Fairy bread Christmas crack

This is our white chocolate version of our best-ever Christmas crack. It’s got the classic savoury cracker base, the brittle butter praline middle and a layer of white chocolate on top, plus 100s and 1000s because who doesn’t love fairy bread? We have added stars to the sprinkles for an extra special Christmas feel, but you can use any small Christmas sprinkles you have or skip them altogether. Store in an airtight container in a cool dark place for up to 5 days (if you can resist it for that long!)

7 Ingredients

  • 6 Arnott’s Salada Original crackers

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

  • 125g salted butter, chopped

  • 2 x 180g white chocolate block, melted

  • 1 tbsp hundreds and thousands

  • 2 tbsp rainbow star sprinkles

  • Sea salt flakes, to serve

4 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan-forced. Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the 2 long sides. Arrange crackers
    (6 Arnott’s Salada Original crackers)
    in a single layer over base of prepared pan, trimming to fit.

  • Step 2

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

  • Step 3

    Pour sugar mixture evenly over crackers. Bake for 5 minutes or until sugar mixture is bubbling.

  • Step 4

    Pour the white chocolate
    (2 x 180g white chocolate block, melted)
    over the sugar mixture. Use a palette knife to smooth the surface. Scatter over hundreds and thousands
    (1 tbsp hundreds and thousands)
    and sprinkles
    (2 tbsp rainbow star sprinkles)
    . Sprinkle with sea salt flakes
    (Sea salt flakes, to serve)
    . Set aside for 2 hours or until set. Break into pieces to serve.
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Recipe Notes

You’ll need to allow 2 hours setting time.

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