An easy Christmas crack recipe that is perfect for beginners
Edibles are an entirely different breed of marijuana product that can provide wonderful benefits, no buzz at all, or a super potent uncomfortable experience, and it all comes down to how they are made. The trouble with most of these delightful treats is that they are created using easy dessert recipes that completely replace the main ingredient. So rather than adding just enough, a lot of first timers end up with mediocre edibles that don’t offer an ideal dose, which can be dangerous and unenjoyable.
In case you are unfamiliar with the dish, Christmas Crack is a saltine cracker toffee dessert that is a perfect finger food, and easy to make in large batches for those momentous occasions. Christmas Crack is intended to be consumed in small portions which makes it perfect for long-lasting individual portions or serving to a large party of guests, and it tastes so great that you might want to warn your guests before they eat too many and can’t undo the euphoria that is about to ensue.
The best part about this Christmas crack recipe is that it adds the powerful cannabinoids in a microdose that can complement almost any level of a consumer through easy to manage sensations, and for those who prefer a more intoxicating option, can add a bit more of the primary ingredient, which in this case is decarboxylated kief.
How to decarboxylate kief
Decarboxylation is a process that is absolutely necessary to unlock the psychoactive potential of the marijuana product, and without this step, your edibles aren’t going to get you high. Luckily, this is a fast and easy thing to do with no more than a baking pan and a timer on hand.
Preheat the oven to 350°F.
Line a baking sheet with parchment paper. (this step is optional, but helps to avoid scalding)
Sprinkle the kief across the baking pan and then decarboxylate it in the oven, baking it for 20-25 minutes.
Christmas Crack recipe
Preparation time: 5 minutes
Cooking time: 10 minutes
- 2 cups of semi-sweet chocolate chips
- 2 grams of decarboxylated kief (more or less)
- 1 package of saltine crackers (approximately 40)
- 1 cup of brown sugar (packed)
- 1 cup of butter
- Sprinkles (holiday-related)
- Non-stick cooking spray
- Baking sheet
- Aluminum foil
- Silicone spatula
Preheat the oven to 400°F and line a cookie sheet or baking tray with aluminum foil.
Line the baking pan with as many saltine crackers as you can comfortably fit. (The less space between each one, the better.)
Now pour the brown sugar and butter into a saucepan and set the burner to medium heat.
Regularly stir the mixture to avoid lumps and continue to cook until the liquid begins to bubble.
Toss in the decarboxylated kief and give the pot a final stir until you are confident the kief is evenly mixed in, which will provide consistent dosing.
Pour the toffee syrup evenly over top of the saltine crackers, continue until they are all well covered.
Pop the baking pan full of gooey crackers into the oven and bake them for 4 minutes, or until the topping starts to bubble, then remove them from the oven.
Evenly sprinkle the semi-sweet chocolate chips over the top of the saltine crackers before tossing them back in the oven for another 3 minutes to finish cooking.
Remove the pan from the oven and make sure that you are prepared with sprinkles and any other toppings you desire, as this is the perfect time to stick them into place.
Add sprinkles, crushed nuts, candy cane bits, or whatever else you wish, until you have the ideal Christmas Crack combination.
Let the Christmas crackers cool for at least 5-10 minutes before removing them from the baking pan and resting them on a serving plate to be enjoyed by everyone. Unless, of course, you’d like to save a bunch for later, in which case once they reach room temperature, they can be stored with parchment paper pieces between them inside of a freezer-safe bag for freshness.