Peppermint Toffee Cracker Crack
Cookie season has snuck up on us, and we are in for all the cookies! So while Peppermint Toffee Cracker Crack does not technically qualify, it’s a close cousin and absolutely special enough to be invited to the party.
We call this “cracker crack” for a reason: you will not be able to eat just one piece. Nor will your friends or whoever else you decide to gift with this addictive treat. It’s the simplest thing. Butter and sugar, the flavors of the season, meet chocolate and candy canes atop plain old Saltine crackers. Don’t write the Saltines off as being only good for morning sickness! Here they absorb the butter and sugar and get crispy crackly – and super buttery – and you’re going to want to eat way more of them than you did (if you did) as a pregnant person.
Peppermint Toffee Cracker Crack holds up great in the freezer or fridge, ready to be included in whatever treat box/hostess gift you need. Add a bow and a jingle bell and all is calm.
1 sleeve Saltine Crackers (40 crackers)
1 cup unsalted butter
1 cup dark brown sugar
2 teaspoons vanilla
Pinch of salt
12-ounce bag milk chocolate chips
8 candy canes, crushed
Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil, then parchment, then spray the parchment with non-stick cooking spray.
Arrange the crackers in a single layer on the prepared baking sheet. In a medium, heavy saucepan, bring the butter and sugar to a boil, stirring with a wooden spoon. Cook about 3 minutes, until the mixture is bubbly and thick. Remove from the heat and stir in the vanilla and salt.
Quickly pour the caramel over the crackers. Use an offset spatula or the back of a knife to spread the caramel in an even layer to the edges of the crackers. Bake for about 12 minutes, until bubbly, keeping a close watch to be sure the edges aren’t burning.
When the crackers have come out of the oven and are still hot, sprinkle the chocolate chips evenly over them. Let them sit for 3 minutes or so, until the chocolate softens, then use an offset spatula or the back of a knife to spread the chocolate in an even layer to the edges of the crackers. Sprinkle immediately with the crushed candy canes.
Put the baking sheet in the fridge for 1 hour. Once cooled, break the cracker crack into pieces and store it in an airtight container at room temperature or in the freezer.
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