Christmas Crack
Adapted from B Dylan Hollis’s recipe
Ingredients
- ~40 saltines or pretzels
- 1 cup butter softened
- 1 cup dark brown sugar packed
- 2 cups semisweet chocolate chips*
- Coarse/sea salt, sprinkles, crushed peppermint optional
Instructions
- Preheat oven to 350℉. Line cookie sheet with foil.
- Cover cookie sheet with a single layer of saltines or pretzels. Ensure the crackers or pretzels are all touching. Vertically crease the foil on the pan to create a sort of dam around the crackers or pretzels.
- Place brown sugar and butter in a pot over high heat and bring to a boil, stirring occasionally. Once it has reached a full boil, boil for 5 minutes without stirring. Pour mixture evenly over saltines/pretzels.
- Immediately bake in oven for 7 minutes, until caramel has darkened and started to bubble.
- Remove from oven and carefully ensure caramel is evenly spread with a spatula. Quickly sprinkle chocolate chips on top. Allow to melt for about 2 minutes or until glossy, then spread with spatula until evenly coated.
- While chocolate is still hot, sprinkle on any desired toppings. Place pan into fridge overnight to cool, then break into pieces and enjoy.
Notes
*I prefer mini chocolate chips as they melt faster and spread better.