Friday, December 19, 2014

Christmas Crack

My friend Lindsay Creswell shared her family recipe for this delicious candy a week or two ago,
and after I had a false start (using milk chocolate chips instead of semisweet),
I made a successful batch of this goodness, and we are in love!  
My favorite part is that it can be made ahead of time and put in the fridge, 
so it's perfect to make the night before a holiday function and have ready.  
I'm making it tonight to take to our church Christmas cookie fellowship,
so I thought I'd put the recipe on the blog so I can find it again next year!

Christmas Crack

2 sticks butter
1 cup of light brown sugar
1 sleeve of saltines
1 package of semi-sweet chocolate chips
finely chopped pecans

(Optional: line a metal cookie sheet with foil)
1.  Cover the cookie sheet with saltine crackers, so that they are touching and fill the entire sheet.
2.  Preheat oven to 400 degrees.
3.  Melt the butter and sugar in a pot on the stove.
4.  Bring to a boil and boil for 2-3 minutes, or until thick and bubbly.  Just stir it fairly continuously, being careful not to burn the mixture.
5.  Pour mixture evenly over the crackers, covering them completely.
6.  Bake at 400 for 5 minutes.
7.  Take the pan out of the oven, and quickly pour the chocolate chips evenly over the crackers and butter/sugar mixture.
8.  Place back in the oven for 1-2 minutes.
9.  Take pan out of the oven, and use a butter knife or the back of a spatula to spread the chocolate evenly over the top until smooth.
10.  Sprinkle with chopped pecans and place the entire sheet into the refrigerator until cool and hardened.
11.  Once hard, remove from the pan, break into pieces, and enjoy!
12.  Store pieces of candy in an airtight container in the refrigerator so it doesn't turn gooey.

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