Sometimes it’s called Christmas Crack. Maybe Peppermint White Chocolate Crack. Or any of the other probably hundreds of variations you may have seen or heard of. This Salted Caramel Dark Chocolate Crack is probably my favorite. Although at Christmas, I tend to favor a version using crushed peppermint candy.
Either way you choose to make it, it’s downright addictive and delicious. This is another of the dishes I make that has to get out of my house ASAP! It’s definitely a diet breaker.
This particular batch got taken to a local hardware store we frequently do business with. You know…Hubby’s version of Bed Bath & Beyond or Hobby Lobby. Know what I mean? Hubby grabbed them up before I could pretty up a picture for you. You’ll just have to trust me that the guys at the hardware store didn’t care one flip about that.
I don’t really know who came up with the “crack” name, but I suppose it has to do with the crackers used for the first layer. Or, it could be because you can’t just take one bite or that you literally crack it into pieces.
Don’t save this for Christmas, y’all. Your “people” will think you’ve spent hours making this delicious stuff. You don’t have to let them know just how ridiculously easy it is. It’ll be our little secret.
Ingredients
- 1 sleeve saltines (or a few more)
- 1 cup packed dark brown sugar
- 1 cup unsalted butter
- 1/4 - 1/2 teaspoon coarse sea salt
- 1/4 teaspoon caramel extract
- 1 teaspoon vanilla extract
- 2 cups fine dark chocolate
- 3/4 cup chopped, toasted pecans or walnuts
- 1/2 cup toffee bits
Instructions
- Line a large sheet pan (18 x 13-inch preferably) with heavy duty aluminum foil. Spray lightly with nonstick cooking spray; set aside.
- Preheat oven to 400 degrees.
- Line the sheet pan with a single layer of saltines making sure all sides touch. Depending upon the size of your pan, you may need more than 1 sleeve. Set aside.
- In a medium saucepan, melt butter and dark brown sugar over medium heat. Whisk to combine and continue whisking just until mixture comes to a slow boil.
- Add in 1/4 teaspoon coarse sea salt. (I often use just a tad bit more.) Whisk to combine.
- Continue to cook and whisk 3-5 minutes until the caramel begins to darken. Remove from heat and stir in extracts.
- Pour over the saltines and spread evenly with an offset spatula.
- Place saltines in the oven and bake 5 minutes until bubbly.
- In a microwave-safe bowl, melt the chocolate in 40 second intervals, stirring well after each, until completely melted.
- Remove saltines from oven and pour chocolate over all spreading to cover with an offset spatula.
- Sprinkle chocolate with additional coarse sea salt, toffee bits and chopped nuts.
- Refrigerate in the pan several hours or overnight.
- Lift the toffee from the pan and peel off foil. Crack into whatever size pieces you like and package as desired.
- It can be stored in an airtight container for about a week...I guess. It never lasts that long around our house.
Peppermint Variation
- Decrease salt to 1/8 teaspoon. Substitute peppermint extract for the caramel extract. Omit the toffee chips and nuts. Top with 1 cup crushed peppermint candy.
