Amidst the crafty projects I need to get done before the 25th, there's a bunch of holiday baking that I also need to get done. Chocolate Crunch and Nuts and Bolts are complete (only 5 other things left to make now!) Here are the recipes for both in case you need a little baking inspiration.
Chocolate Crunch - aka Cracker Toffee - This stuff is Ah-Mazing. Let's hope it lasts til Christmas.
1 cup margarine
1 cup dark brown sugar
1 1/2 sleeves of saltine crackers (approximately...depends on pan size)
1 package milk chocolate chips
Preheat your oven to 325 F. Line a rimmed baking sheet (or Jelly Roll pan) with aluminum foil. Arrange saltines to cover the entire pan. You may need to get creative and break some in half so that the entire pan surface is covered.
Place margarine and brown sugar in a heavy bottomed pot and cook on medium heat. Do NOT turn your heat up any higher than medium or your mixture will burn. Be patient...this is a somewhat slow process. As the mixture starts to heat up, the margarine and sugar will slowly start to come together and bubbles will start to form. Keep cooking until it starts to thicken up and bubble nicely. Remove from heat and pour the mixture over the crackers and spread with an angled spatula until all crackers are covered. Place the pan in the oven for 10 minutes.
When there's about 2 minutes left, melt your chocolate chips in the microwave. Remove pan from oven after 10 minutes and pour the melted chocolate over top. Spread it evenly over the crackers. Add festive sprinkles if desired. Place pan in freezer until hardened. Break into pieces and enjoy!
This stuff gets gooey if left out, so store it in the freezer until serving time.
Nuts and Bolts (aka Chex Mix)
2 tbsp Worcestershire sauce
1 1/2 tbsp garlic salt
1 1/2 tsp onion powder
1 1/2 tsp celery salt
4 cups Cheerios
4 cups Rice Chex
4 cups Shreddies
4 cups pretzel sticks
1 box Cheese Bits crackers
4 cups Praline peanuts
Place dry ingredients (except the peanuts) in a large roaster or large bowl. Melt butter in saucepan. Add Worcestershire sauce, garlic salt, onion powder and celery salt. Stir to combine. Pour over dry ingredients. Bake at 250 F for 1.5 hours stirring every 20 minutes or so. Add peanuts after baking.
Store in an airtight container. I like to store mine in the freezer if I'm making it in advance.