Bargain Hunters Board Christmas Crack Recipes

Steps:

• Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer.
• In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, about 2-3 minutes.
• Remove from the heat and add one teaspoon pure vanilla extract.
• Pour over the crackers, covering them evenly.
• Put the pan into the oven and bake for about 5 minutes, or until just bubbly, watching carefully.
• Remove from the oven and pour the chocolate chips over the crackers.
• When the chips melt a bit, spread them over the crackers with a knife.
• Cool completely. You can put the pan into the freezer for 15 to 20 minutes to get completely cold.
• Break up into pieces. Store in an airtight container.

Steps:

• Preheat the oven to 350 degrees.
• Line a jelly roll pan with parchment or wax paper.
• Place the saltines neatly in the pan, not overlapping. The pan should hold 40 crackers pretty neatly. I break the last row in half to fit tightly.
• Melt the butter and add the brown sugar. Keep on med-hi to hi and stir constantly for 5 minutes exactly.
• BE AWARE that hot sugar is really fracking hot. Don't consider touching it.
• Pour the sugar mixture onto the saltines and spread out over all the crackers. I use a frosting spreader. Use a fork to move any wayward crackers back in line.
• Put in in the oven for 3-5 minutes.
• Pull out and let sit for a minute, then empty the bag of chocolate chips all over the top. Back in the oven for a minute, then spread out the now melty yumminess.
• Sprinkle some salt on top. This is optional. In some universes, I guess.
• Put it in the freezer for 30 minutes or let it sit out for hours. It's a pretty easy decision for me, really.
• Break up into cracker sized pieces.
• Hide in the closet and eat 10 pieces before letting anyone know you made them.

Steps:

• Melt While Chocolate in a ceramic dish in the microwave for approximately 2 minute.
• Mix all remaining ingredients in a large bowl.
• Stir White Chocolate to finish melting and remove lumps.
• Fold in White Chocolate into the mix in the large bowl, thoroughly.
• Line 2 regular cookie sheets with wax paper.
• Pour mix over lined cookie sheets, to about 1 inch thick.
• Move sheets into fridge to cool.
• Once cool break apart into small chunks and store in zip top bags.