Julie Van Rosendaal's Christmas Crackers

Whether you make these with saltines or Breton crackers, this simple candy-like cookie is completely addictive.

After you break it into pieces, it's perfect for packaging up to share with your favourite people.

Ingredients

• 1 1/2 sleeves salted saltines or 1 sleeve Breton crackers
• 1 1/4 cups butter
• 1 1/4 cups packed brown sugar
• 1 1/2 cups chocolate chips

Preheat the oven to 350˚F. Line a rimmed baking sheet with parchment, foil or a silicone mat to prevent clean-up after (and to make it easier to get the crackers out) and line with crackers.

If you're using saltines, place them right together — I wind up with six rows of 8 crackers. If you're using round Breton crackers, overlap them slightly, like shingles.

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In a medium saucepan, bring the butter and brown sugar to a boil over medium-high heat, stirring until it goes from looking like sugar and melted butter to caramel — smooth and uniform. Let it bubble for three minutes, then remove from the heat and pour it evenly over the crackers. Spread it with a knife to fill any gaps.

Place in the oven and bake for 10 to 12 minutes, until it's deep golden. Keep an eye on it for the last few minutes to make sure it doesn't burn. Remove from the oven, let cool for a few minutes and then scatter chocolate chips over top, while the caramel is still very warm.

Let sit for a few minutes, then spread evenly with a knife. Cool completely on the countertop or in the fridge, then bash into pieces.

With files from Julie Van Rosendaal and the Calgary Eyeopener