From there, you’ll just pour the melted chocolate over your first layer and (the hard part) let it cool. Once you have a nice even layer, pop the baking sheet in the oven for 5 minutes and melt your chocolate. I did find that the pretzel sticks can float around here a bit so it’s good to really pack them tightly on the baking sheet. Once your sugar mixture is prepared, you’ll pour it over the pretzels in one even layer. You’ll just want to boil it until it thickens and the color begins to darken. You’re not making a true caramel here so exact temperature isn’t crucial. From there you’ll boil the brown sugar, butter, and salt. You start by laying out the pretzel sticks on a parchment paper lined baking sheet (you could also use foil here). But one base layer we hadn’t tried yet was pretzels! And boy had we been missing out. People use saltines, ritz crackers, graham crackers. We’ve seen many variations of this cracker candy over the years. 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! Some crunchy, salty layer covered in a carmeley toffee and topped off with chocolate. While the name of this treat may be a bit controversial, there’s one thing we can all agree on: it is DELICIOUS. Ah, the famous Christmas Cracker Candy, or as you may have heard it called, Christmas Crack.
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