Christmas Crack Recipe

Feel free to add 1/2 cup of chopped nuts or coconut flakes on top once you’ve poured the melted chocolate.

You can use darker chocolate with higher percentages of cacao, but these chocolates sometimes become brittle and separate from the cracker layer.

We recommend cooling this candy overnight in the fridge since cooling in the freezer can cause the chocolate layer and the cracker layer to separate when you "crack" the candy. If you need to freeze, let the crackers warm up for about 10 minutes before cracking.


Christmas Crack Recipe

Prep time: 10 minutes
Cook time: 15 minutes
Yield: About 35 pieces

INGREDIENTS
  • 28 to 35 saltine crackers (about one sleeve, enough to line your tray)
  • 1 cup (220 g) packed dark brown sugar
  • 1 cup (225 g or 2 sticks) unsalted butter
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 cups (10 to 12 ounces) semi-sweet chocolate
  • Special equipment:
  • Jelly roll pan (10x15-inches)


INSTRUCTIONS
  1. Preheat the oven to 400F. Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom.
  2. Make the caramel sauce: Place the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract.
  3. full instructions @ simplyrecipes.com

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