Christmas Crack

Oooo, bacon. I haven't tried bacon crack, but I'm game.

Mary have you tried bacon crack? A recipe popped up for it and I made it at my party and only one batch. Near had my arm eaten off

I'm on my tablet but when I get to the computer I'll throw uo the link

Mine was sort of grainy but the all still loved it. Certainly wasn't clear toffee like you buy at shows etc (fairs)

Mary Ann wrote:

Baking them with the melted butter and sugar mix changes it to a toffee-ish consistency.

Some use graham crackers, but I prefer the salty-sweet combo of saltines.

firefly wrote:

No Cath they are just like a salted caramel mate, not dry at all. With all the toffee and chocolate, (I sprinkled pecans too) it adds a sophisticated taste I guess. That's why adults like them. But I melted the butter in with the sugar and did it slowly with the second batch. It worked perfectly that way

Ah, that makes sense.

I tried a diabetic friendlier version for BIL.

I used Swerve Sweetener: http://www.swervesweetener.com

When heating the water and Swerve, it didn't turn the caramel color sugar does. Vanilla extract fixed that problem.

For chocolate, unsweetened baking chocolate was used. Once melted, Swerve was added. I might've gotten it a little too warm. For some reason, it turned out grainy, like the sweetener didn't melt. Still used it.

The saltines and butter/sweetener combo set up fine. The chocolate/sweetener mix was a little difficult to spread.

Hubs didn't like the bitter bite on the end of the chocolate, so I scraped and left a thin chocolate layer. BIL loved it, including the hit of bitterness on the end.

So I sent all, even the scraped off chocolate bits, but a couple of crackers home with him. Glad he liked it, because that was the first dessert he's had since being diagnosed with diabetes over a year ago.

No Cath they are just like a salted caramel mate, not dry at all. With all the toffee and chocolate, (I sprinkled pecans too) it adds a sophisticated taste I guess. That's why adults like them. But I melted the butter in with the sugar and did it slowly with the second batch. It worked perfectly that way

Baking them with the melted butter and sugar mix changes it to a toffee-ish consistency.

Some use graham crackers, but I prefer the salty-sweet combo of saltines.

The cracker part of the recipe is throwing me off a bit. We when make that recipe we use a shortbread base. Aren't the crackers rather dry?

No the kids were swept aside and everyone wanted the recipe, I didn't give it to them

Kids don't stand a chance amongst adults.

So glad it worked for you.

No one made a diabetic friendly dessert at Thanksgiving, so I'm going to try to do that version of these while BIL is here after his surgery.

Well how much did they all love that stuff!! Didn't think the adults would even share there for a while

Well the first lot I think I had the heat too high so I threw the mix out. Second lot I did slow and gentle but I hope they are hard toffee and not stringy. Its a fine line to get it right mate. Smells good though

Bad? I prefer to think of them as an enhancer to what we're given.

Your recipes are soooo bad for my figure, Mary. *Drool*

Yeah I'm a nutty kinda gal myself mate

Perfect timing then. Yay!

Do not forget to spray the foil with nonstick cooking spray.

I usually toss some chopped nuts on top of part of it as the chocolate cools for those who prefer a little extra.

I have a party on Saturday night, this may be used

They call it Terribly Terrific Toffee, but it's so addictive we know it as Christmas Crack.

This is my goto, quick and easy candy when there are going to be kids at a gathering and I have a lot of other things to cook, but even adults have returned for seconds, thirds, etc. This will be part of the load of food we're taking to the in-laws.

http://asoutherngrace.blogspot.com/2008/12/saltines-have-never-had-it-so-good.html wrote:

Terribly Terrific Toffee


1 cup unsalted butter (no margarine allowed)
1 cup brown sugar, packed tightly
2 cups semi-sweet chocolate chips
40 saltine crackers

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 a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved.
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 floats your boat at this point.)
Let cool and, if desired for expediting purposes, refrigerate until hardened.
Break into pieces the size of your choice.

Edit Nov 27: After turning the over off and adding the chocolate chips, I put the pan in the oven until the chips turn glossy (a few second to a minute or so). That's a sign they've melted enough to spread easily.