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White Christmas crack

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 Ingredients


  • 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 1

    Grease a large baking tray. Line with baking paper. Completely cover the base of the tray with crackers

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    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (9 Salada Original crackers)


  • Step 2

    Place 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 3

    Place 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 4

    Scatter 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 5

    Break into shards to serve.
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Recipe Notes

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.

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