Escambia 4-H Holiday Bake-Off Winners And ‘Christmas Cracker Candy’ Recipe

December 25, 2017

Escambia County 4-H recently hosted its inaugural Holiday Bake-Off with 89 entries.

The best of show award went to Allen Thomas Bridgers from the Barrineau Park 4-H Club  for his Christmas Cracker Candy.

Category winners were:

  • Cloverbuds (Participation ribbon only)-Bailey Bray-Crews (2) and Kassidy Weiss
  • Cakes-Taylor Nelson of the HorsePower 4-H Club
  • Cupcakes-Nathan J. of the Cool Clovers 4-H Club
  • Pies-Brayton Workman of the Cool Clovers 4-H Club
  • Candies-Allen Thomas Bridgers of the Barrineau Park 4-H Club
  • Cookies-Taylor Nelson of the HorsePower 4-H Club
  • Brownies-Ethan Thorne of the Lucky Clovers 4-H Club
  • Breads-Hannah S. of the Northview 4-H Club
  • Specialty Items-Hannah Thorne of the Escambia County Leadership 4-H Club
  • Appetizers-Izzy Kent of the Barrineau Park 4-H Club
  • Lite Recipes-Izzy Kent of the Barrineau Park 4-H Club

BEST OF SHOW RECIPE

Christmas Cracker Candy
2017 Escambia County 4-H Holiday Bake-Off Best of Show
Allen Thomas Bridgers
Barrineau Park 4-H Club

1 Sleeve Saltine Crackers
1 cup butter
1 cup packed brown sugar
1 bag chocolate chips (milk or dark per your liking)
Toppings: White chocolate drizzle, sprinkles, nuts, or candies

Preheat the oven to 400F. Line a rimmed baking pan with parchment paper. Lay a single layer of saltine crackers on the baking pan.

Melt butter in a sauce pan on the stove. Once melted, add brown sugar and mix until dissolved. Bring to a boil. Let boil 3-4 minutes until the sauce is thick and darker in color; stirring constantly.  Pour caramelized sauce over crackers and smooth to cover all.

Place pan in the oven for 7-10 minutes until bubbly. Remove from oven and sprinkle chocolate chips on top. Let sit for a couple of minutes until the chocolate chips have softened. Smooth melted chocolate to cover all of the crackers. Top with whatever toppings you prefer. (We drizzle melted white chocolate and add sprinkles.)

Place in the refrigerator to set for 30 –45 minutes, or the freezer for 15 -20 minutes. After candy has set, break apart and enjoy!

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Written by William Reynolds · Filed Under FEATURE TOP STORY, Features, News