Biscoff Christmas Crack is a delicious and fun flavor twist on a classic saltine cracker Christmas crack. This festive holiday candy is layered with Biscoff cookies, salted toffee & dark chocolate, and then topped with a cookie butter swirl and Christmas sprinkles!
One bite and you'll understand why it's called crack! It's crunchy, crisp, caramelly, sweet, salty, and dangerously addictive.
If you love toffee as much as I do, check out my toffee cookie butter blondies, salted toffee espresso blondies, chocolate chip and toffee shortbread, and homemade toffee bits.
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♡ Why You Will Love this Biscoff Christmas Crack
- Easy to make. Making the toffee layer is very easy, as we do not need a candy thermometer.
- Simple ingredients. You only need crackers/cookies, butter, brown sugar, salt, and chocolate. Cookie butter and sprinkles are optional.
- Customizable. Christmas crack is usually made with saltine crackers, but you can use pretzels, graham crackers, Ritz crackers or club crackers. You can also use any kind of chocolate and a number of different toppings.
- Great for gifting. This recipe makes a huge batch, which makes it perfect for sharing. Looking to add to your cookie box, try these iced oatmeal cookies, brown butter pecan shortbread, macadamia nut shortbread and hazelnut baci di dama.
Ingredient Notes
Here are some notes about all the ingredients used in this Biscoff Toffee Christmas Crack. Quantities and full instructions are in the recipe card below!
- Biscoff Biscuits - Biscoff are spiced speculoos cookies. I'm using Lotus Biscoff brand, but you can use any brand or even homemade.
- Butter - You can use salted or unsalted butter.
- Brown Sugar - I'm using light brown sugar, but you can use dark brown sugar as a substitute. The toffee layer will be darker in color and have more of a butterscotch/molasses flavor.
- Semi-Sweet or Bittersweet Chocolate - If using chocolate chips, I recommend Ghiradelli or Guittard's, as some brands contain a coating to help the chips retain their shape, making it harder to melt smoothly. You can also use chocolate bars.
- Salt - A bit of salt will be added to the toffee mixture to balance the sweetness. If you're using salted butter, you can omit the salt.
- Christmas Sprinkles (optional) - Adds for a festive touch.
- Cookie Butter (optional) - This is totally optional but, a swirl of melted cookie butter adds a beautiful design.
*See recipe card for quantities.
Ingredient Variation & Substitution
For the Biscoff Cookies - You can use a variety of crackers or cookies for the base including, saltine crackers, Ritz crackers, Club crackers, matzo crackers, pretzels, graham cracker, digestive biscuits.
For the Brown Sugar - If you don't have light brown sugar, you can substitute with dark brown sugar.
For the Chocolate - I'm using Ghirardelli's 60% chocolate to balance out the sweetness, but feel free to use milk chocolate, white chocolate, or a combination.
For the Cookie Butter - You can make a design with melted white chocolate or melted peanut butter.
For the Sprinkles - Instead of sprinkles, chopped nuts, red and green M&Ms, or flaky sea salt. You can even add Biscoff cookie crumbs on top.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Biscoff Christmas Crack! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Line a jelly roll pan with foil, and then arrange Biscoff cookies in a single layer.
Step 2. In a heavy bottom saucepan, add butter, brown sugar and salt.
Step 3. Over medium heat, and stirring often with a silicone spatula, melt butter and sugar together. Once it starts to boil, set a timer and boil, undisturbed for 3 minutes.
Step 4. Quickly pour hot toffee over the cookies and spread evenly with a spatula. Bake at 375ºF (190ºC) for 5 minutes.
Step 5. Sprinkle chocolate chips over the toffee layer and let stand, untouched for 5 minutes.
Step 6. Using an offset spatula, spread the melted chocolate chips in an even layer over the toffee.
Step 7. Pipe melted cookie butter over the chocolate in horizontal lines. Then, drag a toothpick vertically, alternating directions, to create a pattern.
Step 8. Top with Christmas sprinkles if desired. Let cool at room temperature for 30 minutes, then chill for at least 1 hour. Slice or break into small pieces and enjoy!
Storage
- Refrigerator - Store in an airtight container, in the fridge for a week.
- Freezer - Store in freezer bags and keep in the freezer for up to 2 months. Thaw before eating.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
Use a jelly roll pan (10x15 inches) if you can. It holds 30 regular sized biscoff cookies more snuggly, which makes it easier to spread the toffee and chocolate layers. If you don't have one, you can totally use a half-sheet pan (13x18 inches) too.
Use tin foil for easy clean up. Wrap your baking sheet with foil and lightly spray it with cooking spray. This will make it easier to peel away.
Use the right chocolate. If using chocolate chips, I recommend Ghiradelli or Guittard's, as some brands contain a coating to help the chips retain their shape, making it harder to melt smoothly. You can also use chocolate bars, which melts more easily.
Melting chocolate chips. If your chocolate isn't melting, place back in the oven for a few minutes just until they start to melt.
FAQ
It sounds like the toffee mixture did not boil long enough. Once the mixture starts to boil, set a timer and continue boiling for 3 minutes.
You sure can, and it thaws well too! Store in freezer bags for up to 2 months. Thaw at room temperature before enjoying, about 10 minutes.
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♡ Did you try this recipe?
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📖 Recipe
Biscoff Christmas Crack
Equipment
- Jelly Roll Pan (10x15 inches) Or Half Sheet Pan (13x18 inches)
- Tin Foil
- Heavy Bottom Saucepan
- Silicone Spatula
- Offset Spatula
INGREDIENTS
- 30 Biscoff Cookies
- ¾ Cup (169g | 12 Tablespoons) Unsalted Butter
- ¾ Cup (150g) Light Brown Sugar packed
- ¼ Teaspoon Fine Sea Salt
- 1 ¾ Cups Semi-Sweet or Bittersweet (60%) Chocolate Chips
- 3 Tablespoons Smooth Cookie Butter (optional) melted
- Christmas Sprinkles
Instructions
- Preheat oven to 375ºF (190ºC). Line a jelly roll pan (10x15 inch) with foil and lightly spray with cooking spray. You can also use any rimmed pan that will fit 30 cookies.
- Arrange Biscoff cookies in a single layer (with logo facing down), side by side, in your prepared pan.30 Biscoff Cookies
- In a heavy bottom saucepan, add butter, brown sugar and salt. Set over medium heat, and stirring often with a silicone spatula, melt butter and brown sugar together.¾ Cup (169g | 12 Tablespoons) Unsalted Butter¾ Cup (150g) Light Brown Sugar¼ Teaspoon Fine Sea Salt
- Once the mixture starts to bubble, set a timer and boil for 3 minutes, undisturbed.
- Quickly pour the hot toffee mixture over the Biscoff, and using a spatula, evenly spread it over the cookies. Bake in your preheated oven for 5 minutes.
- Remove from the oven and sprinkle the chocolate chips over the toffee layer. Let stand, untouched for 5 to 8 minutes. 1 ¾ Cups Semi-Sweet or Bittersweet (60%) Chocolate Chips
- If you'd like to swirl cookie butter over the top, melt cookie butter in the microwave for 10 to 15 seconds. Transfer to a piping bag or ziploc bag. 3 Tablespoons Smooth Cookie Butter (optional)
- Once the chocolate chips are soft, use an offset spatula, and spread the chocolate in an even layer over the toffee.
- Snip the tip of your piping bag/ziploc bag and pipe the melted cookie butter over the chocolate in horizontal lines. Then drag a toothpick vertically through the cookie butter/chocolate, alternating directions to create a pattern.Instead of creating a pattern, you can also make random swirls.
- Top with Christmas sprinkles if desired. Let cool at room temperature for 30 minutes, then chill in the fridge for at least 1 hour.
- Lift the candy out of the tray, and peel the foil off. Slice or break into small pieces and enjoy!
Julie says
Im pretty disappointed. I feel the pictures are sadly deceiving. A 10x15 pan hold well more than 30, I tried several sizes, used a smaller pan, having to cut biscoffs to fit 3 halfs to complete rows while staying as close to 30 as possible for the full recipe to work.. So unless the cookies themselves come in different sizes... The recipe is not for a caramel center, that would require some kind of heavy cream--this is a toffee effect, I knew better but thought maybe i was missing something. After spending more time than I should have on the pan, figured toffee might work and give layers I was hoping for. Even with that then I find the amount of toffee barely covered all the cookies! I haven't cut as of yet, but willing to bet I will be hard pressed to get neat squares out of them. Made me feel like I fell for AI click bait. Did I miss something?
Lisa Flinn says
Hi Julie, I can assure you that these are not AI photos. I used a jelly roll pan from the brand "USA Pan." Their website shows the pan's outer dimension as 14.75 x 9.875 x 1 inches, but size can vary slightly depending on the brand. I used standard sized Lotus Biscoff cookies from an 8.8 oz package (as you can see in my ingredient photo), and I was able to fit 30 cookies in the pan. But you don't have to use a jelly roll pan. A large rimmed baking pan (like a half sheet pan) works too, as mentioned in the notes. Regarding the toffee, I tested this recipe 3 times and never had any issue covering the cookies. It's meant to be a thin layer. For a thicker layer of toffee, you can increase to 1 cup of butter & 1 cup of brown sugar, but the candy will be sweeter. Despite the issues, I really do hope you enjoy them. Thanks for trying the recipe. Have a great holiday!
Abby says
Anyone looking to upgrade their christmas crack, make these instead. Very easy and quick to make. I shared it with our friends and some coworkers and everyone loved them!
Lisa Flinn says
Hi Abby, I'm so happy to hear everyone loved them! Thanks so much for trying the recipe and for your awesome review! 😊
Holly Thomas says
Gosh these were SO good and vanished very fast. Thank you for sharing and merry Christmas.
Lisa Flinn says
Aw, I love hearing that! Thanks so much for trying the recipe and for your review, Holly! Happy holidays and Merry Christmas!! 😊