Pecan Christmas Caramel Crack (Printable Version)
# What You'll Need:
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01 -
200 g saltine crackers
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225 g unsalted butter
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200 g light or dark brown sugar
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250 g semi-sweet chocolate chips
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120 g chopped pecans
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1 teaspoon vanilla extract
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Pinch of sea salt
# Step-by-Step Directions:
01 -
Line a standard baking sheet (approx. 40 x 25 cm) with parchment paper and arrange saltine crackers in a single even layer, covering the entire surface.
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In a medium saucepan over medium heat, melt butter and brown sugar, stirring constantly. Bring the mixture to a gentle boil and cook for 3–4 minutes, until the mixture thickens and is deep amber in colour. Remove from heat, add vanilla extract and a pinch of sea salt, and stir to combine.
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Immediately pour the hot toffee mixture evenly over the cracker layer, using an offset spatula to spread it to the edges.
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Transfer the tray to a preheated oven at 180°C (160°C fan) and bake for 7–8 minutes, until the caramel layer is bubbling.
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Remove the tray from the oven and sprinkle chocolate chips evenly over the hot toffee layer. Allow to sit for 2–3 minutes, then gently spread melted chocolate to cover the surface. Immediately sprinkle with chopped pecans.
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Allow the tray to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for an additional 45–60 minutes until fully set. Once set, break into pieces and store in an airtight container.
# Helpful Notes:
01 -
For the most consistent results, use a candy thermometer to ensure the toffee mixture reaches 115–118°C (soft ball stage).
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For a sweeter variation, substitute saltine crackers with graham crackers.
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Dark, milk, or white chocolate can be used instead of semi-sweet to customise the flavour profile.