Christmas Crack Food

BEST CHRISTMAS CRACK RECIPE

Steps:

• Preheat oven to 400 degrees. Line a 10x15 inch baking sheet with aluminum foil and spray with cooking spray.
• Place your saltine crackers in even rows and set aside.
• In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
• Pour. over the. saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
• Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve

CHRISTMAS CRACK RECIPE (SALTINE TOFFEE)

Steps:

• Line a jelly roll pan (10 x 15 inches) with nonstick foil (or heavy duty foil and and coat with cooking spray). You can also use a silicone baking mat.
• Preheat the oven to 350°F.
• Place the crackers in a single layer on the jelly roll pan. You may have a little space left over - that is perfectly fine.
• Melt brown sugar and butter together in a 3 quart heavy bottomed sauce pan, stirring frequently over medium high heat.
• Bring to a boil and boil for 3 full minutes stirring almost continuously. (If using a candy thermometer, you are looking for 270°F-290°F degrees.)
• Remove from heat and stir in vanilla extract and salt.
• Pour caramel mixture over the top of the saltines and spread evenly over the crackers.
• Bake for 5 minutes in the preheat oven. Caramel should be bubbling vigorously when removed. (If using a candy thermometer, you are looking for 300°F-310°F degrees.)
• Sprinkle chocolate chips over the top and cover the pan with foil. Let sit for 5 minutes.
• Remove foil and use an offset spatula to gently spread melted chocolate.
• Sprinkle on toppings if desired. Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.
• Carefully peel away the foil from the bottom of the toffee and then use your hands to "crack" it or use a knife to cut into pieces.
• Store in an airtight container in the refrigerator for up to 1 week.

SWEET AND SALTINES

Steps:

• Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

GRAHAM CRACKER TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F.
• Line a 9x13'' pan with parchment paper (or spray with cooking spray.)
• Place graham cracker sheets along the bottom of the pan.
• Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and pecans, and stir constantly, bringing the mixture to a full boil.
• Boil for 5 minutes, stirring constantly.
• Remove from heat and pour mixture over graham crackers and spread into an even layer.
• Bake for 7 minutes.
• While the bars are baking, unwrap the Hershey's chocolate bars and break them into pieces.
• Remove bars from oven and carefully place chocolate pieces across the top of the toffee layer. Cover the pan with a lid or aluminum foil to allow the chocolate to melt (5-10 minutes).
• Once chocolate has begun to melt, remove the lid and use a spatula to spread the melted chocolate evenly over the bars.
• Allow to cool completely before serving. I like to store mine in the fridge to set up (not required) but I leave them out at room temperature for 15 minutes before cutting them, to allow the chocolate to soften.

CHRISTMAS CRACK

Steps:

• Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer.
• In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, about 2-3 minutes.
• Remove from the heat and add one teaspoon pure vanilla extract.
• Pour over the crackers, covering them evenly.
• Put the pan into the oven and bake for about 5 minutes, or until just bubbly, watching carefully.
• Remove from the oven and pour the chocolate chips over the crackers.
• When the chips melt a bit, spread them over the crackers with a knife.
• Cool completely. You can put the pan into the freezer for 15 to 20 minutes to get completely cold.
• Break up into pieces. Store in an airtight container.

CHRISTMAS CRACK RECIPE

Steps:

• Preheat your oven to 400ºF (204ºC) and line your pan with a silicone mat or parchment paper coated with pan spray or cake goop. I used cake goop around the edges of my pan and silicone mat.
• Line the bottom of your pan with crackers in an even layer and set it aside.

CHRISTMAS CRACKER CANDY

Steps:

• Chill the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool over night.