New Years Crack

A guest article by Katelynn Ralston

It’s the Day After Christmas Day. And I just remembered, Alex had asked me to guest write an article about a number of different topics surrounding Christmas.

Although I’m late to the party, what’s great about this particular recipe is that you can create it for any holiday as long as you get that holiday’s themed colors or sprinkles or really whatever you want it to be.

This is Christmas Crack.

It’s one of the many wonderful gifts that the internet has given us. It’s also one of the greatest addictive vices I have ever come across. It’s sweet, it’s salty, and it’s super easy to make. That’s what makes it so dangerous.

A few years ago my mother Sandra found a post on TikTok or Instagram, I don’t really remember where. As soon as she saw it, she sent it to me and said, “Katelynn, I want you to learn how to make this. And make it for me, when you come for Christmas.” She’s Brazilian, so some of it got a little lost in translation. But once I got down there - she lives in Florida - we figured it out, and now i’ve been making it for the last few years. It’s quickly become one of my favorite traditions, because it makes her so happy.

I found the recipe online so I don’t want to not give credit where credit is due: However, I do want to add that I have made some tweaks as someone should do to any kind of recipe. You should always be able to customize it to your taste buds.

My family prefers salty, so my recipe tends to have a considerable amount of salt added to it in all steps of the process. However, I personally feel it makes it so much better. Not better for your blood pressure or your sodium intake. But better for your spirit.

Some of the tips that I recommend I tried to include in this rewrite of the recipe that I do. It’s best to have everything gathered and together almost like you’re about to teach a TV show much like Alex’s show that she’s got if you haven’t checked that out. You should. It’s a fantastic class (end shameless plug). But I like to have all of my ingredients in small dishes already premeasured and ready to go, because some of the parts of this goes by really fast. And it can be very easy to get distracted or realize, “Shit! I forgot something, now I’ve ruined the whole thing.” I want to prevent that for you. So, preheat your oven. Gather your ingredients. And make your Christmas Crack.

Or since this is after Christmas, you could start with your new year’s crack. I suggest you use white and gold sprinkles. Maybe even black sprinkles...that could be a lot of fun. Or even some glitter sprinkles, you know, like the sparkly sugar? You can get that anywhere, wherever the cake mix is, at your preferred store.

Christmas Crack Recipe (Saltine Cracker Toffee)

This Christmas Crack recipe is the easiest treat you’ll make this holiday season! With just a handful of ingredients, this saltine cracker toffee is ready to go in just about 15 minutes! Truly, the perfect combination of sweet and salty! A must make for Christmas!

 Ingredients

• 35 saltine crackers about 1 sleeve, may need a few more or less depending on your pan

• 1 cup unsalted butter (Kerrygold is the best brand)

• 1 cup brown sugar well packed

• 1 teaspoon vanilla extract

• ½ teaspoon salt kosher or sea salt

• 2 cups chocolate chips (I used milk chocolate but semi sweet also works. Use Guittard or Ghirardelli for best results.)

• Sprinkles and extra salt for topping/decoration. (We’ve used Christmas sprinkles, Christmas candy, crushed Heath Bar, and crushed Butterfinger)

Instructions

1. Line a jelly roll pan (10 x 15 inches) with nonstick foil (or heavy duty foil). You can also use a silicone baking mat.

2. Preheat the oven to 350°F.

3. Place the saltine crackers salt side down in a single layer on the jelly roll pan. You may have a little space left over - that is perfectly fine.

4. Organize your ingredients. I recommend you place your butter and brown sugar next to the stove and everything else on the corner of the kitchen corner. Place your sprinkles and crushed candy in a small bowl. Place your 2 cups of chocolate in another small bowl. Place your offset spatula next to your bowls. Tear another sheet of aluminum/tin foil and set to the side. Once you move to step 5, you will need to be focused. You cannot walk away from the sauce pan.

5. Melt brown sugar and butter together in a 3 quart heavy bottomed sauce pan, stirring frequently over medium high heat. 1 cup unsalted butter, 1 cup brown sugar

6. Bring to a boil and boil for 3 full minutes stirring almost continuously.

7. Remove from heat and stir in vanilla extract and salt. 1 teaspoon vanilla extract,½ teaspoon salt

8. Pour caramel mixture over the top of the saltines and spread evenly over the crackers.

9. Bake for 5 minutes in the preheat oven. Caramel should be bubbling vigorously when removed.

10. Sprinkle chocolate chips over the top and cover the pan with aluminum/tin foil. Let sit for 5 minutes. 2 cups chocolate chips

11. Remove foil and use an offset spatula to gently spread melted chocolate.

12. Sprinkle on toppings if desired. Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.

13. 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.

14. Store in an airtight container in the refrigerator for up to 1 week.

Notes

Storage Information: Store saltine cracker toffee in an airtight container, separating each layer with parchment paper. Saltine toffee will last up to 2 weeks in a refrigerated airtight container OR you can freeze for up to 4 months.