Merry Christmas! Elena and I are whipping together some Christmas candy to give away to our extended family (and enjoy ourselves). Included on our candy platter is this very easy and simple Christmas candy. It has crunch, a slight saltiness, caramel goodness and, of course, chocolate. My mother made it for us growing up and we always loved it. It sounds a little crazy with crackers as the base, but it’s really good! The saltines add a nice crunch and salty base for the sweet caramel and chocolate toppings. I love that it only takes a few minutes to make and with only a couple of ingredients.
Because most of the saltine like crackers have ingredients in it that I don’t like (such as soybean oil) I ran to my nearby health food store and bought Back to Nature’s Organic Saltines. (I’ve wondered if I could use one of my homemade cracker recipes, but didn’t have time to experiment with it. If anyone has tried it with homemade, let me know how it turned out!). While it does contain white flour, it’s a step ahead (or two or three) of normal saltines. I also “updated” the recipe to include natural sweeteners and dark chocolate. Yum!
I think that this candy along side our yummy fudge, and cinnamon vanilla cashews (based off of my walnut recipe), and orange chocolate bark (inspired by Elana’s recipe), we will have a yummy plate of Christmas candy. All of these candies only take a few minutes to whip together, and are easy enough for my four year old to help with. How fun is that?
Besides making candy, I have fresh clams in the fridge for our favorite stuffed clam recipe for tomorrow night (spent with Joel’s family) and I will also be making biscuits and gravy, slow cooker applesauce and whole wheat (soaked) cinnamon rolls for Christmas morning and mashed potatoes to go with our Christmas dinner that my mom is hosting. It should be a fun, yummy, Christmas day filled with good food, family, and lots of celebrating what Christ has done for us.
What are you all doing? I would love to hear!
1 stick of butter (preferably grass fed)
1 cup of rapadura, sucanat or, coconut sugar
1 sleeve of saltine style crackers
2 cups of dark chocolate chips (I used grain sweetened)
1) Preheat the oven to 350 degrees. I suggest you line a jelly roll pan with parchment paper. I didn’t and felt like it was much to hard to remove the candy. Spread the crackers side by side on a jelly roll pan. In a small pot over medium low heat, add the butter and sugar. Melt the butter and cook for a few minutes, or until the mixture turns gooey and caramel like. Spread over the crackers.
2) Place in the oven for 5 minutes, or until the caramel mixture is bubbly. Remove from the oven and evenly sprinkle the chocolate chips over it. Place back into the oven just for 30 to 60 seconds, or until the chocolate is softened enough to spread. Spread out evenly with a heat resistant kitchen tool (such as a spatula).
3) Place in a freezer for one hour until hardened. Remove and break into small pieces (for a more even look, cut with a sharp knife and then remove with a spatula). Store in the freeze until ready to giveaway or serve. Enjoy!