Crack

I guess I’ve been feeling pretty domestic lately. This is the second food post in two weeks. I wonder what that means? It probably means I’m hungry.

If I’m bringing a dessert to a potluck, or I need a dessert for a party, I bring crack. I’m absolutely sure that wasn’t the name on the recipe when I found it, but it’s been renamed by everyone who has ever tried it. I’m sorry, Mr. Potato-Chip-Man, but I can eat just one of those. This stuff needs to be restricted by the government. It’s an addictive, sell-your-first-born-for-another-hit bit of salty-sweet yum. I’m gonna make you fat.

Ingredients

1 cup of salted butter – $2
1 cup of brown sugar – $1
2 packs of saltines (That’s half of a box) – $2
2 bags of chocolate chips – $4
2 handfuls of toffee chips (broken Heath bars) – $1

Preheat oven to 350 degrees.

Cover two cookie sheets in foil. Spread crackers over each sheet in a single layer.

Mix the butter and sugar in a saucepan. Stir over medium heat until it starts looking like caramel, then stir for another minute or two. You still want it kind of runny, so don’t let it get thick.

Spoon the caramel over the crackers. Get some on each cracker. Try to get it even, but don’t worry about it too much. Sloppy is good. Remember, half the caramel for each cookie sheet.

Put the cookie sheets full of crackers and caramel in the oven for 10-15 minutes. The caramel will spread out and flow through and around the crackers. You’ll know it’s done when the caramel starts bubbling evenly.

Pour one bag of chocolate chips over each pan. Try to spread it out evenly, but–again–don’t sweat it.

Go away for 10 minutes.

When you come back, the chocolate will be all melty-good. Spread it evenly with a rubber spatula.

Sprinkle some toffee chips over the chocolate, then put the pans in the freezer to cool and set. It will take at least a couple of hours.

When you pull the pans out, peel off the foil then break it up into snack-sized pieces. Don’t break it up first, or you’ll spend the evening moaning over the candy and crying over the foil hitting your fillings.

Depending on how long you cooked the caramel, it will get soft when it approaches room temperature.  I always store it in the refrigerator to avoid that.

When you bring this to a party, always pack it two containers.  When the first one is empty, you can auction off the second.   You should be able to turn the $10 you spent on ingredients into at least $50 of guilt-ridden goodness.