RECIPE// Christmas Crack

by Gippsland Jersey

We’ve been itching to make this delectable sweet treat for a while, and now that it’s December… we can’t hold on any longer!

Christmas crack is thus named due to the cracking sound it makes as you break it into pieces…. But it’s also highly addictive. Don’t say we didn’t warn you. 

It heroes our ‘chef’s favourite’ cultured butter, and like many of our favourite recipes only uses a few simple ingredients.

If you haven’t heard of it before, Christmas Crack involves a thin layer of crackers (we used Saladas) topped in a hard salted toffee and then covered in creamy chocolate. It can also be customised to suit personal preference with different toppings - nuts, fruit, lollies, sprinkles and more! 

It’s a staple for many of us over the festive season. Keep it in your fridge to whip out for last minute gathering, or treat your teachers to a little sample with their end of year gifts. 

Get the recipe below!



1 cup (225g) Gippsland Jersey cultured butter
1 cup (220g) packed brown sugar
1 pinch of salt
Approx. 40 Salada crackers (about ⅔ of a box)
300g milk or dark chocolate melt buttons
Optional additional toppings like nuts, coconut or sprinkles 


Preheat oven to 200C. Line a large baking sheet (roughly 10 x 15”) with heavy duty foil and spray with non-stick cooking spray for easy removal. Spread the Saladas out on the foil in a single layer. Set aside.

In a small saucepan, melt the butter, brown sugar and salt over medium-high heat on the stove. Bring it to a rolling boil and let it sit there for 5 minutes (set a timer), stirring occasionally. The ingredients should be well incorporated and a bubbly toffee formed. Quickly pour over the crackers and spread with a spatula to cover.

Bake for 5 minutes in the oven until toffee is bubbly. Remove from oven, let it sit for 1 minute and then carefully lay chocolate buttons all over the surface of the hot toffee. 

Let it stand for 1-2 minutes or until the chocolate starts to look shiny and is soft enough spread evenly over the toffee. If the chocolate is still not warm enough to spread after a few minutes, place it back in the oven for a minute to help soften it.

Top the melted chocolate with any additional toppings if desired. Some suggestions include: finely chopped candy canes, nuts, dried fruit, pretzels, smoky sea salt, sprinkles or coconut. 

Chill in the refrigerator for about 2 hours to harden. Peel away the foil and crack into pieces.

Christmas crack can be stored in an airtight container and stored in the fridge for up to a week or frozen for up to 3 months (as if it will last that long).


    1 out of ...