Christmas Crack Recipe (Saltine Cracker Toffee)

Ingredients

• 35 saltine crackers (about 1 sleeve, may need a few more or less depending on your jelly roll pan)
• 1 cup unsalted butter
• 1 cup brown sugar (well packed)
• 1 teaspoon vanilla extract
• ½ teaspoon salt (kosher or sea salt preferred)
• 2 cups chocolate chips (I used milk chocolate but semi sweet also works. Use Guittard or Ghirardelli for best results.)

Instructions

1. Line pan.
2. Line a jelly roll pan (10 x 15 inches) with nonstick foil (or heavy duty foil and and coat with cooking spray). You can also use a silicone baking mat.
3. Preheat oven.
4. Preheat the oven to 350°F.
5. Place crackers.
6. Place the crackers in a single layer on the jelly roll pan. You may have a little space left over - that is perfectly fine.
7. Start caramel.
8. Melt brown sugar and butter together in a 3 quart heavy bottomed sauce pan, stirring frequently over medium high heat.
9. Bring to a boil and boil for 3 full minutes stirring almost continuously. (If using a candy thermometer, you are looking for 270°F-290°F degrees.)
10. Add vanilla and salt.
11. Remove from heat and stir in vanilla extract and salt.
12. Pour caramel mixture over the top of the saltines and spread evenly over the crackers.
13. Bake for 5 minutes in the preheat oven. Caramel should be bubbling vigorously when removed. (If using a candy thermometer, you are looking for 300°F-310°F degrees.)
14. Add chocolate.
15. Sprinkle chocolate chips over the top and cover the pan with foil. Let sit for 5 minutes.
16. Spread chocolate.
17. Remove foil and use an offset spatula to gently spread melted chocolate.
18. Add toppings and chill.
19. Sprinkle on toppings if desired. Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.
20. Cut or crack.
21. Carefully peel away the foil from the bottom of the toffee and then use your hands to "crack" it or use a knife to cut into pieces.
22. Enjoy or store.
23. Store in an airtight container in the refrigerator for up to 1 week.