2 cups(340g)semi-sweet chocolate chipsI recommend Guittard or Ghirardelli
1 cup(125g)pecans4 ounces, roughly chopped
Preheat the oven to 300°F/150°C, line a rimmed baking sheet with parchment paper.
Arrange saltines in a single layer.
In a small saucepan, melt the butter and add brown sugar. Bring to a boil, and cook for 2-3 minutes. When the temperature reaches 270-290°F/135-145°C, remove from heat and pour it over the saltines. With the help of a spatula, spread the caramel evenly over the saltines.
Place the baking sheet in the oven, and bake for 5 minutes or until the temperature reaches 300-310°F/150-155°C.
Remove from the oven, and scatter chocolate chips all over the hot caramel. In a few minutes, the chocolate chips will become soft and melted (if not, pop in the oven for 1 minute), use a spatula to evenly spread the chocolate over the caramel.
Top with pecans and sprinkles, allow to cool completely for the chocolate and caramel to harden.
Break into pieces, or use a chefs knife to cut into even pieces.
Any type of cracker can be used in this recipe. Try Ritz crackers, Club crackers, or even graham crackers or pretzel crisps for a different spin on Christmas Crack.
Christmas Crack can be stored in the refrigerator for up to one week, or in the freezer for up to 3 months. It’s delicious eaten frozen, directly from the freezer too.