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chocolate crack

(2 ratings)
This is good....make sure u cook ur sugar and butter long enough other wise the sugar is to grainy. I added pecans and chocolate covered tofee bits
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

LOL! It's not what you think.

(2 ratings)
prep time 1 Hr 25 Min
cook time 25 Min
method Bake

Ingredients For chocolate crack

  • 30 - 40
    saltine or ritz crackers
  • 2 stick
    butter
  • 1 c
    dark brown sugar, firmly packed
  • 1 tsp
    pure vanilla extract
  • 2 c
    semi-sweet chocolate chips

How To Make chocolate crack

  • 1
    Preheat the oven to 350 degrees F. Line a 9" x 11" pan with aluminum foil & spray it generously with cooking spray. (Do not try to make this without using foil). Place saltine crackers in a single layer on the bottom of the pan.
  • 2
    In a saucepan on the stovetop, combine butter & sugar & bring to a boil while stirring constantly. Reduce the heat & simmer, uncovered, for 3 - 5 minutes or until mixture has thickened some. Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching. Stir mixture frequently while it simmers to avoid bubbling over or scorching. DO NOT BURN.
  • 3
    After mixture has thickened a bit, remove it from the heat, wait 1 minute, add extract; mix well.
  • 4
    Pour mixture over the prepared pan with the saltine crackers. Bake for 5 - 7 minutes, or until toffee/liquid becomes bubbly.
  • 5
    After removing the pan from the oven, let it sit for 3 - 5 minutes.
  • 6
    Sprinkle on the chocolate chips & wait for 3 - 5 minutes, letting them soften & melt & then spread & smooth them into an even layer with a spatula.
  • 7
    OPTIONAL: After smoothing the chocolate, add nuts, seeds, graham cracker crumbs, toffee bits, dried fruit, candy bits, or swirl in some peanut butter or other nut butter. OPTIONAL: Use other types of chips, such as butterscotch, white chocolate, milk chocolate, peanut butter, mint chocolate or in a combination of 1/2 & 1/2 (dark chocolate & semi-sweet chocolate).
  • 8
    Let cool completely or refrigerate or freeze until hardened. Break into pieces the size of your choice.
  • 9
    Store in an airtight container on the countertop. Or, for longer term storage, freeze it.
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