Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Christmas crack makes a great edible gift that you can make ahead of time. This version is made with white chocolate and condensed coconut milk and decorated with pistachios and glacé cherries.
9 Salada Original crackers
320g can sweetened condensed coconut milk
60ml (¼ cup) golden syrup
40g salted butter
180g block white chocolate, coarsely chopped
2 tsp vegetable oil
Red glacé cherries, to decorate
Toasted pistachio kernels, to decorate
Silver cachous, to decorate
5 Method Steps
Step 1Grease a large baking tray. Line with baking paper. Completely cover the base of the tray with crackers(9 Salada Original crackers)
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Step 2Place condensed milk (320g can sweetened condensed coconut milk), golden syrup (60ml (¼ cup) golden syrup) and butter (40g salted butter) in a saucepan. Cook over medium heat, stirring continuously, for 10-12 minutes or until golden and thick. Remove from heat and continue to stir for a further 1-2 minutes to cool slightly. Pour over crackers and working quickly, spread to the edges of the pan. Set aside to cool completely.
Step 3Place the chocolate (180g block white chocolate, coarsely chopped) and vegetable oil (2 tsp vegetable oil) in a microwave-safe bowl. Microwave on High for 1-1½ minutes. Leave to sit for 2-3 minutes or until melted. Stir until smooth. Pour over crackers.
Step 4Scatter over cherries (Red glacé cherries, to decorate), pistachios (Toasted pistachio kernels, to decorate) and cachous (Silver cachous, to decorate). Place in the fridge for 1 hour or until set.
Step 5Break into shards to serve.
Please note, when making the middle layer, the caramel needs to cook over a medium heat for at least 10 minutes while you stir continuously. You can tell it’s ready when it changes colour to a deep caramel and the texture becomes viscous and pulls away from the sides of the saucepan. It’s then important to spread the caramel quickly before it begins to cool.