Christmas Crack (Print Version)
# Ingredients:
01 -
1 1/2 cups (252g) semi-sweet chocolate chips.
02 -
1 cup (200g) packed light brown sugar.
03 -
45 saltine crackers.
04 -
1 cup (2 sticks/227g) unsalted butter.
# Instructions:
01 -
Set your oven to 425°F and cover a big baking tray with parchment paper.
02 -
Lay out the crackers in one neat layer on the tray, with the salted side facing down. Leave it aside.
03 -
In a small pot over medium heat, add butter and sugar. Stir nonstop as it heats to a boil. Let it bubble for 3-5 minutes until the sugar’s all dissolved and the butter’s melted. The toffee thickens, darkens, and hits 270°F - 290°F.
04 -
Slowly pour the hot toffee over the top of the crackers, spreading it out to cover everything.
05 -
Pop it in the oven for 3-5 minutes, just until the toffee starts bubbling all over.
06 -
Pull the tray out of the oven, then sprinkle the chocolate chips over the hot toffee. Wait a minute for the chocolate to soften and melt.
07 -
Once melted, use an offset spatula to spread the chocolate evenly across the surface.
08 -
Put the tray in the fridge for an hour or the freezer for 30 minutes until everything hardens.
09 -
Break it up by hand into uneven, bite-sized chunks once it’s hardened.
# Notes:
01 -
Toffee needs to hit 270°F - 290°F.
02 -
For a faster set, use a freezer.