For years I have been making chocolate bark for Christmas which just melted chocolate with chopped candy canes spread over the melted chocolate. When set it is broken up into shards. When I stumbled across this recipe which just adds a layer of biscuit and a layer of toffee to the chocolate I had to try it. This again is my version, made with Arnotts Salada bisuits with a sprinkle of pretzels, smarties and smashed candy cane on the swirled chocolate topping. It is better with thin layer of chocolate and dark chocolate is a bit overpowering. I use a mixture of chopped white, milk and dark and swirl it around. It really is quite addictive and so needs a large tray cooked up. My second and third batches were in 40 x 30 cm trays and were still all eaten by guests on the night.
CHRISTMAS CRACK
Ingredients
- 11 salada crackers
- 250g butter
- 1 cup brown sugar (200g)
- 180g total milk, dark and white chocolate, chopped
- pretzels, chopped candy canes, sprinkles, smarties,
Method
- Preheat the oven to 180C
- Place the crackers on a large baking paper lined baking sheet, set aside. (30 x 40 cm)
- Place the butter and brown sugar into a saucepan and bring to the boil while stirring. Allow the mixture to simmer, stirring occasionaly for 3 minutes until thickened, then pour over the crackers and spread out evenly.
- Place into the oven at 180°C for 15 minutes. It will bubble and turn to a butterscotch/toffee. When it has darkened a little it will be crispy.
- When done, remove the tray from the oven. Sprinkle the chopped chocolate on top of the hot caramel, wait a minute, then spread melted chocolate evenly with a pallet knife)
- Place the pretzels on the chocolate then add chopped candy canes and if there is room add some sprinkles, smarties and stars
- Allow the Christmas crack to set in the fridge before breaking into smaller pieces.
- I store it in an airtight container in the fridge until Christmas.