by Austin Carter
New Recipe
Course: Dessert Cuisine: baking Prep Time:20minutes Cook Time:7minutes Additional Time:10minutes Total Time:37minutes Servings: 4 People Calories: 8kcal Author: Austin Carter
1 Saucepan 1 Oven 1 Baking sheet 1 Parchment paper or aluminum foil . 1 Mixing Spoon or Spatula
40 - 50 Saltine Crackers one sleeve or about 40-50 crackers 2 Sticks Unsalted Butter 1 Cup Brown Sugar 2 Cups Chocolate Chips semisweet or milk chocolate 1 Cup Chopped Nuts such as pecans or
tsp Sea Salt 1 tsp Sprinkles
– Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or aluminum foil. – Arrange the saltine crackers in a single layer on the baking sheet, covering the entire surface. Set aside. – In a saucepan, melt the butter over medium heat.
– Once the butter is melted, add the brown sugar to the saucepan. Stir constantly until the mixture comes to a boil. – Once the mixture is boiling, let it cook for about 3-5 minutes, stirring continuously, until it thickens and becomes a caramel-like consistency. Be careful not to burn it.
– Pour the hot caramel mixture evenly over the saltine crackers, using a spatula to spread it out if needed. – Place the baking sheet in the preheated oven and bake for about 5-7 minutes, or until the caramel layer is bubbly.
– Remove the baking sheet from the oven and immediately sprinkle the chocolate chips evenly over the hot caramel layer. Let them sit for a few minutes to soften. – Once the chocolate chips have softened, use a spatula or the back of a spoon to spread the melted chocolate evenly over the caramel layer.
– If desired, sprinkle chopped nuts, sprinkles, or sea salt over the melted chocolate for added flavor and decoration. – Allow the Christmas Crack to cool completely at room temperature until the chocolate layer has hardened.
– Once cooled and hardened, break the Christmas Crack into pieces or cut it into squares. – Serve and enjoy! Store any leftovers in an airtight container at room temperature.