Christmas Crack With Ritz Crackers
A delicious, quick and easy cracker toffee made with salty Ritz crackers.
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Servings: 30 servings
Calories: 136kcal
Ingredients
- 1 Pack Ritz crackers (I used Ritz Breaks but any type will work)
- 200 g Butter
- 180 g Soft light brown sugar
- 300 g Milk chocolate
- 2 Tablespoons Christmas sprinkles
- 2 Tablespoons Green & red mini M&Ms
Instructions
- Line an 8x10-inch tray or tin with baking paper and preheat your oven to 180°C/350°F (or 160℃/320℉ for fan ovens).
- Lay the crackers in singular rows until you've covered the base of the tin.
- Put the butter and brown sugar into a saucepan. Place over medium heat and stir gently until the butter has melted.
- Allow the mixture to start bubbling and from this point, boil it for a further 3-4 minutes, stirring occasionally until it turns slightly darker and thicker (see notes).
- Pour the mixture over the crackers in the tin and bake for 5 minutes. In the meantime, melt the milk chocolate.
- Remove the tin from the oven (the toffee should be bubbling) and let it sit for exactly 1 minute. Then drizzle the melted chocolate on top and carefully spread it out evenly.
- Top with Christmas sprinkles and mini M&Ms.
- Allow the crack to cool to room temperature then pop it in the fridge for 2 hours until the chocolate has set fully. Then break it into pieces and enjoy!
Video
Notes
- If you have a candy thermometer, the temperature of the toffee should reach 140°C (284°F) before you remove it from the heat. It should have the texture of caramel sauce- not too runny nor too thick.
- Use a wooden spoon or silicone spatula to mix the toffee (not metal) to prevent graininess.
- Don't leave it too long before you add the melted chocolate- it won't stick properly otherwise.
- Store in an airtight container in the fridge for up to 1 week.
Nutrition
Serving: 1piece | Calories: 136kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 9mg | Potassium: 39mg | Sugar: 11g