Firstly let me explain the name. They call it Christmas crack because you can't stop once you start eating it. It's that good! My friend that lives in the USA makes this every year for Christmas for her family, and she kindly shared the recipe with me, which I converted to Australian products and amounts.
It's a layered treat with the first layer of savoury biscuits, the next layer is toffee/caramel, and the top layer is milk chocolate. It's the perfect mix of sweet and salty! Now, it's addictive, so don't say that I didn't warn you!
Although it looks tricky to make, it's not and only takes a few minutes. You will need 5 minutes for the toffee, 5 minutes baking in the oven and 2 hours to set in the fridge. Luckily this batch makes a huge amount! I promise it won't last long.
Tips when making this Christmas Crack
- Don’t use foil as I have - use baking paper as I find the toffee sticks.
- Make sure you follow the instructions for the toffee part carefully. Cooking for too long will make the toffee too soft or crystallize.
Ingredients
- 1 cup brown sugar
- 1 cup butter (220 grams) - use the block butter only
- 1 packet of milk chocolate melts
- 1 packet Salada biscuits
Directions
- Preheat the oven to 180°c and line a large baking tray with baking paper (don’t use foil as it sticks).
- Snap biscuits in half and line the bottom of the tray with them.
- In a small saucepan on a medium heat, combine sugar and butter.
- Bring butter and sugar mix to the boil, reduce to a low heat as soon as it boils, and simmer for 5 minutes ONLY! Use a timer for this part.
- Pour the mix on top of biscuits and use a spatula to spread it out.
- Pop the tray in the oven and bake for 5 minutes until the mix is bubbling and spread out.
- Remove from the oven and immediately sprinkle chocolate drops on top. Allow to sit for a minute until chocolate softens and spreads out with a spatula. You can always pop it back in the oven for 1 minute to speed up this process.
- Allow to set in the fridge for 2 hours.
- Snap or cut into pieces.
Christmas Crack (Australian Recipe)
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Ingredients
- 1 packet Salada biscuits
- 1 cup brown sugar
- 1 cup butter (220 grams) use the block butter only
- 1 packet milk chocolate melts (225 grams)
- Sprinkles for the top
Instructions
- Preheat the oven to 180°c and line a large baking tray with baking paper (don’t use foil as it sticks).
- Snap biscuits in half and line the bottom of the tray with them.
- In a small saucepan on a medium heat, combine sugar and butter. Bring butter and sugar mix to the boil, reduce to a low heat as soon as it boils, and simmer for 5 minutes ONLY! Use a timer for this part.
- Pour the mix on top of biscuits and use a spatula to spread it out.
- Pop the tray in the oven and bake for 5 minutes until the mix is bubbling and spread out.
- Remove from the oven and immediately sprinkle chocolate drops on top.
- Allow to sit for a minute until chocolate softens and spreads out with a spatula. You can always pop it back in the oven for 1 minute to speed up this process.
- Allow to set in the fridge for 2 hours.
- Snap or cut into pieces.
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
Penny
This is just amazing. Favourite dish at the Christmas table. I did indulge and use 2 packets of melts as it was Christmas after all.
Lis
Hi,
Just wondering how long these will last and the best storage for them. Also do the saladas go soft after a while?
Thank you,
Lis
Kitty
Love this! Delicious.
Can you use white sugar instead of brown??