ChristmasCrack (aka Saltine Toffee) is a favorite treat around the holidays! This simple toffee can be made without a candy thermometer and decorated however you like--with nuts, candies, sprinkles--the sky's the limit!
50saltine crackers(or use graham crackers instead!)
1cup (2 sticks)unsalted butter,cut into cubes
1cuplight brown sugar,packed
1teaspoonvanilla extract,optional
2-1/4cupschocolate chips(Note 1)
Optional toppings: sprinkles, M&M's, chopped roasted and salted nuts, sliced almonds, etc.
Instructions
PREP: Read Note 2 for some general tips before starting! Preheat the oven to 400 degrees F. Line a rimmed 15x10-inch baking sheet with heavy duty foil and generously spray all over with cooking spray. Cover the pan with an even layer of saltine crackers.
TOFFEE MIXTURE: In a medium-sized, heavy-bottomed pot, combine the cubed butter and brown sugar. Set over medium-low heat. Don't be tempted to increase the temperature even though it takes a long time and seems like nothing is happening--your patience will be rewarded! Stir constantly with a silicone spatula (stir in one direction and stir gently--not vigorously) until the mixture reaches a full boil then stop stirring; let boil exactly 3 minutes.
TOFFEE CONT.: After 3 minutes, remove from heat and add in vanilla (it will crack and sputter so be careful). Stir through once, and then immediately pour this mixture evenly over the crackers. Spread with spatula as needed (doesn't need to be perfect, it evens out as it bakes).
BAKE: Bake for 5 minutes and then very carefully remove pan from oven. Let stand for 2 minutes and then sprinkle chocolate chips evenly over crackers. Let rest without touching for 5 minutes. Use a clean offset spatula to gently spread and coax the chocolate into an even layer. If adding toppings, sprinkle on immediately (add to preference).
LET STAND: Transfer pan to fridge and let chocolate harden, about 30 minutes, or freeze for 15 minutes. Remove from fridge, lift cracker from foil and break or chop (with a very sharp knife) into pieces. Store in an airtight container for up to 2 weeks (I like to refrigerate because I enjoy it cold!)
Video
Notes
Note 1: Chocolate: Use whatever chocolate you like best--dark, semi-sweet, or milk chocolate. We've tried all kinds of chocolate in this recipe and honestly love it each way! My kids favorite is milk chocolate. Whatever chocolate you choose to use, know that the better the quality of chocolate, the better the flavor will be (plus less likely to experience separation or streakiness).Note 2:Tips:
Make sure to use a rimmed sheet pan or the toffee will spill off the pan and all over the oven! Also, take time to line the pan--you'll be so grateful when it comes to washing dishes.
Do not increase the heat until the sugar is completely dissolved over medium-low heat. This will take a good amount of time and requires patience, but you'll be rewarded! Brush the sides of the pot with a wet pastry brush if sugar is clinging to the sides (this will help avoid crystallization).
Stir steadily and consistently, always stirring in the same direction, at a slow speed. If you whisk or stir too quickly, the Toffee will separate.
Nutrition information does not include the toppings, since those will vary.