Christmas Crack is a 3-layer treat that’s sinfully addictive. It’s basically saltines (or graham crackers) topped with a layer of caramel, then melted chocolate, with topping of your choice for extra yum!
- 1 cup butter (I use vegan butter)
- 1 cup brown sugar
- Saltines (or any dry cracker)
- Chocolate chips
- Topping options: crushed nuts, crushed candy canes, coconut flakes, sprinkles, toffee bits, mini marshmallows etc
- Preheat oven to 350*.
- Line a baking sheet with foil, crinkle up the edges to make a lip, and spray it down with oil.
- Line the baking sheet with saltines and set aside.
- To make the caramel layer, add your butter and brown sugar to a saucepan on medium-high heat and bring to a boil, while stirring. Reduce temp to medium and cook for 3-4 minutes, while stirring. Do not cook it any longer or it will burn. It might take a few tries to learn to get the exact right caramel mix. I feel like most recipes make this part seem easier than it is. The first time I made it, mine was a little too overcooked. It takes a bit of practice to get the right amount of cooking without any burning so if you don’t get it on your first try, don’t be disheartened. Just try again!
- Pour the caramel mixture over the saltines and spread it out evenly.
- Bake for 5 minutes.
- Remove from heat and immediately sprinkle chocolate chips liberally over all the caramel. You want to do this very quickly while it’s still piping hot.
- Wait about 5 minutes (at this point the chocolate should either already be melting or have turned shiny) then use a flat knife to gently spread the chocolate evenly over all the caramel. Don’t put too much pressure on the knife because you don’t want to lift the caramel layer.
- Sprinkle any topping you love over top.
- Cool in fridge for about 2 hours (or speed it up by putting it in the freezer for 30 minutes first).
- When it’s completely cool (like 10000% cold), break it into pieces.
- Store it in the fridge so that it doesn’t melt.