Tuesday, December 19, 2017

Christmas Crackle

This is one of those recipes that everyone makes and calls by a different name.  It can be made with saltine crackers, graham crackers, dark chocolate, milk chocolate, topped with nuts, sprinkles, and the list goes on. It goes by the name Holiday Crackle, Christmas Crack, Almond Roca, Saltine Toffee, Mock Almond Roca, Soda Cracker Candy, etc...
Basically it's a crunchy base topped with caramel and then topped with chocolate. 
We have always made it with graham crackers in the past but this year our sister, Orra, found a version on the Tenderflake website that used pie crust as a base. I was hooked. I mean.... pie crust topped with caramel and chocolate? Sign me up. 
I changed the recipe very, very slightly so be sure to pop over to the Tenderflake website for the original version (HERE)

Christmas Crackle
(Ever-so-slightly adapted from Tenderflake)

1 box Tenderflake pie shells (regular or deep dish)

Caramel Layer
1 cup salted butter
1 cup brown sugar, packed

Chocolate Layer
2 cups chocolate chips (milk or dark)
3 Tbsp coarse sea salt

Preheat oven to 350. Line a large cookie sheet with parchment paper, set aside.
Thaw pie shells according to package directions.
Remove both pie shells from the tinfoil pans. Press onto the prepared cookie sheet using your fingers. Try to gently press together any cracks that appear.

Bake at 350 for 12 minutes. 
While crust is baking, Place the butter and brown sugar in a medium pot over medium-low heat. Stir until the butter is melted. Bring to a boil and then boil for 4 minutes, stirring constantly until golden brown. Remove from heat and pour over the baked crust. Spread evenly with a spatula. 

Place cookie sheet back in oven and bake at 350 for 10 minutes. Remove from heat and place on wire rack to cool for about 2 - 3 minutes. 

Sprinkle with the chocolate chips and let sit to soften for a minute.

Spread the chocolate gently with a spatula. Sprinkle with the sea salt. 

Pop the pan into the freezer for 15 or so minutes to harden the chocolate. 

Now you can simply break into pieces. It stores well in an air tight container for a week or more. It also freezes very well. 

Not only does this taste amazing, it is super easy to whip up (from start to finish in about half an hour), and it makes great gifts to give family and friends. 
One of those indulgent treats that helps make the holidays even better! 

We're sharing over at Carole's Chatter. Be sure to pop by!

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