Peppermint Christmas Crack
Servings: 40
Equipment
- 1 Cookie sheet with lip
- 1 Tin foil
- 1 Non-stick sauce pan
- 1 Silicone spatula
Ingredients
- 1 sleeve of saltines 40 crackers
- 1 cup butter
- 3/4 cup brown sugar
- 12 oz. bag mini chocolate chips
- 1 tbsp Kosher salt
- 15 mini candy canes
- non-stick cooking or baking spray
Instructions
- Preheat oven to 350 degrees.
- Unwrap candy canes, insert in a freezer zip lock bag, and beat with a meat mallet until the bits are the size you want.
- Line a cookie sheet (with four sides) with tin foil and liberally spray it with cooking spray.
- Line the cookie sheet with the saltines, spacing them as close together as you can.
- Melt the butter in sauce pan, then add the brown sugar. Stir constantly on medium high for exactly 5 minutes.
- Pour the sugar mixture evenly over the crackers. Realign the crackers with a fork as needed.
- Put in the oven for 3-5 minutes. Remove and sprinkle with mini chocolate chips.
- Return to oven for 1 minute. Remove and spread out chocolate chips with a spatula. Sprinkle with kosher salt and candy cane bits to taste.
- Put in freezer for 30 minutes to harden. Remove and break into cracker-size pieces.