I ran across several recipes for what people call “Christmas Crack” and I was intrigued. Crackers? Toffee? Hmmm. Seemed to good to be true. For this toffee addict, I wasn’t sure it would pass muster. There are like a dozen different ways to make it and I have no idea why it’s called “Christmas” crack. There’s nothing so Christmasy about it, it’s not red, it’s not green, so I’ll just call it “Get in my belly.”
It’s darn good — at least the version I made. Everyone seems to go crazy about it online so I thought I’d give it my own spin. Amazingly easy — IF — you remember to line your jelly roll sheet with parchment before you start the whole process. If you don’t remember this essential step, you’ll have a devil of a time getting it out of the pan and an ugly mess to boot. Fueled by the delicate buttery chocolate crunch of the crumbs you’re pick-axing off the pan, you’ll get through the exhausting removal process. It still tastes great, but it’s not so pretty if you were thinking you were giving it to someone. Luckily, this was my trial run – I did intend to gift it, but only after I was sure I made it correctly, and it was addicting as everyone says it is. Addicting: Confirmed. I’ll make it again…
Here’s what you need:
- Jelly roll pan
- Waxed paper or parchment paper (do not forget this)
- 2 sticks of butter
- 1 cup of dark brown sugar
- A box of Club crackers
- 1 12 oz bag of chocolate chips
- Two large handfuls of chopped pecans
- Large pinch of Kosher salt (optional)
Here’s how to make it.
1) LINE YOUR JELLY ROLL PAN with your paper. DO NOT forget to do this.
2) Check to ensure you’ve lined your jelly roll pan with paper.
3) Heat oven to 350 degrees
4) Lay crackers out onto paper in jelly roll pan so edges are touching. Cover the whole pan.
5) On the stovetop, combine butter and sugar in a pot and stir constantly until the mixture is completely combined.
6) Spread the butter and sugar mixture over the crackers.
7) Cover the crackers completely.
8) Put into oven for 5 minutes.
9) Remove from oven and let sit for a minute.
10) Sprinkle chocolate chips over the top of the crackers and sugar mixture.
11) Put back into the oven for a minute.
12) Remove from oven and spread the chocolate across all the crackers, covering completely.
13) Sprinkle the pecans and kosher salt over the top.
14) Freeze for 30 minutes, or leave on counter top to cool until completely hardened. Or like me, try to leave it out, decide it wasn’t going fast enough, put it in the refrigerator for a bit. Decide you are still too impatient, then put in the freezer. Same difference. Avoid the agony, put it in the freeze for a quick 30 and then you’re good.
15) Remove from freezer, lift by the paper and “crack” into pieces. This is what it will look like IF you forget to line your pan with paper. A big hot mess – but still tastes great!
I’ll admit this is really yummy. I think next time I’ll try it with dark chocolate chips and maybe some peppermint chips or sprinkles instead of the pecans. Enjoy!
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