Monday, January 02, 2012

Christmas Crack

About a month ago a friend of mine in Croatia posted a recipe called Christmas Crack that sounded really good and easy to make.  For some reason this year, I was in the mood to make Christmas cookies, so I decided to try it out.  Oh My Gosh!  IT WAS FANTASTIC!  We could not stop eating it.  Lizzie brought over some friends that night and they were gushing over how good it was.  By the next morning it was ALL GONE!!  I ended up making 5 batches of the stuff in about 10 days! Even my nephew was asking for the recipe.

 So even though Christmas is over, I thought you all might enjoy having this recipe anyway.  In doing a little research on the internet, it seems the "real name" is Terribly Terrific Toffee, but it is called Christmas "Crack" for three reasons:

1. It's made with Saltine Crackers.
2.  You "crack" pieces off of the larger piece.
3.  Literally, it is hard to stop eating, as in the crack you can't get enough of.

So here it is, the recipe for Christmas Crack.  It is certainly not "my" recipe, I claim no credit for it...Oh, and I used dark chocolate chips instead of milk chocolate.


Terribly Terrific Toffee  (Christmas Crack)
1 cup unsalted butter (no margarine allowed)
1 cup brown sugar
2 cups semi-sweet chocolate chips
40 saltine crackers

Preheat oven to 350ºF. Line jelly roll pan or cookie sheet with foil (make sure it is a pan with sides) and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 5-8 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. 
(You can add nuts, cracker crumbs, or whatever else at this point.) Let cool and, if desired refrigerate until hardened. Break into pieces the size of your choice. 

2 comments:

Rosilind Jukic said...

Isn't it just yummy???

Connie Dunton said...

Roz, It's fantastic! It's your website I got the recipe from my dear! Thanks so much! We are totally hooked!