Christmas Crack
Ingredients
35 saltine crackers about 1 sleeve, may need a few more or less depending on your jelly roll pan
1 cup unsalted butter
1 cup brown sugar well packed
1 teaspoon vanilla extract
½ teaspoon salt kosher or sea salt preferred
2 cups chocolate chips I used milk chocolate but semi sweet also works. Use Guittard or Ghirardelli for best results
Any toppings you like, mini M&M’s, nuts, sprinkles
Instructions
Line a jelly roll pan (10 x 15 inches) with nonstick foil (or heavy duty foil and and coat with cooking spray). You can also use a silicone baking mat.
Preheat the oven to 350°F.
Place the crackers in a single layer on the jelly roll pan. You may have a little space left over – that is perfectly fine.
35 saltine crackers
Melt brown sugar and butter together in a 3 quart heavy bottomed sauce pan, stirring frequently over medium high heat.
1 cup unsalted butter, 1 cup brown sugar
Bring to a boil and boil for 3 full minutes stirring almost continuously. (If using a candy thermometer, you are looking for 270°F-290°F degrees.)
Remove from heat and stir in vanilla extract and salt.
1 teaspoon vanilla extract, ½ teaspoon salt
Pour caramel mixture over the top of the saltines and spread evenly over the crackers
Bake for 5 minutes in the preheat oven. Caramel should be bubbling vigorously when removed. (If using a candy thermometer, you are looking for 300°F-310°F degrees.)
Sprinkle chocolate chips over the top and cover the pan with foil. Let sit for 5 minutes.
2 cups chocolate chips
Remove foil and use an offset spatula to gently spread melted chocolate.
Sprinkle on toppings if desired. Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.
Carefully peel away the foil from the bottom of the toffee and then use your hands to "crack" it or use a knife to cut into pieces.
Store in an airtight container in the refrigerator for up to 1 week
#holidayeats #lemon8challenge #christmasrecipes #candy #chocolate
I absolutely adore Christmas Crack, and it's become a non-negotiable holiday tradition in my kitchen! Every year, friends and family rave about these addictive little "cookies" – they're seriously that good. What I love most is how incredibly simple they are to make, yet they taste gourmet. If you're looking to impress without spending hours in the kitchen, this is your recipe! Over the years, I've picked up a few tricks to ensure my Christmas Crack turns out perfectly every single time, making those beautiful, uniform pieces that look just like festive cookies. First off, preparing your baking sheet is key. Even with non-stick foil, I sometimes add a light spray of cooking oil for extra peace of mind. You don't want any of that delicious caramel sticking! Laying out those saltine crackers neatly is the foundation for your perfect "crack." Now, let's talk about that magical caramel. Getting the brown sugar and butter mixture right is crucial. Don't rush the boiling process – those 3 minutes of vigorous bubbling are essential for the caramel to set properly. If you're nervous, a candy thermometer is your best friend here, aiming for that sweet spot of 270-290°F before boiling, and then letting it hit 300-310°F in the oven. Once it's poured over the crackers, it's all about getting a nice even spread before it starts to cool. And for the chocolate layer, oh, the chocolate! After sprinkling those generous chocolate chips over the hot caramel and letting them melt under foil, spread that gorgeous melted chocolate quickly and smoothly with an offset spatula. This creates that perfect, shiny top layer. This is where the fun really begins – toppings! While the recipe suggests M&M's and nuts, I love getting creative. For a truly festive look, I always load mine up with red and green candies and a mix of colorful sprinkles. Crushed candy canes add a refreshing minty kick, or you could do a white chocolate drizzle for a beautiful contrast. Pretzels are amazing too if you want that extra salty crunch. Each variation makes these "Christmas Crack Cookies" feel brand new! Once it's cooled completely, either at room temperature or in the fridge, the moment of truth arrives. You can literally just "crack" it into rustic pieces, which is part of the charm! But for more uniform, cookie-like squares, I find using a large, sharp knife works best. Just press down firmly, and you'll get neat edges. Store your finished Christmas Crack in an airtight container in the refrigerator, and it'll stay wonderfully fresh and crispy for up to a week. Trust me, it never lasts that long in my house!
