Christmas Crack

Christmas Crack requires roughly 25 minutes from start to finish. This hor d'oeuvre has 135 calories, 1g of protein, and 9g of fat per serving. For 34 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 35. A couple people made this recipe, and 73 would say it hit the spot. This recipe from Simply Recipes requires dark brown sugar, dark chocolate, jelly, and vanillan extract. It will be a hit at your Christmas event. With a spoonacular score of 7%, this dish is improvable. Try Christmas Crack, Christmas Crack, and Cortney's Christmas Crack for similar recipes.

Servings: 35

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Preheat the oven to 400F. Line the saltine crackers in a single layer on a jelly roll pan (10 x 15 inches). (Do NOT line the pan with foil or parchment; the crackers should easily release from the pan once cooled.)2 Make the caramel: Place the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, until the mixture comes to a boil and starts to darken.Remove from heat and stir in the vanilla extract.(Note: You're not actually making caramel here, so you don't need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.) 3 Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers. 4 Move the pan to the oven and bake for 5 minutes.The caramel will be hot and bubbly.5 Melt the chocolate: Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted.6 Pour the chocolate over the baked crackers: Once the crackers are done baking, remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.7 Cool the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool over night.8 "Crack" the crackers: The crackers will form a single sheet once cool. Remove form pan (it should just pop off) and cut into about 35 pieces. Store in an airtight container in the refrigerator for about a week.

 

Step by step:

1 Preheat the oven to 400F. Line the saltine crackers in a single layer on a jelly roll pan (10 x 15 inches). (Do NOT line the pan with foil or parchment; the crackers should easily release from the pan once cooled.)2 Make the caramel

1. Place the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, until the mixture comes to a boil and starts to darken.

2. Remove from heat and stir in the vanilla extract.(Note: You're not actually making caramel here, so you don't need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.) 3

3. Pour the hot brown sugar mixture over the saltine crackers.

Spread to evenly coat the crackers. 4 Move the pan to the oven and bake for 5 minutes.The caramel will be hot and bubbly.5 Melt the chocolate

1. Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted.6

Pour the chocolate over the baked crackers Once the crackers are done baking, remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.7 Cool the crackers overnight

1. Let the crackers cool to room temperature then move to the refrigerator and cool over night.8 "Crack" the crackers: The crackers will form a single sheet once cool.

2. Remove form pan (it should just pop off) and cut into about 35 pieces. Store in an airtight container in the refrigerator for about a week.

Nutrition Information:

covered percent of daily need