Whitney Houston coined the phrase, “Crack is whack” during an interview with Diane Sawyer but I don’t think she was talking about my crack. You see, if she had my crack, she’d be at the grocery store picking up butter on an hourly basis. My Christmas Crack is the most amazing holiday dessert/candy ever which could be as addictive as some illegal drugs (this is only an assumption).
A few years ago, my roommate and I made this-
Ok, fine she watched and ate it while I made it for her parents. Once her mom had it, Ashlea was informed it was her new holiday contribution to the feast (her old contribution was her appetite). I hate to say this but if Ashlea can make this, you can make this. If you bring this to a party, your Christmas Crack will be the highlight of the night.
Christmas Crack= popularity boost.
My only warning is to make and get it out of your house as fast as possible otherwise you will eat it all. The Christmas Crack covers the salty and sweet need in a candy. The homemade toffee pairs wonderfully with the saltines and chocolate coating.
You will thank me after making this recipe.
- ~50 saltine crackers (more or less depending on your pan)
- 2 sticks of butter
- 1 cup soft brown sugar
- 2 cups chocolate chips
- Cooking spray
- 1 cup of M&M
- 1 cup of chopped nuts
- 1 cup crushed saltines
Notes: You will need a cookie sheet with a slight lip or a jelly roll sheet for this recipe.
1. Line your cookie sheet with tin foil. Be sure your foil completely covers the cookie sheet. You do not want to use two pieces or the toffee will be messed up. I made this mistake before, please don’t waste the toffee. Give it a squirt of cooking spray.
2. Line the sheet with saltines. I made Greg do this since it’s something he can do one handed.
3. In a sauce pan, add the butter and brown sugar. Bring to a boil on low medium/low heat.
4. Let boil for three minutes.
5. Remove from heat and slowly pour over the saltines. You will need to smooth out the toffee a bit. Don’t stress if it doesn’t reach all the corners, it will smooth out a little more in the oven.
6. Bake for 7-8 minutes at 325 degrees. If any of your saltines pop up during baking, quickly push them down before the next step.
7. Once it’s out of the oven, sprinkle the chocolate chips over the toffee. Give it a few minutes (about 2-3) for the chocolate to soften and spread it across the toffee with a spatula.
OPTIONAL: You can add topping at this point (see optional toppings), we added Christmas colored mini M&Ms to make it more festive.
8. Place in the fridge for two hours.
9. Remove from the fridge, take off the tin foil, and break it up!
10. Enjoy! (Keep refrigerated)