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Christmas Crack

A sweet and irresistible holiday treat that combines buttery toffee, rich chocolate, and crunchy crackers for a festive experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 sleeve saltine crackers (approximately 40 crackers)
  • 1 cup unsalted butter (two sticks) Use high-quality butter for better flavor.
  • 1 cup brown sugar (packed) Ensure it is tightly packed.
Topping Ingredients
  • 2 cups semi-sweet chocolate chips Opt for high-quality chocolate for best results.
  • 1 cup toppings (optional: nuts, sprinkles, or crushed candies) Customize with your favorite toppings.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with aluminum foil or parchment paper, and arrange the saltine crackers in a single layer covering the bottom.
Making the Toffee
  1. In a medium saucepan over medium heat, combine the unsalted butter and brown sugar. Stir constantly until it comes to a boil.
  2. Allow it to boil for 3-4 minutes without stirring until it becomes thick and bubbly.
Assembly and Baking
  1. Carefully pour the hot toffee mixture over the arranged crackers, making sure to cover them evenly.
  2. Place the baking sheet in the preheated oven and bake for 5-7 minutes until the toffee is bubbly.
  3. Remove from the oven and immediately sprinkle the semi-sweet chocolate chips on top. Let them sit for a few minutes until they soften.
  4. Spread the melted chocolate evenly over the toffee layer using a spatula.
  5. If desired, sprinkle your chosen toppings over the chocolate before it sets.
  6. Let the pan cool at room temperature, then refrigerate for about 30 minutes until set.
Serving
  1. Once cooled, break the Christmas Crack into pieces and share with family and friends, or keep it all to yourself!

Notes

Store in an airtight container at room temperature for up to a week, or freeze for up to a month. Use parchment paper between layers to prevent sticking.