Christmas Crack {3 Ways}
This recipe is a family favorite. Perfect for Holiday parties and neighbor gifts. You can change up the crackers, chips, or toppings to create a unique flavor for any event or season.
Ingredients
- 50 saltine crackers Note: Approx 2 sleeves of crackers. You can also substitute other types of crackers. For the white chocolate peppermint version, I use graham crackers and they are YUMMY!
- 1 cup butter Note: 2 sticks
- 1 cup brown sugar
- 2 cups semi sweet chocolate chips Note: You can substitute white chips and make a white chocolate peppermint crack that is AMAZING!!
- 1/2-1 cup toppings Note: Slivered almonds, M&Ms, crushed peppermints/candy canes, sprinkles, crushed up candy bars, toffee bits, etc.
- 1 tsp vanilla
Instructions
- Pre-heat oven to 325 degrees F
- Line a large jelly roll pan with foil. Spray foil with nonstick spray.
- Fill the bottom of your pan with a single layer of crackers.
- Combine butter and sugar in a medium sized pot and cook on medium to medium low. Stir constantly. Bring your mixture to a rolling boil. Let boil for 3 minutes...continue stirring constantly. Your mixture will get all bubbly and amber colored. This will be your toffee layer.
- Add vanilla to boiling mixture.
- Remove your toffee from the heat and immediately pour over the crackers. Spread your mixture until it covers your crackers and is spread as evenly as possible.
- Place in the oven for 7-9 minutes (until it gets all nice and bubbly).
- Remove from Pan and dump your chocolate chips on top immediately. You want them to melt, so don't dilly dally:)
- Spread melty chips with a spatula or gently with a butter knife to spread the chocolate evenly over the toffee.
- Sprinkle with your toppings. Place in the freezer for at least 15 minutes to cool and harden.
- Remove from the freezer. Flip over pan and remove foil from bottom of candy. Break toffee into large chunks and enjoy.
- Store in an airtight container for up to 2 weeks. Can be stored in the fridge or freezer for extended periods.