You may know “Sweet & Saltine Brittle” more fondly as “Christmas Crack,” aptly named due to its cracker base and tendency to be scarily addictive. Very clever.
If you’ve had the brittle before, you know exactly why I couldn’t help but make my own version to share with everyone. (Hint: it’s because I wanted to eat a whole sheet of it to myself.) If you haven’t had the brittle before, you’re in for a treat. Several of them, really, because like I said before, this stuff is addictive.
In my version, I decided to use just 5 ingredients and a super simple process to make chocolaty, peanut buttery, brown sugary, and slightly salty brittle. Yum.
The 5 Ingredient Sweet & Saltine Peanut Butter Brittle is great for last minute Christmas gifts, or to serve with your cookie spread this holiday season. People go crazy over it, so make sure there’s enough for everyone– and don’t worry, it’s fast and easy to make, because we all need a lot of that this time of year.
If you’re not a fan of peanut butter, feel free to add your own toppings of choice (like nuts or toffee), or none at all, because the chocolate, crackers, and buttery sweet layer are delicious just the way they are.
Enjoy, and have a very happy holiday!Print
- 40 saltine crackers (about 1 sleeve)
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar
- 2 cups dark chocolate chips
- 1 cup peanut butter chips
- Preheat oven to 400 degrees F. Line a 9 x 13″ baking pan with parchment paper.
- Lay the saltine crackers on the parchment-lined baking pan until the baking pan is full. The crackers should be lined up side-by-side, like tile.
- In a medium saucepan over medium heat, combine the butter and brown sugar. Let melt and them bring to a boil for 3 minutes, or until caramel-colored and thickened. Do not stir.
- Slowly pour the mixture evenly over the saltines. If you’re missing a few spots, that’s okay, but you do want to try to get it as evenly as possible so all of your saltines soak up the caramel. Bake for 5 minutes. Turn off the oven.
- Sprinkle the chocolate chips on top of the caramel, and place back in the oven (which should not be on at this point) for 3 minutes. The heat from before should help melt the chocolate without overly cooking it.
- Using a plastic spatula or the back of a spoon, spread the chocolate chips until the entire tray is coated.
- In a microwave-safe bowl, microwave the peanut butter chips in 30 second intervals, stirring each time in between, until melted. Drizzle the peanut butter over the brittle in a zig-zag pattern.
- Using a toothpick, zig-zag in the opposite direction through the chocolate and peanut butter. Continue until you get a spread and pattern that you like.
- Let cool completely at room temperature or in the fridge for about 30 minutes.
- Break apart the brittle and serve.
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