Wednesday, January 2, 2019

White Chooclate Crackle #recipe from Wreath Between the Lines by @DarylWoodGerber

From Daryl aka Avery:

Have you started your new year's resolutions and cut out sugar? I sure hope not. I haven't and I'd hate for anyone to get the jump on me. Just kidding. I've got lots of resolutions. Being more organized. Not overloading myself with activities. Breathing more.

I don't know about you, but I can really load up on things to do. I look around my house, and sometimes I  panic with all the chores that need to be done. When am I going to write?

When I'm organized, I'm  calmer. Clean out closets? Calmer. Organize drawers? Calmer. Prepare my desk so that it's not cluttered with research and odds and ends? Definitely calmer.

But I'm not cutting out sugar. I like a little bit here and there. In moderation.

So let me share this delicious sweet recipe with you. It's straight out of WREATH BETWEEN THE LINES, the Christmas-themed Cookbook Nook Mystery, and it's called crackle.

What is crackle? A cracker and chocolate concoction. Am I crackers?  No, I'm not. LOL

The recipe really does require crackers. The salt and sugar combo work out perfectly. It's just right for a tea. It's great for gift giving. And it freezes well!

Who couldn't use a little Christmas in January, right?

FYI: this doesn’t require a candy thermometer, just good eyeballing to know when something is ready to go. Enjoy!


(serves 12-24)

1 cup unsalted butter
1 cup packed dark brown sugar
40 salted saltine crackers (*or gluten-free matzo, which I purchase  online)
2 4-ounce bars white chocolate, chopped into bits
Toppings including pistachio pieces and dried cranberries

Preheat oven to 350 degrees F. Line a baking sheet with  foil.  Spread the crackers on the foil in a single layer and fold up the edges of the foil to contain the crackers.

In a small saucepan, melt the butter and brown sugar over medium heat.  Simmer for 5 minutes. Stir constantly.  It will turn a nice brown toffee. Pour the mixture over the crackers and spread to cover.

Bake the cracker and toffee mixture in the oven for 5 minutes. Turn off the heat. Remove from oven and sprinkle the chopped white chocolate over the toffee.

Let stand for 2-4 minutes until the white chocolate melts, then spread evenly over the toffee.  If the chocolate is not warm enough to spread, place the pan back in the oven for a minutes or so.

Top with pistachio pieces and dried cranberries for a nice Christmas color. (You might want to use something else in January. Go ahead. Be daring!)

Chill in the refrigerator for about 2 hours. Peel away the foil and then break the crackle into pieces.

Store in an airtight container and refrigerate for up to 2 weeks. This may be frozen for 1 month if you like to prepare ahead. Makes great gifts wrapped in decorative cellophane bags.

(Photos are for half a recipe!)

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  1. I function much better when I am organized. If things are a mess, my brain almost seems to shut down!
    I am trying to stay away from bread, too much caffeine and cut way back on sugar. I feel better, health wise, when I do this. Not to say I cut these out totally, just have them almost as a big treat!
    These crackers remind me of the pretzels that are popular at Christmas time.
    Thank you for sharing the recipe.

    1. Deb, I think that's exactly what they taste like. White chocolate pretzels. They're yummy. ~ Daryl

  2. Not only fun, but you get to take a mallet to the chocolate? Excellent!

    1. Absolutely! Pounding therapy. :) Happy new year, Libby. ~ Daryl

  3. I have eaten this type of treat that used a dark chocolate. It is wonderful how the sweet and salt played off of each other, and that wonderful crunch! But this white chocolate version just looks so beautiful for the season.

  4. These type recipes are sooooo good. Mom had one with crackers that was like English toffee. Yum.