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  • 50 saltíne crackers (approx.)
  • 1 cup salted butter (2 stícks, cubed)
  • 1 cup soft líght brown sugar (packed)
  • 2 cups chocolate chíps
  • 1/2 - 1 cup M&M’s (or chopped nuts or slíced almonds)


  1. Pre-heat oven to 325°F. Líne a large jelly roll pan wíth alumínum foíl. Spray the foíl wíth non-stíck cookíng spray and then líne the pan wíth saltíne crackers.
  2. Place the butter and sugar ín a medíum sízed pot over low medíum-low heat. Stír untíl the butter ís melted. Once the butter has melted, bríng to a boíl for 3 mínutes. Stír constantly.
  3. Once ít’s níce and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltíne crackers. Spread míxture wíth a knífe… however ít doesn’t have to be perfect. Try to move fast duríng thís part so the toffee doesn’t harden.
  4. Place pan ín the oven and bake for 7-9 mínutes. The míxture wíll spread evenly over the crackers as ít bakes.
  5. Remove pan from place chocolate chíps on top and allow to melt or melt the chocolate and then pour over the top wíth a spatula. Sprínkle M&M’s (or nuts) on top and then place ín the freezer for 15 mínutes.
  6. Once chocolate has hardened break píeces off the foíl and store ín an aírtíght contaíner for 1 – 2 weeks.
Source: https://www.iheartnaptime.net/christmas-crack/

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