Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Arrange the saltine crackers in a single layer on the prepared baking sheet, ensuring they are close together but not overlapping.
- In a medium saucepan, melt the butter over medium heat.
- Add the brown sugar and stir constantly until the sugar is dissolved and the mixture is smooth.
- Attach a candy thermometer to the side of the saucepan, ensuring the bulb is submerged in the caramel mixture but not touching the bottom of the pan.
- Bring the caramel mixture to a boil, stirring constantly.
- Once it starts boiling, stop stirring and let it cook until the candy thermometer reaches 270°F (132°C). This should take about 5-7 minutes. Watch carefully to prevent burning!
- Remove the saucepan from the heat and stir in the vanilla extract.
- Immediately pour the hot caramel mixture evenly over the crackers, ensuring they are completely covered. Spread the caramel with a spatula if needed.
- Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the caramel is bubbly and evenly browned.
- Remove the baking sheet from the oven and immediately sprinkle the chocolate chips evenly over the hot caramel.
- Let the chocolate chips sit for 1-2 minutes to soften.
- Once the chocolate is softened, spread it evenly over the caramel using a spatula.
- Sprinkle your desired toppings (nuts, sprinkles, sea salt) over the melted chocolate.
- Place the baking sheet in the refrigerator or freezer and chill for at least 30 minutes, or until the chocolate is firm.
- Once the Christmas Crack is completely chilled and firm, break it into pieces and enjoy!
Notes
For best results, use a heavy-bottomed saucepan to prevent burning. A candy thermometer is essential for accurate caramel temperature. Arrange crackers tightly to avoid soggy bottom. Chill completely before breaking. Store in an airtight container at room temperature or in the refrigerator for longer shelf life.