2011 - Matt has been looking forward to this recipe for the last year! He can't wait to get some of this for his birthday (which happens to fall on Passover this year). We have been calling this Passover Crack all year.
Here is the link. I think having the pictures will make this easier to follow. Here is the best recipe I have found to make this. CLICK ME!! Thanks Macheesmo for this recipe! I have made a few modifications since I made it for Passover.
Here's what I needed:
Feeds a party… or one. And it maybe took me 15 minutes from start to finish.
- 40 Saltine crackers (one sleeve about) - FOR PASSOVER USE MATZOH - DUH!!!!!
- 1 Cup salted butter (don’t substitute)
- 1 Cup brown sugar
- 1 12 ounce package of chocolate chips
- 5-6 Heath bars, crunched up for topping (OR NOT)
- First, line your cookie sheet with foil - the cookie sheet must have edges! Otherwise you will be dealing with a caramel kitchen - booooo! And try not to rip the foil.
- Heat your oven to 325.
- Line your tray with crackers/matzah. DO NOT OVERLAP - then you won't get caramel and chocolate in every nook and cranny.
- Melt the butter over med-high heat. May I suggest maybe not using butter from the freezer. I don't know how it actually effected the end result but I think it messed with my caramel just enough to make it more difficult to make.
- Stir in the brown sugar and stir, but not aggressively. Watch this so it does not burn. When it starts to bubble, turn the heat to med-low and let simmer (while still stirring) for about 3-4 minutes.
- Pour on top of your crackers. Don't worry about getting it evenly spread. The oven will do that part for you! So put it in the oven. About 5-10 minutes. My understanding is it will bubble and then maybe a minute later you should take it out.
- Pour the chocolate chips on top. The heat from being in the oven is enough to melt the chips. If you are adding more crunchy stuff, do that now.
- Then freeze. Once its frozen, break into nom-size pieces. And EAT!