Christmas “Crack” Toffee

Image 1This week on the Sonrise Morning Show Matt Swaim and I chatted about the religious meaning of the 12 days of Christmas song.  Did you know the 3 French hens stand for faith, hope and love?  Pretty cool…I also shared this recipe – so addictive it’s known jokingly as Christmas “Crack”.

I hope each of you has a wonderful holiday, filled with blessings of food, family and friends.


Sweet and salty at the same time.


28 to 35 saltine crackers, salted – enough to line your cookie sheet – I use a jelly roll pan 10×15

2 sticks unsalted butter, cut into chunks

1 cup packed light brown sugar

1 teaspoon vanilla

1 heaping cup milk chocolate, dark chocolate or semisweet chocolate chips

1 cup toasted nuts  (opt)


Line a large baking sheet with foil, letting the foil go up and over the edges and spray foil. Put a sheet of parchment on top.

Preheat oven to 350.

Line bottom with crackers. Melt butter and sugar together and cook over medium heat, until mixture starts to boil. Boil 3 minutes, stirring constantly. Be careful so mixture doesn’t burn. Remove, add vanilla, and pour and spread over crackers. Put in oven and bake until caramel begins to bubble up, about 12-15 minutes. Now if it starts to get dark in spots, remove and reduce heat to 325. Then put back in oven to finish.

After baking, sprinkle with chips until almost melted, a couple minutes, then spread with spatula.

Sprinkle on toasted nuts. Cool and break into pieces. Keeps a week, covered, in refrigerator.


You can sprinkle with coconut, etc.



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