Christmas Crack

Ingredients:

1 sleeve of saltine crackers (about 40)

2 sticks of Vital Farms salted butter or 1 cup of ghee

1 cup of Madhava coconut sugar

2 cups of Santa Barbara’s Melting Chips

Directions:

Preheat the oven to 350˚F and line a large baking sheet with foil. Lay the saltines in rows on the foil lined baking sheet. They should completely cover the baking sheet. In a medium sauce pan add butter and coconut sugar and cook over medium/high heat. Whisk until butter is completely melted. Continue to whisk together until the butter and sugar are well combined and the mixture comes to a boil. Turn down the heat and allow the mixture to simmer for 5 minutes. Stir occasionally. Once the butter and sugar have simmered for 5 minutes, remove from heat and immediately pour over the saltine crackers. Smooth the toffee mixture evenly over the crackers. Once toffee is spread place baking sheet in the oven for 5 minutes. Remove baking sheet from oven and immediately sprinkle chocolate chips all over the saltines. Let the chips sit for 2 minutes. Once 2 minutes have passed spread melted chips over the crackers with a butter knife. There should be enough to completely cover all of the crackers. Place baking sheet in the freezer for 20 minutes to set. Remove from freezer and break into pieces. Store in freezer.

Macros:

Notes:

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