My Grandpa Ted had pointed out to me many years ago that matzo and Carr’s Water Crackers taste and feel the same. A Carr’s Water Cracker, however, has the aesthetic advantage of being perfectly round. He loved to make super-chic-but-not-at-all-pesadich matzo brei hors d’oeuvres with them for this reason. Then it dawned on me: I could make matzo brittle year-round with Carr’s crackers! Once I got going, I knew I was on to something: use crushed candy canes instead of nuts. I never loved candy cane bark as much as the idea of it. But if candy cane bark could be on a toffee coated cracker, well, that I could learn to love. And, boy, do I!
I served these Candy Cane Toffee Crisps Saturday night at my annual holiday party, affectionately called “Matzo Ball & Mistletoe.” They were truly the perfect December fusion sweet treat, and one that both Tara and Jen have asked me to share. So, here it is:
Candy Cane Toffee Crisps
1 sleeve Carr’s Water Crackers
2 sticks (1 cup) unsalted butter
1 cup light brown sugar
2 cups semisweet chocolate chips
1/2 cup crushed candy canes
Preheat the oven to 325F.
Line a rimmed sheet pan with parchment paper or aluminum foil. Place the crackers on the sheet pan in a single layer and set aside.
In small saucepan over medium heat, melt the butter. Add the brown sugar and boil for 5 minutes, stirring constantly. It will bubble and look frothy. Pour the mixture evenly over the crackers to coat them completely. Place the sheet pan in the oven for 8 minutes.
Remove the sheet pan from the oven and sprinkle the crackers with the chocolate chips. Turn the oven off and return the pan to the oven for 5 more minutes, until the chocolate chips are soft and melted to the touch.
Remove the sheet pan from the oven and gently spread the chocolate evenly over the toffee-coated crackers. Using a small offset spatula, remove the individual crackers to a cooling rack. Sprinkle with the crushed candy canes and cool for 30 minutes before storing in the refrigerator.