The holidays are right around the corner, so I’m getting ready with some Christmas treat-making. Christmas Crack at its most basic is saltine crackers topped with toffee and chocolate. I fancy mine up a bit with chopped nuts and coarse salt. The nuts elevate this dessert to something that seems much more sophisticated and difficult than it is. And I really like salty sweet desserts, so even though saltines already have some salt on them, I prefer the flavor and texture that additional coarse salt provides.
Guessipe
- 40 saltines
- 1 cup packed brown sugar
- 2 sticks butter
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup almonds and hazelnuts, chopped
- coarse salt
Place saltines in a 5×8 layer on a foil-lined baking sheet.
Bring the brown sugar and butter to a boil over medium heat. Boil for 3 minutes, stirring continuously.
Pour the butter/brown sugar mixture evenly over the crackers. Bake at 375 degrees F for 5 minutes.
Sprinkle the chocolate chips on top, and allow to sit for 5 minutes. Spread the chocolate evenly. If the chocolate isn’t melted enough to spread, you can put it back in the oven (which is off, but will still have residual heat) for a few minutes.
Sprinkle with nuts and coarse salt. Freeze.
Once frozen, peel from foil and break into pieces.
