Christmas Crack
Salty, chocolatey and addicting!
Ingredients
- 45 saltine crackers Give or take a few, depending on how many fit on your cookie sheet
- 1 c unsalted butter
- 1 c light brown sugar well-packed
- 1 tsp vanilla extract
- 1/2 tsp salt Can be kosher salt or sea salt
- 2 1/2 c chocolate chips If you use melting discs, I recommend breaking them up
Instructions
- Preheat the oven to 350°
- Line a cookie sheet with foil and (a) coat with cooking spray or (b) lay a silicone baking mat on top of the foil. I highly recommend the baking mat method because it's a seamless clean-up!
- Arrange your saltine crackers in a single layer on the cookie sheet.
- Melt 1 c light brown sugar and 1 c unsalted butter together in a heavy-bottomed sauce pan, stirring frequently over medium high heat.
- Once you start to see bubbles, your mixture has reached a boil. Set a timer to boil for 3 minutes, stirring consistently. Your mixture should have a fluffy, sticky texture.
- Remove from heat after 3 minutes and add in 1 tsp. vanilla extract and 1/2 tsp. salt
- Pour your mixture over your saltines and use a spatula to spread evenly over the crackers. Keep in mind that the caramel will start to set quickly!
- Bake for 5 minutes in your 350° oven. The caramel should be bubbling when your timer is up.
- Evenly distribute your 2 1/2 c chocolate chips or melts on top of the caramel mixture, cover with tinfoil, and let sit for 5 minutes.
- Remove the tinfoil and spread the chocolate evenly with a spatula. Sprinkle on any toppings like sprinkles, M&M's or heath. You can easily decorate for any occasion, not just Christmas!
- Chill the entire cookie sheet in the fridge for at least 1 hour (1.5-2 hours is ideal), then once chilled, carefully separate your Christmas crack from the foil or the silicone baking mat, breaking it up into chunks as you go.
- Serve immediately or store in an airtight container in the fridge for a week.