Holiday Toffee Crack

This is the highly sought after Christmas Candy recipe! The combination of salt and sweet satisfies both cravings in a crunchy and simple candy! Beware because this is highly addictive and if you give this away, expect for requests for more. It happens every time I make it!

Ingredients:

• 40 club crackers (you can also use saltine)

• 1 cup packed light (or dark) brown sugar

• 1 cup (2 sticks) unsalted butter

• 1 bag (12 ounces) semi-sweet chocolate chips

• Sea salt

Directions:

1. Preheat oven to 425 F. Line a rimmed cookie sheet with aluminum foil.

2. Fill sheet with the crackers touching in a single layer. In a medium saucepan over medium-high, melt butter and brown sugar together and bring to a boil. Stir occasionally until combined and sugar is melted. Then boil undisturbed for 5 minutes. Remove from heat (you can add a teaspoon of vanilla now for extra flavor) and pour caramel mixture over the cracker layer. Spread with a metal spatula or spoon, if needed to cover them evenly.

3. Bake in preheated oven for 4-5 minutes, or until just bubbly. Remove from oven and sprinkle immediately with chocolate chips. When chips begin to melt, spread them over crackers with an icing spatula.

4. Decorate by sprinkling with your favorite sea salt (see other tips below)!

5. Put the cookie sheet in the refrigerator until firm, about 2 hours. Don't immediately freeze your tray or the chocolate may separate from the caramel.

6. Break into pieces and store in an airtight container.

You can decorate with crushed pretzels, coconut, any chopped nuts, chopped candies (M&M's, peppermint, toffee candy bar, etc), sprinkles or even drizzle with a colored chocolate candy melt! The possibilities are endless!

Check out another recipe of mine here where I make praline for a moist pumpkin cake.

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*Recipe and photos adapted from Amanda's Cookin'. Check out the link for her recipe, tips and a cool video!