Hello and thank you for checking in on my blog!
Its been a while since Ive posted a blog but I was inspired after posting two photos of different varieties of “Christmas Crack”-ers that I’d prepared. The requests for my recipe came rolling in and now I will share my recipe with you.
This is one of my family and friend’s favorite recipes that I make ONLY at Christmas because its highly addictive hence our family calls it “Christmas Crack”. The nice thing is that this recipe is so versatile and the toppings can be adapted to whatever you feel like feasting on, or just left plain.
This time I prepared a traditional batch of pecan and milk chocolate Christmas Crackers and a second batch of peppermint stick Christmas crack using a combination of white and milk chocolate chips.
The results were unanimous…sweet, salty, crunchy, and so tasty that you will have to slap your own hand to stop eating it.
Proceed with caution.
“Christmas Crack”-ers
Ingredients:
40 - 45 salted soda crackers
1 ½ cup butter
1 ½ cup brown sugar
2 ½ cups chocolate chips
1 ½ cup chopped nuts (or whatever topping you prefer)
Directions:
Preheat oven to 350 degrees.
Line a cookie sheet with tin foil and spray with cooking spray (this makes for easy removal afterwards).
Place the salted soda crackers on the cookie sheet, salted side down.
Place the butter and brown sugar in a medium pot and bring them to a boil over medium-low heat stirring constantly for three minutes.
Pour caramel mixture over the crackers and spread evenly with a spatula.
Place the cookie sheet into the preheated oven for 3 minutes, it will be quite bubbly. *be cautious taking it out as it will be very liquidy.
Remove from the oven and shut it off.
Sprinkle chocolate chips evenly over the top of the hot crackers and caramel and place it back into the OFF oven for about 1 - 1 ½ minutes until the chips start to melt.
Remove from the oven again and with a spatula, spread the chocolate evenly to cover all surfaces.
Top with chopped nuts and swirl and press them into the chocolate with your spatula.
Let cool for 30 – 45 minutes and place into the fridge to completely firm up.
Leave in the fridge for 1 hour.
Break into pieces and practice self control.
Keep refrigerated, if you can!
#Christmasrecipe #Christmas #recipe #ChristmasCrackers #ChristmasCrack #PecanAndMilkChocolateChristmasCrackers #PeppermintStickChristmasCrack #SmackYourOwnHand
Its been a while since Ive posted a blog but I was inspired after posting two photos of different varieties of “Christmas Crack”-ers that I’d prepared. The requests for my recipe came rolling in and now I will share my recipe with you.
This is one of my family and friend’s favorite recipes that I make ONLY at Christmas because its highly addictive hence our family calls it “Christmas Crack”. The nice thing is that this recipe is so versatile and the toppings can be adapted to whatever you feel like feasting on, or just left plain.
This time I prepared a traditional batch of pecan and milk chocolate Christmas Crackers and a second batch of peppermint stick Christmas crack using a combination of white and milk chocolate chips.
The results were unanimous…sweet, salty, crunchy, and so tasty that you will have to slap your own hand to stop eating it.
Proceed with caution.
“Christmas Crack”-ers
Ingredients:
40 - 45 salted soda crackers
1 ½ cup butter
1 ½ cup brown sugar
2 ½ cups chocolate chips
1 ½ cup chopped nuts (or whatever topping you prefer)
Directions:
Preheat oven to 350 degrees.
Line a cookie sheet with tin foil and spray with cooking spray (this makes for easy removal afterwards).
Place the salted soda crackers on the cookie sheet, salted side down.
Place the butter and brown sugar in a medium pot and bring them to a boil over medium-low heat stirring constantly for three minutes.
Pour caramel mixture over the crackers and spread evenly with a spatula.
Place the cookie sheet into the preheated oven for 3 minutes, it will be quite bubbly. *be cautious taking it out as it will be very liquidy.
Remove from the oven and shut it off.
Sprinkle chocolate chips evenly over the top of the hot crackers and caramel and place it back into the OFF oven for about 1 - 1 ½ minutes until the chips start to melt.
Remove from the oven again and with a spatula, spread the chocolate evenly to cover all surfaces.
Top with chopped nuts and swirl and press them into the chocolate with your spatula.
Let cool for 30 – 45 minutes and place into the fridge to completely firm up.
Leave in the fridge for 1 hour.
Break into pieces and practice self control.
Keep refrigerated, if you can!
#Christmasrecipe #Christmas #recipe #ChristmasCrackers #ChristmasCrack #PecanAndMilkChocolateChristmasCrackers #PeppermintStickChristmasCrack #SmackYourOwnHand
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