Christmas Crack #christmas #snack

Christmas Crack! Saltine crackers coated with caramel and chocolate. A salty, crunchy excursion deal with. what's not to love?

INGREDIENTS

• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 28 to 35 saltine crackers (about one sleeve, enough to line your tray)
• 1 cup (220 g) packed dark brown sugar
• 1 cup (225 g or 2 sticks) unsalted butter
• 2 cups (10 to 12 ounces) semi-sweet chocolate
• Special equipment:
• Jelly roll pan (10x15-inches)

Method

1. Preheat the oven to 400F. Line a 10x15-inch jelly roll pan with nonstick aluminum foil (favored) or normal heavy responsibility foil, ensuring that the foil absolutely covers the lowest and sides of the pan. If using ordinary foil, spray lightly with baking spray. Line the saltine crackers in a unmarried layer on the bottom.
2. Make the caramel sauce: location the brown sugar, butter and salt in a medium sized saucepan. cook on medium warmness, stirring frequently, until the butter melts. retain to cook dinner, stirring once in a while, for another 3 to 5 mins, just until the combination involves a boil and begins to darken. cast off from warmth and stir in the vanilla extract.
3. (note: you are now not virtually making actual caramel here, so you don't need to be as unique or worry about the temperature of the caramel. just make sure it involves a boil and await it to darken slightly, then retain.)
4. Pour the recent brown sugar combination over the saltine crackers. unfold to frivolously coat the crackers.
5. four move the pan to the oven and bake for 5 mins. The caramel can be hot and bubbly.
6. melt the chocolate: region the chocolate in a microwave-safe bowl. cook dinner it inside the microwave in 30-2nd durations at complete energy, stirring among each cook dinner time, till the chocolate has melted.
7. 6 Pour the chocolate over the baked crackers: once the crackers are done baking, take away from oven and permit to cool for 1 minute, until the caramel is not bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate frivolously over the pinnacle.
8. 7 Cool the crackers in a single day: allow the crackers cool to room temperature then flow to the refrigerator and funky over night.
9. eight "Crack" the crackers: The crackers will shape a unmarried sheet once cool. take away from pan and lightly peel the foil away, being cautious no longer to tear the foil. (If any bits of foil tear and get caught inside the caramel, smash the ones bits away and discard.) reduce the candy into snack-sized portions the use of a chefs knife (you can use your fingers, too, but I find it less difficult with a knife).
10. keep in an hermetic container inside the fridge for approximately every week.