Chocolate Toffee Christmas Crack Munch, an irresistible edible gift for the holidays!
Gift-making season is the best… Who’s with me?
The holidays give us an excuse to spoil our friends, stir up our creative mojo, and get in some much needed therapy cooking/baking all at the same time.
Therapy Baking: The slow relaxed process of baking (or cooking) because you want to; not because you have to. It’s chill, anxiety-free, and makes you feel all warm and fuzzy on the inside.
But I digress, edible gifts are my favorite kind of homemade gift because they can be enjoyed by the entire family.
When you give someone a box of homemade peppermint fudge or soft bourbon caramels, you know that they are going to share the wealth with those they love. So when I give gifts I know are going to be shared, I secretly feel like a kindly puppet master, perpetuating good will and generosity to all.
I’m pulling the strings, but in a spirit of love. *wink*
Today’s Chocolate Toffee Christmas Crack Munch recipe is the ultimate edible gift.
It’s rich, salty-sweet, crunchy, chocolatey, nutty, and totally irresistible. In fact, it’s as addictive as crack, some might say.
I realize drugs of any kind are not a joking matter, but “christmas crack” does seem to be the dedicated name to this particular type of treat. So please forgive that fact that I’m going along with the trend.
Traditional Christmas Crack (or saltine cracker toffee) consists of toffee poured over saltine crackers, then baked. The result is a devilishly addictive treat, both salty and sweet!
We decided we wanted to revamp the traditional method, making it a finger-popping snack you can munch in small pieces.
Therefore, we made our Chocolate Toffee Christmas Crack Munch with small oyster crackers, instead of saltines. And we made it entirely on the stovetop for quality control of the candy coating.
You see, when you try to create a candy coating by baking you can either A) set the temperature of the oven on the exact temperature in which you want your sugar coating to boil, or you can B) crank the heat up and wing it.
The problem with a lower “boiling-point” oven temperature is that sometimes it takes so long for the candy coating to get where it needs to be, that you over-bake the crackers, nuts, or anything else you are candying in the process.
Whereas, when you turn the heat up high, trying to candy faster and not over bake, you risk missing the mark entirely.
Toffee boiled to 290 degrees F.
Therefore candy coatings are best made on the stovetop with a candy thermometer.
That way you can create the exact sheen and texture you desire. If you like hard shiny toffee coatings, make sure your toffee reaches between 300 – 305 degrees F. If you like a less-glossy crumbly toffee texture shoot for 290 – 295 degrees F.
Toffee boiled to 300 degrees F.
Once the toffee coating reaches the proper boiling temperature, stir in the oyster crackers, and dump it out on parchment paper to dry.
Then drizzle melted chocolate over the top and sprinkle the munch with your favorite nuts.
After the chocolate dries, break the Chocolate Toffee Christmas Crack Munch into pieces and package it up for friends and family!
I’d bet money they’ll come around asking for more!
Check out our Chocolate Toffee Christmas Crack Munch video tutorial!
Chocolate Toffee Christmas Crack Munch
- 10-12 ounce bag oyster "soup" crackers
- 1 cup unsalted butter, 2 sticks
- 1 tsp salt
- 1 tsp vanilla extract
- 1 cup semi sweet chocolate chips
- 1/2 cup finely chopped nuts, any variety
- Lay a large piece of parchment or wax paper on the counter. Place a large stockpot over medium heat. Attach a to the side, making sure the tip reaches the bottom of the pot. Add the butter, sugar, and salt.
- Bring the sugar mixture to a rolling simmer, stirring the entire time. Continue gently stirring as it boils to keep the butter and sugar from separating, until the temperature reaches between . If the butter and sugar separate, the candy will not have the proper texture. *Be careful; boiling sugar can be dangerous!
- Once you reach the desired temperature, immediately turn off the heat. Stir in the vanilla. Then gently pour in the oyster crackers and stir to coat well.
- Carefully, pour the crackers out on the parchment paper. Use a spatula to quickly separate the pieces, so they dry individually. **If your candy thermometer is accurate you reached the proper temperature, the candy will dry and harden on its own. It will have a light glossy sheen. If it stays sticky or looks crystalized, your candy thermometer is probably inaccurate. You can fix this by moving the candy onto a parchment paper lined baking sheet. Bake in a single layer at 450 degrees F for 5 minutes.
- Once the candy is completely cool, melt the chocolate chips. Either place them in a double-boiler over low heat, stirring until melted, or place in a microwave-safe boil, and nuke in one minute increments, stirring in between until completely melted.
- Place the melted chocolate in a plastic zip bag. Snip a tiny piece off one corner to create a piping bag. Then use the bag to drizzle chocolate over all the candy. While the chocolate is still soft, sprinkle the chopped nuts over the top. Let the chocolate dry until hard.
- Once the chocolate is hard, break the candy apart and store in an airtight container for up to 2 weeks.
NOTES: For a less glossy crumbly toffee coating, shoot for a temperature of 290-295 degrees F. For a glossy hard toffee coating shoot for 300-305 degrees F.