Name: Sea Salt Dark Chocolate Christmas Crack
Prep time: 15 min
Cook time: 5 min
Total time: 35 min
Ingredients: 35-40 saltine crackers; 1 cup butter; 1 cup light brown sugar; 1- 10(ounce) package 60% bittersweet morsels; 2 teaspoon sea salt; 1 cup chopped pecans

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Looking for a sweet treat to round out your holiday baking platters? Then this Sea Salt Dark Chocolate Christmas Crack is sure to please everyone!

Christmas is almost here; which means it's time to start my holiday baking. Every year I have a list of new recipes that I want to make and share here on the blog, but once Thanksgiving rolls around, I never seem to find the time.

This year, since I didn't host Thanksgiving and I'm not having company Christmas Eve or Day, I was able to make at least one new recipe for this Sea Salt Dark Chocolate Christmas Crack.

What is Christmas Crack?

I'm not quite sure how Christmas Crack got it's official name, but I surmise it's because it's addictive like a drug. Not that I do drugs mind you, but I think we all watch enough television and see stories on the internet to know what someone on crack's behavior looks like. After trying this Sea Salt Dark Chocolate Christmas Crack, I totally get it!

Traditionally it's a salty, toffee candy bark made with saltine crackers. I've had it on holiday baking platters before and most of the time it's made with milk or semi sweet chocolate.

Since my family and I just love the flavor combination of dark chocolate and sea salt, I decided to make this crack even more addicting. And yes, it was possible!

How do you make Christmas Crack?

Christmas Crack is pretty simple to make; however, it's not the type of dessert for those looking to watch their calories. Thankfully, I'll only make it this time of year when it's easier to share desserts with others on holiday baking platters.

For this recipe you'll need saltine crackers, butter, light brown sugar, Ghiradelli bittersweet 60% chocolate chips, sea salt and chopped pecans.

Start by preheating the oven to 350 degrees F. Line a baking sheet with parchment paper; then evenly place the crackers in rows. My pan was 13x9 inches and I used 35 crackers (7 rows of 5). If your pan is larger, you can use up to 40 crackers, but the toffee and chocolate layers will be a bit thinner.

Add the butter and sugar to a small saucepan; then heat for about 5-6 minutes until the butter is melted and the mixture is bubbly. This is your toffee layer. Pour the toffee over the crackers and spread it evenly over the crackers with a spatula; then place in the oven for 5 minutes until it's hot and bubbly.

Remove the pan from the oven; then sprinkle the chocolate chips on top. Allow the chocolate to sit 1-2 minutes; then as it starts to melt, spread the chocolate over the toffee; then sprinkle the top with sea salt and chopped pecans.

Allow to chill in the refrigerator for at least 15 minutes to harden. If the pan is still hot on the bottom, place on a dish towel first. Once hardened, break apart the bark into pieces and store in an airtight container for 1-2 weeks. Though you can keep it at room temperature, we prefer ours kept cold in the refrigerator.

It's hard to say how much this recipe for Sea Salt Dark Chocolate Christmas Bark "serves" per se as it depends on the size you break apart the pieces. But I can tell you that mine fit into a 60 ounce storage container and my family devoured it in less than a week.

Having this Christmas Crack in the house is DANGEROUS! Seriously, I think this combination with salt and chocolate is even more so than the original recipe.

You walk through the kitchen, grab a piece. Come back a few hours later, grab another piece. Our crack is all gone and it's still another 15 days until Christmas. I better make some more quick so I have something to put on the platters with my other cookies! ~Enjoy!

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