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Clean recipe · shortstackkitchen.com

Biscoff Christmas Crack

Biscoff Christmas Crack is a fun flavor twist on a classic saltine cracker Christmas crack. This festive holiday candy is layered with Biscoff cookies, salted toffee & dark chocolate, and then topped with a cookie butter swirl and Christmas sprinkles!

Original recipe: shortstackkitchen.com

Yield:
30 servings
Prep:
15 min
Cook:
10 min
Total:
115 min
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Biscoff Christmas Crack

Ingredients

  1. 30 Biscoff Cookies
  2. 3/4 Cup (169g | 12 Tablespoons) Unsalted Butter
  3. 3/4 Cup (150g) Light Brown Sugar (packed)
  4. 1/4 Teaspoon Fine Sea Salt
  5. 1 3/4 Cups Semi-Sweet or Bittersweet (60%) Chocolate Chips
  6. 3 Tablespoons Smooth Cookie Butter (optional) (melted)
  7. Christmas Sprinkles

Instructions

  1. Preheat oven to 375ºF (190ºC). Line a jelly roll pan (10x15 inch) with foil and lightly spray with cooking spray. You can also use any rimmed pan that will fit 30 cookies.
  2. Arrange Biscoff cookies in a single layer (with logo facing down), side by side, in your prepared pan.30 Biscoff Cookies
  3. In a heavy bottom saucepan, add butter, brown sugar and salt. Set over medium heat, and stirring often with a silicone spatula, melt butter and brown sugar together.3/4 Cup (169g | 12 Tablespoons) Unsalted Butter3/4 Cup (150g) Light Brown Sugar1/4 Teaspoon Fine Sea Salt
  4. Once the mixture starts to bubble, set a timer and boil for 3 minutes, undisturbed.
  5. Quickly pour the hot toffee mixture over the Biscoff, and using a spatula, evenly spread it over the cookies. Bake in your preheated oven for 5 minutes.
  6. Remove from the oven and sprinkle the chocolate chips over the toffee layer. Let stand, untouched for 5 to 8 minutes. 1 3/4 Cups Semi-Sweet or Bittersweet (60%) Chocolate Chips
  7. If you'd like to swirl cookie butter over the top, melt cookie butter in the microwave for 10 to 15 seconds. Transfer to a piping bag or ziploc bag. 3 Tablespoons Smooth Cookie Butter (optional)
  8. Once the chocolate chips are soft, use an offset spatula, and spread the chocolate in an even layer over the toffee.
  9. Snip the tip of your piping bag/ziploc bag and pipe the melted cookie butter over the chocolate in horizontal lines. Then drag a toothpick vertically through the cookie butter/chocolate, alternating directions to create a pattern.Instead of creating a pattern, you can also make random swirls.
  10. Top with Christmas sprinkles if desired. Let cool at room temperature for 30 minutes, then chill in the fridge for at least 1 hour.
  11. Lift the candy out of the tray, and peel the foil off. Slice or break into small pieces and enjoy!