Christmas Crackers Food

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 CRACKER CANDY

Steps:

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

CHRISTMAS CRACKERS

Steps:

• Put crackers in a large mixing bowl.
• Combine remaining ingredients in a large measuring glass or small bowl and whisk together.
• Pour over crackers and start turning with a plastic spatula or wooden spoon; try not to break the crackers.
• Stir for a few minutes so that there is no pool of oil at bottom of bowl and the crackers have absorbed the majority of it. You can let them sit to dry out a bit, but I usually can't wait that long! Enjoy! Betcha can't eat just one handful!
• *** Make sure to use Ranch DRESSING mix, NOT the dip mix!***.

CHRISTMAS CRACKER CANDY RECIPE

Steps:

• Gather the ingredients and preheat the oven to 350 F.
• Line a rimmed 9x13-inch sheet pan with foil, making sure it also covers the sides of the pan, then lay a sheet of parchment paper over the foil.
• Arrange the crackers in the pan single layer, using any broken bits to fill in the gaps. You want to make sure the pan is completely covered.
• Combine the butter, sugar, and salt (if using) in a deep pot over medium heat. Cook until butter is melted, sugar dissolved, and it comes to a boil.
• Let boil, stirring constantly, until the mixture thickens, takes on a melted caramel consistency, and pulls away from the edges of the pot, 3 to 4 minutes.
• Pour the toffee over the crackers (be careful-it's VERY hot). Using an offset spatula, spread into an even layer to the edges of the pan. Bake 8 to 10 minutes, until bubbly and deep golden.
• Remove tray from the oven. Sprinkle chocolate chips over the toffee. Let sit for 1 to 2 minutes until they begin to melt. Using a clean offset spatula, spread the chips into a thin layer of melted chocolate over the toffee.
• Scatter sprinkles on top, if using (or try one of the fun variations below). Let sit at room temperature until chocolate is hardened, at least 2 hours, and preferably overnight. You can stick in the fridge after 30 minutes if you're in a rush.
• Break into pieces, and store in an airtight tin, in a cool spot, for up to 2 weeks.