Leprechaun Crack

A piece of St patrick's day themed Saltine Toffee, or in other words, Leprechan Crack

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Saltine Toffee topped with Lucky Charm marshmallows, green sprinkles, and other fun St. Patrick's Day inspired goodies for a Leprechaun Crack version of the famous Christmas Crack.

Prep Time10

Cook Time5

Regrigerate2

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: christmas crack, Leprechaun crack, saltine toffee, St. Patrick's day

Servings:

Calories: 9kcal

Ingredients

1 cup unsalted or salted butter
1 cup packed light or dark brown sugar
40 salted saltine crackers about 1 sleeve
11 ounces white chocolate chips or green candy melts 1 package
additional toppings like candy Lucky Charm marshmallows, green sprinkles (optional)

Instructions

Preheat oven to 350F. Then prepare your toffee base by lining a large baking sheet with heavy duty aluminum foil. *See Note
Spread the crackers out on the foil in a single layer and fold up the edges to box them in. Set aside.
In a small saucepan, over medium-high heat, melt the butter and brown sugar together. Bring to a rolling boil. Once boiling, reduce the heat to medium and set a time to continue to boil for 5 minutes, stirring occasionally. When 5 minutes is up, quickly pour the mixture over the crackers and spread it using a rubber spatula to to cover completely and evenly.
Bake for 5 minutes in the preheated oven. Then remove from oven and immediately spread the white chocolate chips across the top.
Let stand for 1-2 minutes until the white chocolate chips start to look shiny, then use a spatula to spread the chocolate evenly across the saltine toffee. * See Note.
Top with additional toppings as desired.
Chill in the refrigerator for about 2 hours to allow to set. Break into pieces, and be sure to peel the foil off the bottom of the toffee.

Notes

If using regular foil, spray with non-stick cooking spray for easier removal of the toffee.

If the chocolate is still not warm enough to spread after 2-4 minutes, place it back in the warm, but not on, oven for a minute to help soften it. Then spread using the spatula.

Leftovers can be stored in an airtight container in the fridge for up to a week. Or freezer for up to 3 months.

Prep Everything: This recipe moves quick, so the best way to make sure it turns out perfect is to have everything prepped, ready to go, and set out before starting so you don't have to pause part way through, overcook, or ruin anything.

Don't Walk Away: Again, this is a fast moving recipe, the butter sugar mix that makes the toffee needs some attention, and timing is key. You want it to be a rolling boil to evaporate some of the moisture, so it becomes like caramel. It only takes about 5 minutes of boiling time. Then 5 minutes of baking time. If you go over, it can burn. So use a timer. And stick around so you do not miss it.

Top While Hot: To make it the cutest, best looking Leprechaun crack, you want to make sure to add your toppings like the marshmallows or sprinkles while it is hot, and the chocolate is still wet. That way the chocolate will set with the toppings in place and act as a glue to keep them in place.

Cool Completely: This is so yummy, and crunchy, and satisfying...if...you let it set up. So give yourself the time to let it chill the full 2 hours.

High Quality = High Quality: If you want it to be amazing start with amazing ingredients. High quality chocolate, full fat butters, etc. produce better results.

Size Matters: The proper pan size should be a 10×15″ jelly roll pan, but any size of baking sheet this size or larger will work. The trick is to fold the foil so the crackers are in place and the toffee mixture doesn't run out the sides. You want it all to end up on top of the crackers.

Don't Skip the Step: You want to line the pan. I have found heavy duty foil works best, and is the easiest to peel away from the crackers when ready to serve. But regular foil sprayed with cooking spray, or parchment sprayed with cooking spray also works.

Look at It: While the time matters, also take a look at it when baking the saltine toffee. Every oven is a little different, but you want about 5 minutes, you want the mixture bubbling so the toffee part essentially reaches a second boiling point. This is what will allow it to set up firm and soak into the crackers to give you that irresistible crunch.

Melting the Chocolate Chips: Work quick, as soon as you remove the tray from the oven, immediately sprinkle the white chocolate chips on top. It should be hot enough to melt them, and once about half are shiny you can start spreading the chocolate around to cover everything. However, if it isn't melting fast enough, give it a little heat, or melt separately and spread/pour over.

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