Trust me I’m the FIRST person to make a joke about crack. Did I make multiple jokes about the Crack I brought to Christmas? Yes. Am I a 12 year old boy? At times.
Do I love a stupid joke? Always.
I love all things Toffee and/or Caramel. I’ve always wanted to make this, but for some reason I just never have. Until this year! So I loosely followed the Pillsbury recipe!
Ingredients:
- 3 sleeves of Saltine crackers (Store brand is fine)
- 1 Can of Sweetened Condensed Milk
- 1 Cup Brown Sugar (I used dark) firmly packed
- 1/2 Cup(1 stick) Softened Butter
- 1/4 Cup Whole Milk
- 1 Bag of Ghirardelli Chocolate Chips
Instructions:
- Line a cookie sheet with Aluminum Foil and spray with cooking spray
- Line up crackers side by side on the tray until the tray is full. (About 1 sleeve for each layer)
- In a medium size sauce pan on medium low to medium add in your Sweetened Condensed milk, butter, milk and brown sugar. Stir until combined and then turn up heat to medium high.
- Heat sugar until “simmering” (its thick and you don’t want to risk getting burnt). Stir constantly for 5-10 minutes until the sugar mixture starts to thicken and is Nappe(slight coating on spoon but will still drizzle off) on your spoon. (To be 100% transparent, I just cooked my sugar mixture until it seemed thick enough but not to thick 😅 I definitely cooked it longer then the pillsbury version said but I didn’t time it as I was doing 100 things at once.)
- Using a spatula (I prefer an offset) pour 1/3rd of your toffee mixture onto the crackers. Pour slowly and spread with your spatula so it covers all crackers.
- Place 2 more rows of crackers and toffee mixture (you should use all the toffee mixture)
- Melt your chocolate chips in the microwave. 30 second intervals and mixing in-between until the chocolate is melted. Then pour on top of your last row of toffee and spread over the entire thing.
- Add any toppings you may like. Sprinkles, nuts, a little sea salt.
- Refrigerate for at least an hour
- Cut up and serve!
OG Recipe:
