NOTE TO READER: EmmeNation, you will never be the same after eating Cooper Boone‘s recipe for Christmas Crack. I have completely lifted his incredible recipe from the email he sent all of his friends and I am sure all the guests who attended his recent party who were out right asking (ok, begging) for it. I just received this and turned it around to share with all of you could get in on it as well! So generous Coop in sharing - recipe sharers rock. But a very serious note, every single last one of you will not be able to have just one… OMG! Enjoy. Happy Holidays!!!
Oh Christmas Crack
by Cooper Boone
Certain rituals should never be screwed with. I’ll never give up the smell of the early morning gurgling pot of coffee, grilled hot dogs on July 4th, swimming in the Delaware River in August or the Easter Bunny. Every once in a while a new kinda special sumthin’ sumthin’ appears and I realize in that very moment this “new thing” is destined to become a life long ritual. Such is the case with my Christmas Crack recipe. It’s sort of a white trash candy toffee that allows the cook to get really creative with all kinds of toppings without ever failing. What’s more, it’s take just minutes to prep…seriously. So listen, there’s still time to whip up a batch or two for your pals. Confession: I’ve made 11 batches so far. God help me, I’m an untreatable Christmas crack addict
Here’s the recipe!
Cooper’s recipe for Christmas Crack
“I broke a toe one Christmas after eating this stuff….sugar high gone bad”
WARNING: DO NOT DANCE TO JINGLE BELLS AFTER EATING!
Ingredients
2 sticks butter
1 c. brown sugar (packed)
36 saltine crackers
1 1/2 c. milk chocolate chips
1 1/2 c. toasted pecans, almonds, peanuts (or whatever nuts you prefer)
Instructions:
- Line cookie sheet with tin foil and lay out saltine crackers.
- Spray surface of tin foil with cooking oil
- Heat butter and brown sugar to boiling; boil for 4-6 minutes until very creamy and bubbly.
- Pour butter and brown sugar mixture over crackers, spreading evenly. Bake at 375 degrees for 5 minutes.
- Right after removing from oven, evenly spread chocolate chips over hot crackers with a spatula, creating a chocolate layer.
- Workly quickly, sprinkle with nuts.
- Refrigerate until hardened (1 hour) cool then break apart into bit sized pieces
Topping ideas:
Coconut
Pecans
Pretzels
Peppermint candy crushed
M&M’s
Craisins
Raisins
Cashews
Pistachios
AND MORE!
To Print Recipe Click Here: Cooper’s Christmas Crack
| Cooper’s Christmas Crack |
DEC
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