Also know as “Christmas Crack” – Prepare for it to disappear fast!
Also know as “Christmas Crack” – Prepare for it to disappear fast!
• 28 to 35 saltine crackers (about one sleeve, enough to line a jelly roll pan)
• 1 cup firmly packed light brown sugar
• 1 cup unsalted butter (2 sticks)
• 1 teaspoon vanilla extract
• 2 cups (one 12 ounces bag) semi-sweet or milk chocolate chips
• 1/4 cup Soda Fountain Malted Milk Powder
Preheat the oven to 400 degrees F.
Line a 10×15-inch jelly roll pan with parchment paper. Place the saltine crackers in a single layer on the bottom.
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 oven. Remove from oven, turn off heat. Sprinkle chocolate chips on top. Sprinkle malt over chocolate.
Place back in oven, with door open for 1 minute or until chocolate chips are soft.
Spread chocolate chips over taffy. The malt will melt into the melted chocolate.
Chill in the refrigerator for about 2 hours to harden. Peel away from parchment paper. Break into pieces.
Note: if you wanted, you can add chopped nuts or decorative candies on top after you spread the chocolate.
Keep in a airtight container and store in the fridge up to a week.
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