Christmas crack is already delicious with its salty Salada cracker base, layered with an indulgent homemade caramel and melted chocolate. And to make it even better, we’ve added all our favourite rocky road toppings, we are talking mini marshmallows, raspberry lollies, pistachios and these adorable mini Scotch Finger biscuits.
How to make my Rocky road Christmas crack
Christmas crack is dangerously addictive, and a few small details really do make all the difference. First, make sure the Salada crackers fit snugly into your pan. If there are gaps, the caramel can seep underneath and soften the crackers, rather than keeping them crunchy. A pan with a 20 × 30 cm base size fits six crackers perfectly. You can break them to size if needed, or if the rough edges are stopping them from lining up neatly, I find shaving them straight with a microplane works surprisingly well.
When making the caramel layer, avoid boiling the butter and sugar for too long, as this can cause the mixture to crystallise. The trick is to melt the butter gently and stir it together with the brown sugar over low to medium heat until fully combined. Only once the sugar has dissolved and the mixture is smooth and emulsified should you increase the heat and bring it to the boil briefly. About 30 seconds is plenty, as it will continue to cook in the oven. Let the toffee layer cool slightly before adding the melted chocolate, which helps keep the layers distinct rather than melting into one another.
What goes into this Rocky road Christmas crack?
Arnotts Salada crackers are perfectly square and ensure a tight snug fit in the pan. The salty base perfectly balances the sweetness of the caramel and chocolate.
I like using dark chocolate for the topping, as there’s already plenty of sweetness in the recipe and the slight bitterness of the chocolate keeps everything nicely balanced.
The toppings are where you can really have fun and make this your own. Think classic rocky road flavours and swap things around based on what you have. Pistachios can be replaced with any nut, mini Scotch Fingers can be swapped for another biscuit broken into pieces, and raspberry lollies can be traded for glacé cherries. I like to finish it off with a few star sprinkles for a festive touch, but it’s completely optional. It’ll still be just as delicious without them.
Recipe, notes, photography and video by Recipes & Video content creator Stella Morelli
Ingredients
- 6 Arnott’s Salada Original Crispbread
- 160g (1 cup, lightly packed) brown sugar
- 125g salted butter, chopped
- 2 x 180g blocks dark chocolate, melted
- 25g pkt Arnotts Mini Scotch Finger biscuits
- 1/3 cup mini marshmallows
- 50g raspberry lollies
- 1 1/2 tbsp shelled pistachio kernels
- 2 tsp gold star sprinkles (or similar)
Method
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Step 1Preheat oven to 180°C/160°C fan forced. Line a 20 x 30cm slice pan with baking paper, allowing paper to overhang the 2 long sides. Arrange crackers in a single layer over base of the prepared pan, trimming to fit, if necessary.
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Step 2Place sugar and butter in a small saucepan over medium heat. Cook, stirring, until butter melts and mixture is smooth. Bring to the boil. Cook, stirring, for 30 seconds or until thickened.
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Step 3Pour sugar mixture evenly over crackers and smooth the surface. Bake for 5 minutes or until sugar mixture is bubbling. Set aside to cool slightly.
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Step 4Pour the dark chocolate over the sugar mixture. Use a palette knife to smooth the surface. Decorate with Scotch Fingers, mini marshmallows, raspberry lollies, pistachios and sprinkles. Place in the fridge for 2 hours or until set. Cut the crack into pieces or break into shards, to serve.
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