Biscoff Christmas Crack
Biscoff Christmas Crack is a 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!
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!
Notes
This Christmas crack is meant to have a thin layer of toffee because the cookies are already sweet, but you can increase to 1 cup of butter (227g) & 1 cup of brown sugar (200g/packed) for a thicker layer.
Use a jelly roll pan (10x15 inches) if you can. It holds 30 regular sized biscoff cookies more snuggly, which makes it easy to spread the toffee and chocolate layers. If you don't have one, you can totally use a half-sheet pan (13x18 inches) too.
Biscoff Cookies - I'm using regular sized biscoff cookies. If you're using the larger "airline" XL size, you can cut them to fit your pan if needed.
Chocolate Chips - 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.
Melting Chocolate Chips - If your chocolate isn't melting, place back in the oven for a few minutes just until they start to melt.
Storage - Store in an airtight container, in the fridge for 1 week. You can also freeze for up to 2 months. Thaw before eating.
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