Weird name, I know. But seriously. This stuff is good. So good that I have made it about 3 times just this past week. I took it to school for a couple events and all of my peers continue to ask me if I have any more “crack” with me. Ha. My family and I are obsessed. It is buttery, sweet, salty, caramelly deliciousness. And it is one of the quickest, easiest treats I have ever made. Crazy easy + crazy good = crazy Christmas Crack lovers.
Note: There is no actual crack in this recipe. However, I’m starting to wonder because of how addicted we’ve all become! You must make this and take it to your next holiday gathering. I promise that everyone will be hooked.
Note #2: There is a lot of butter in this recipe. I am going to try and cut it down to just 1 cup (still a lot, I know). I will update this post as soon as I try it and let you know if it tastes the same! 🙂
Note #3: I’ve attached a printable file of this recipe below!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 16 x 11 inch pan
1 1/2 sleeves saltine crackers
1 1/4 cups unsalted butter
1 1/4 cup light brown sugar
1/2 of an 8 oz package Heath Milk Chocolate Toffee Bits
- Preheat oven to 400° F. Line a greased or sprayed rimmed baking sheet (16″ x 11″) and cover with parchment so it also comes up the sides.
- Put down a single layer of crackers to cover the pan.
- In a saucepan, add the sugar and butter and heat until it has all melted and begins to boil. Be careful because this mixture is HOT. Give it a stir and when the syrup is boiling, continue to boil for 3 full minutes.
- After 3 minutes, pour the mixture CAREFULLY (It is hot remember!) over the crackers and place in the oven for 5 minutes.
- Remove from the oven and sprinkle the milk chocolate toffee bits all over while it is still hot. Allow to completely cool, then break into pieces. ENJOY!
Adapted from lovefoodies.com