Christmas Cracking Recipe (+VIDEO) | Little Luna

On Nov 26, 2019

Christmas Cracking Recipe (+VIDEO) | Little Luna

What’s not to like about this simple Christmas crackle recipe? It is salty, sweet, crunchy, full of chocolate and caramel. Sometimes referred to as salted cracker toffee-it is very addictive!

This irresistible recipe for sweet and salty candies is a great filling for holiday cookie trays, as well as marble bark, turtle candies and gingerbread cookies!

Soda Cake Toffee

Today I am going to share this delicious Christmas crackle recipe. If you have never tried it before, it is a homemade toffee made with salted crackers, caramel sauce and chocolate.

This confectionery recipe is crispy and delicious, making it hard to resist (just like our classic toffee recipe and pretzel toffee recipe).

The saltiness of biscuits perfectly balances the sweetness, and the combination of saltiness, sweetness and crispness makes it the perfect homemade candy recipe.

We like to make it and break it into pieces to add to some of our cookie pans. 😉

4 ingredients and a pan!

This salty biscuit toffee is very easy to make, and you don’t need any fancy equipment or ingredients.

Prepare the pan. First, we first lined the jelly rolls (10×15 inches) with aluminum foil, and then lightly spray them with non-stick cooking spray. This is very important, otherwise the toffee will stick to the foil. Then put the crackers on the top of the pan.

Caramel sauce. Put 1 cup of butter and 1 cup of packed brown sugar in a medium saucepan. Melt them together and boil for 3 minutes while stirring.

notes: Since we don’t make homemade caramel-you don’t need to worry about what temperature it will reach, just make sure it boils for 3 minutes and stir constantly to prevent burning.

Pour and bake. Pour the bubbly mixture on the biscuits, then spread it out so that they are all covered. Be careful here because the mixture is very hot. Put the tray in the oven and bake at 400F for 5 minutes. This is where it gets the perfect “crack” and delicious crunchy texture.

chocolate. After baking is complete, let it cool for about 5 minutes. Then melted chocolate is spread on it.

Toppings

I like to decorate my Christmas cracks with holiday sprinkles. Chopped nuts, festive M&M chocolate beans, Heath crumbled toffee or a small drop of white chocolate are also suitable.

How to store Christmas cracks + gifts

It is also a great homemade gift-you can wrap it in a holiday cellophane bag or jar, and everyone will be happy to receive a batch. Give it to friends, family or neighbors-or make a large batch for yourself!

You can easily make it in advance and keep it on hand to make a cookie tray or a neighbor’s gift, because It will be stored in an airtight container at room temperature for 5 days, or in the refrigerator for 10 days!

But trust us-it probably won’t last that long. 😉

This Christmas crackle is so delicious, perfect and simple homemade toffee recipe.

For simpler homemade candy recipes, try:

Course dessert

American cuisine

Preparation time 10 minutes

Cooking time 5 minutes

Rest time 2 hours

Total time 2 hours 15 minutes

40 pieces

Calories 113 kcal

Author Little Luna

1 sleeve of salted biscuits about 35-40 biscuits
1 cup 2 sticks of unsalted butter
1 cup brown sugar
2 cups semi-sweet chocolate chips
Light rain

Preheat the oven to 400 degrees Fahrenheit.
Spread aluminum foil on a 10×15-inch pan and lightly grease it.
Place the crackers on the biscuit slices and cover the entire pan with 1 layer of biscuit.
Melt the butter and sugar in a medium saucepan over medium heat.
After the butter has melted, boil it for 3 minutes while stirring constantly.
Carefully pour the mixture on the biscuits. Spread it on top so that all the biscuits are covered.
Bake in the oven for 5 minutes. Remove from the oven and let cool for 5 minutes.
Add the chocolate to a medium heatproof bowl. Heat in a medium power microwave for 1 minute, stirring each time. When the chocolate is almost melted, stir until smooth.
Scoop the chocolate on the biscuit and smooth it to completely cover the pan. Decorate with sprinkles.
Let the toffee harden until the chocolate sets. Whether at room temperature or in the refrigerator.
After it is completely hardened, remove the aluminum foil from the pan. Break/”crack” it into pieces.
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for 10 days.

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