I am currently on a plane on my way to Austin to see my family for Thanksgiving. They are all excited I am coming and they don’t even know that I have smuggled a bag of this delicious Christmas crack on the plane with me. They are going to freak when they find out I have schlepped such a festive treat halfway across the country. Two things:
- Hell yeah I just owned up to “smuggling” crack on a plane. If I ever don’t pass a background check, we’ll all know why.
- Why is it called crack? Because it’s super addictive and delicious. (I don’t know much about actual crack but I’m assuming it is also delicious. Feel free to debate this in the comments.)
The layers on this bad boy are: saltines, kosher salt, toffee, chocolate, peppermint candy. Like COME ON that doesn’t have any choice except to be delicious. And it’s got me all up in the holiday spirit.
- Preheat your oven to 350 degrees, and then chop your candy into small pieces (I chopped each kiss into 4-6 pieces, if that gives you an idea of how small to go).
- Line 2 baking sheets with aluminum foil, and line the sheets with a single layer of saltine crackers. Sprinkle a fat pinch of salt over the crackers. In a saucepan, melt the butter and brown sugar, whisking constantly. Once the sugar and butter fully combine, stop stirring. The mixture will start to boil -- let it boil for 3 minutes without stirring. Then pour the mixture over the crackers and use a spatula to make it spread evenly.
- Bake the crackers for 5 minutes. Take them out of the oven and sprinkle with chocolate chips -- return to the oven for 1 minute to melt the chips. Use a spatula to spread the chocolate into a smooth layer -- don't worry if the crackers shift around while you're doing this -- just slide them back into place.
- Sprinkle the peppermint candy over the chocolate. It will get a little bit melty and stick in place. Then freeze the crack until the chocolate and candy fully set. Break into pieces and serve.