The “Christmas Crack” is a popular holiday treat, and it’s often known for its sweet and salty combination. It typically involves a layer of saltine crackers topped with a toffee-like mixture and finished with chocolate, but the truth is that you can and should enjoy them anytime you see fit. So in the light of this “new information” let’s dive into this simple, yet delicious adventure. Here is what you need:
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- Saltine crackers (enough to cover your baking sheet)
- 2 cups chocolate chips (semi-sweet or milk chocolate)
- 1 cup chopped nuts (pecans or almonds), optional
- Sea salt, for sprinkling (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Prepare Baking Sheet:
- Line a baking sheet with parchment paper. Arrange a layer of saltine crackers on the parchment paper, covering the entire sheet.
- Make Toffee Mixture:
- In a saucepan over medium heat, melt the butter and brown sugar. Stir continuously and let it come to a boil. Allow it to boil for about 3-4 minutes, or until it becomes a rich toffee color.
- Pour Over Crackers:
- Pour the toffee mixture evenly over the layer of saltine crackers.
- Bake:
- Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the toffee is bubbling.
- Add Chocolate:
- Remove the baking sheet from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee-covered crackers. Let them sit for a few minutes to melt.
- Spread Chocolate:
- Once the chocolate chips have softened, use a spatula to spread the melted chocolate evenly over the toffee layer.
- Optional: Add Nuts and Salt:
- If you’re using nuts, sprinkle them over the chocolate. You can also add a sprinkle of sea salt for a sweet and salty contrast.
- Chill:
- Place the baking sheet in the refrigerator for a few hours or until the chocolate has set.
- Break Into Pieces:
- Once the Christmas Crack has completely cooled and the chocolate has hardened, break it into pieces.
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