richard-in-cincy
Well-known member
This is amazingly easy, looks stunning, and should just be called crack candy becuase it is so delicious and addicting. I can't stop snatching a piece when I go through the dining room where the cookie tins are starting to pile up on the buffet.
40 saltine crackers
2 sticks unsalted butter
1 c. packed brown sugar
1 tsp. vanilla
1 bag semisweet chocolate chips
1 bag red and green M&Ms
3/4 cup dried cherries or cranberries
assortment of holiday sprinkles in red, white, & green
Preheat oven to 350 degrees F. Line a baking sheet or jelly-roll pan with tin foil and spritz with vegetable oil (or use cooking spray--you want an even coat because the toffee will stick to unoiled foil).
Line the baking sheet with crackers (arrange them to cover the pan like tiles) . Set aside.
In a medium-sized saucepan, melt butter and brown sugar. Bring to a boil, stirring continuously, for about 2 minutes. Pour mixture evenly over crackers and bake 5-6 minutes.
Sprinkle evenly with chocolate chips and bake for 3 minutes, or until melted. Use an offset spatula to smooth the melted chocolate into an even layer of chocolate on top of the tofee-cracker layer.
Top with red and green M&Ms, dried cherries, and holiday sprinkles. If the chocolate starts to set before you're finished, put it in the oven for 1 minute. Shake slightly to make sure all of the sprinkles and jimmies are settled into the chocolate and will adhere when it cools.
Let cool until chocolate is hard again. Lift out the crack in one piece to a cutting board. Peel off the foil. Cut into small squares with a large heavy chefs knife.
40 saltine crackers
2 sticks unsalted butter
1 c. packed brown sugar
1 tsp. vanilla
1 bag semisweet chocolate chips
1 bag red and green M&Ms
3/4 cup dried cherries or cranberries
assortment of holiday sprinkles in red, white, & green
Preheat oven to 350 degrees F. Line a baking sheet or jelly-roll pan with tin foil and spritz with vegetable oil (or use cooking spray--you want an even coat because the toffee will stick to unoiled foil).
Line the baking sheet with crackers (arrange them to cover the pan like tiles) . Set aside.
In a medium-sized saucepan, melt butter and brown sugar. Bring to a boil, stirring continuously, for about 2 minutes. Pour mixture evenly over crackers and bake 5-6 minutes.
Sprinkle evenly with chocolate chips and bake for 3 minutes, or until melted. Use an offset spatula to smooth the melted chocolate into an even layer of chocolate on top of the tofee-cracker layer.
Top with red and green M&Ms, dried cherries, and holiday sprinkles. If the chocolate starts to set before you're finished, put it in the oven for 1 minute. Shake slightly to make sure all of the sprinkles and jimmies are settled into the chocolate and will adhere when it cools.
Let cool until chocolate is hard again. Lift out the crack in one piece to a cutting board. Peel off the foil. Cut into small squares with a large heavy chefs knife.