Christmas Crack—Glenda Bonham
2 sleeves saltine crackers
1 cup packed dark brown sugar
1 cup (2 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 2 cups (10 to 12 ounces) semi-sweet chocolate
Preheat the oven to 400 F. Line a pan with foil. Lay crackers in a single layer on the bottom. Set aside. Make the caramel sauce: Place the brown sugar, butter in saucepan. Cook on medium heat until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract. Pour hot mixture over crackers and spread as evenly as possible. Place pan in oven for 5 minutes. Once the crackers are done baking, remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the chocolate chips over the crackers. Let set until chips are melted. Use a spatula to spread the chocolate evenly over the top. While chocolate is hot, you may add chopped nuts, a cup of toffee chips, or crushed candy cane. Let cool and break apart.