Welcome back to The Stir Podcast SIP Series and Part II of back-to-back must-see movie lists of the best holiday and Christmas films of all time!
Last week, host Trish Muyco-Tobin and guest co-host Debbie Baldwin presented comedies and other offbeat holiday movies that have earned cult status and have become part of the holiday watch list for many families. This week, the Binge Besties continue the list with Part II: traditional Christmas classics that have endured through generations, including a nod to Christmases past with sweet memories of a ‘40s “Miracle,” animated, made-for-TV movies and a film that’s been hailed as “a classic to define all classics.”
Watch Volume 29 of the SIP (Shelter in Place) Series on The Stir here
And to sweeten the deal, we present you with the “kitchen sink” of holiday treats: Christmas Crack, a candy bark featuring a toffee layer topped with chocolate and whatever else your heart desires — candy, sprinkles, nuts, pretzels and more!
We love everything about Christmas Crack and the easy recipe from Dinner at the Zoo: The Saltine-cracker base makes it crisp and salty, and combined with the chocolate and candy toppings, it’s a guaranteed party of a treat — no wonder it’s addictive!
CHRISTMAS CRACK
Ingredients
- 40 saltine crackers
- 2 sticks of butter (1 cup)
- 1 cup packed brown sugar
- 2 cups semisweet chocolate chips (Guittard or Ghirardelli works best for melting)
- 1/2 cup holiday sprinkles, M&M’s, chopped nuts or pretzels
- cooking spray
Directions:
- Line a sheet pan with foil and coat with cooking spray, or use a nonstick silicone baking mat.
- Preheat the oven to 400 degrees.
- Place the crackers in a single layer on the baking sheet.
- Place the butter and brown sugar in a medium saucepan, bring to a boil. Boil for 3 minutes.
- Pour the brown sugar mixture over the crackers and spread with a rubber spatula to coat.
- Place the sheet pan in the oven and bake for 3-5 minutes, or until bubbling.
- Remove the pan from the oven and immediately scatter the chocolate chips over the top. Place the pan back in the oven for another 2-3 minutes to melt the chocolate. Spread the chocolate evenly over the top using a spatula.
- Place the sprinkles (or other topping) on top of the chocolate. Let the toffee sit until completely cool, either at room temperature or you can refrigerate.
- Cut into pieces and serve.
Recipe courtesy of Dinner at the Zoo
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