Most Christmassy Christmas Crack Ever!

My only complaint against that delectable and very easy sweet known as Christmas Crack is that it doesn’t especially taste like Christmas.  Talking about ways to get the Christmas flavours, Beautiful Granddaughter and I hit on the same idea.  We’ve invented Peppermint Christmas Crack.  I do have a recipe for standard Christmas Crack if you'd prefer, but me, I like to flavour things up. 

Because I've also used Graham crackers here, these are slightly more healthy, but you can't go cooking up and serving crack and consider yourself to be a wholesome person, can you?

The molten sugar stage is where you need to exercise caution, so I would advise against children or tipsy types attempting this recipe!

This recipe makes a full cookie sheet worth, and takes about fifteen minutes to prepare, and needs at least an hour to cool in a chilly spot.  First, put your oven up to 350 F.

2 cups raw Organic cane sugar 

Storebought culprits.

1 ¼ cups butter

2 peppermint candy canes (crushed to make about 2 tablespoons)

1 sleeve Graham crackers

1 Dairy Milk Mint Chocolate bar (100 gram)

20 Candycane kisses

1 cup chocolate chips

¼ teaspoon freshly ground peppercorns (optional)

Crush with a pestle, including peppercorns if you like.

First, I stole a couple of peppermint candy canes from the Christmas tree.  I put them in a mortar that already had a bit of ground black pepper in it, and crushed the canes.  You can skip the pepper option if you like.  Set aside.

Combine sugar and butter in a deep pot and put onto medium high.  Stir so sugar doesn’t burn before butter has a chance to melt.  Meanwhile, line a cookie sheet with parchment, and place graham crackers evenly spaced over the sheet.

Stir the sugar occasionally, letting the mix melt and then boil for about three minutes.  Sprinkle in half the crushed candy canes and pour evenly over the crackers.  Careful, molten sugar is not your friend unless you pour cautiously and let it cool down before you dream of touching it.

Place in preheated 350 F oven for about ten minutes.  Set your timer to 8 minutes to be on the safe side.

Chop the mint chocolate and candy cane kisses, and have the chocolate chips and crushed peppermint on standby.

I forgot to mention the kisses had to be peeled!

Remove the cookie tray from the oven when everything is bubbling and dark golden.  Put it somewhere stable and safe.  Sprinkle the chopped chocolate , kisses, remaining crushed candy canes, and chocolate chips.  Move fast so you get it done while the sugar is still molten.

Let sit for about two minutes.  Take a spreading knife and smooth and swirl the chocolate and kisses.

Set somewhere to cool.  (To give an idea of how chilly it’s getting around here, the floor of my pantry had these completely chilled in about an hour.  Not bad—molten hot to refrigerator cold in an hour, using no electricity.  Sheesh…) 

Smooth and swirl to get a pretty effect.

Once the chocolate and toffee has solidified, crack it up and serve to the wanton.  

I tossed in some of my Glorified Candied Ginger for serving tonight.