🎄 Christmas Crack 🍬
Ingredients
1 sleeve (about 40) regular saltine crackers
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
2 cups semi-sweet chocolate chips
1 teaspoon flaky sea salt (optional, for finishing)
½ cup chopped pecans or sliced almonds (optional, for added crunch)
Instructions
Prep the pan: Line a rimmed baking sheet (approximately 15x10 inches) with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal. Arrange the saltine crackers in a single, tightly packed layer—snapping a few to fill gaps as needed.
Make the toffee sauce: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and bring the mixture to a gentle boil, stirring constantly. Once it reaches a full boil, let it bubble steadily for exactly 3 minutes without stirring. Remove from heat immediately.
Pour and bake: Carefully pour the hot caramel mixture evenly over the crackers, using a heat-safe spatula to spread it into every corner. Place the pan in a preheated 400°F (200°C) oven and bake for 5–6 minutes, or until the caramel is bubbly and golden.
Add chocolate: Remove the pan from the oven and quickly sprinkle the chocolate chips evenly over the hot toffee. Let them sit for 2–3 minutes to soften, then gently spread into a smooth layer with an offset spatula or the back of a spoon.
Finish and chill: If using, sprinkle with flaky sea salt and/or chopped nuts while the chocolate is still soft. Transfer the pan to the refrigerator and chill for at least 1 hour, or until the chocolate is fully set.
Break and serve: Lift the slab out using the parchment overhang and place it on a cutting board. Break into irregular pieces by hand or cut into squares with a sharp knife. Store in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks.