1/2cupHoliday Boston Baked Beansin the holiday bulk candy section, crushed
Line a large baking sheet that has sides with foil. Spray the foil with your cooking spray of choice. (I love the Sprouts Brand Avocado oil spray.) Arrange the crackers in a single layer on the bottom of the pan. Set the pan aside.
Preheat your oven to 400 degrees.
In a medium sauce pan combine the butter, brown sugar, and vanilla extract. Stir the mixture as the butter begins to melt. Allow the mixture to come to a rolling boil and let it boil for 2-3 minutes, stirring occasionally. Carefully remove the mixture from the stove and pour it over the crackers. (Make sure to watch it while it's boiling because it can boil over if your pan is not large enough.)
Transfer the pan to the oven and bake for 5 minutes.
While the crackers bake, melt the chocolate chips in the microwave.
Remove the pan from the oven and once the brown sugar and butter mixture has stopped bubbling, pour the chocolate over the crackers. Use a spatula to smooth it out over the entire pan.
Next, mentally divide the pan into three sections. Sprinkle the crushed pecans and cranberries on 1/3 of the crackers, crushed peppermint candies on the second 1/3 of the crackers, and the holiday candies on the last third.
Let the Christmas cracker candy cool down to room temperature. Transfer the pan to the refrigerator for at least 4 hours or overnight.
Remove the pan from the refrigerator and gently peel the foil away. Cut the Christmas Cracker Candy into snack-sized pieces using a large knife.
Store in an airtight container for up to two weeks.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.