Christmas Crack, Peppermint Bark and Fudge

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I got these recipes in an email christmas of 2009. They quickly be a favorite.

 

Christmas Crack, Peppermint Bark and Fudge

Christmas Crack

You’ll Need:
1 cup dark brown sugar
1 cup (2 sticks) butter
a sleeve of saltine crackers
12 oz. chocolate chips

In a saucepan, combine the brown sugar in the butter and bring them to a boil.  Boil for three minutes.
Meanwhile, preheat the oven to 350 degrees. Cover a jelly roll pan with aluminum foil.  Cover the foil with a layer of saltine crackers.
Pour the buttery/sugary mix over the crackers, making sure they are all saturated. Put pan in the oven for 10 minutes.
Take pan out and sprinkle chocolate chips over the crackers. Let sit until chips soften. Spread the chips with a spatula or the back of a spoon.  Freeze for two hours.
Remove the pan from the fridge and peel off the aluminum foil. Crack it up into pieces, whatever size you’d like. Store in an air tight container, or bag.
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Peppermint Crack

You’ll Need:
a sleeve of Ritz crackers
38 Andes Mint candies (regular packs come 28 to a box, Dollar Store packs come 10 or 12 to a box)
Crushed peppermint candy canes

Bring water to a boil in a pot, then add a smaller pot, or smaller metal bowl on top to create a double boiler. Melt the Andes chocolate in the bowl.

Dip the crackers into the chocolate to cover, then set on waxed paper, and sprinkle with crushed candy canes. Let cool, and store in an air tight container, or bag.
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Peppermint Bark

You’ll Need:
1 bag White Chocolate Chips
1 bag Semi-Sweet Chocolate Chips
2 teaspoons Peppermint Flavor Oil
Crushed peppermint candy canes

Line a jelly roll pan or cake pan with wax paper, very lightly buttered.

Melt the semi-sweet chocolate chips in the microwave, stirring every 30 seconds until melted. Add 1 teaspoon peppermint oil, and stir. Pour onto the greased wax paper and let harden.

While the chocolate is hardening, melt the white chocolate chips in the microwave, again stirring every 30 seconds (to prevent scorched chocolate) until melted. Add 1 teaspoon of peppermint oil, and half the crushed candy, and stir well. Pour the white chocolate onto the semi-sweet chocolate, then sprinkle with the remaining crushed candy canes. You can also add red sprinkles for color. Let harden in a cool spot, then lift the wax paper out, and break the bark up. Store in an air tight container, or bag.
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Festive Fudge

You’ll Need:
1 bag baking chips, any flavor (Chocolate, white chocolate, peanut butter, butterscotch, etc)
1 14 ounce can of sweetened condensed milk (not evaporated milk!)
1 spoonful peanut butter, optional (tastes great with chocolate chips!)
crushed peanuts, optional
crushed peppermint candy canes, optional

Line a Jelly Roll pan or cake pan with wax paper, very lightly buttered.

Melt the baking chips and milk together. If adding peanut butter, stir this in as the chips and milk melt together. Stir often, to prevent scorching.

Once the mix is melted, add any additional ingredients you wish to add, stirring them in well. Pour onto the greased wax paper, and let harden. Lift out of the pan using the wax paper. To cut, use a pizza cutter for super easy, fast cutting.

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