Christmas Crackers

Christmas Crackers

AuthorJulie
Yields1 Serving
1 1/2 sleeves salted saltine crackers
1 1/4 cups butter
1 1/4 cups packed golden brown sugar
1 1/2 cups chopped dark or semi-sweet chocolate, or chocolate chips (approximately)
1

Preheat the oven to 350F. Line a rimmed baking sheet with parchment, foil or a silicone mat to prevent clean-up after (and to make it easier to get the crack out); line with saltine crackers, placing them right together. I wind up with six rows of 8 crackers.

2

In a medium saucepan, bring the butter and brown sugar to a boil over medium-high heat, stirring until it goes from looking separated to a more uniform caramel. Let it bubble for 3 minutes, then remove from the heat and pour it evenly over the crackers. Spread it with a knife to fill any gaps.

3

Place in the oven and bake for 10-12 minutes, until it's deep golden. Keep an eye on it for the last few minutes to make sure it doesn't burn.

4

Remove from the oven, let cool for a few minutes and then scatter chocolate chips over top, while the caramel is still very warm. Let sit for a few minutes, then spread evenly with a knife.

5

Cool completely on the countertop or in the fridge, then bash into pieces.

Ingredients

 1 1/2 sleeves salted saltine crackers
 1 1/4 cups butter
 1 1/4 cups packed golden brown sugar
 1 1/2 cups chopped dark or semi-sweet chocolate, or chocolate chips (approximately)

Directions

1

Preheat the oven to 350F. Line a rimmed baking sheet with parchment, foil or a silicone mat to prevent clean-up after (and to make it easier to get the crack out); line with saltine crackers, placing them right together. I wind up with six rows of 8 crackers.

2

In a medium saucepan, bring the butter and brown sugar to a boil over medium-high heat, stirring until it goes from looking separated to a more uniform caramel. Let it bubble for 3 minutes, then remove from the heat and pour it evenly over the crackers. Spread it with a knife to fill any gaps.

3

Place in the oven and bake for 10-12 minutes, until it's deep golden. Keep an eye on it for the last few minutes to make sure it doesn't burn.

4

Remove from the oven, let cool for a few minutes and then scatter chocolate chips over top, while the caramel is still very warm. Let sit for a few minutes, then spread evenly with a knife.

5

Cool completely on the countertop or in the fridge, then bash into pieces.

Christmas Crackers
Share

About Julie

You May Also Like

1 comments on “Christmas Crackers

  1. Teresa
    January 1, 2024 at 11:07 am

    Hi Julie,
    I’ve made these Christmas Crackers for 5 years. We love them. But the last 3 times I got bloom on the chocolate layer. I put the tray in the fridge to finish cooling so I can break them up easier. But got bloom within a couple of days. So I started putting most of it in the freezer, leaving some out to eat and just defrosting more as needed. But that bloomed too. This year it seemed to bloom the same day as baked or as defrosted. I’ve used Chipits semi-sweet chocolate chips every time. Do you have any hints as to what I’m doing wrong?

Leave a Reply

Your email address will not be published.