Ingredients
Method
- Preheat oven to 400°F. Line a 9x9 pan with parchment paper and arrange saltine crackers.
- In a small saucepan, combine 6 tbsp salted butter and 6 tbsp brown sugar. Bring to a boil for 2 1/2 minutes, then pour over crackers.
- Bake the toffee-covered crackers for 6 minutes.
- Remove from oven, sprinkle chocolate chips, let sit for 5 minutes, then spread. Cool completely and freeze.
- While toffee chills, brown 1 cup salted butter in a medium saucepan over low heat until golden and nutty.
- Pour the brown butter into a stand mixer bowl or large bowl.
Notes
- For the perfect toffee, boil the butter and brown sugar mixture for exactly 2 1/2 minutes after it reaches a rolling boil. Over-boiling will make it too hard; under-boiling will make it too soft.
- I found that spreading the chocolate chips after 5 minutes of sitting on the warm toffee creates a smooth, even layer. If you spread too soon, it can be messy, too late and it won't melt.
- Store Christmas Crack Cookies in an airtight container at room temperature for up to a week, or freeze for up to 2 months. Thaw at room temperature before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- I found that spreading the chocolate chips after 5 minutes of sitting on the warm toffee creates a smooth, even layer. If you spread too soon, it can be messy, too late and it won't melt.
- Store Christmas Crack Cookies in an airtight container at room temperature for up to a week, or freeze for up to 2 months. Thaw at room temperature before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.