Christmas Crack
This will be the ONE recipe you add onto every Holiday party, gathering or just a cozy winter day!
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 10x15-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.
Did you make this recipe?Mention @thefisherhouse_ or tag #thefisherhousefoodies!