Salada Christmas Crack is a fun and festive recipe perfect for indulging! With a crunchy biscuit base, hard toffee centre and chocolate topping we bring together this easy festive treat. Perfect for 'Christmas in July' or throughout December, its a great recipe to whip out as needed.
Recipes like the Microwave Chocolate Fudge, Marshmallow Fudge, Mint Aero Fudge and the Turkish Delight Fudge offer a wide variety of chocolate combinations.
The Microwave Chocolate Self Saucing Pudding, Baileys Cheesecake Brownies, Tim Tam Cheesecake Balls and Slow Cooker Baileys Fudge are other fun and easy festive recipes.
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🤍 Salada Christmas Crack
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Fun.
- Easy.
- Simple ingredients.
- Short cook time: less than 5 minutes on the stove top and only 8 minutes in the oven.
- Festive.
🥗 Ingredients
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Sprinkles: your favorite festive sprinkles are a great choice.
- Mini m and m's: from the pack simply seperate the green, red and brown (keep) and use the other colors for a different recipe.
- Butter: unsalted butter is best as the salada's come pre salted. No need for it to be at room temperature, straight from the fridge is fine.
- Brown sugar.
- Chocolate: I always recommend using cooking chocolate, not regular chocolate for best results.
- Saladas: these will be in the biscuit aisle. They are plain wheat biscuits, topped with a little salt. They give the Christmas crack recipe a crispy texture.
😉 Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- Sprinkles: you don't have to use the same exact ones that I am using, you can use your favorite. Or think a little laterally and use broken candy canes or Christmas themed sprinkles.
- Chocolate: I like using milk chocolate for this recipe. But if you prefer either dark or white chocolate you can use either of those.
- Gluten free: for a gluten free version of this Christmas crack candy you can use Arnott's gluten free Jatz biscuits.
👩🍳 How to Make Salada Christmas Crack
To make the recipe we start by lining a large baking dish with baking paper. You will need 2 overlapping sheets (1 in either direction). The size of the baking dish needs to be 9x13 inches (33cm long by 23cm wide).
🍳 Instructions
- Line the tray with baking paper (Photo 1)
- Add the chocolate to a bowl (Photo 2)
- Spread the salada biscuits into a single layer (Photo 3)
- Add the butter and sugar to a pan (Photo 4)
Prepare your slice tray like you see in the photos above. Then add the chocolate to a heatproof bowl.
Next place the salada biscuits into the tray in one flat layer.
Then add both the butter and brown sugar to a heavy based frying pan. Keep the heat on medium low. Let the butter and sugar melt and stir occasionally.
After a couple of minutes you will start to see the 2 seperate colors of yellow (butter) and brown (sugar) become one color (light brown, see image 5 below). Once this happens the mixture will begin to bubble. Watch the bubbles. When they have moved from the middle all the way to the edges of the pan stop stirring and let the mix bubble for 30 seconds.
Then remove, give a gentle stir and pour mixture over the salada biscuits. The biscuits will lift a little and then float down again, this is normal (to be expected).
Spread the toffee layer over the top of the biscuits with a spatula and then place the slice tray into the oven (uncovered, middle shelf) for 8 minutes.
Simply let it bake for the 1st 5 minutes. Then use the microwave in 1 minute increments (high heat) to melt the chocolate.
- Boil for 30 seconds (Photo 5)
- Pour the brown sugar mixture over saladas (Photo 6)
- Oven bake for 8 minutes (Photo 7)
- Pour over the melted chocolate (Photo 8)
After the total 8 minutes is up, use oven mitts to remove the tray from the oven and set it onto a heatproof surface. Then pour the melted chocolate over the top and use a spatula to spread it out in one layer.
Next sprinkle the red, green and brown mini m and m's over the melted chocolate like you see in the photo below.
- Add the mini m and m's in a layer (Photo 9)
Now for the finishing touch spread the sprinkles across the top of the chocolate like you see in the photo below.
- Add the sprinkles over the top of the chocolate (Photo 10)
Once you have added the sprinkles put the whole tray into the fridge and let it set.
I like to leave it for a couple of hours (3-4). Then once it has set, grab it out, pull it up and out of the slice tray, remove and discard the baking paper and then break it into pieces.
🍽 Serving Suggestions
The reason this recipe is called 'Christmas crack' is because it is highly addictive. The other thing that you will notice is that there will be an audible 'crack' when you break the set pieces apart.
You can choose to plate and serve as is or transfer the pieces to clear gift bags and close with a Christmas ribbon. These can be gifted or taken to Christmas parties and end of year get togethers.
👍 How to Guide
How to Store
Store the Christmas crack in a sealed, airtight container in the fridge. It will last 7-10 days as long as it is not eaten 1st!! 😂
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Slice tray: If your slice tray is too big for the crackers to sit as shown you can add an alfoil stopper on either the horiztonal or vertical side. To do this simply roll alfoil up to be a long round log. Then place it in before the baking paper. This will stop the chocolate crack from spreading into the rest of the pan.
- Additional crackers: re above. The other way the recipe will work is by breaking the salada biscuits up and individually placing them into the base of the tray if yours is quite large. Or by breaking some in half and using those halves to fill the base of the slice tray to create the biscuit layer.
- Toffee: if your toffee pours directly into the middle of the tray, simple use a spatula to spread it out in an even layer. It needs to cover all of the biscuits.
🤓 Salada Christmas Crack FAQ's
Salada's are an Australian biscuit. They are made from wheat flour and baked with a little salt. They are known as saltine crackers in some other countries like the USA.
Yes, otherwise the toffee layer will be chewy and not hard.
No, you can't. Doing so crystalises the sugar instead of letting it emulsify. We want the grains of sugar to be broken down and using medium to low heat ensures that this process is slow and steady.
😍 More Easy Bake Or No Bake Recipes
If your favorite thing to do is spend time in the kitchen whipping up so bake or no bake recipes then I have some more ideas to share with you. The recipes below offer a variety of both sweet and savory delights with various cook times and methods.
- Shortbread biscuits: Mini Shortbread Cookies, Macadamia Nut Shortbread, Cheese Shortbread, Lemon Curd Shortbread Cookies.
- Savoury recipes: Cheese And Bacon Bread, Brie Cranberry Tarts, Caramelised Onion Tarts.
- More festive recipes: Baileys Fruit Cake, Fruit Mince, Fruit Mince Tarts.
It is time to get our salada chrismas crack on my friend! You can also find all of my chocolate recipes or Christmas recipes in the one spot.
Adrianne
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📖 Recipe
Salada Christmas Crack
Ingredients
- 250 grams/2 sticks butter unsalted
- 1 cup brown sugar
- 24 salada biscuits this is 6x4 biscuit squares
- 200 grams/14 oz milk chocolate Note 1
- ¼ cup mini m and m's red, green and brown, Note 2
- 1 tablespoon festive sprinkles Note 3
Instructions
- Preheat oven: to 180°C / 350-375°F / Gas Mark 4-5.
- Baking dish: line a 9 x 13 inch (33cm x 23cm) with 2 sheets of overlapping baking paper with a 1-2 inch over hang on each side. Note 4
- Biscuit layer: place the salada biscuits into the prepared slice tray in one flat layer.
- Toffee layer: add both the butter and brown sugar to a heavy based sauce pan. Turn the heat to medium low. Stir occasionally as it melts. When you see one colour (light brown) instead of 2 (yellow and brown) in the pan, let the bubbles go from the centre all the way out to the edges. When the bubbles are at the edges of the pan let it bubble for 30 seconds without stirring.
- Combine: remove the pan from the stove top, give it a quick stir and then pour the combined toffee over the biscuit layer.
- Oven bake: now place the slice tin into the oven (uncovered, middle shelf) and let it bake for 8 minutes.
- Microwave: in the final 3 minutes of the oven bake time above put the chocolate into the microwave and melt in 1 minute increments for a total of 3 minutes. Note 5
- Combine: use oven mitts to remove the slice tray from the oven and set it on a heat proof surface. Pour the melted chocolate over the top and use a spatula to spread it out in one layer.
- Decorate: spread the mini m and m's across the melted chocolate and then use the sprinkles on top as a finishing touch.
- Set: place the decorated salada crack into the fridge to set. (3-4) hours. Once set break apart into pieces and serve.
Video
Notes
- Note 1 - Chocolate: I like to use milk chocolate for the recipe. Equally you can use dark chocolate or milk chocolate.
- Note 2- M and m's: I use mini m and m's. I sit there with 2 bowls and spoon the green, red and brown ones out (keep) and then put the blue, yellow and orange ones aside for another purpose.
- Note 3 - Sprinkles: you don't have to use the exact same ones that I am using. This combination is gold, silver and white so it looks a bit festive, but you can use your favorite or whichever you prefer to use.
- Note 4 - Slice tray: if your slice tray is too big to fit the salada crackers snuggly you can roll alfoil, place it under the baking paper and use it to stop the toffee layer from spreading. Or you can break some more the the biscuits up and use half pieces of them to fill the gap. We do need 1 snug layer of the biscuits to stop the toffee layer from going in all directions.
- Note 5 - Chocolate: when melting chocolate in the microwave a lot of recipes will say to do so in 30 second increments and stir after each. Personally, I have tried this and nothing happens enough to stir after 30 seconds. So I do 1 minute on high, then another minute and then stir, followed by 1 final minute with a thorough stir before it is consistently melted enough to pour over the cooked toffee layer.
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