There’s two reasons this candy is called “Christmas Crack.”
1) It is traditionally made with Saltine crackers (personally, I like to use buttery Ritz)
2) It is INSANELY addictive — once it cools, you literally can’t quit eating it! (I had to gift it off to friends before I finished the entire tray!
Last Tuesday, I got home really late from track practice. After I kicked off my sneakers and settled in to an episode of Modern Family, I realized that I hadn’t baked my Secret Santa her present! It was too late to make any sort of quick bread or brownies, and I was too tired to even think about whipping up cookie dough (those 500m relays kill me every time)…
Ritz crackers + butter + sugar + chocolate = SOLUTION!
This recipe is not only incredibly addictive, it’s also unbelievably easy and quick to make (for better or for worse…). Just lay out the crackers, melt the butter and sugar, and melt the chocolate. DONE! I decorated mine by marbling white chocolate on the dark chocolate surface — however, the possibilities are endless (you could sprinkle the melted chocolate with some crushed nuts, sprinkles, or even crushed candy canes!). Once you get your first taste I know you will be hooked.
1.5 sleeves of crackers* (enough to cover a baking sheet)
1 stick butter
1 cup packed brown sugar
2 cups chocolate chips
Sprinkles, nuts, white chocolate etc. to decorate (optional)
Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper and spraying generously with nonstick cooking spray.
Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them.
Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt (if they aren’t melting quick enough, pop in the oven for a minute and let the residual heat soften them). Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still soft, decorate how you like.
Cool until set (I left mine on the counter overnight, but you could pop them in the fridge for 30 min, or even the freezer if you cant wait!). Once set, either slice into small pieces with a warm knife or break into small uneven pieces by hand, and enjoy!
*I used Ritz, but Tollhouse, Saltines, Matzo, even graham crackers would be delicious!
why are you taunting me with this!? I seriously need to make it someday 🙂 I love how you swirled the chocolate on it, so pretty!!
I made this and it was delicious! I hope you don't mind I reposted the recipe on my new blog (and credited you of course). Take a gander- http://cupcakesandvinyl.wordpress.com/2012/12/24/a-series-of-minor-disasters/
Love the blog 🙂
Thank you so much! Your post had me laughing out loud 🙂
How do you get the chocolate and toffee under the cracker ?
If you look at the recipe, you spread the crackers out on the baking sheet first, and then pour the toffee and chocolate on top! 🙂
So is the toffee and chocolate only on top of the cracker ?
Yes! Only on top of the cracker!