Christmas Crack Dessert
Some Cooking Essentials:
All Clad Sauce Pan
All Clad Measuring Cups
Ninja Baking Sheets
Maldon Sea Salt
GIR Spatula Sets
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Christmas Crack Dessert
Yield: 4-6
Ingredients
- 1 sleeve (about 40) of saltine crackers/ Club Crackers/ Ritz Crackers
- 1 cup (2 sticks) butter
- 1 cup packed light brown sugar
- 2 cups semi-sweet or milk chocolate chips (preferably Ghirardelli or Guittard for better melting)
- 2 teaspoons coconut oil
- 1/4 cup sprinkles
- Flaky sea salt, for finishing
Instructions
- Preheat your oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper.
- Arrange the crackers in a single layer on the prepared baking sheet, breaking some to fit if necessary.
- In a medium saucepan, combine the butter and brown sugar over medium heat. Stir until the butter has melted and the mixture is smooth. Bring to a boil, then set a timer for 3 minutes, stirring occasionally. Remove from heat.
- Carefully pour the hot toffee mixture over the crackers, spreading evenly with a spatula to ensure all crackers are covered.
- Place the baking sheet in the oven and bake for 3-5 minutes, or until the toffee is bubbling.
- While the toffee is baking, pour the chocolate chips into a medium microwave-safe bowl. Add 2 teaspoons of coconut oil to the chocolate chips. Microwave the mixture in 30-second intervals on 50% power (or the lowest setting your microwave allows), stirring well after each interval until the chocolate is completely melted and smooth.
- Remove the baking sheet from the oven and immediately pour the melted chocolate mixture evenly over the hot toffee. Use an offset spatula or the back of a spoon to spread the chocolate smoothly if necessary.
- While the chocolate is still warm, sprinkle the sprinkles over the top. Finish with a dusting of flaky sea salt.
- Allow the Christmas Crack to cool at room temperature for about 25 minutes, then refrigerate for at least 2 hours or until completely set.
- Once firm, lift the foil with the candy out of the pan and break into pieces. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
