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We are addicted at our house. For easy clean up and removal from the pan I use parchment paper instead of foil.
My .I made these for us every year to leave for Santa too. She used Graham crackers vs saltine crackers. I’ve tried both and prefer grahams. It is addictive!
I’ve made this for years, so instead of melting the chocolate chips sprinkle them on the crackers and Carmel when they come out of the oven. Wait about 5-10 minutes then spread, easy peasy! ❤️
Love this recipe! Sooo easy! Sooo yummy! I do wonder how it would turn out if I used graham crackers… I’m gonna have to give it a try!
Hi, Nancy! A lot of people have tried this recipe with graham crackers and said they loved it, so definitely give it a try for yourself. Enjoy!
The taste is good, but my batch turned out somewhat messy to eat. Your fingers get greasy from the butter and then somewhat chocolatey from the topping. I did add crushed pecans on the chocolate which worked well.
You have to cool it completely. I refrigerate mine. It is so amazing.
My Aunt made them and they were amazing so I’m won’t to try to make it it looks easy to make
Haven’t made this in YEARS! Thanks for reminding me. Just made it and it was easy. Can’t wait to eat it tomorrow!
Have you tried ritz?
So good! Came out perfect you can definitely skip the step of microwaving the chocolate chips and just put them on when the Carmel comes out of the oven and spread they melt perfectly
Oh my gosh!! It’s the best! I’ve found that Publix brand semi sweet chips work perfectly when sprinkled right on top of baked crackers. Place back in oven for ONE minute then remove and spread!! It’s PERFECT without the microwave step!!
I’ve made this recipe in the past with no problems. Tonight the butter and sugar mixture did not come out right. It bubbled and darkened in the pan but never thinned to that almost glassy toffee finsih. My mixture was thick and didn’t spread well. I used light brown sugar and salted butter. Plus I added 1/4 teaspoon of salt the recipe called for. Did the salted butter throw off the mixture, or was my temp not hot enough? Thanks for your help
Hi, Karen! It’s hard to say exactly what’s happening without being in your kitchen with you. I don’t think using salted butter would have thrown off the recipe. Sometimes if a little moisture gets into the caramel sauce, that can cause it to become crumbly instead of thinning into a sauce. Maybe that’s what happened? Sorry I couldn’t be of more help!
Thanks for replying. The caramel ended up thickening up too much. ( overcooked) I spread it on the crackers anyway then added the melted chocolate. What I had was very Hard crunchy toffee with a burnt taste. Nobody liked it. Lol! I made a second batch which came out much better.
Ok, well I’m glad the second batch came out better! Phew! Happy holidays!
I used graham crackers instead of saltines. One of my favorite Christmas treats. Never any leftovers of this after the holiday.
I’m so glad that I read this because I am using graham crackers instead and was unsure of it was going to work. I’m excited to try it now.
I love love ❤️ it
Delicious! Save yourself some time and dishes by sprinkling the chocolate chips on the caramel after they come out of the oven . Let them set for a few minutes- until they are melted and spread them out. Nice and easy.
This makes all the sense in the world. However my chips would not melt, not even when I put them back in the oven for a few minutes. They just didn’t get soft or melt together and wouldn’t spread. I know I’ve tried this method with other things. But I don’t think I’ll be serving my result to company. Maybe Nestles semisweet chips weren’t the best to use?
Hi, Terry! Nestle semi sweet chips are what we used for testing, so those should work just fine! I know other recipes say you can sprinkle the chips over the toffee and melt them that way, but we recommend melting the chips on their own and then pouring them over top because it’s a little more fool-proof. Good luck!
So if I dont have time to let them refrigerate over night can I out them in the freezer?
Hi, Casey! Yes, that’s fine! Freezing can sometimes cause the caramel and the chocolate layer to separate when you “crack” them. To help prevent this, let the Christmas Crack sit at room temperature for about 10 minutes before cracking. Enjoy!
Hey Terry! Publix semi sweets have a bit more fat and therefore melt perfectly in the over then remove and spread!!! Good luck!
Love it! But sometimes when I break/cut it the chocolate gets separated from the cracker. Any ideas why?
Hi, Sue! After having made (and eaten) countless batches of this stuff, I think that some separation is just the name of the game. There are clever candy-making tricks to making sure the caramel and the chocolate bond properly, but that gets more laborious than I think any of us want for this easy treat. I’ve found that if you let the crackers warm for about 10 minutes before cracking them, that helps!
An easy way to do the chocolate if you dont have a microwave just put chocolate on and spread with a knife as it melts. A little simpler
Can I sub margarine for the butter?
I’d advise against it, Dodie–the fat content isn’t the same. I grew up adding about half a stick of margarine to our family peanut brittle recipe–we NEVER used butter when I was growing up–but in this recipe, the toffee topping really does need to be nice and buttery, and real butter is the best way to make that happen.
Can I substitute light brown sugar for the dark brown sugar? My local grocer does not carry the dark and I don’t have time to make an extra trip
I just added some molasses to it
Yeah! The only difference between light & dark brown sugar is the molasses content.
Lori and B are correct, ding ding! Amy, yes you may use light brown sugar in this (I myself did, because that’s all I had), and if you’d like a darker tint and flavor, add about 1 tablespoon of molasses in with the light brown sugar.
Can you make this in advance and freeze by chance?
I think it’s worth a shot, yes. I made a batch last night and will freeze some to see what happens!
Do I have to put it in the refrigerator or can I leave it on the counter?
I’ve never put them in a fridge, so counter cooling should be great. Just less firm when you go to crack
Thanks again, Bex!