Christmas Crack (Print Version)
# Ingredients:
01 -
1 cup (200g) packed light brown sugar.
02 -
45 crackers, the salted kind.
03 -
1 1/2 cups (252g) chocolate chips, semi-sweet.
04 -
1 cup (2 sticks/227g) butter, unsalted.
# Instructions:
01 -
Get your oven going at 425°F and cover a big sheet pan with parchment.
02 -
Lay the salted side of crackers face-down in one layer on your prepared pan. Put it aside for now.
03 -
In a small pot, toss in butter and brown sugar. Stir it nonstop over medium-high heat until it boils. Let it bubble for 3-5 minutes, and you should start seeing it darken and get thicker. The temperature needs to hit 270°F - 290°F.
04 -
Pour the hot toffee over the crackers slowly and make sure it spreads out evenly. Use a spatula if needed.
05 -
Stick it in the oven and let it bake for 3-5 minutes. You’ll know it’s ready when you see the toffee bubbling away.
06 -
Carefully take the pan out of the oven and scatter chocolate chips all over the top right away. Give them a minute to soften up.
07 -
Grab an offset spatula and spread the melted chocolate evenly on top of the crackers.
08 -
Pop the tray in the fridge for about an hour, or cut the wait time by putting it in the freezer for 30 minutes, until it’s firm.
09 -
Take it out and use your hands to snap it into uneven chunks once it’s set.
# Notes:
01 -
Toffee should hit a temperature of 270°F - 290°F.
02 -
Speed things up by setting it in the freezer.