This Christmas Crack is everything Christmas memories are made of…. There’s something magical about making your favorite Christmas treat, like the first time you open the bag of chocolate chips and the sweet scent of vanilla fills the air. The kitchen is a whirlwind of flour-dusted counters, buttery goodness, and the joyful hum of holiday tunes in the background. With each sprinkle of sugar or dash of cinnamon, the anticipation builds, and soon you’re shaping cookies, rolling dough, or dipping confections into melted chocolate. The best part? The warm, delicious results, fresh from the oven, or fresh from chilling, filling your home with an irresistible aroma that’s almost as sweet as the memories you’re creating with every bite!
If you dare, make you a pan or two and watch it somehow disappear.. it’s THAT good! Don’t come back and hate on me for all those squats you may need to add onto your daily routine, lol. It will be all worth it, I promise!
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Christmas Crack
Equipment
Ingredients
- 40 Saltine Crackers I use unsalted
- 1 cup dark or light brown sugar packed
- 1 cup unsalted butter 2 sticks
- pinch salt
- 1 tsp pure vanilla
- 2 cups semi-sweet chocolate
- 1/2 cup white chocolate optional
Optional Toppings:
- Coarsely chopped pecans/walnuts
- Course salt
- mini chocolate chips
Instructions
- Preheat the oven to 370 degrees
- Line a 10×15-inch jelly roll pan with parchment paper, making sure it completely covers the bottom and sides of the pan. Line the saltine crackers in a single layer on the bottom
- Caramel Sauce: Caramel sauce: Put the butter in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Put brown sugar and salt in the pan and continue to cook, stirring often, for another 3 to 5 minutes, you want it to come to a boil and start to darken. Remove from heat and stir in the vanilla extract.
- Pour the hot brown sugar mixture over the saltine crackers:Spread to evenly coat all the crackers.
- Put into oven and bake for 3-5 minutes:(P.S: Did you see that caramel bubbling it smelled like heaven!)
- Once done, put on a hot mat and let sit for 1 minute. Sprinkle the chocolate chips over the baked crackers. Let sit again for 3-5 mins. (You can also put back into the warm oven for 60 seconds) The heat will melt the chips enough to soften them. Use a spatula to spread the chocolate evenly all over the top.
- Garnish with desired toppings at this time or you can leave plain.
- Let the crackers cool to room temperature then move to the refrigerator and cool for several hours till hardened or over night.
- Remove from refrigerator and break up into pieces. Store in sealed container refrigerated.
