Christmas Crack…it’s cracktastic!


Before I share this recipe, I would like first to apologize officially. I’m sorry. I’m sorry that you will love this recipe. I’m sorry that you will find yourself offering excuses to make this yummy treat even when there’s no reason to have it in the house. The original name of the recipe is Saltine Toffee, but that doesn’t even come close to what it truly is: simply delicious and dangerously addictive. So, as a good friend called it last year while she was making a desperate cry for help (and another batch), its new name is Christmas Crack. You wouldn’t think it would be such a big deal considering the simple and short list of ingredients. Honestly, I think that’s part of the allure. In any case, create this at your own risk. I’m bound to have someone disparage this recipe and say that “it’s not healthy” and “did you SEE how much butter goes into that?!” or even the bordering-on-heretical “I didn’t really care for it.” That’s fine. Run, I say. Run far, far away. You’re better off if you never try it in the first place.

Christmas Crack

1 sleeve saltine crackers, +/- a few crackers
1 cup butter, cubed
3/4 cup sugar
2 cups (12 oz) semisweet chocolate chips
1 square (1 oz) white baking chocolate
1 teaspoon shortening

Place crackers in a single layer salt side down in a foil-lined 15x10x1 inch baking pan.

In a saucepan, bring butter and sugar to a boil.

Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved.

Spread over crackers.

Bake at 350 for 7-8 minutes or until bubbly. Sprinkle with chips.

Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top.

Melt white chocolate and shortening. Begin by microwaving for about 30 seconds and then if chocolate does not easily stir, return to microwave for an additional 20-25 seconds; drizzle over toffee.

Chill in fridge for at least 15-20 minutes or until set (I usually leave it for a couple hours); break into pieces. Store in the refrigerator. Yield: about 1 3/4 pounds.

Props go out to Amy for the name of this treat and Deanna for the quality adjective to describe it.


2 Comments (+add yours?)

  1. anna
    Jan 02, 2011 @ 13:35:00

    WOW, Deb! Congrats on your new found love for blogging…..not suprised you are great at it.


  2. Trackback: Is it too early for Christmas? | Mom2the6pack

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