Christmas Crack With Ritz Crackers Recipe Recipe For Hand
BEST CHRISTMAS CRACK RECIPE
Best Christmas Crack Recipe is a saltine cracker layered with melted toffee and creamy chocolate topped with a crunchy pecan for a complete sweet and salty treat. This recipe is so delicious and addicting!
Provided by Alyssa Rivers
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Line a 10x15 inch baking sheet with aluminum foil and spray with cooking spray.
- Place your saltine crackers in even rows and set aside.
- In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
- Pour. over the. saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
- Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve
Nutrition Facts : Calories 335 kcal, Carbohydrate 31 g, Protein 2 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 32 mg, Sodium 174 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
ADDICTING BUTTERY CHOCOLATE COVERED RITZ TOFFEE (AKA...CHRISTMAS CRACK).
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with sides with tin foil.
- Line the Ritz in an even layer on the baking sheet.
- Place the butter and maple syrup on a small sauce pan and set over medium heat. Cook until the butter is melted and the mixture is bubbling, about 5 minutes. Pour the butter mixture over the Ritz. Fix any crackers that may have gotten pushed around back into an even layer.
- Place in the oven and bake for 5-8 minutes. Remove from the oven and sprinkle evenly with chocolate chips. Return the pan to the oven for 2-3 minutes, to soften the chips.
- Use an offset spatula or butter knife to spread the chips into an even layer. Quickly sprinkle any of your desired topping on top of the melted chocolate. Let cool, and then refrigerate to harden completely. Break into pieces and eat!
Nutrition Facts : Calories 877 kcal, Carbohydrate 76 g, Protein 7 g, Fat 60 g, SaturatedFat 34 g, Cholesterol 65 mg, Sodium 212 mg, Fiber 7 g, Sugar 49 g, ServingSize 1 serving
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- To create your own Ritz cracker toffee, it takes no time at all. The very first thing you need to do is prep your pan or deep cookie sheet. You can either put down parchment paper (I use a kind with parchment on the front and foil on the back so you can fold it over the sides) or put foil in a pan (including sides) and spray with nonstick spray. You can get the doubled sided parchment here- I always keep some on hand.
- Line up your crackers in a row until the entire pan is filled. As I used round crackers, I did have some spots without crackers and didn't stress. You are welcome to fill those with bits of broken crackers however, the chocolate and caramel will fuse it together.
- Now prep your sauce. Melt your butter and brown sugar in pan, stirring slightly as it melts. If you would like, you can add a tsp of vanilla extract. Bring pot up to rolling boil and do not stir- this should take about 3-4 minutes. Mine puffed up. Remove from heat.
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- Preheat your oven to 425F. Start out by lining your baking tray with parchment because this is going to get sticky!
- Place your Ritz crackers in an even layer along the bottom of the pan. When I had a bit of a gap, I just broke a cracker in half and fit it in.
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