Description
Little Debbie Christmas Tree Crack is a festive Christmas candy bark inspired by the classic Little Debbie Christmas Tree Cakes. It features a buttery saltine cracker toffee base, a fluffy cream cheese frosting and marshmallow filling, and a smooth white chocolate topping decorated with green sanding sugar and red icing. This easy holiday dessert is perfect for Christmas parties, cookie exchanges, dessert trays, and homemade gifts.
Ingredients
Scale
- 40 saltine crackers
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 7 oz marshmallow fluff
- 8 oz cream cheese frosting
- 12 oz white chocolate baking chips
- 1 tablespoon coconut oil
- 2 tablespoons green sanding sugar
- 2 tablespoons red cookie icing
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or aluminum foil.
- Arrange the saltine crackers in a single layer across the prepared baking sheet, keeping them close together.
- In a medium saucepan over medium heat, melt the butter and brown sugar together. Bring to a gentle boil, stirring continuously, and simmer for 3 to 4 minutes until thickened.
- Pour the hot butter and brown sugar mixture evenly over the crackers, spreading it with a spatula to cover the surface.
- Bake for approximately 5 minutes, until the toffee mixture is bubbly. Remove from the oven and allow the cracker layer to cool completely.
- In a mixing bowl, combine the marshmallow fluff and cream cheese frosting. Mix until smooth and fluffy.
- Spread the marshmallow filling evenly over the completely cooled cracker layer.
- Refrigerate for approximately 1 hour until the filling becomes firm.
- Place the white chocolate chips in a microwave-safe bowl. Microwave in 15- to 20-second intervals, stirring between each interval until completely melted. Stir in the coconut oil until smooth.
- Allow the melted white chocolate to cool slightly, then spread it evenly over the chilled filling.
- Immediately sprinkle the green sanding sugar over the white chocolate while it is still soft.
- Refrigerate for 4 to 6 hours, or freeze for 2 to 3 hours, until completely firm.
- Remove from the refrigerator and break into bite-sized pieces or cut with a sharp knife.
- Drizzle the red cookie icing over the pieces to create festive Christmas Tree Cake-inspired decorations. Allow the icing to set before serving.
Notes
- Make sure the cracker and toffee layer is completely cool before adding the marshmallow filling.
- Stir the butter and brown sugar continuously to prevent the toffee from burning or separating.
- Melt white chocolate slowly using short microwave intervals to prevent scorching.
- If the white chocolate is too thick, add a little more coconut oil to improve its consistency.
- Refrigerate the filling before adding the white chocolate to help keep the layers separate.
- Use a piping bag or a small sandwich bag with the corner snipped off for neat red icing decorations.
- Store leftovers in an airtight container in the refrigerator for 5 to 7 days.
- Freeze in an airtight, freezer-safe container with parchment paper between layers for longer storage.
- For a different flavor, try graham crackers, Ritz crackers, or pretzels instead of saltines.
- Ingredient quantities and nutrition information are estimates and may vary depending on the brands used.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 245 kcal
- Sugar: 24 g
- Sodium: 125 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 22 mg