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! ❤
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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