tropical christmas crack


This is my take on that Southern American Christmas treat called variously Christmas Crack or Crackle. It looks complicated but it is actually very easy to make, and would make great gifts. The base layer is a box of saltine crackers. I sprinkled bits of dried tropical fruit and crushed cashew nuts on top of the chocolate layer, and that was it.

Christmas Crack (adapted from Southern Living)

40-48 saltine crackers (1 box of Haitai brand crackers has 42)
227 g unsalted butter
1 cup firmly packed brown sugar*
12 oz bittersweet chocolate chips or a mix of bittersweet and semi-sweet chocolate chips
1/2 cup dried tropical fruit, diced fine
1/2 cup crushed salted cashew nuts

*Recommend sifting the brown sugar in Thailand as it is lumpy

Preheat oven 325˚f/165˚C.

Line one 15.5 inch baking tray with parchment paper. Place crackers in a single layer on the parchment paper. Set aside.

In a medium saucepan, melt butter and brown sugar on medium-low heat. When it starts to bubble, stir constantly for 3 minutes until the mixture emulsifies. Carefully pour the caramel all over the crackers, making sure to cover the edges. If any crackers are displaced or if there are any bare spots, use a knife tip to straighten and cover any bare spots with caramel.

Bake 15 minutes in the oven. Remove from the oven and sprinkle the chocolate chips evenly over the baked caramel. Put the tray back in the oven for 1 minute more to melt the chocolate. Remove the tray from the oven. Using an offset spatula, spread the melted chocolate to cover the crackers and the caramel. Sprinkle diced fruit evenly on top of the chocolate layer, followed by the nuts. Cool on the countertop to room temperature. Chill in the refrigerator until set, about 2 hours.

Remove the tray from the fridge and using your hands, break up the crack into shards, about 2-4 inches. This being Bangkok, store airtight in the refrigerator until ready to eat.

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