The combination of salty crackers, crunchy toffee caramel and dark chocolate is what makes Christmas crack so moreish. Add banana lollies and some white and Caramilk chocolate and you have yourself banoffee Christmas crack!
Ingredients
- 100g Jatz crackers
- 3/4 cup (140g) brown sugar
- 150g butter
- 1 tsp vanilla essence
- 1/4 tsp salt flakes
- 180g dark chocolate, chopped
- 160g banana lollies
- 70g white chocolate chips
- 50g Caramilk chocolate, melted
Method
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Step 1Preheat oven to 180C. Line an 18cm x 26cm slice tin with a layer of foil then a layer of baking paper. Arrange a layer of Jatz crackers in the base of the tin, breaking up any extras to fill the gaps.
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Step 2Heat sugar and butter in a small saucepan, stirring often until sugar has melted. Simmer for 3-4 minutes until thick and smooth. Stir through vanilla and salt. Pour over the Jatz crackers so they are completely covered. Bake for 10-15 minutes until caramel is a deep rich brown - check it every few minutes.
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Step 3Remove from the oven and immediately sprinkle the chopped chocolate evenly over the caramel and allow it to start melting, then use a spoon or offset spatula to spread out so the caramel is completely covered. Allow to cool for a few minutes then dot the top with banana lollies and white chocolate chips. Leave to set completely, then drizzle with melted Caramilk.
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Step 4Lift out of the tin and peel away the baking paper and foil. Use a large knife to cut into wedges or squares.
Recipe Notes
If you can bear to part with it, this would make a delicious edible Christmas gift for friends, colleagues and teachers.
Store in a cool cupboard.
Recipe and photo by Greer Worsley.
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