Friday, October 18, 2013

The Dessert That Started It All!

Happy Friday Everyone!!!  Friday is always Dessert Day in our pink house!  And this weekend's dessert is a special one!  In order to honor the anniversary of John asking me to be his wife (Monday October 21st will be 6 years since his special proposal) I am making the dessert that started it all:

Heath Bar Crunch

October 21, 2007

On the day I met John - June 3, 2006, I had made a batch of this amazing dessert for a party!  He ate some at the party...Then, I sent more home with him...He ate it and thought it would be a great idea to find me, call me, and ask me out on our first date one week later!  This is the dessert that made John fall in love with me!  Make a batch and you may just meet your soulmate! 

Now, this is not my own recipe.  I don't know where this originated, but I'm sure that you have had it somewhere.  In addition to the name Heath Bar Crunch, I have also heard of it under the name "Christmas Crack," which is very fitting because it is super addictive.  So even if you don't think you have eaten it, you will probably make it and taste it and then recognize the taste.  These little candy pieces are simple to make and are guaranteed to be LOVED by all!  

Here's What You Need to Make the Heath Bar Crunch:
  • 1 sleeve of salted saltine crackers (you may need a few more if some are broken...and please don't use unsalted crackers)
  • 2 sticks (1 cup) salted butter (again don't use want the salt!)
  • 1/2 cup brown sugar (I used light but dark is fine too)
  • 1/4 tsp baking soda 
  • 1 bag semisweet chocolate chips (milk chocolate will work in a pinch also)
  • foil and cooking spray
Now Let's Make the Heath Bar Crunch:
  1. Preheat your oven to 350 degrees
  2. Line a rimmed baking sheet with foil and spray it liberally with cooking spray (like PAM)
  3. Arrange saltine crackers in a single layer, covering the entire pan (you may need to break pieces to make them fit)
  4. In a sauce pan over medium heat, melt butter and mix in brown sugar
  5. Stir occasionally until the butter and sugar are thoroughly combined
  6. When the mixture starts to bubble, continue to stir for exactly 2 minutes (seriously set your timer)
  7. After the 2 minutes is up, add in the 1/4 tsp of baking soda and stir constantly for exactly 1 minute (the mixture should get lighter and bubble higher)
    Like This! 

  8. Working quickly, pour mixture evenly over crackers and put in oven for 7 minutes
  9. Take pan out of oven and sprinkle entire bag of chocolate chips evenly over pan
  10. Allow to sit one minute (chocolate will begin to melt) and then use the back of a spoon to spread into an even layer
  11. Place pan in freezer until set (at least 30 minutes to 1 hour)
  12. Remove from freezer, using foil remove from pan and peel off foil
  13. Break into bite size pieces and serve or store in freezer (you can store it in the fridge too it will just be a bit softer - I eat it right out of the freezer!)

A few tips that will help the baking process go smoothly!  Preheat your oven before you start!  Also, clear off a spot in your freezer before you start!  Have all your ingredients ready because you will have to move quickly with this recipe!  And that baking soda this recipe calls for...make sure it is fresh!  If you can't remember the last time you replaced your baking soda, it is too old.  Get a new box before you make the Heath Bar Crunch!  It is important! 

You will love this!  Now you know I am a big fan of "use what you have" but that's not really the case with this recipe!  The ingredients are very specific other than your choice of light or dark brown sugar!  If you don't have the ingredients on hand, you can also try making a batch of my Heath Bar Crunch Cookie Bars.  They are fantastic as well! 

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