Christmas Cracker Candy, Christmas Crack
Course: Baking, candy, holiday food
Cuisine: American
Author: Catherine's Plates
large 10" x 15" sheet pan (jelly roll pan)
non-stick aluminum foil
medium pot
measuring spoons and measuring cups
spatula
off-set spatula or butter knife
serving platter
- 1 1/2 - 2 sleeves saltine crackers
- 1 cup brown sugar, packed
- 1 cup butter
- 1 tsp vanilla extract
- 10 oz package mini chocolate chips
Cover a 10" x 15" (Jelly Roll Pan) with non-stick aluminum foil or spray regular aluminum foil with non-stick cooking spray lightly.Preheat oven to 400 degrees. Place crackers onto prepared pan to cover completely in a single layer.
In a medium pot over medium heat stir together brown sugar and butter until butter is completely. Continue to stir for 5 minutes until sugar is incorporated into melted butter and is no longer gritty. Turn off heat. Stir in vanilla extract. The caramel mixture should be slightly thickened.
Drizzle the caramel mixture all over the crackers evenly. Spread with an offset spatula or butter knife until all crackers are totally covered with mixture.
Place in preheated oven for 5 minutes until mixture on the crackers is bubbly. Remove from oven. Place chocolate chips all over the mixture and place back in oven for 2-3 minutes until chocolate chips have melted partially.
Remove from oven and smooth melted chocolate chips all over the caramelized crackers completely. Decorate with sprinkles, crushed nuts, or crushed peppermint candies. Let sit on counter until pan has cooled. Place in refrigerator for 1 hour or freezer for 30 minutes until crackers are solid. Break crackers into large pieces and place onto a serving platter.
