As strong as December is going strong, Playboy’s Holiday Recipe Series is churning even stronger. For the latest chapter, Playboy Club creator Kris Rizzo is here to share a cherished family tradition: ‘Kristmas Krack!’

Whether you’re looking for something sweet or something salty, Kris’ Kristmas Krack can satisfy all cravings. “It’s so simple! Kristmas Krack recipe has just four ingredients and takes less than 30 minutes to make,” exclaimed Ms. Rizzo—win win?

I’m sure your mouth is already watering, so let’s waste no further time diving into Kris’ Kristmas Krack as part of Playboy’s Holiday Recipe Series.

To create Kristmas Krack:

Ingredients:

• 1 cup unsalted or salted butter
• 1 cup packed light or dark brown sugar
• 40 salted saltine crackers (or about 1 sleeve)
• 1 pkg milk or semi-sweet chocolate chips
• Additional toppings like crushed nuts, candy cane or sprinkles (optional)

Directions:

1. Preheat oven to 350F. Line a large (10x 15) baking sheet with heavy duty aluminum foil (if using regular foil, spray with non-stick cooking spray for easy removal). Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. Set aside.
2. Melt the butter and brown sugar in a medium saucepan over medium heat on the stovetop. Bring to a rolling boil. Reduce the heat to medium-low and continue to boil for 5 minutes (set a timer), stirring frequently. Quickly pour over the crackers and spread to cover completely.
3. Bake for 5-7 minutes in the oven. Turn off heat. Remove from oven and immediately sprinkle the chocolate chips on top.
4. Let stand for 1-2 minutes or until the chocolate starts to look shiny and is soft enough spread evenly over the toffee. If the chocolate is still not warm enough to spread after 4 minutes, place it back in the oven for a minute to help soften it.
5. Top with any additional toppings if desired.
6. Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.

Kris is on The Playboy Club. Talk to her here.