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:
First, cover a cookie sheet or jelly roll pan with aluminum foil and spray it 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!
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?
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.
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.
Keep stirring and bring it to a boil.
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.
Pour that beautiful, boiling, pan of sweet goodness over 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.
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:
As soon as you take it out of the oven, sprinkle the entire 12 ounce bag of semi-sweet chocolate chips 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.
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.
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.
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.
And then, put it in a tin or in your tummy. Your friends are going to love you and hate you for this.