Easy Christmas Crack (Print Version)
# Ingredients:
01 -
1 1/2 cups (252g) semi-sweet chocolate chips.
02 -
1 cup (2 sticks/227g) unsalted butter.
03 -
45 saltine crackers.
04 -
1 cup (200g) packed light brown sugar.
# Instructions:
01 -
Heat your oven to 425°F and cover a big baking sheet with parchment paper.
02 -
Lay the crackers side by side on the baking sheet, placing the salted sides facing down. Keep it ready.
03 -
In a small pot over medium-high heat, toss in the butter and brown sugar. Stir nonstop while it starts boiling. Let it bubble for 3 to 5 minutes until it's thick, darker, and hits 270°F to 290°F.
04 -
Gently pour the hot toffee all over the crackers. Spread it to the edges of the tray if needed.
05 -
Pop the tray in the oven for 3 to 5 minutes or until the mixture is bubbling.
06 -
Take the baking sheet out and toss the chocolate chips on top right away. Wait a minute for them to get soft and gooey.
07 -
Once the chocolate melts, gently smear it across the crackers with an offset spatula.
08 -
Stick the tray in the fridge for about an hour, or in the freezer for 30 minutes, until it hardens.
09 -
When firm, snap it into oddly shaped bits by hand.
# Notes:
01 -
Toffee should be heated to 270°F to 290°F.
02 -
Use the freezer to speed up the setting process.