Saturday, November 24, 2012

Christmas crack

Who in the world sits around and thinks of these things? 

Hmmm, I'll boil some brown sugar and butter and pour it over a layer of saltine crackers, which I'll bake for a few minutes.  When I take it out of the oven, I'll sprinkle chocolate chips over it all and let them melt.  When it cools, I'll break a chunk off, and it will be good to eat. 


Seriously. I love toffee, and I like sweet and salty, so I thought this recipe sounded interesting. 

You guessed it.  I had to find out.

And I found that Christmas crack really is addicting. 

Here's the recipe from

1 cup unsalted butter
1 cup brown sugar
2 cups semi-sweet chocolate chips
40 saltine crackers

Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.) Let cool and break into pieces. 


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