A couple years ago I remember seeing a post on Pinterest titled “Christmas Crack”. For some reason I didn’t click through at the time, but the title obviously left an impression. When starting the 12 Days of Holiday Candy series, I immediately went looking for that old pin. Little did I know that I would find not one, but two recipes with the name “Christmas Crack”.
2 Addictive recipes: which would you pick? #candy #sweets #holiday Click To Tweet
So I did what any good sweets addict would do. I made both. First was a sticky, gooey chex mix variation. I changed it up by replacing almonds with pretzel sticks to make a sweet/salty combination. Holiday M&Ms and sprinkles make it extra festive for the kids. Everybody in the house loved it. And addictive is an understatement.
Chex Mix Christmas Crack
(adapted from Simple Fare Fairly Simple)
- 1/2 12.8-ounce box Rice Chex cereal
- 1/2 12-ponce box Golden Grahams cereal
- 1/2 7-ounce bag shredded coconut
- 1 1/2 sticks butter
- 1 cups sugar
- 1 cups corn syrup
- 2 cups pretzel sticks
- 1 cup holiday M&Ms
- Muti-colored nonpareils sprinkles
- Combine Rice Chex and Golden Grahams, coconut and pretzels in a large mixing bowl. Stir to combine.
- In a large sauce pan, cook butter, sugar and corn syrup to about 234 degrees (also known as the “soft ball” stage). Pour the syrup over the cereal mixture and stir until thoroughly coated.
- Spread mixture out onto a large cookie sheet. Tip: Spray forks or spatulas with cooking spray and use them to spread the mixture out as much as possible.
- Sprinkle with M&Ms and nonpareils for color. Cool completely. Break into chunks for serving.
Next up is Saltine/Ritz Cracker Toffee. This recipe is ridiculously dangerous. It’s so easy that I whipped up a second batch for the husband the other night after the kids were in bed. No candy thermometer is required (thank goodness for that!) and is ready to devour in about an hour. It also has a sweet/salty thing going on, and the crackers add a light, airy texture to the toffee. Love.
Ritz Cracker Toffee Christmas Crack
- 1 cup unsalted butter (margarine will not work)
- 1 cup brown sugar, packed tightly
- 1.75 cups semi-sweet chocolate chips
- 1 sleeve Ritz Crackers
- Sprinkles and/or nuts for topping
- Preheat oven to 400ºF. Line a standard size jelly roll pan (a cookie sheet with sides) with parchment paper. Make sure the entire bottom of the pan is covered, and crease the paper at the sides so the parchment lies as flat as possible. If you like you can butter the parchment paper, but it’s not necessary. Prepare a spatula with nonstick cooking spray.
- Place crackers in a flat layer on top of the parchment.
- Melt the butter in a medium sauce pan (2 to 3 quarts). Add brown sugar and stir until mostly combined or mixture starts to boil. (My butter and sugar didn’t completely combine until it reached the boiling point) Lower the temperature to a simmer, set your timer for 3 minutes and walk away. Do not stir the toffee mixture during this time.
- Pour toffee mixture over crackers and use the prepared spatula to spread the mixture over and around the crackers. Try not to let the crackers overlap. Bake for 6 minutes, checking to ensure the toffee mixture isn’t burning.
- After six minutes carefully remove the pan from the oven and sprinkle chocolate chips on top. Return the pan to the oven for 30 seconds to 1 minute, until soft. Using a clean spatula, spread chocolate in an even layer over top of the toffee. Add sprinkles, chopped nuts, or whatever other toppings you like at this point.
- Cool on the counter for 10 minutes and then transfer the pan to a refrigerator for 45 minutes to 1 hour. Break into small pieces and store in an airtight container.
I can’t believe it took me so long to try these recipes. But what I can say is that they are both dangerously addictive.
Do you have your own version of Christmas Crack?