Description
Pioneer Woman Christmas Crack is a buttery, caramelized saltine cracker toffee topped with melted chocolate and festive sprinkles. It delivers an irresistible sweet-and-salty crunch with a rich, buttery finish. This easy no-fail treat is perfect for holiday gifting and cookie platters.
Ingredients
- 1 sleeve (about 40) saltine crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup chopped pecans or holiday sprinkles (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch rimmed baking sheet with aluminum foil, then spray lightly with nonstick cooking spray. Arrange saltine crackers in a single layer, fitting them snugly together; break a few crackers if needed to fill any gaps.
- In a medium saucepan over medium heat, melt the butter with the brown sugar and kosher salt, stirring constantly with a wooden spoon. Once the mixture comes to a boil, stop stirring and let it bubble vigorously for 3 minutes exactly, until it thickens slightly and smells caramelized. Do not overcook, or the toffee may become bitter.
- Remove the saucepan from heat and carefully stir in the vanilla extract; it will bubble up, so stand back. Immediately pour the hot toffee evenly over the crackers, using an offset spatula to spread it into a thin, uniform layer, reaching the edges.
- Bake in the preheated oven for 5 minutes, until the toffee is bubbling all over and the crackers look glossy. Rotate the pan halfway through if your oven has hot spots. Remove from oven and let cool on a wire rack for 2 minutes; the toffee will still be very hot.
- While the toffee cools slightly, melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth and glossy. Alternatively, melt in a double boiler over barely simmering water, ensuring the bowl doesn’t touch the water.
- Pour the melted chocolate over the warm toffee and spread evenly with an offset spatula. If desired, sprinkle chopped pecans or holiday sprinkles over the chocolate while still wet, pressing gently so they adhere.
- Let the pan cool at room temperature for 10 minutes, then transfer to the refrigerator to set completely, about 30-40 minutes, until the chocolate is firm and the toffee is brittle.
- Once firm, lift the foil from the pan and peel it away from the candy. Break the Christmas crack into irregular pieces using your hands or a sharp knife. Store in an airtight container at room temperature for up to 2 weeks.
Notes
Storage: Keep in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 3 weeks. Freezing: Freeze in a single layer on a parchment-lined baking sheet, then transfer to a freezer bag; freeze for up to 2 months. Thaw at room temperature for 10 minutes before serving. Reheating: Not recommended; enjoy at room temperature or slightly chilled. Variations: Substitute milk chocolate or dark chocolate for semisweet; add a pinch of flaky sea salt on top for extra contrast.
Nutrition
- Calories: 720
- Sugar: 65g
- Sodium: 290mg
- Unsaturated Fat: 25g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
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