Recipe Best-ever Christmas crack : Easy, Special and Delicious

Recipe Best-ever Christmas crack : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Best-ever Christmas crack. This Recipe Best-ever Christmas crack : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Best-ever Christmas crack was necessary 2h 15m, cook 05m and serving 12. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Best-ever Christmas crack

Salty biscuits covered in caramel toffee, chocolate and M&M’s - this Christmas treat is super easy and seriously addictive.

Best-ever Christmas crack


7 Ingredients












  • 6 Arnott’s Salada Original Crispbread










  • 160g (1 cup, lightly packed) brown sugar










  • 125g salted butter, chopped










  • 2 x 180g blocks dark chocolate, melted










  • 100g white chocolate, melted










  • 50g green and red M&M’s Minis










  • Silver cachous, to decorate









  • Select all ingredients










5 Method Steps








  • Step 1


    Preheat oven to 180/160 fan forced. Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the 2 long sides. Place crispbread

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

     (6 Arnott’s Salada Original Crispbread)     over the base of the prepared pan in an even layer.







  • Step 2


    Combine the sugar (160g (1 cup, lightly packed) brown sugar) and butter (125g salted butter, chopped) in a small saucepan. Cook, stirring, over medium heat until butter melts and the mixture is smooth. Bring to the boil. Cook, stirring, for 30 seconds or until thickened.







  • Step 3


    Pour the sugar mixture evenly over the crispbread. Place in the oven and bake for 5 minutes or until sugar mixture is bubbling.







  • Step 4


    Pour the dark chocolate (2 x 180g blocks dark chocolate, melted) over the crispbread and use a palette knife to smooth. Set aside until set.







  • Step 5


    Drizzle over white chocolate (100g white chocolate, melted) and sprinkle with M&M’s and (50g green and red M&M’s Minis) cachous (Silver cachous, to decorate). Set aside until set completely. Break into pieces to serve.



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