Christmas Crack — The Easiest Festive Sweet Treat You'll Ever Make

Christmas Crack — The Easiest Festive Sweet Treat You'll Ever Make

When you see a hack this easy, you just have to try it. And when it involves caramel, chocolate, and Biscoff biscuits? There's absolutely no reason not to.

My youngest was at kindy, and I needed to keep my oldest entertained during the school holidays. We got to work — and honestly, this might be the most fun we've had in the kitchen all year. Christmas Crack is one of those recipes that sounds impressive, looks incredible, and takes almost no effort at all.

What is Christmas Crack?

Christmas Crack is a festive sweet treat made by layering biscuits in a sheet pan, pouring over a hot buttery caramel, baking it briefly, then topping with melted chocolate and whatever toppings your heart desires. It sets in the fridge (or freezer if you're impatient like us!), then breaks apart into gorgeous, indulgent pieces.

It's sweet, salty, crunchy, chocolatey, and completely addictive. Hence the name. 

What You'll Need

• Biscuits of choice — enough to fill the bottom of your sheet pan (I used Biscoff biscuits; a packet fills a 25x35cm tin with about 3 to spare)
• ½ cup butter
• ½ cup brown sugar
• 1 cup chocolate of choice — slab or chunks
• Toppings of choice
• Salt flakes — non-negotiable!

Method

1. Preheat your oven to 180°C and line your baking pan with baking paper.
2. Add the butter to a small saucepan and melt over medium heat. Once melted, add the brown sugar and stir to combine. Let it cook, stirring continuously, until it reaches boiling point and bubbles for a good 5 minutes — it will come together into a smooth caramel.
3. Pack your biscuits along the bottom of the lined tin, breaking any to fit the edges. You want the entire base covered.
4. Pour the hot caramel mixture over the biscuits — be careful, it's very hot! Using an offset spatula or rubber spatula, spread it over the biscuits. Don't stress too much about getting it perfectly even — it spreads in the oven.
5. Bake for 8 minutes. While it's in the oven, melt your chocolate (or break it into smaller pieces) and prep your toppings — cut, break, or measure them out so they're ready to go the moment the tray comes out.
6. Remove from the oven and scatter the chocolate pieces all over the top. Give it a minute or two — you'll see the chocolate start to melt. Once it's melting, spread it evenly over the caramel layer.
   • If you've pre-melted your chocolate, give the caramel a minute to cool slightly first — otherwise the two layers will mix together and you'll lose that beautiful two-layer effect.
7. Immediately add your toppings while the chocolate is still warm — give them a gentle nudge down into the chocolate so they stick. Add your salt flakes now — they make a huge difference in offsetting the sweetness.
8. Pop the tray into the fridge for a few hours to set. (We put ours in the freezer — 30 minutes and it was ready to go!)
9. Once set, break it up as you please. Mine broke beautifully along each Biscoff biscuit — perfect bite-sized pieces.

Tips & Tricks

• Biscoff biscuits are the move — the caramelised biscuit flavour pairs perfectly with the caramel and chocolate. I'd absolutely use them again.
• Salt flakes are essential — the sweetness is intense (in the best way), and the salt balances it perfectly. Don't skip this step!
• Work quickly once the tray comes out of the oven — the chocolate sets fast and you want your toppings on before it does.
• Topping ideas: crushed candy canes, sprinkles, chopped nuts, dried cranberries, mini marshmallows, or extra Biscoff crumbles.
• Storage: keep in an airtight container. The biscuits may soften after a day or two, but everything should be perfectly fine to eat for up to 5 days — if it lasts that long!

We made a full 25x35cm sheet and shared some at swimming with friends. The rest was gone at home in record time. I think that says everything you need to know. 

Happy Christmas baking — and don't forget to tag us at #flouranddoughnz when you make it!