"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Christmas Crack Recipe

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This recipe for Christmas Crack, by , is from The White Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Raffety


2 sticks regular salted butter (not margarine)
1 C brown sugar
1 sleeve saltine crackers (or Ritz crackers)
1 pkg semi-sweet chocolate chips
Crushed walnuts (optional)

Preheat oven to 400.
Put foil over cookie sheet. Spray with cooking spray.
Lay saltine crackers in even layer on cookie sheet. Set aside.
Put brown sugar and butter in pan on stove top on medium-high heat. Stir continuously until it starts to boil, then turn heat down to medium. Continue to stir non-stop for 3 minutes (start the timer when you see a roiling boil). The liquid will start to turn almost foamy and then start to thicken up; by the three minute mark you will notice that it pulls away from the sides of the pan easily when you stir it.
Once the timer goes off, pour the liquid over the crackers and smooth it out; it will be thick but easy to spread.
Bake for 5 minutes. It will bubble most of the 5 minutes and will be very bubbly when you take it out.
Pour entire package of chocolate chips over the cracker/toffee substance. Allow the chocolate to melt a little and then spread over the entire sheet. Sprinkle with nuts. Cool in refrigerator until set.
When ready to serve, break into pieces. You can store in an airtight container up to a week.




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