RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4144
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| Recipe Name: |
Christmas Crack - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.76
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
40 Each crackers, saltines
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Directions:
Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Boil for 3 minutes.
Pour this mixture over the crackers and spread to coat evenly. Bake for 5 to 7 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, sprinkle evenly with chocolate and . cover with foil. Let sit for 5 minutes. Remove foil and spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point - I use chopped honey roasted peanuts.) Cover with foil and place in the freezer for 20 to 40 minutes until set.
Break into pieces the size of your choice. I personally prefer a hand-sized chunk. |
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| Nutrition per Serving: |
| Calories: |
767 |
Total Carbs: |
73.8 |
Net Carbs: |
74.0 |
| Cholesterol: |
-0.2 |
Fat: |
45.8 |
Protein: |
-0.25 |
| Fiber: |
-0.25 |
Sodium: |
364.75 |
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