Christmas Crack (Holiday Edition)

Another one of the festive recipes, yay! How’s the festive baking going? You know you’re on the right track when your kitchen smells just irresistible, haha. It’s been a very hectic week, and I’m still trying to strike a balance amongst everything. Hopefully next week will be more sorted. Speaking of good news, I have another recipe for you guys. This one is SO easy to make that it can hardly be called a recipe. Presenting to you guys, my version of the Christmas Crack 😀 It’s got everything to love. Crackers, toffee, peanut butter and chocolate. Need I say more?

I like making mine with gingerbread crackers instead of saltine crackers and do they taste aaamazing?! Gingerbread crackers elevate these simple treats to such a more flavourful level, combining subtle tones of ginger with peanut butter and chocolatey goodness. And oh so Christmasssyy! If my mum gave me these as a kid, I would be the best kid ever 😛 Sometimes I feel like a 10 year old trapped in a 20 year old body, haha. So, the recipe is fairly simple, and I have tried keeping it as healthy as I could. Because, guilt free desserts are the best! I love this recipe because it’s maximum pleasure with minimum effort. They are super quick to make and definitely a treat for your tastebuds. I topped half with chopped almonds and half with dried cranberries, but you can top them with just about anything you like. Sprinkles, M&Ms, candies, mini marshmallows, nuts, chocolate chips, literally anything!  You need to give these a try right now and you will know exactly what I’m talking about. Happy baking! ❤


Christmas crack aerial.jpg

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Recipe adaptation: Sally’s baking addiction


MAKES: About 12 crack slabs


  • 10 gingerbread crackers
  • 70 gms salted butter, softened
  • 55 gms coconut palm sugar
  • 3 heaped tbsp natural organic peanut butter
  • 60 gms chocolate chips
  • almonds to garnish, roughly chopped
  • dried cranberries to garnish (optional), or any other toppings of your choice



  • Preheat oven to 200 C. Line a 20x20x5 cm baking tray with a baking paper.
  • Line the gingerbread crackers on the baking tray leaving a bit of space between each of them. Set aside.
  • In a medium saucepan, stir together butter and palm sugar. Put it on low heat, stirring lightly until the sugar has melted. Let the mixture boil for a minute or two without stirring. Keep an eye so that it doesn’t burn.
  • Pour the bubbling toffee sauce evenly over the lined crackers. Bake for 5 minutes.
  • While the crackers are in the oven, melt peanut butter over low heat or in a microwave. Once the crackers are done, spread the melted peanut butter evenly over the toffee. Cover with chocolate chips and bake for another minute so that the chocolate melts. Using a knife, gently even out the chocolate. Sprinkle the chopped almonds or any other topping of your choice. Refrigerate for 4 hours at least.
  • Remove the baking paper and break into pieces. Refrigerate until use.



  • The flavour develops overnight, so they taste even better the next day. Store in an  airtight container and refrigerate.
  • You can adjust the amount of peanut butter as per your taste. This recipe is very forgiving.


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