The Christmas Crack Recipe is the easiest and most festive Christmas recipe that everyone loves. It has a buttery, sweet texture like caramel with the chocolate burst, and then the M&M’s with the crunchy caramel topping make it impossible to leave.
1 or 2 sleeves of crackers
1 bar of butter
3/4 cup of brown sugar
2 tablespoons of granulated sugar
1 cup of milk chocolate chips
A large bag of red and green M&M’s
Preheat the oven to 325.
Line an 11 X 14 tray with parchment paper, bottom and sides.
Place the crackers on the bottom of the pan and set them aside.
Place the stick of butter in a non-stick frying pan, and set the heat to medium.
When the butter starts to melt, pour the brown sugar into the pan and add the granulated sugar.
When the butter melts and the sugar dissolves, turn up the heat to medium-high and bring the mixture to a gentle boil.
When the mixture starts to bubble, turn off the fire and pour the caramel mixture over the cookies, working quickly, and distribute the mixture evenly with a knife.
Place the 11 X 14 pan in the oven for 7 minutes.
Take the pan out of the oven, and spread the chocolate chips evenly over the caramel, allowing them to melt.
When the chocolate pieces start to melt, spread them evenly over the caramel. (If the chocolate pieces don’t melt completely, put the pan back in the oven (with the oven turned off) for a couple of minutes, until the chocolate melts, and remove the pan and spread the chocolate in an even layer).
Sprinkle the M&M’s over the melted chocolate, and place the pan in the freezer for about 30 minutes.
When the chocolate has completely hardened, remove the tray from the freezer and break the Christmas Crack into pieces.
Serve and enjoy!
This will not stick to the parchment paper, and it comes off easily. Some recipes call for lining the pan with aluminum foil, but the candy will stick to the foil, even if sprayed with cooking spray. Use the parchment paper to make it easy to bake and remove.