Ah, the famous Christmas Cracker Candy, or as you may have heard it called, Christmas Crack. While the name of this treat may be a bit controversial, there’s one thing we can all agree on: it is DELICIOUS. Some crunchy, salty layer covered in a carmeley toffee and topped off with chocolate. What’s not to love? This has been a staple in our holiday baking lineup for quite some time and this year I decided to try a little twist on the original: pretzels!
We’ve seen many variations of this cracker candy over the years. People use saltines, ritz crackers, graham crackers. It’s hard to go wrong here. But one base layer we hadn’t tried yet was pretzels! And boy had we been missing out.
You start by laying out the pretzel sticks on a parchment paper lined baking sheet (you could also use foil here). From there you’ll boil the brown sugar, butter, and salt. You’re not making a true caramel here so exact temperature isn’t crucial. You’ll just want to boil it until it thickens and the color begins to darken.
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