Find more Christmas recipe ideas
Okay, let me just preface this post by saying that's the most horrible name for a recipe, but it's the only way to describe just how good and addictive this stuff is. . . I promise, you will LOVE every bite!
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Good gracious guys, folks have seriously loved this Christmas Crack recipe! I decided it was time to update it (after making it twice yesterday to verify the exact cooking directions), and re-share it again.
Be sure to read through the comments on the original post HERE for even more ideas ~ your cooking will vary a bit by the temperature of your stove and oven, but if you make sure to cook the brown sugar right it should work perfectly. We love this one at our house, and hope you do too!
- 1 1/2 cups chocolate chips (I go ahead and add a few more because we love chocolate around here. . .)
- 1 cup butter
- 1 cup light brown sugar
- 1 sleeve saltine crackers
- aluminimum foil
- cooking spray
- Heat oven to 400.
- Line 12×17 cookie sheet with foil and spray well with cooking spray.
- Layer the saltine crackers on top of the foil.
- Heat butter and sugar on stovetop and heat until gently boiling, stirring constantly.
Reduce heat to low boiling and cook, uncovered, between 3 and 5 minutes, until the mixture is thickened and sugar is dissolved. (Be careful to avoid burning the butter and sugar- that will ruin the recipe, but do make sure the sugar is dissolved and mixture is thickening. This is by far the trickiest part of the recipe ~ just make sure it thickens and dissolves but does not burn.)
- Pour butter and sugar mixture over crackers and spread evenly.
- Bake 5-6 minutes in oven.
- Remove pan from oven and let cool 3 minutes, then sprinkle chocolate chips evenly over brown sugar mixture.
- As chocolate chips melt, carefully spread into an even layer over the toffee layer using a knife. (Note – I pop the pan back in the oven for about 20 seconds after sprinkling on chocolate chips so that they melt faster.)
- Refrigerate for one hour.
- Break into bite-sized pieces and serve. . . yum, store covered in refrigerator.
Note: Be sure to put a larger pan underneath your pan in case any of the butter/margarine mixture seeps over – you'll want to watch it closely while in the oven so that it doesn't melt over the edges of your pan.
Do you have a favorite Christmas treat that you love to make? Leave a comment sharing the recipe, and feel free to link to it on your blog or another page and we might sample it here!
Looking for more Christmas treats? Here are a few of our favorites:
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