer of saltines in the pan until covered and set it aside.

3. Melt the butter and brown sugar together in a saucepan over medium heat. Bring mixture to a rolling boil for 3 minutes while continuously stirring and as the mixture thickens.

4. Pour the toffee mixture over the crackers quickly and evenly, spreading it out over the entire face of the crackers and bake in the oven for 7 minutes.

5. Remove the pan from the oven and quickly sprinkle the semi-sweet chocolate chips over the hot toffee. As they melt, using an offset spatula, spread the chocolate like icing, until the whole surface is covered. Next sprinkle the white chocolate chips out over the melted semi sweet chocolate layer and once they melt (you may have to pop the pan back into the oven for 1 more minute to get them to slightly melt) use a toothpick to swirl the white chocolate into the semi sweet chocolate layer.

6. Pat your strawberry pieces dry one more time with a clean paper towel. Then sprinkle an even layer of the chopped strawberries over the warm chocolate until covered.

7. Place the entire pan in the refrigerator for an hour to cool and set, then break the toffee into pieces and enjoy!

Note: This toffee bark needs to stay in the fridge until you’re ready to serve it. Strawberries naturally have excess juices and patting the pieces dry and keeping the bark in the fridge helps keep the strawberries cold and from juicing. *PRO-TIP! DON’T heat the butter and brown sugar over HIGH heat and walk away from the pan because you will burn the toffee. I have made this recipe a dozen times but I wasn’t paying attention and lost a good pan. Hahaha.

Storage and Reheating Instructions

To maintain its texture, keep this treat in the fridge until ready to serve. Covered Strawberry Crack can be stored in the refrigerator for up to 3-5 days or freeze it in a single layer for a delightful snack ready anytime.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

Yes, you can make this ahead of time and store in the refrigerator until ready to serve.

Substitutions & Variations

Crackers: Feeling adventurous? Swap out saltines for Graham crackers or Ritz for a twist.
Chocolate: Not a fan of semi-sweet? Dark chocolate or milk chocolate are great alternatives.
Fruit: While strawberries are a classic, raspberries or chopped cherries can add a tart twist.

Helpful Cooking Notes

Patience with Patting: Don’t skimp on drying your strawberries. It makes all the difference in keeping your dessert from turning soggy.
Swirl Technique: For an artistic touch, use a toothpick to swirl the chocolates together. It not only looks impressive but also combines the flavors wonderfully.

Try Some of our Other Favorite Treat Recipes

Chocolate Covered Strawberry Crack

4.15 from 7 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Chill Time 1

Total Time 1 25

Servings

Calories 765 kcal

Indulge in the irresistible blend of sweet and salty with our Chocolate Covered Strawberry Crack recipe. Perfect for any occasion!

INGREDIENTS

54 Saltine Crackers, about 1 ½ sleeves
1 cup Brown Sugar
1 cup Butter
12 oz Semi Sweet Chocolate Chips
6 oz White Chocolate Chips
2 cups Strawberries, chopped and patted dry

INSTRUCTIONS

Dice your strawberries into small bite-sized pieces and use a paper towel to pat dry the strawberry pieces to absorb the excess moisture. Do not skip this step! Set aside.
Preheat the oven to 400 degrees. Line a large sheet pan with foil. Place one even layer of saltines in the pan until covered and set it aside.
Melt the butter and brown sugar together in a saucepan over medium heat. Bring mixture to a rolling boil for 3 minutes while continuously stirring and as the mixture thickens.
Pour the toffee mixture over the crackers quickly and evenly, spreading it out over the entire face of the crackers and bake in the oven for 7 minutes.
Remove the pan from the oven and quickly sprinkle the semi-sweet chocolate chips over the hot toffee.
As they melt, using an offset spatula, spread the chocolate like icing, until the whole surface is covered.
Next sprinkle the white chocolate chips out over the melted semi sweet chocolate layer and once they melt (you may have to pop the pan back into the oven for 1 more minute to get them to slightly melt) use a toothpick to swirl the white chocolate into the semi sweet chocolate layer.
Pat your strawberry pieces dry one more time with a clean paper towel. Then sprinkle an even layer of the chopped strawberries over the warm chocolate until covered.
Place the entire pan in the refrigerator for an hour to cool and set, then break the toffee into pieces and enjoy!
Note: This toffee bark needs to stay in the fridge until you’re ready to serve it. Strawberries naturally have excess juices and patting the pieces dry and keeping the bark in the fridge helps keep the strawberries cold and from juicing.

NOTES

Storage and Reheating Instructions: