Christmas crack recipe | Cooking with Nana Ling

A simple and deliciously addictive Christmas treat: salty crackers, hard caramel toffee and smooth layers of chocolate.

It’s the simple and deliciously multi-tasking Christmas treat that will earn you lots of friends – if you share it!

This The Easy Christmas Crack Recipe calls for salt crackers (“saladas” here in Australia), a quick and easy caramel topping (just two ingredients), smooth and creamy chocolate (dark or milk, your choice) and then your own crazy little edible Christmas combo sprinkles and decoration.

Once hardened, slice – or crack – it into chunks and enjoy!

Ingredients for Christmas crack

The ingredients list is pretty simple:

Salad crackers (salt crackers)
Brown sugar
butter
milk or dark chocolate
White chocolate
Silver cacheus, red and green sprinkles, edible glitter (or whatever else you would like to decorate to make it festive and pretty).

You can find the quantities in the recipe card at the end of this post.

How to make Christmas crackers

Start by preheating your oven to 170 degrees Celsius, convection (or equivalent) and grease a loaf pan (approx. 28 x 18 cm) before lining it with baking paper.

Leave the parchment paper overhanging the sides to make it easier to remove from the mold later.

Next, follow these 6 steps:

Line the bottom of the mold with saladas – they can partially double.

2. Combine sugar and butter in a saucepan and stir over low heat until butter melts and sugar dissolves.

3. Bring to a simmer, increasing heat if necessary, and simmer without stirring for 1 minute.

4. Pour the hot mixture over the salads.

5. Cook crack toffee for 5 minutes or until it starts to bubble.

6. Pour melted chocolate over the caramel layer.

Decorate Christmas crack

Now add the “Christmas” to your Christmas crack.

Melt the white chocolate and drizzle lines of white chocolate over the milk/dark chocolate layer.

Next, sprinkle with silver cachous, red and green sprinkles, and edible glitter.

Other Christmas crack recipes sometimes include Christmas M&Ms, a little extra salt, or nuts.

Allow your crack to cool slightly, then place in the fridge to set completely.

Once set, cut into shards with a sharp knife. Or “crack” it into pieces with your hands!

Store in an airtight container in the refrigerator for up to a week.

Frequently asked questions about Christmas crackers

Q. What is Christmas crack?

It’s a slice recipe that has three layers – salt crackers, caramel and chocolate. It’s called Christmas crack because you can break it instead of cutting it, and it cracks in your mouth when you eat it.

Q. Is this the best Christmas crack recipe?

Naturally! Next question.

Q. Does Christmas Crack need to be refrigerated?

It is best kept chilled and should last up to a week in the fridge.

Q. Can you freeze it?

Yes, for up to a few months in an airtight container.

Q. What is the best way to melt chocolate for this recipe?

Melt the chocolate by microwaving for 25 seconds, stirring between batches, until completely melted.

Q. Do you have any other sweet Christmas recipes?

I will definitely do it.

If you like this recipe, you might also like:

Or browse the entire Cooking with Nana Ling Christmas recipe collection.

6 Salad Crackers (salt crackers)
1 Cup Brown sugar
125 grams butter
360 grams milk or dark chocolate
50 grams White chocolate
Silver cacheus, red and green sprinkles, edible glitter (to decorate)

Preheat the oven to 170 degrees Celsius, fan oven (or equivalent).
Grease a slicing dish (approx. 28 x 18 cm) and line it with baking paper, leaving the paper hanging over the sides to make it easier to remove from the form later.
Line the bottom of the mold with saladas – they may partially double.
Combine sugar and butter in a saucepan over low heat and stir until butter melts and sugar dissolves. Bring to a simmer, increasing heat if necessary, and simmer without stirring for 1 minute.
Pour over the salads, using a spoon to spread around the edges if necessary to ensure the salads are completely coated.
Cook for 5 minutes or until the caramel starts to bubble.
Remove from oven and melt milk/sweet chocolate by microwave for 25 seconds, stirring between batches, until completely melted. Pour melted milk/sweet chocolate over the caramel layer.
Melt the white chocolate by microwaving for 25 seconds, stirring between batches, until completely melted. Drizzle strips of white chocolate over the milk/sweet chocolate layer.
Decorate with silver cachous, red and green sprinkles, and edible glitter.
Allow to cool slightly, then place in the fridge to set completely.
Once set, cut into shards with a sharp knife. Or “crack” it into pieces with your hands!
Store Christmas crack in an airtight container in the refrigerator for up to 1 week.

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