Back to Recipe List
tray of crackers dipped in chocolate and sprinkled with candy crumbs

Chocolate-Dipped Christmas Crackers

about 3 dozen crackers

Recipe by Sarah Copeland @edibleliving


  • 1 7.05-oz box Carr’s Entertainment Cracker Collection
  • 1 10-oz bag bittersweet chocolate chips, or roughly chopped
  • 2 tbsp heavy cream
  • Finely chopped candy canes, sprinkles or dragées


Melt the chocolate and cream on a double boiler or in a pot over extremely low heat, taking care the chocolate does not scorch. Once the chocolate begins to melt, stir occasionally until completely melted (over-stirring can cause graininess). Whisk until completely smooth and silky. 

Prepare two parchment or wax paper lined baking sheets. Dip the crackers one at a time ⅓ to ½ of the way into the chocolate, letting the excess drip off for about 30 seconds back into the pan. Lay dipped crackers on the parchment paper and sprinkle with peppermint, sprinkles or dragées, if desired, while still wet. Repeat with the remaining crackers. Leave at room temperature until set, at least 12 hours. Display on a platter or add to your favorite cheeseboard. 

To pack and gift, let the chocolate set for 24 hours before packaging, layering parchment paper between crackers.