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Christmas Crack (Saltine Toffee) Recipe

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This recipe for Christmas Crack (Saltine Toffee) is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
35 saltine crackers about 1 sleeve, may need a few more or less depending on your jelly roll pan
1 cup unsalted butter
1 cup brown sugar well packed
1 tsp vanilla extract
½ tsp salt kosher or sea salt preferred
2 cups chocolate chips I used milk chocolate but semi sweet also works. Use Guittard or Ghirardelli for best results.
Directions:
Directions:
Line a jelly roll pan (10x15") with nonstick foil (or heavy duty foil and coat with cooking spray). You can also use a silicone baking mat.
Preheat oven to 350°.
Place crackers in a single layer on jelly roll pan. You may have a little space left over – that is perfectly fine.
Melt brown sugar & butter together in 3qt heavy bottomed sauce pan, stirring frequently over medium high heat.
1 cup unsalted butter,1 cup brown sugar
Bring to a boil; boil for 3 full minutes stirring almost continuously.
Remove from heat; stir in vanilla extract & salt.
1 teaspoon vanilla extract,½ teaspoon salt
Pour caramel mixture over top of saltines; spread evenly over crackers.
Bake for 5 minutes in preheated oven. Caramel should be bubbling vigorously when removed.
Sprinkle chocolate chips over top; cover pan with foil. Let sit for 5 minutes.
2 cups chocolate chips
Remove foil & use an offset spatula to gently spread melted chocolate.
Sprinkle on toppings if desired. Let toffee set up at room temp until completely cooled, or chill in fridge for at least 2 hours.
Carefully peel away foil from bottom of toffee and then use your hands to "crack" it or use a knife to cut into pieces.
Store in airtight container in refrigerator up to 1 week.
Personal Notes:
Personal 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.

 

 

 

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