Also known as Christmas Crack because it’s so difficult to stop eating, I’m sure this confection has crossed your lips at some point. My mom has made it every December for years, whether to include in a cookie swap, gift to coworkers, or just have on hand at home for guests. I asked her to show me how she makes it and was completely surprised that so little went into something so delicious – there are only four ingredients!
• 1 tube of Saltines, about 40 crackers
• 1 C butter, salted or unsalted but not margarine
• 1 C + 2 Tbsp firmly packed brown sugar (we used light)
• 1 bag semi-sweet chocolate chips
• 1/2 – 3/4 C toasted chopped pecans or toasted chopped almonds (optional)
Preheat the oven to 350-degrees. Cover a standard sized cookie sheet with foil, then spray with non-stick cooking spray. Line crackers end-to-end, breaking to fit the ends and sides if necessary.
In a saucepan melt the butter on low heat, then add brown sugar and crank it up to medium. Continue stirring until boiling, then boil for 3 minutes. Pour over crackers, spreading evenly and working quickly before it begins to set.
Place cookie sheet in the oven and bake for 5 minutes or until crackers look like they’re jumping up and down and bubbles appear on the surface. Remove and spread chocolate chips as evenly as possible over the top, then place a sheet of foil over the pan and allow to melt for about 3 minutes. (Or you can pop it back in the oven for 1 minute.)
Spread melted chocolate over the top evenly. Add nuts to top if you prefer, then replace foil and refrigerate until set. Once ready break into snack-sized pieces – the individual crackers act as a great guide. If you’re feeling adventurous try replacing the Saltines with graham crackers or adding something festive on top, like sprinkles or edible gold stars. They look great packaged up in glassine bags and will keep in an airtight container for several weeks.
Posted In living, recipes