White Chocolate Crack is a fun and optionally festive recipe! Needing only simple ingredients we bring together layers of crunchy biscuits, crispy toffee and smooth chocolate. The fun continues when we decorate it. Make it festive so that is is 'white chocolate christmas crack' or add your own unique spin to be simply chocolate toffee that can be served anytime of year.
Recently I shared with you my Salada Christmas Crack. As a family, we are doing 'Christmas in July' (it's next weekend so technically Christmas in August but you know what I mean). Making and testing that recipe made me realise it would be fun to do a white chocolate version. One that you could use all year round even when it isn't Christmas.
That along with other enjoyable recipes like the Oreo Blondies, Apple Cinnamon Blondies, Raspberry White Chocolate Blondies or the Caramel Cheesecake Brownies are great options for when you need homemade baked goods.
🤍 White Chocolate 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: (many that you are likely to already have).
- Popular
- Versatile: make it throughout the year and keep the decorations fun and colorful. Make it at Christmas and decorate it with Christmas sprinkles and colors.
- Basic method: no candy thermometer needed.
Jump to:
🥗 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: the world is your oyster! Choose your favorite and decorate as you please.
- Brown sugar.
- Butter: unsalted is recommended. This is because the saltine crackers or salada biscuits that we use for the base come pre salted.
- White chocolate: it wouldn't be white chocolate crack without this key ingredient 😉.
- Biscuits: known in Australia as salada biscuits or the wider world as saltine crackers these are white wheat crackers with small holes and a little salt.
😉 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:
- Occasion specific: when I was initially thinking about this recipe I wanted you to be able to use it for when you need a baked good all year round. So whilst it could be white chocolate Christmas crack it could also be a kid's party food such as fairy bread chocolate crack (no white bread kneaded), haha see what I did there! 😉
- Chocolate: if you want to use milk chocolate like I do in my Salada Christmas Crack then you can. Or use dark chocolate like my Dark Chocolate Rocky Road.
👩🍳 How to Make White Chocolate Crack
Here are the step by step instructions to make the recipe. We start by lining the slice tray like you see in the 1st image below.
🍳 Instructions
- Prepare the slice tray (Photo 1)
- Add chocolate to bowl (Photo 2)
- Place biscuits into tray for the base layer (Photo 3)
- Add the butter and sugar to a heavy based pan (Photo 4)
Line a large 9 x 13 inch (33c cm x 23cm) slice tray with 2 sheets of overlapping parchment paper. Ensure enough overhang on each side to grab and use to pull out of tin when set.
Next add the broken chocolate pieces to a heatproof jug then set aside.
Place the biscuits across the base of the slice tray to form the bottom layer like you see in photo 3 above.
Next add the butter and sugar to a heavy based frying pan. Turn the heat to medium low and stir occasionally as the butter melts, mixing the 2 ingredients together.
When you see one color in the pan (light brown) no longer 'yellow' for butter and 'brown' for sugar stop stirring. Watch the bubbles. When they make their way from the middle of the sugar mixture all the way to the edges set the timer for 30 seconds. Don't stir during these 30 seconds but simply watch the bubbles.
- Boil for 30 seconds (Photo 5)
- Pour over the salada's (Photo 6)
- Bake for 8 minutes (Photo 7)
- Pour over melted chocolate (Photo 8)
Gently stir the sugar mixture and then pour it directly over the biscuit layer. Next place this into the oven (middle shelf, uncovered) and let it bake for 8 minutes.
In the final 3 minutes of bake time, place the chocolate into the microwave (high heat) and use 1 minute intervals for a total of 3 minutes to melt the chocolate. (Important to use increments so that the chocolate doesn't seize).
When the 8 minutes total bake time is up, use oven mitts to remove the slice tray from the oven and place it onto a heatproof surface.
Then remove the chocolate from the microwave and gently stir until smooth with no lumps.
Pour the melted white chocolate over the toffee layer and spread with a spatula to cover.
Next decorate by sprinkling the top chocolate layer with colored sprinkles.
- Decorate (Photo 9)
Now the 'hard work' or making process is over. All we need to do is give it time to set.
I place mine in the fridge for a couple of hours.
Once set you can remove it from the fridge, grab the overhanging baking paper, use this to pull it up and out of the tray and then pull the paper off.
Next use 2 hands to break the large rectangle apart into smaller pieces like you see in the photo below.
🍽 Serving Suggestions
I like to break this up into pieces and pop it on a plate.
It looks good and eye appealing!
👍 How to Guide
How to Store
Store the chocolate crack in a sealed, airtight container in the fridge. It will last 7-10 days in there.
💡 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:
- Cooking chocolate: is made for cooking. Other chocolate is made for eating. I always recommend using cooking chocolate when we are making/baking/melting.
- Slice tray: if your slice tray is too big you can minimise the surface area by adding a row of rolled aluminium foil at the base (long end) and side (width end). Put these in before the 2 overlapping sheets of parchment paper.
- Chocolate: when melting the chocolate the strategy is (microwave on high) 1 minute, followed by another minute at which time you can stir it, followed by 1 final minute where you give it a good stir to ensure it is all smooth and melted. You will notice after the 1st minute that it is not melted enough to stir. Regardless we still want to melt it in increments not for a full straight 3 minutes to avoid the chocolate seizing (becoming hard and grainy).
- Make it Fairy Bread Christmas Crack if you please by using hundreds and thousands to decorate.
- Do you love using the microwave to 'cook?', then you might like the Microwave Chocolate Pudding, Rum And Raisin Fudge, Microwave Chocolate Fudge or the Microwave Brie.
- Or do you simply love chocolate? Then you night like the Malteser Fudge, Snickers Fudge, Mint Aero Fudge or the Turkish Delight Fudge.
🤓 White Chocolate Crack FAQ's
I don't know to be honest as I have never tried or needed to do that. I think for best results, make it, serve it and enjoy.
Yes if you prefer to do it that way, you can.
I have seen recipes for traditional Christmas crack where people break apart the biscuits and lay them in individual squares rather than big blocks of squares to create the base layer. You can try this method if you still want to make the recipe but don't have the exact size slice tin needed.
😍 More Easy Dinner Recipes
There is an enjoyment to be experienced when you are able to cook not for 'lunch' or 'dinner' or 'because you have to' but simply 'because'. The recipes below tick the 'because' box. They are fun, with a diverse range of taste and textures to allow you to let your hair down a little.
- Savoury delights: Spinach And Bacon Cob Loaf, Caramelised Onion Tarts, Brie Cranberry Tarts, Camembert Cob Loaf.
- Festive recipes: Fruit Mince, Baileys Fruit Cake, Fruit Mince Tarts, White Chocolate Crackles.
- More chocolate: Tim Tam Slice, Baileys Cheesecake Balls, Tim Tam Cheesecake Balls, Slow Cooker Baileys Fudge, Christmas Oreo Balls.
- Non chocolate baking: Lemon Polenta Cake, 6 Egg Pavlova, Orange Polenta Cake, 8 Egg Pavlova.
It is time to get our white chocolate 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
White Chocolate Crack
Ingredients
Biscuit layer
- 6 salada biscuits Note 1
Toffee layer
- 250 grams/2 sticks butter unsalted
- 1 cup brown sugar
Chocolate layer
- 400 grams/14 oz white chocolate Note 2
To decorate
- ¼ cup hundreds and thousands sprinkles Note 3
Instructions
Biscuit layer
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Slice tray: line a 9 x 13 inch (33cm x 23cm) slice tray with 2 sheets of overlapping baking paper with a 1-2 inch over hang on each side. Note 4
Toffee layer
- Butter and sugar: add both the butter and sugar to a heavy based sauce pan. Allow to melt using medium low heat. Stir to combine as it melts. Once the butter is melted and you start to see one color in the pan and not 2 separate colors watch the bubbles. When you see the bubbles make their way from the centre to the outside of the sugar mixture stop stirring and allow to bubble away for 30 seconds. After that, remove from the stove top, give a gentle stir and then pour over the biscuit layer.
- Oven bake: spread the toffee out so that it completely covers the biscuits then place this into the oven and let it bake for 8 minutes. (The toffee layer will be bubbling away, this is to be expected).
Chocolate layer
- Chocolate: add the chocolate to a heatproof jug. Microwave in 1 minute increments on high for a total of 3 minutes.
- Combine: use baking mitts to remove the slice tray from the oven at the 8 minute mark and set it onto a heatproof surface. Pour the melted chocolate over the top and then use a spatula to spread it out across the toffee layer.
Decorate
- Sprinkles: sprinkle the colored hundreds and thousands across the white chocolate layer.
Set
- Refrigerate: place in the fridge until the chocolate has set and the toffee has hardened. Then break into pieces and serve.
Video
Notes
- Note 1 - Salada biscuits or saltine crackers: these biscuits come as a square comprised of 4 smaller squares. The recipe needs 6 'original squares' or 24 small biscuit squares. See the photo where I am laying the biscuits into the tin if unsure.
- Note 2 - White chocolate: I use 2 blocks (200 grams each ) of white cooking chocolate. In the testing process I used 1 bag of chocolate chips but I found that this was not enough, you need more to create a good solid chocolate layer. Also cooking chocolate is always best and recommended for baking/making/melting not regular eating chocolate.
- Note 3 - Sprinkles: you don't have to use the exact same type and color of sprinkles that I am using. Feel free to use your favorite combination and decorate to occasion. Be it festive for Christmas, pink for Valentines or how ever you want to decorate it. M and m's, crushed candy canes, sprinkles, cachous, lollies, biscuit pieces etc etc.
Tina P says
This is so fun looking!