Christmas Crack - two ways

First off I have to say just how much I love not only the name but the treat as well. Basically it's nothing more then sugar, butter and chocolate. Sure you can throw in some nuts for you good measure and there is some sort of cracker in there too but in reality it's the biggest sugar high of your life. Hence the name. These two recipes aren't mine, however I did add my own spin too it. The first one comes from a post on the Craftster website and was how I was first turned on to it. The second comes from the Food Network's Claire Robinson. Click on thinks for the appropriate recipes. I've made adjustments because I use half sheet pans, so that's what my recipes are for.

For Version One:

1 c butter (2 sticks)
1 1/2 c brown sugar
1 sleeve of saltine crackers
1 (12oz) bag chocolate chips
1 c holiday colored M&M's

Preheat oven to 400 degree and line your rimmed baking sheet with foil or a silicone mat. Spray the foil with a bit of cooking spray. Line the saltines up to cover the bottom of the baking sheet. In a saucepan over medium heat, bring the butter and brown sugar to a boil. Boil for about 3 minutes and carefully pour over the crackers, spread it out as best you can and then put it in the oven for 5 minutes. Remove and if any of the saltines have shifted, very carefully put them back into place. Let cool for just a few minutes and then sprinkle the chocolate chips over the top. Once they've melted, spread to coat the toffee layer and then sprinkle the M&M's on top, pressing them into the chocolate slightly. Pop in the fridge to finish cooking completely. Brake into pieces.

For Version Two:

1 c butter (2 sticks)
1 c dark brown sugar

2 sleeves graham crackers (I used the cinnamon ones)
1 c mini chocolate chips
1 cup chopped pecans

Preheat oven to 350 degree and line your rimmed baking sheet with foil or a silicone mat. Spray the foil with a bit of cooking spray. Line the graham crackers up to cover the bottom of the baking sheet. In a saucepan over medium heat, bring the butter and brown sugar to a boil. Boil for about 3 minutes, stir in the chopped pecans and carefully pour over the crackers, spread it out as best you can and then put it in the oven for 15 minutes. Remove and let cool just a few minutes before sprinkling the mini chocolate chips over the top. Pop in the fridge to finish cooling completely and then break into pieces.