Name: Christmas Crack
Prep time: 2 h 15 min
Cook time: 5 min
Ingredients: 6 Salada Original Crackers; 160g brown sugar; 125g Western Star Original Salted Butter, chopped; 360g dark chocolate, melted; Pinch of flaky salt; 1 cup of chosen nuts (e.g pecans, pistachios), to decorate; Christmas sprinkles, to decorate

6 Salada Original Crackers
160g brown sugar
125g Western Star Original Salted Butter, chopped
360g dark chocolate, melted
Pinch of flaky salt
1 cup of chosen nuts (e.g pecans, pistachios), to decorate
Christmas sprinkles, to decorate

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Preheat oven to 180°C. Line a 20 x 30cm slice pan with baking paper. Place the Saladas into the pan in an even layer.
In a small saucepan combine the sugar and butter. Cook, stirring over medium heat until the butter melts and the mixture comes to the boil. Continue to cook stirring for 2 minutes until a shiny bubbly caramel forms.
Pour the caramel over the Saladas and spread using a spatula. Place into the oven and bake for 5 minutes.
Pour the melted dark chocolate over the caramel Saladas and spread evenly using a spatula. Sprinkle the top with flaky salt.
Decorate the top of the chocolate with the nuts and sprinkles, then place into the fridge for 2 hours to chill and harden.
Crack into pieces. Can be stored in an airtight container for up to a week.

Tips & Hints:

The sky’s the limit with toppings for this addictive slice! For a non-Christmas version try Pretzels and dried cranberries.
For the caramel it’s important the sugar and butter is cooked just the right amount. It shouldn’t look sugary, but smooth and shiny.

Preheat oven to 180°C. Line a 20 x 30cm slice pan with baking paper. Place the Saladas into the pan in an even layer.
In a small saucepan combine the sugar and butter. Cook, stirring over medium heat until the butter melts and the mixture comes to the boil. Continue to cook stirring for 2 minutes until a shiny bubbly caramel forms.
Pour the caramel over the Saladas and spread using a spatula. Place into the oven and bake for 5 minutes.
Pour the melted dark chocolate over the caramel Saladas and spread evenly using a spatula. Sprinkle the top with flaky salt.
Decorate the top of the chocolate with the nuts and sprinkles, then place into the fridge for 2 hours to chill and harden.
Crack into pieces. Can be stored in an airtight container for up to a week.

Tips & Hints:

The sky’s the limit with toppings for this addictive slice! For a non-Christmas version try Pretzels and dried cranberries.
For the caramel it’s important the sugar and butter is cooked just the right amount. It shouldn’t look sugary, but smooth and shiny.

Preheat oven to 180°C. Line a 20 x 30cm slice pan with baking paper. Place the Saladas into the pan in an even layer.
In a small saucepan combine the sugar and butter. Cook, stirring over medium heat until the butter melts and the mixture comes to the boil. Continue to cook stirring for 2 minutes until a shiny bubbly caramel forms.
Pour the caramel over the Saladas and spread using a spatula. Place into the oven and bake for 5 minutes.
Pour the melted dark chocolate over the caramel Saladas and spread evenly using a spatula. Sprinkle the top with flaky salt.
Decorate the top of the chocolate with the nuts and sprinkles, then place into the fridge for 2 hours to chill and harden.
Crack into pieces. Can be stored in an airtight container for up to a week.

Tips & Hints:

The sky’s the limit with toppings for this addictive slice! For a non-Christmas version try Pretzels and dried cranberries.
For the caramel it’s important the sugar and butter is cooked just the right amount. It shouldn’t look sugary, but smooth and shiny.

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Featured ingredients in this recipe

Original Salted Butter

Western Star is Australia’s favourite butter. It’s a classic, pure creamery butter with a rich satisfying, five-star taste. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, cream and salt.

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