If you're a fan of Pinterest, you've probably come across a snack consisting of saltines layered with brown sugar and butter, and topped with melted chocolate. It goes by many names: "toffee crack," "saltine crack," "crack bars" or simply "crack."
And I understand why, having made this addictive snack many times. It is quite possibly the perfect combination of salty-sweet and crispy-chewy, with a chocolate lid for good measure.
I've toyed with variations on the original recipe—substituting matzoh for the saltines during Passover, and sprinkling the top with chopped pistachios and dried cherries. And it's all good.
But I thought it would be fun to re-invent this recipe entirely using Ritz crackers (far superior to saltines, IMHO) for the base and a Fluffernutter filling in place of the brown sugar and butter. Because, well, FLUFFERNUTTER!
If you're a fan of peanut butter and marshmallow (and who isn't?), you are going to love this treat as much as the original. Maybe even more. With only four simple ingredients and minimal prep, you can have this ready for sharing in a flash. (Assuming you'll share, that is.)
Fluffernutter Ritz 'Crack'
30 - 40 pieces
40 Ritz crackers
1 cup peanut butter
7.5 ounces marshmallow fluff
2 cups chocolate chips
1. Grease a 15 x 10 x 1 pan and line the bottom with foil or parchment paper. Grease again.
2. Line the pan with the Ritz crackers. Place the peanut butter and fluff in a large microwave safe bowl (do not stir) and cook for 1 to 2 minutes, checking every 30 seconds, till melted. Do not stir.
3. Dollop the mixture (trying to get some peanut butter and fluff in each spoonful) over the crackers, then smooth with an angled spatula. Freeze for 30 minutes. Pre-heat the oven to 400 degrees.
4. Sprinkle the chocolate chips over the top and place in the oven for 2 to 3 minutes, or till chips are shiny. Smooth the top with an angled spatula; place in the freezer to set.
5. Transfer to a cutting board and use a large knife to cut into pieces. Serve immediately or store, covered, in the freezer.