Description[]
Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER
Toffee used to be on my List of Things Hayley Fears. Why, you ask? Because molten sugar is scary, and candy thermometers are even scarier! Well, turns out, neither of these things are actually that frightening as I’d mentally hyped them out to be. This Christmas Crack recipe is so easy; you don’t even need a candy thermometer—just a simple timer. It’s so easy, even the ’fraidy cats among us can do it!
Ingredients[]
- 45 to 50 butter club crackers
- 16 tablespoons (2 sticks) salted butter
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 package semisweet chocolate chips
- 1½ cups miniature M&M’s candies
- ½ cup sprinkles
Directions[]
- Preheat the oven to 400°F.
- Line a rimmed 10-by-15 inch baking sheet with foil or parchment paper.
- Grease the foil lightly with cooking spray.
- Arrange the crackers evenly on the prepared pan, fitting them side-by-side so they cover the bottom completely.
- Break the crackers if necessary to fit into cracks.
- Set aside.
- Combine the butter, brown sugar, and vanilla extract in a medium saucepan.
- Bring to a boil over medium heat, stirring constantly for 3 minutes.
- Remove from the heat and pour the toffee mixture evenly over the crackers in the pan.
- It’s okay if the toffee mixture doesn’t coat every cracker as it will spread some while it bakes.
- Bake for 7 minutes.
- Remove from the oven and immediately add the chocolate chips evenly over the top of the hot toffee.
- Let set for about 5 minutes, and then use an offset spatula to spread the chocolate evenly over the toffee.
- Immediately top the melted chocolate with the miniature M&M’s candies and sprinkles.
- Allow to cool completely and set before breaking into squares.
YIELD: 8 CUPS