Christmas Crack

Ingredients:

28 to 35 saltine crackers (about one sleeve, enough to line your tray)
1 cup (220 g) C&H, Cane Sugar, Dark Brown
1 cup (225 g or 2 sticks) unsalted butter
1/4 teaspoon Diamond Crystal Kosher Salt
1 teaspoon Watkins All Natural Original Gourmet Baking Vanilla, with Pure Vanilla Extract
2 cups (10 to 12 ounces) Ghirardelli Semi-Sweet Chocolate Premium Baking Chips

Line a long flat pan with Reynolds Wrap Heavy Duty Aluminum Foil, and spray on it someCrisco Professional Oil Spray

Line the pan with Nabisco Premium Saltine Crackers

In a Cuisinart 619-14 Chef's Classic Nonstick Hard-Anodized 1-Quart Saucepan with Cover, place the butter, salt and brown sugar and stir until melted together and the mixture starts to boil.

Remove from heat and add vanilla and stir thoroughly.

Pour mixture over crackers in the pan.

Spread evenly.

Bake for 4 minutes at 400F.

Melt the chocolate.

Pour the chocolate over the crackers and spread evenly.

Cool to room temperature. Refrigerate until firm.

Remove from pan, peel away the foil, then "crack" into bite sized pieces and place in a bowl or on a decorative plate.