Christmas Crack Recipe
I whipped up a variety of Christmas snack foods today. We absolutely love Christmas Crack! I’ve been making it for about 25 years now.
Christmas Crack Recipe INGREDIENTS:
- Use 28 to 35 saltine crackers, which is approximately one sleeve, to line your tray.
- 1 cup of brown sugar, packed
- 1 cup (2 sticks) of butter Butter
- 2 cups (10 to 12 ounces) Choose your preferred type of chocolate, such as semi-sweet, peanut butter, white chocolate, or milk chocolate.
Procedure:
- Preheat the oven to 400F. Prepare a 10×15-inch jelly roll pan I prefer using a cookie sheet with a raised edge, along with either nonstick aluminum foil or heavy duty foil. It’s important to ensure that the foil covers the entire bottom and sides of the pan. If you’re using regular foil, just give it a light spray with some baking spray. Arrange the saltine crackers in a single layer on the bottom.
- Prepare the caramel: Combine the brown sugar and butter in a medium-sized saucepan. Heat the mixture on medium heat, stirring often, until the butter is fully melted. Keep cooking for an additional 3 to 5 minutes, until the mixture reaches a boiling point and let it boil for 3 minutes (avoid stirring once it starts boiling).
- Drizzle the warm caramel mixture onto the saltine crackers. Ensure the crackers are evenly coated with the spread.
- Transfer the pan to the oven and let it bake for 5 minutes. The caramel will be heated and effervescent.
- After the crackers are finished baking, take them out of the oven and let them cool for about a minute. This will give the caramel enough time to stop bubbling before you pour the chocolate chips over the top. Next, drizzle the chocolate chips onto the crackers. Spread the chocolate evenly over the top using a spatula. Keep the mixture in tightly sealed containers and store it in a cool location (I prefer to refrigerate it).
