Christmas Crack
Ingredients:
- 35 saltine crackers (about 1 sleeve, may need a few more or less depending on your jelly roll pan)
- 1 cup unsalted butter
- 1 cup brown sugar, well packed
- 1 teaspoon vanilla extract
- ½ teaspoon salt (kosher or sea salt preferred)
- 2 cups chocolate chips (milk chocolate or semi-sweet, Guittard or Ghirardelli recommended)
Directions:
1. Preheat oven to 350°F (175°C). Line a jelly roll pan with foil and lay the saltine crackers in a single layer to cover the bottom.
2. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt, stirring constantly until the mixture comes to a boil. Let it boil for 3 minutes without stirring.
3. Remove from heat and stir in the vanilla extract.
4. Carefully pour the hot caramel mixture evenly over the saltine crackers, spreading it gently with a spatula to cover all the crackers.
5. Bake in the preheated oven for 5 minutes, until the caramel is bubbly.
6. Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the caramel layer.
7. Let the chocolate chips sit for 5 minutes to soften, then spread them evenly over the caramel with a spatula.
8. Sprinkle salt over the top if desired.
9. Refrigerate the pan for at least 2 hours or until the chocolate is firm.
10. Once set, break into pieces and serve.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 2 hours 20 minutes
Kcal: 220 kcal per serving | Servings: 12 servings
Tips:
Use a high-quality chocolate for a more decadent flavor.
Make sure to refrigerate it long enough for the chocolate to fully set before breaking into pieces.