I currently live in Charlotte, NC and after spending 7 years as a personal chef and caterer, I am now happy to share my love of cooking with friends and family. My heart is in the kitchen, but my soul is in the stars!

12 Days of Cookies: Christmas Crack

Let's just call a spade a spade here, people. It's called Christmas Crack because that's what it is - one bite and you can't stop. You're hooked. An addict. Much like what happens when you log onto Pinterest, which is where I found this recipe. It appears to have originated from A Southern Grace.

I'm betting you probably keep everything needed to make these in your pantry as staples, so you can fuel your crack addition anytime you want.  It's quick.  It's easy.  It's addictive (did I mention that?)

And can you believe what it's made with?  Saltine crackers.  Pretty soon the grocery store is going to start keeping saltines behind a locked case and you'll need to show and ID and give personal information for their database in order to buy them.  They're going to know you're an addict....they'll see the crazed look in your eyes.

Go make a batch NOW and join me on the dark side. 

Christmas Crack

1 cup unsalted butter (do not use margarine)
1 cup brown sugar, packed tightly
2 cups semi-sweet chocolate chips
40 saltine crackers

Sprinkles, nuts or anything you'd like to use a garnish, if desired

Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil.  Melt the sugar and butter until boiling.  Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved (if you don't dissolve the sugar completely, your toffee will have a grainy texture).  Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly.  After removing the pan from the oven, let it sit for 3-5 minutes.  Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer.  You can add nuts, cracker crumbs, or whatever else you'd like as garnish at this point.  Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice.

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