Salada Christmas Crack

Salada Christmas Crack is a fun festive recipe perfect for indulging! Crunchy biscuit base, hard toffee centre and decorated chocolate top.

Prep Time22

Cook Time8

Total Time30

Course: Dessert, Treat

Cuisine: Western

Keyword: salada christmas crack

Servings:

Calories: 265kcal

Author: Adrianne

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.

Nutrition