Christmas Crack Recipe

I usually try to keep things healthy. Ninety-five percent of any recipes that I post on The Skirt Girl will be very health conscious and at the very least lightened versions. However, the one month of the year that I’m pretty much on a free for all is December. So for the next few weeks, I’m going to be posting some recipes that throw caution to the wind. There will be full fat, full on, full out splurges. Come January, I will be back to being health conscious. Let me tell you, if and when you are going to splurge, this next recipe is the way to do it. I call it Christmas Crack because it is made out of crackers and because it’s so addictive that I will only make it around Christmas time. Really. It is ridiculously delicious. I stumbled on this recipe last year and I thought it sounded interesting. I got it from Trisha Yearwood, but the recipe that I saw was a bit vague. I made batch after batch, last year, until I figured out just how to make it. I gave it out to friends and they all went crazy for it. They even loved those early batches that, technically, were fails because  the sugar was grainier than I wanted or the toffee was softer or crisper than I would have liked. They began to hope for failures so that I would keep making it and giving it to them.

Here’s what you’ll need:

Saltine crackers, semi sweet chocolate chips, light brown sugar, butter

Saltine crackers, semi sweet chocolate chips, light brown sugar, butter

 

First, cover a cookie sheet or jelly roll pan with aluminum foil and spray it with cooking spray.

Cookie sheet (or jelly roll pan) covered with aluminum foil and sprayed with cooking spray

Cookie sheet (or jelly roll pan) covered with aluminum foil and sprayed with cooking spray

 

Line up one sleeve of saltine crackers on the pan. I use Premium brand because it’s my favorite. Make sure that you put the crackers SALT SIDE DOWN. It does make a difference in the taste because it gives that little touch of salt on your tongue. The last row, you may have to break the crackers to get it to fit on the pan. It doesn’t matter because that is going to be covered with absolute deliciousness!

1 sleeve of saltine crackers lined up.  Remember SALT SIDE DOWN!

1 sleeve of saltine crackers lined up. Remember SALT SIDE DOWN!

 

In a medium sauce pan,  put two sticks of butter and one cup of light brown sugar. The recipe calls for light brown sugar, but I have also used dark brown. No real difference that I could discern. See….this is looking good already, isn’t it?

2 sticks of butter and one cup of light brown sugar.

2 sticks of butter and one cup of light brown sugar.

 

Put it over medium heat and start stirring. The butter and sugar will melt together. A little hint: never melt the butter first and then add brown sugar. They will separate. I mean, you know…it’ll still be tasty because it’s butter and sugar and you can’t really mess that up.  But it won’t look so great.

Butter and sugar melting together over medium heat.

Butter and sugar melting together over medium heat.

 

You are going to want to keep stirring this. Don’t walk away or it will burn. And that is the one way you can mess this recipe up to the point that it might not be edible. Dog needs to go out? He’ll have to wait. Phone call? It needs to go to voicemail. Bathroom break? Well…take it off the flame first.

Butter and sugar melting together.

Butter and sugar melting together.

 

Keep stirring and bring it to a boil.

Butter and brown sugar melted together creates magic!

Butter and brown sugar melted together creates magic!

 

You are going to let it boil for 3 minutes. Still stirring! Don’t stop! If you cook it too long the sugar will be grainy. Again, it will totally still be delicious. Just less than perfect.

Boiling for 3 minutes.  Don't stop stirring!!

Boiling for 3 minutes. Don’t stop stirring!!

 

Pour that beautiful, boiling, pan of sweet goodness over the saltines.

Pouring the goodness on the saltines.

Pouring the goodness on the saltines.

 

Then spread it out evenly over the crackers. I like to go all the way to the edge of the crackers. It doesn’t have to be perfect.

Spread evenly over the crackers.  Careful! HOT!

Spread evenly over the crackers. Careful! HOT!

 

Put that into your oven that has been preheated to 425 degrees. You are going to have to watch this VERY carefully. You want it to get bubbly all over, not just around the edges. It’s only going to take a few minutes. Like…maybe five minutes. Just watch it…you want it to look like this:

425 degree oven until it gets bubbly all over, about 5 minutes

425 degree oven until it gets bubbly all over, about 5 minutes

 

As soon as you take it out of the oven, sprinkle the entire 12 ounce bag of semi-sweet chocolate chips on top.

12 ounces of semi-sweet chocolate chips sprinkled on top.

12 ounces of semi-sweet chocolate chips sprinkled on top.

 

Allow the chocolate chips to sit and melt for 2 or 3 minutes. Then, as the chips melt, start to spread them. Oh. My. Goodness.

Spread those melty chips!

Spread those melty chips!

 

Holy moly! As you spread the chocolate you are going to be enveloped by the most wonderful smell. Warmth. Chocolate, sugar and butter. Perhaps the most comforting trio ever.

Take a deep breath.

Take a deep breath.

 

Now, just to make it pretty, I squish a cracker over the top. Yes, I said squish. It’s a technical term. Work with me.

In the pan with a squished cracker on top.

In the pan with a squished cracker on top.

 

The most difficult step of all comes next. The cooling. It has to be really, really cool. I always put it in the fridge, for two reasons. One, I believe that it sets better. Two, I can’t wait around all day. And to be honest, after it’s been in the fridge for an hour or so, I put it in the freezer for maybe 20 minutes. You are going to just break this up into jagged pieces, so the freezer really does help. Really. I’m not just saying that so that it will be done faster.

Crack the crack into jagged pieces.

Crack the crack into jagged pieces.

 

And then, put it in a tin or in your tummy. Your friends are going to love you and hate you for this.

Christmas Crack

Christmas Crack

I hope that you have enjoyed this post.  If you did you might also enjoy this amazing  Brownies Recipe.  You also might check out The Skirt Girl’s Green Smoothie

14 comments

    • dana

      Miranda, my mom prefers milk chocolate and I have several friends who have children that prefer it with milk chocolate too. I am a dark chocolate lover, so semi sweet is my favorite…but I gotta say I wouldn’t turn it down with either one. 🙂

  • Charlotte

    Made this today for a Christmas party tonight. I know it’s going to a big hit! Just a little tip…..if your butter melts a little before you can get your sugar in, just take it off the burner a minute and whisk away! It should come together. Thanks skirt girl for the recipe!

  • Jo Walters

    This toothsome holiday treat is just about the best of the best. I was introduced to it as “White Trash Toffee”. Thanks for the hints.

    • dana

      I love the name “White Trash Toffee” too! That is probably way more descriptive than “Christmas Crack.” It is incredible. I have another good holiday treat coming up. In the next few days, I’ll be sharing it. So keep an eye out. The name is just as politically incorrect. It’s called Slutty Brownies. I’ll let you wonder about it for now….but it’s every bit as good as “crack.” Thanks for your comment, Jo. Please subscribe and come back!

  • Barbara

    I made batches of this last year for gifts. It’s easy, deelish, and the smell is incredible! And yes, the freezer works great! Thank you for the salt advice
    and loved your love/hate comment! LOL Enjoy everyone!

    • Karen salt

      Hi I am Karen salt.. I have been making these crackers for 20 years .. The trick is a stick of butter& a stick of margarine !! Try white chocolate chips!! That’s the crack !! My husband gave it that name

      • dana

        Hi Karen! I wish I’d know about these 20 years ago!! I think this basic recipe is so versatile that you could add and switch a lot of things and it would be tasty. I thought of adding nuts…mmmm. Thanks for commenting Karen and for stopping by the blog! Subscribe and come back!

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