Hello all. How’s everyone doing today? It’s actually pretty nice here with the highs in the high thirties/low forties. Of course that also means that there’s very little to no snow on the ground, which kind of bums me out. There just better be enough to cover the ground come Christmas. But since it’s only December 3rd I’ll try to keep my freaking out to a minimum. There’s still time, right?
Here’s a question for you. How early do you start your holiday baking? Do you bake, bake, bake like mad the last few days before Christmas, or do you like to spread it out over December?
I’ve always liked to spread it out more. That way I’m not so scatter-brained. Otherwise I’ve been known to wander from the oven to the mixing bowl and end up WAY past the hard ball stage into “you’ve basically created a rock of sugar stage”. 🙂
Is there a traditional Christmas treat that you like to eat, but you’ve never really made before? Up here in Minnesota almond bark is KING. Everyone knows a grandma who used to dunk little ball cookies in almond bark…or little haystacks. But for some reason or another I never really messed with almond bark that much. I was always too busy shoving divinity in my mouth, I guess. 😀
I’ve also never made peanut butter blossoms too often, and with some people it seems like a law to make them at least once before Christmas. But I do LOVE to eat the ones that everyone else makes. Mmm. I could use one right now.
Well…there are no peanut butter blossoms today. Instead, what I have for you is also something that seems to be wildly popular the last few years…toffee! Now, I’ve seen recipes for this toffee or Christmas crack or whatever you want to call it made with graham crackers, saltines, or Ritz crackers. All three appeal to me, but my never-ending desire for sweets drew me to the graham crackers right away. 😉
If you love fast treats for Christmas, this is definitely for you!
- 15 full graham cracker sheets
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 1½ cups chocolate chips
- ½ cup chopped pecans
- Preheat the oven to 350 degrees F.
- Line a lipped baking pan with parchment paper.
- Place graham crackers in a single layer on the pan and set aside.
- In a medium saucepan mix together the butter and brown sugar on medium heat until melted.
- Simmer for 4 minutes, stirring constantly with a wooden spoon.
- Pour the caramel onto the graham crackers and bake for 8 minutes.
- Remove from the oven and sprinkle on the chocolate chips. Wait a few minutes for the chips to get soft, then spread them evenly across the graham crackers with a plastic spatula.
- Sprinkle with nuts and allow to sit for a few hours until set up.