Christmas Crack (AKA: Saltine Cracker Toffee) Recipe

Ingredients

105 to 120 grams saltine crackers (35 to 40 crackers)
1 cup unsalted butter (2 sticks)
1 cup dark brown sugar, packed (can use light brown, see prep note)

1 1/2 cups semi-sweet chocolate chips
1 1/2 cups chopped pecans
Note: Can use other nuts, crushed oreos, M&M's, toffee bits, crushed pretzels, crushed peppermint candies, etc. You're only limited by your imagination. In addition, you can drizzle with white chocolate as well.

Nutritional

Serving Size: 1 (67.3 g)
Calories 323.5
Total Fat - 27.5 g
Saturated Fat - 12.6 g
Cholesterol - 40.5 mg
Sodium - 3395.9 mg
Total Carbohydrate - 20.7 g
Dietary Fiber - 1.3 g
Sugars - 19.3 g
Protein - 1.5 g
Calcium - 16.9 mg
Iron - 0.4 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375 degrees. Line a 15x10 baking pan with heavy duty foil and spray generously with Pam. Or, use a nonstick cookie pan without foil. Lay crackers in the pan in a single layer. You can cut crackers with a chef's knife if you need to fill in the end of the tray.

Step 2

In a heavy saucepan, melt the butter and brown sugar. Continue to cook, stirring constantly, for 3 to 5 minutes, letting the mixture boil and start to darken. IF USING LIGHT BROWN SUGAR, you may need to cook for an additional minute or two. Don't overcook!

Note: You're not actually making true caramel here, so you don't need to be precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.

Step 3

Immediately pour the boiling syrup over the crackers, covering completely. Use an offset spatula or silicone spatula to spread evenly.

Step 4

Bake for 5 minutes, until quite bubbly. Don't overcook, or it will turn grainy.

Step 5

Remove the tray from the oven and immediately sprinkle the chocolate chips evenly over the crackers. Let sit for a few minutes, then use an offset spatula to spread the melted chocolate evenly over the entire surface.

Step 6

Immediately sprinkle the topping (nuts, candy, etc) over the surface. Use your palm to lightly embed the topping into the melted chocolate.

Step 7

Let the crackers cool to room temperature then put the tray in the refrigerator and cool for at least a few hours.

Step 8

The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear it. On a cutting board, cut the candy into random-shaped snack-sized pieces using a chefs knife (you can use your hands, too, but its a lot easier with a knife). Store REFRIGERATED in an airtight container, with parchment between the layers, for up to a week. If it possibly lasts that long...!