Put A Bird On It: Peppermint Christmas Crack Recipe

Today was kind of crappy. And by "kind of" I mean a lot crappy. Just not my day. I'll spare you the details. Just know it was lame and everything was making me cry. Seriously, everything. I cried watching The Voice when a contestant sang with Celine Dion, because it was so emotional and beautiful. I cried watching Adam Levine say nice things about Ceelo. I cried reading Christmas baby books to Ava. I cried watching Ava play with a straw. So that should show you how everything {lame or not} was setting off the water works. 4:00 came around, and I was pretty tired of feeling sad and sorry for myself. So I decided to crank up the Christmas music, dance with my baby and make Christmas Crack. But not just any Christmas Crack -- peppermint Christmas Crack. Yep. I can say that crack got me out of my depressive state. And it all helped. Through my puffy eyes and sniffly nose, I made a scrumdiddlyumptious treat that my husband has been eating all night and saying, "Wow - it is SO good," with each bite. I now share it with you. So that on your terrible, horrible, no good, very bad day -- you can crank up the music and make your own Christmas Crack to lift your mood and make your spirits bright.

**One of my friends sent me the recipe. She got it off of Averie Cooks, who calls it Chocolate Saltine Toffee. {though not a peppermint version!}**

Peppermint Christmas Crack
makes one 9x13 pan

The Goods

32 saltines
1 cup butter
1 cup brown sugar
1/2 teaspoon vanilla
1 bag chocolate chips
1 bag Andes peppermint baking chips
Other flavors of chips you may like

The Fun Part

*preheat oven to 350*

Line your 9x13 pan with foil. Spray with cooking spray. Lay your saltines single-file on the bottom of the pan.
In a pot on the stove, melt your butter and brown sugar. When it starts to boil, turn the heat down and simmer for about 3-5 minutes. I watch it and stir it constantly, because I don't want it to burn!
After the few minutes, take it off the stove. Let it sit for about 30 seconds. Add vanilla and stir.
Pour over saltines in pan. Use a spatula to swoosh it around, so everything is covered.
Bake in the oven for 5-7 minutes until it looks yummy and bubbly.
Take it out and let sit for a couple minutes.
Sprinkle your chocolate chips on top. Let them hang out there, melting away into chocolatey goodness for about 4 minutes. Take your spatula and smooth the melty chocolate chips until it's all covered.
Sprinkle your Andes peppermint chips on top {no swooshing around -- leave them!}. Use as much or as little as you'd like!
Refrigerate for about an hour {can put in freezer, but mine was perfect for cracking after an hour in the fridge!}
EAT
SHARE {if there is any left}

I also made a peanut butter version. Omit the peppermint chips. When you sprinkle the chocolate chips on top, only use half of the bag and add half a bag of peanut butter chips. Smooth it all over after it's melted. Also very yum!