Christmas Crack (AKA: Saltine Cracker Toffee)
January 03, 2018
"Crack? Don't know where the name came from... Because of the way it breaks into big, wonderful pieces? Because it’s made with crackers? Or just because it’s so freakin' addictive??? No matter - who can resist sweet, salty, chocolaty, nutty goodness? This has been my favorite Christmas treat for years and years. Always the most requested recipe on my Cookie Tray."
- 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.
- 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
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.
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.
Immediately pour the boiling syrup over the crackers, covering completely. Use an offset spatula or silicone spatula to spread evenly.
Bake for 5 minutes, until quite bubbly. Don't overcook, or it will turn grainy.
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.
Immediately sprinkle the topping (nuts, candy, etc) over the surface. Use your palm to lightly embed the topping into the melted chocolate.
Let the crackers cool to room temperature then put the tray in the refrigerator and cool for at least a few hours.
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...!
Tips & Variations
No special items needed.