This is a recipe that I’ve been seeing all over the internet this festive season and decided it looked yummy enough and easy enough that I had to have a go at it myself. After all if you can’t indulge at this time of year when can you?
They don’t call this stuff ‘Christmas Crack’ for nothing. It’s easy to make, extremely addictive, and combines salty, sweet, crunchy, and chewy all into one easy and delicious snack.
Yield: one 9×13 pan
Prep Time: 15 minutes
Cook Time: 5 to 7 minutes
Total Time: about 1 hour, for cooling
I kinda merged several recipes I found on Pintrest – they’re all basically the same – so feel free to go and check out other variations, just type in ‘christmas crack’ or ‘toffee and chocolate bark’ to the search.
30 to 40 saltine (saladas if you’re in Aus) crackers (I use about 30 crackers – though the batch in the photos is a half batch)
1 cup unsalted butter
1 cup brown sugar, packed
1/2 teaspoon vanilla extract
1 1/2 to 2 cups semi-sweet chocolate chips
1. Preheat oven to 180C (350F). Line a 9 x 13 pan or similar with aluminum foil and spray it very well with cooking spray. Do not try to make this without using foil; you will hate yourself. Seriously. Hate yourself.
2. Place saltine crackers in a single layer on the bottom of the pan.
3. In a saucepan combine butter and sugar and bring to a boil while stirring constantly. Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened some. Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching. Stir mixture frequently while it simmers to avoid bubbling over or scorching. Burnt butter and sugar is the worst and tastes just awful so don’t burn it.
4. After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.
5. Pour mixture over the prepared pan with the saltine crackers.
6. Bake in for 5- 7 minutes, or until toffee/liquid becomes bubbly.
7. After removing the pan from the oven, let it rest for 3 to 5 minutes.
8. Sprinkle on the chocolate chips and wait for 3 to 5 minutes, letting them soften and melt a bit, and then spread and smooth them into an even layer with a spatula.
*Optional: After smoothing the chocolate, add nuts, seeds, graham cracker crumbs, toffee bits, dried fruit, candy bits, or swirl in some peanut butter or other nut butter. Or use other types of chips, such as butterscotch, white, peanut butter, etc. either in addition to or in a half-and-half combination with the dark chocolate chips for your top layer.
9. Let cool very well and if desired for expediting purposes, refrigerate or freeze until hardened (that’s what I do). Break into pieces the size of your choice. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 4 months.
Yay – easy peasy tasty snack for the holiday season! Or any season really. Or for office/school/house parties – very easy to make in bulk!
**To keep gluten free, use GF crackers or make your own GF saltine crackers. To keep vegan, use margarine/Earth Balance and use a vegan cracker.