Averie Cooks

-1 Preheat oven to 350F.  Line a 9x13-inch or half sheet pan with heavy duty non-stick aluminum foil and spray it very well with cooking spray. Do not try to make this without using this type of foil; you will hate yourself.
-1 Place saltine crackers in a single layer on the bottom of the pan.
-1 In a medium saucepan on the stovetop, combine the butter and brown sugar, and bring to a boil while stirring constantly. Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened to the consistency of a loose caramel sauce. Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching. Stir mixture nearly constantly while mixtures simmers to avoid bubbling over or scorching; the taste of burnt butter and sugar is awful so don’t burn it or you will have to start over.
-1 After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.
-1 Evenly pour the mixture over the saltine crackers in the prepared pan.
-1 Bake for 5- 7 minutes, or until toffee/liquid becomes bubbly. I suggest rotating your pan one time midway through baking to ensure even cooking.
-1 Remove the pan from the oven and let it rest for 3 to 5 minutes.
-1 Evenly sprinkle the chocolate chips, return the pan to the oven for 2 to 3 minutes, or until you can spread the chips smooth with a spatula.
-1 Evenly sprinkle with sprinkles, as desired.
-1 Allow the Christmas crack to cool at room temp, or in the fridge or a cool area, until chocolate has fully set and hardened (at room temp, probably 3 hours; in the fridge or a cold garage or porch, about 30 minutes).
-1 Break or cut into pieces the size of your choice.