Ok, so maybe it’s not really a delicacy, but certainly delicious! I first learned of this toffee-life treat a few years ago on a mommy forum that I’m a member of. Everyone was raving over the recipe, and when we all tried it…WOW! The best part, is that the ingredients are very affordable, and it makes quite a bit. There are lots of variations for the recipe, but this is the one that I’ve found works very well. For this batch, I made half with a chocolate topping, and half I added grey celtic sea salt to the top.
1 1/2 cups of butter, usually 2.5 sticks. Do NOT use margarine. Yuck
1 sleeve of saltine crackers, maybe more
1 1/4 cup brown sugar
1 cup of chocolate chips
Celtic sea salt to taste
Preheat your oven to 400. Line a 11×17 (or so) cookie sheet with foil, then grease the foil with whatever you use to grease things (butter, lard, cooking spray). Place as many crackers as you can fit on the baking sheet so that they lie flat.
Add the butter and brown sugar to a saucepan. You need to bring it to a boil. I like to do this slowly so that it doesn’t get away from me.
Once it comes to a boil, reduce the heat just enough to keep it at a boil, and set a timer for 3 minutes. Whisk the mixture occasionally to keep the goodness from sticking to the bottom of the pot, and also to keep it from riding up the sides too much.
Do you like my timer? It’s really cool. I usually use my stove timer, but sometimes I remember that I have this one!
Move quickly for this next part. When 3 minutes are up, pour the slick goodness all over the crackers. Then smooth the mixture out evenly as much as possible without disturbing the crackers too much.
Place the baking sheet in the oven for exactly 5 minutes. Once you take it out, sprinkle on the toppings. I like to put the baking sheet back in the oven for a few minutes to help the chocolate chips melt faster (at this point, the oven is off, but still warm).
Take the baking sheet back out of the oven, then use a spreader to spread the chocolate around. Allow the candy to cool thoroughly, and then break it into pieces. You could put it in an airtight jar, but I just leave mine on the baking sheet, because it doesn’t last very long!
This stuff is SO good, y’all. There’s a reason it’s called Crack. Make some to try, and then tell me you don’t love it and want more. I dare you.