bakers: what is the ideal "christmas crack" texture?

Cafe Society
1

For anyone who doesn’t know, “christmas crack” is essentially a quick toffee poured over saltines (or Ritz crackers, or graham crackers, etc) and baked for a few more minutes.

I just made it for the first time. I assumed because it’s a toffee that it would be crunchy like a Heath Bar, but I would compare mine to the texture of a shortbread cookie: solid, but not exactly crunchy.

Anyway, it tastes good, so I guess it really doesn’t matter, but I am curious if this is what it’s supposed to be like.

2

Huh, so that’s what that’s called. Some relatives have been making it the past few years, and it’s really good, but I didn’t know the name.

Except theirs had chocolate, too.

3

I’ve only had this once, and it was moderately crunchy, like an airy toffee. Really delicious. I think it also had chocolate.

4

My niece makes it for Christmas all the time. Hers has chocolate on top too. It’s not crunchy like a Heath bar but more like what the OP described it as a cookie.

5

I’ve always heard them called “Cracker cookies”. Same dish- my mom makes them with chocolate and pecans on top though.

Pretty much any consistency OTHER than sticky/chewy is fine for the toffee; anything from Heath/Skor bar style crunchy, to a more buttery/crumbly texture is fine with me!

6

Making crack is not baking. :slight_smile: And they should be brittle.