Sure, it might not be a good idea to tell your grandma that you're bringing the crack to her house for the holidays, but this is Christmas Crack, and it's so dang good.

Addictive, too.

Chances are you have seen this or tasted it in your life. Now, it's time to make it. Borrowed from the website Simply Recipes, this particular Christmas Crack recipe utilizes saltine crackers, chocolate and caramel.

Now granted, this isn't one of those recipes that you can finish in less than 15 minutes. In fact, to do this one right, you actually have to have a little patience. But it's worth it. The other cool part of this recipe is that you can customize it a bit.

After making the basic recipe, you can make it fancier by adding a sprinkling of anything from nuts to coconut flakes to sprinkles. Heck, we have even seen festive colors of M&Ms on top, and sea salt!

Christmas Crack Recipe:

Ingredients:

28 to 35 saltine crackers (about one sleeve, enough to line your tray)
1 cup (220 g) packed dark brown sugar
1 cup (225 g or 2 sticks) unsalted butter
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups (10 to 12 ounces) semi-sweet chocolate

Directions: Preheat the oven to 400F. Line a 10x15-inch jelly roll pan with nonstick aluminum foil or regular heavy duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom.

Start making the caramel-like sauce by placing the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract.

Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers.Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly.

Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted. Once the crackers are done baking, remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.

Let the crackers cool to room temperature then move to the refrigerator and cool over night. The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. Cut the candy into snack-sized pieces using a chefs knife, or just get real and crack it with your hands. Store in an airtight container in the refrigerator for about a week.

But who are we kidding — it won’t last that long.

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