When you see a hack, you just have to try it! When it’s this easy, it’s even more of a reason to try it!

My youngest is still at kindy, and I needed to entertain my oldest while at home on his holiday! We got to work!

For all the nitty gritty things, I REALY don’t know how long this will last, I presume the biscuits will go soft after a day or two, but everything should be fine to eat for at least 5 days! Did your even last that long?

We made a cookie sheet full, so roughly 25x35cm, we did share some at swimming with friends, but the majority was eaten at home in record time!

I kept ours in a airtight container on the kitchen bench! It was totaly fine there and tempting everyone when they walked past, so again, finished in record time!

I used Biscoff biscuits, I think there are 24 in a packet….? Not actually sure, so our Christmas Crack ended up breaking, mostly, into biscoff cookie size, which is perfect, as it’s incredibly sweet! I would use the biscoff cookies again, and definitely offset the sweetness with salt flakes on top!

INGREDIENTS

Biscuits of choice - enough to fill the bottom of your sheet pan - mine is 25x35cm and I was short 3 biscuits from a biscoff packet

1/2 cup butter
1/2 cup brown sugar
1 cup chocolate of choice - slab/chunks
Toppings of choice
DEFINATELY SALT

Pre-heat your oven 180C and line your baking pan with baking paper

Add your butter to a small saucepan and melt, once melted add your brown sugar. Let this cook, stirring while it goes, until it has combined. this tends to happen once it reaches boiling point and bubbles for a good 5 minutes.

Pack your biscuits all along your sheet, breaking any to fit into the edges if needed. Make sure you have lined your entire tin at the bottom with the biscuit. Now pour over the butter and sugar mixture, its VERY hot, and using a offset spatula or a rubber spatula, spread it over the biscuits. Don’t worry too much, as it tends to spread when you put it into the oven.

Put this tray into the oven and let it bake for 8 minutes. In this time either melt your chocolate, or break your chocolate into smaller pieces, and make sure you have prepped your toppings, cut them, break them, have them ready to sprinkle on top.

Take out the sheet from the oven add the chocolate all over and give it a minute or two and these should start to melt! Once you see the chunks melting, start to spread the the chocolate over the top of the caramel mixture.

If you have melted your chocolate already, give the caramel mixture a minute to cool down, otherwise the caramel and chocolate will mix, and you want to have two layers. The chocolate will set quite quickly, so add your toppings on top as soon as you can, I gave mine a little gentle nudge down into the chocolate and please do add your salt flakes. It’s realy nice to offset the sweetness.

Pop this into the fridge for a few hours. I put mine into the freezer, as we couldn’t wait that long! It took 30 minutes and it was good to go!

Now break it up as you please, my Christmas crack broke really nicely around each biscoff biscuit.

That’s it! Easy as baking for everyone!