This wonderful little concoction is called, simply, “crack”. And, if you sprinkle peppermint on top, it becomes immediately festive “holiday crack” or “peppermint crack” or… something equally addictive but slightly more festive, it doesn’t really matter what you call it.
Sorry it’s too late for Christmas, but I’m sure you it’s easily passable for your New Year’s party as well. Or maybe for someone you fought with over the holidays and need to make up with? One bite of this and they won’t be able to stay mad… It’s so simple, and you wouldn’t believe what the actual ingredients are… the flavors, though, my god… salty, crunchy, chewy, sweet…. addictive. I guess that’s why they call it “crack”.
- 51 saltine crackers (approximately)
- 1 cup unsalted butter
- 1 cup dark brown sugar
- 1 teaspoon vanilla extract
- 12 ounces high quality dark chocolate (70% or greater)
- 2/3 cup crushed candy canes or peppermints (optional)
- Preheat oven to 350°F. Line a 12 x 17 inch jelly roll pan with foil. Place saltine crackers salt side up and side-by-side in the pan as tightly as possible without overlapping. Use saltine pieces to fill any gaps at the bottom of the pan. Set aside. Chop chocolate so pieces are about the size of standard chocolate chips and set aside.
- In a medium saucepan melt butter over medium heat stirring frequently with a spatula. Once butter has melted, add brown sugar and vanilla stirring to combine. Cook for about 5 minutes or until mixture is an even dark brown color and has begun to bubble. Remove from heat and pour over saltines using spatula to spread sauce.
- Bake crackers for 5 minutes or until butter mixture begins to bubble. Remove from oven and sprinkle evenly with chocolate allowing the heat to melt the chocolate. Spread chocolate evenly with the spatula so all of the crackers are completely covered. (I had to pop mine back into the oven for a minute to encourage my chocolate to melt)
- Let the chocolate cool to the touch, but not harden. Sprinkle crushed candy canes or peppermints (if using) evenly on top and refrigerate until chocolate sets and hardens. Break apart and serve..
[adapted from serious eats]