Fairy Bread Christmas Crack
This recipe combines salty crackers, buttery caramel, and smooth white chocolate for a perfect holiday crunch.
Ingredients
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Crackers: 1 sleeve of saltine crackers (approx. 35-40 crackers)
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Butter: 1 cup (225g) unsalted butter
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Brown Sugar: 1 cup (200g) packed light brown sugar
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White Chocolate: 2 cups (approx. 340g) high-quality white chocolate chips or chopped baking bars
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Topping: Multicolored star sprinkles (hundreds and thousands)
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Salt: A pinch (if using unsalted butter)
Instructions
1. Prepare the Base
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Preheat your oven to 350°F (180°C).
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Line a large rimmed baking sheet (jelly roll pan) with parchment paper or a silicone baking mat.
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Arrange the saltine crackers in a single, tight layer across the bottom of the pan.
2. Make the Caramel
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In a medium saucepan, combine the butter and brown sugar.
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Bring the mixture to a boil over medium heat, stirring constantly.
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Once it starts boiling, let it bubble for exactly 3 minutes without stirring. It should become thick and syrupy.
3. Bake the Toffee
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Carefully pour the hot caramel mixture over the crackers and spread it evenly with a spatula.
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Place the pan in the oven and bake for 8–10 minutes, or until the caramel is bubbling all over.
4. Add the “Fairy Bread” Layer
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Remove the pan from the oven and immediately sprinkle the white chocolate chips evenly over the hot caramel.
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Let them sit for about 5 minutes until softened, then use an offset spatula to spread the white chocolate into a smooth, even layer.
5. Decorate and Set
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While the chocolate is still wet, generously sprinkle your star-shaped “fairy bread” sprinkles over the top.
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Let the crack cool completely at room temperature, then place it in the refrigerator for at least 2 hours to fully set.
6. Serve
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Once hardened, lift the parchment paper out of the pan. Break the candy into irregular shards by hand or cut into neat squares with a sharp knife.