Friday, December 16, 2011

Saltine Toffee Bark aka Christmas Crack

It's that time of year when baking is underway, and I want to bake all sorts of goodies to share. This weekend, my sister and I are actually doing our annual bake-a-thon. I will be preparing goodies to share, as well as baking for another cookie exchange.

I signed up for another recipe swap, and the theme this time was holiday goodies. What a better way to start the baking season by making this! These past few weeks have been extremely crazy, so I was scared that I wasn't going to finish this in time, but luckily, it takes almost no time to make!

I received this recipe from Nicole from Prevention RD. I saw "Christmas Crack" and loved the very idea of this recipe! I've never heard of using saltines as a crust or a base, and this intrigued me. Nicole got this recipe from her hair dresser, who I'm not sure is the original source. But, of course, like all "crack" recipes that have been floating around the interwebs forever, and who knows who originated this.

After googling, I saw a few variations. I was originally planning on making a swirl with half white chocolate, half semi-sweet, but I glad I stuck with just the semi-sweet. I would have had a hell of a time spreading both! I topped this with holiday colored sprinkles, but I would definitely try nuts, crushed peppermints, or whatever comes to mind!

I ended up bringing these to the office to share, and it was definitely like crack for them. Some couldn't stop at just one piece! Many people couldn't figure out what the crust was. They thought they were pretzels or graham crackers. It's hard to explain the taste, but if I had to I think it would be like the Take 5 candy bar, where all these different salty and sweet flavors meld and come together as one.

Remember to check out Sarah's blog to see all the other delicious treats from the swap!

Saltine Toffee Bark aka Christmas Crack
adapted from Prevention RD

1 sleeve of saltine crackers (4 oz)
3/4 cup unsalted butter (1 1/2 sticks)
1/2 cup packed brown sugar
1 tsp vanilla extract
1/2 tsp baking soda
12 oz. bag of semi-sweet chocolate chips (2 cups)
1 oz sprinkles
(optional toppings: crushed peppermint, nuts, toffee bits, caramels, whatever floats your boat!)

Preheat oven to 375° F.

Line a 15x10 jelly roll pan with foil and spray with nonstick spray.

Line the saltines in a single layer in the pan,with sides touching.

Meanwhile, cut up the butter into pieces. In a saucepan on medium heat, bring the butter and sugar to a boil, without mixing. Once boiling, remove from heat. Add vanilla extract and whisk in the baking soda. The mixture will become frothy. Pour the mixture over the saltines, covering as evenly as possible. Bake in oven for 8 minutes.

Remove from oven, and wait until the pan has stopped bubbling. Sprinkle the chocolate chips on top and bake in oven for another 2 minutes.

Remove pan from oven. Using a spatula, spread the melted chocolate chips evenly over the entire surface of the saltines. Add sprinkles or desired toppings.

Allow to cool and harden in fridge. Since it was a bit tough to cut directly from the fridge, I broke them into pieces by hand. I personally like the jagged look! :)

Makes a whole lot!

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  1. I'm glad it was a hit at work! I love this family requested it this year...again :)

  2. I love the sound of this. Sweet and salty together is a weakness, hence the crack in the name. :)

    Thanks for being part of the recipe swap! 

  3. I've seen lots of recipes for this type of dessert and yours is the most readable, THANK YOU! I don't know why, but the baking soda seems to make a big difference too. Delish and pretty quickly put together. Made it for my guy to take to his boss for Christmas. : ) Merry Christmas to YOU form Oklahoma!

  4. Merry Christmas to you too!

    I agree with seeing recipes and not understanding them too well. I try to type up recipes as if I'm speaking to someone directly!I ended up making a second batch and adding a bit of vanilla, and it made a difference!  My coworkers definitely noticed that it was just that much better! I've updated the recipe to reflect that as well.


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