Gingerbread Christmas Crack

Sweet, crunchy and layered with Gingerbread Cookie Peanut Butter, this easy Christmas treat is perfect for gifting or sharing at Christmas parties.

Prep

Cook

Serves

Recipe by:

Forty Thieves

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INGREDIENTS:

1 cup caster sugar
1 cup unsalted butter
1⁄2 teaspoon salt
About 150 g pretzels (enough to cover the tray in a single layer)
1 cup Gingerbread Cookie Peanut Butter
340 g dark or milk chocolate, finely chopped
1⁄4 cup chopped mixed nuts and crystalised ginger
2 tablespoons desiccated coconut
Christmas sprinkles

METHOD:

Preheat the oven to 180°C (fan 160°C). Line a baking tray with baking paper. Arrange the pretzels in a single, flat layer so they cover the tray completely. Set aside.
Measure out 1 heaped cup of peanut butter so it’s ready to go when you need it. Finely chop the chocolate and set aside.
In a large heavy-based saucepan, melt the butter, sugar, and salt over medium heat, stirring constantly in one direction until the mixture combines, turns a deep amber colour, and reaches 140°C on a sugar thermometer.
As soon as the toffee reaches temperature, remove from the heat and pour evenly over the pretzels. Use a rubber spatula to spread it out into a smooth layer. Let it sit for about 5 minutes, until slightly set.
Drop spoonfuls of Peanut Butter Smooth over the warm toffee and gently spread into an even layer with an offset spatula.
Sprinkle the chopped chocolate evenly over the peanut butter. Place in the oven for 5 minutes to melt. Remove and swirl the melted chocolate into a smooth, glossy layer.
Sprinkle over the chopped mixed nuts, crystalised ginger, desiccated coconut and Christmas sprinkles
Place the tray in the fridge to set completely (about 1 hour). Once firm, break into large rustic pieces and enjoy!

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Gingerbread Christmas Crack

INGREDIENTS:

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