CHRISTMAS CRACK RECIPE #desserts #cakes #recipes #easy #pumpkin

I recall when I initially attempted this wafer sweet. I was an agent at the time, offering car assistants to vehicle vendors. The secretary from Fairview Nissan, Sue, had brought these into the workplace, and she offered me a piece when I came in for a visit. I was promptly snared after the primary chomp. The surface was light and sensitive, not at all like some other toffee treat I've at any point had previously. Sue was thoughtful enough to impart the formula to me, and she likewise disclosed to me that she makes it consistently to provide for her loved ones as a major aspect of their Christmas presents.

It is a kind of treats made with saltine wafers covered in toffee and beat with chocolate. It is perhaps the most effortless strategy for making sweet since you needn't bother with a treat thermometer or definite estimations. You simply need to cook the toffee long enough for it to set. If it's not too much trouble note that the toffee is anything but a hard toffee. It's firm however when you chomp into it, it has a delicate sugary surface to it.

Also try our recipe : OLD-FASHIONED HOT FUDGE SUNDAE CAKE #dessert #cakes #recipes #easy #pumpkin

Ingredients :

1 cup (227g) unsalted or salted butter
1 cup (220g) packed light or dark brown sugar
40 salted saltine crackers (about 1 sleeve)
1 pkg (270g-300g) milk or semi-sweet chocolate chips
additional toppings like nuts, candy or sprinkles (optional)

Instructions :

Preheat oven to 350F. Line a large baking sheet with heavy duty aluminum foil (if using regular foil, spray with non-stick cooking spray for easy removal). Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. Set aside.
In a small saucepan, melt the butter and brown sugar over medium-high heat on the stovetop. Bring to a rolling boil. Reduce the heat to medium and continue to boil for 5 minutes (set a timer), stirring occasionally. Quickly pour over the crackers and spread to cover completely.
Bake for 5 minutes in the oven. Turn off heat. Remove from oven and immediately sprinkle the chocolate chips on top.
Let stand for 1-2 minutes or until the chocolate starts to look shiny and is soft enough spread evenly over the toffee. If the chocolate is still not warm enough to spread after 4 minutes, place it back in the oven for a minute to help soften it.
Top with any additional toppings if desired.
Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.

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