CHRISTMAS CRACK – AN EASY SALTINE TOFFEE RECIPE, IF YOU LIKED IT SAY HELLO

• Line a jelly roll pan (10 x 15 inches) with nonstick foil (or heavy duty foil and and coat with cooking spray). You can also use a silicone baking mat.
• Preheat the oven to 350 degrees.
• Place the crackers in a single layer on the jelly roll pan. You may have a little space left over – that is perfectly fine.
• Melt brown sugar and butter together in a 3 quart heavy bottomed sauce pan, stirring frequently over medium high heat.
• Bring to a boil and boil for 3 full minutes stirring almost continuously. (If using a candy thermometer, you are looking for 270F-290F degrees.)
• Remove from heat and stir in vanilla extract and salt.
• Pour caramel mixture over the top of the saltines and spread evenly over the crackers.
• Bake for 5 minutes. Caramel should be bubbling vigorously when removed. (If using a candy thermometer, you are looking for 300F-310F degrees.)
• Sprinkle chocolate chips over the top and cover the pan with foil. Let sit for 5 minutes.
• Remove foil and use an offset spatula to gently spread melted chocolate.
• Sprinkle on toppings if desired. Let toffee set up at room temperature until completely cooled, or chill in fridge for at least 2 hours.
• Carefully peel away the foil from the bottom of the toffee and then use your hands to “crack” it or use a knife to cut into pieces.
• Store in an airtight container in the refrigerator for up to 1 week.

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